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.

SHAKE Up Your Strawberries!

Aromatic Strawberries lined up in the Market

I’ve been home from Europe for a week now, ahhhhhhh…. Loved going from the ALPS to Alsace. Love traveling and sharing my love for wine, food and culture with others – but its great to be home, too!

One of my favorite parts of traveling, (other than the delicious wine, yummy food, interesting people AND fabulous locations), is going to farmer’s markets. This trip was a circle tour of the Lake Constance area of Germany, Liechtenstein, Switzerland, Alsace and the Black Forest. If you’ve followed me on Facebook you’ve seen some of my pictures – it was a breathtaking beautiful and delicious week.

On a early morning walk I spied strawberries waiting outside a cafe.

The markets I visited in Europe were SO gorgeous – bursting with foods so full of flavor, color and variety that a visit was truly an epicurean experience. Strawberries were one of the spring fruits that filled the markets. Not just any old grocery store berry – but strawberries so packed with aroma that my nose led me to the stands that featured them.

The recipes below are inspired by the berries and other veggies filling the European markets.  I was so thrilled to return and find that strawberries are in season here in Georgia, too! But instead of the same old shortcake, shake up your strawberries by using them in these quick, interesting and healthy recipes.

You can see these recipes on my Strawberry Segment on Atlanta and Company, Tuesday morning in the noon hour!

Strawberry and Asparagus Salad

2 Cups Strawberries, Stemmed
1⁄4 Cup Fresh Lemon Juice
1 TB Dijon Mustard
1⁄2 Cup Extra Virgin Olive Oil 

Black Pepper and Sea Salt to Taste

3 Cups Quinoa, Prepared

12 Asparagus Spears, Roasted and Chopped
2 Ripe Avocados, Chopped
1⁄4 Cup Chopped Basil, Chiffonade

4 Cups Baby Arugula
1⁄2 Cup Chopped Toasted Almonds

Step One To make the dressing, roast the strawberries on a aluminum foil lined sheet tray, sprayed with nonstick spray - 10 minutes in a 400F oven. Remove from the oven and let cool briefly. Coarsely Chop.

Step Two Whisk the juice, mustard & oil together. Add the strawberries. Season with salt & pepper.

Step Three To make the salad, gently combine the quinoa, asparagus, avocados and basil together.

Step Four Spoon the quinoa over a bed of arugula, and drizzle with dressing as desired. Top with almonds and basil.

Strawberry Balsamic Salsa Topping Seven Minute Salmon

2 Cups Strawberries chopped

Zest of 1 Large Orange

3 TB Orange Juice

1⁄2 Cup Chopped Parsley
1 TB Balsamic Vinegar
2 TB Olive Oil

Black Pepper and Sea Salt to Taste 

2 TB Minced Red Onions

To make the salsa, whisk together the strawberries, orange juice, parsley, vinegar and olive oil. Taste for salt and pepper.

Seven Minute Salmon

2 Salmon Steaks, skin removed (4 to 6 oz)

1 Tsp Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

Drizzle the salmon and season with salt and pepper. Slide into a preheated 400F oven fro seven minutes. Check to see if the fish is done – if not – slide it back into the oven and check it after 2 more minutes.

Make Ahead Mother’s Day Brunch

Spring has "sprung", the azaleas are blooming in Atlanta, and May seems as busy as December this year. But Moms Special Day is Coming Up, and we want to honor her and the other moms in our life. Don't make reservations - make brunch yourself with these easy and make ahead recipes. 

Spinach and Artichoke Breakfast Pie

Extra Virgin Olive oil

2 Large Eggs

4 Large Egg Whites

8 OZ Part Skim Ricotta Cheese

3 oz Manchego Cheese, grated

1 oz Grated Parmesan

1 Heaping Cup Frozen Artichokes, defrosted and chopped

1 (10 oz) Box Frozen Spinach, defrosted and drained

¼ Cup Minced Red Sweet Pepper

2 TB Chopped Green Onion

2 TB Chopped Cilantro

Sea Salt and Freshly Ground Black Pepper

Step One

Preheat oven to 400F. Grease or spray a 9-inch pie pan lightly with olive oil. (Or use a springform pan lined with parchment paper.

