The onion is a member of the lily family, a close relation of garlic. It is often called the “king of vegetables” because of its pungent taste. There are many varieties of the onion—white, yellow, red and green globes. They also differ in size, color and taste. The smaller onions come in many varieties such as the green onion, or scallion which includes chives, leeks and shallots.
Onions can be stored at room temperature but keep them in a well ventilated area, away from bright light to prevent roots from growing. Do not put them together with potatoes as they will absorb the moisture and ethylene gas from potatoes
and rot faster. To prevent tears when cutting onions, chill the onions for about an hour before peeling, or peel them in a tub of water. Cut onions are to be stored in an air-tight condition to prevent oxidization. Use within one or two days.
For more information on onions check out www.whfoods.org
The first dish we made is a salsa. This delicious variation uses garbanzo beans. We had some freshly picked
radishes that also made a great addition to this salsa.
Garbanzo Bean-Radish, Onion Salsa
Recipe by Lisa Cheplak
1, 15 oz can garbanzo beans
1/2 cup chopped onion, any kind of onion
1 tomato or 1 cup grape tomatoes
Juice of 1 lime
1 tsp cumin
½ tsp salt
Drain and rinse garbanzo beans and add to a bowl. Finely chop radishes, zucchini, onion, tomatoes (I used a food processor and chopped all together), then add to bowl with the garbanzo beans. Mix in juice of 1 lime, cumin and salt.
Mix all together well. Refrigerate and serve.
Luke’s Spinach Salad with Onions
4 cups fresh Spinach
Handful of Grape Tomatoes
1 cup thinly sliced onion
1 chopped carrot
1 cup sliced strawberries
Toss all together in a large bowl.
Add dressing (our favorite is below)
We got the recipe for Asian Miracle Dressing from the book, Vegan Lunch Box. It is called Miracle dressing because kids usually love it and will eat any vegetable with it. It worked like a miracle for my son! He loves it and it is delicious on this Spinach salad.
Asian Miracle Dressing
Recipe by, Jennifer McCann
2 tablespoons balsamic vinegar
¼ tsp Dijon mustard
1-1/2 tablespoons maple syrup
Pinch of salt
Grind of pepper
½ tsp soy sauce
1 tsp toasted sesame oil
1-1/2 tablespoons olive oil
Combine all ingredients and whisk with a fork until well blended.