Super Spring Sides with Sweet Onions

Here in Georgia, strawberry season is winding down, and its Vidalia onion time here in Georgia! We love our Vidalia's here, but did you know that sweet onions are grown all over the world? Ours in Georgia are called Vidalia onions, Texas claims "Texas Sweets", Washington state grows "Walla Walla Sweets" and Hawaii, Bermuda and France all grow sweet onions.

Three easy sides dishes featuring Vidalia onions are below, recipes that can carry you from spring all the way through summer. All three can be made ahead of time, and are great for dinner, picnics and potlucks.

Roasted Green Beans WITH Vidalia ONION VINAIGRETTE

This vinaigrette is yummy with lots of different vegetables, I LOVE it with spring asparagus too.

6 TB Olive Oil, divided
1 Large Vidalia Onion, chopped

1 Tsp Honey

1 Tsp Dijon mustard
2 Tb Sherry Vinegar
2 LBs Green Beans
Chopped Parsley or Tarragon, for garnish
Sea Salt and Freshly Ground Black Pepper

Step One

Preheat the oven to 400F. To make the vinaigrette, sauté the onion with 1 TB of the oil and the honey until it is golden and tender - about 20 minutes over low heat. Season with salt and pepper, set aside. Stir the the mustard and vinegar together in a bowl. Slowly whisk in 4 tablespoons of the olive oil, add the sautéed onion, season with salt and pepper.

Step Three

Spray or drizzle a sheet pan with olive oil. Place the sheet pan in the oven to heat while you prep the green beans. Drizzle the beans with remaining 1 TB of olive oil, season with salt and pepper and toss on the sheet pan. Slide the beans into the oven and roast for about 10 minutes or until crisp tender. Remove the beans from the sheet pan. Place on a platter, drizzle with the dressing, garnish with the parsley and serve.

Sweet Onion Potato Salad
Can you say "picnic"? This is a super salad to take to the lake, the park or just out back. No mayo means not as much worry about spoilage, plus if you make it the night before, it soaks up all the yummy dressing.

3 LB Fingerling Potatoes

½ Cup Extra Virgin Olive Oil

2 TB Lemon Juice

2 Tsp Sea Salt

2 Tsp Freshly Ground Black Pepper

1 TB Dill Weed

½ Cup Chopped Dill Pickles

¼ Cup Capers

½ Cup Chopped Green Olives, with Pimentos

½ Cup Minced Celery

½  Cup Minced Sweet, (Vidalia) Onion

Step One

Wash and quarter the potatoes.  Put them in a stockpot, cover with water and sprinkle with sea salt. Bring to a boil and cook until just tender, about 20 – 25  minutes.

Step Two

Blend the remaining ingredients together in a bowl and then gently toss with the potatoes.  Chill before serving.

Vidalia Dip

This recipe comes from my mother. She loved to wow her guests with it, (it tastes THAT good), as soon as Vidalia onion season rolled around. I've taken it and made it just a little better for us, by cutting down on the sugar and yogurt.

2 Cups Water

½  Cup White Vinegar

¼  Cup Honey

4 Cups Thinly Sliced Vidalia Onions

½ Cup Light Olive Oil or Canola Oil Mayonnaise

½ Cup Nonfat Greek Yogurt

1 Tsp Celery Seed

1 Dash Hot Sauce

1 Dash *Worcestershire Sauce

Sea Salt and Freshly Cracked Black Pepper to Taste

Step One In a saucepan on high heat, bring the water, sugar and vinegar to a rolling boil. Put the onions in a large bowl and pour the vinegar mixture over them. Place in the refrigerator at least 8 hours or overnight. The next day, drain the liquid from the onions and add the mayonnaise, celery seed, hot sauce, Worcestershire and salt and pepper to taste.