In a large bowl, whisk together the eggs, whites, ricotta cheese, Manchego and Parmesan. Add the artichokes, spinach, pepper, green onion and to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of into the greased pie pan and drizzle or spray with olive oil. Cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

MAKE AHEAD DIRECTIONS

If making this delicious egg dish ahead of time, don’t preheat the oven. Pour the ingredients into the pie pan, cover and slide in the refrigerator. On the day you want to serve it, remove the pie from the refrigerator and preheat the oven to 350F. When the oven is hot, drizzle or spray the top with olive oil and slide the pie into the oven and cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

Berry Good Orange Strawberry Brunch Salad

3 Cups Fresh Strawberries, Sliced

2 Oranges, Peeled and Coarsely Chopped

6 Cups Baby Greens

1 Cup Dried Berries (Cranberries or Blueberries)

½ Cup Walnuts, Toasted and Chopped

OJ Salad Dressing*

Arrange the Cherries and oranges on top of the baby greens, which have been spread out on a platter. Sprinkle with the Walnuts and drizzle with the dressing.

*OJ Salad Dressing

3 TB Orange Jam

1 TB Lemon Juice

1/3 Cup Extra Virgin Olive Oil

Whisk the ingredients together.

MAKE AHEAD DIRECTIONS

Prepare the strawberries and oranges and place in separate ziplock bags. Toast the walnuts and make the dressing. The next day, assemble the salad and drizzle with the dressing.

Baked Maple and Cinnamon French Toast

6 to 8 (1 Inch-thick) Slices of Whole Wheat Bread
2 Large Eggs

4 Large Egg Whites

2 Cups Almond Milk

1/2 Cup Pure Maple Syrup

2 Tsp Vanilla Extract

1/2 Tsp Cinnamon

Step One Preheat the Oven to 425F. Spray a large baking pan or dish with non-stick spray. Arrange the bread slices in a single layer - the bread should fit into the pan snugly.

Step Two Combine the eggs, whites, milk, maple syrup, vanilla and cinnamon in a bowl. Whisk to blend and then pour over the bread. Let soak until all the egg mixture is absorbed, turning the bread after about 10 minutes.

Step Three Bake the toast in your preheated oven for about 25 minutes until golden brown.

MAKE AHEAD DIRECTIONS

Complete the recipe through Step Two. Cover and place the French Toast in the refrigerator overnight. Remove from the refrigerator and let sit on the counter while the oven preheats. When it reaches temperature bake in the oven for about 35-40 minutes, or until golden brown.)

OPTIONAL:

Maple Cinnamon Syrup:

1 Cup Pure Maple Syrup

1/2 Tsp Ground Cinnamon

Combine maple syrup and ground cinnamon in a small saucepan. Bring the syrup to a simmer. Remove from the heat; place the baked French toast on heated plates, top with the warm maple cinnamon syrup and serve.

Eating Better, Faster and Easier From a Package that Tastes Great!

 I don’t really LIKE packaged food. When the Food Should Taste Good folks contacted me to try their new hummus, I was skeptical. The cornerstone of my “eating better” philosophy of “stealth health” is cooking at home. I think making it yourself ensures that you will include only good for you ingredients. You’re in charge; you get to pick what goes in your food.

However, after a couple of back and forth emails, I realized that their hummus could help me out. It’s a fresh snacking option made from real, clean food and it comes in four unique and cravable flavors When I get as busy as I have been lately, it’s hard to take the time to prepare good food and eat, even as a healthy chef. And I’m an eater. No mealtime goes by without my eager participation. So when I get this busy, just like you, I look for alternatives to making everything from scratch.

I loved sharing Food Should Taste Good Hummus with Christine at ATL & Co

My biggest challenge is what to eat when I’m on the road, in between meetings, or just trying to finish up all the details life throws my way. That’s when I hear the siren call of the pizza at the big-box store, the pastry at the coffee place, the grab-and-go sandwiches at the supermarket, or the bar of dark chocolate that I bought specifically for a new recipe.

I need help and inspiration – and a little time. I’d never advocate for a product unless I checked out the ingredients...and the taste. I can tell you that this hummus is not only full of flavor, but does not have anything in it that I wouldn't add myself - or eat. A week ago a big box of the Food Should Taste Good hummus arrived. I had such fun tasting and creating recipes with their four new flavors – Black Bean, made with lime adobo, topped with tomatillo salsa verde, Chickpea, made with za'atar spice and extra virgin olive oil, topped with roasted pine nuts, Chickpea & Lentil, made with vindaloo curry, topped with mint chutney, and Edamame, made with sea salt, topped with pickled ginger and togarashi spice – that I had to share my new creations!

The unique new flavors of Food Should Taste Good hummus provided an interesting start for some new light lunches and snack recipes. Super easy and fast to make, they package up quickly and travel well in a lunch bag (plus the four hummus flavors come in a serve-able bowl that’s easy to place in a basket or on a platter for entertaining guests!). These recipes are for you. And lately, for me, too! I hope you enjoy them as much as I do. Pack them up, make a double recipe, cook once and eat twice or three times!

Check out the Food Should Taste Good Product Locator to find the hummus in a store near you!

Smoked Salmon and Food Should Taste Good Chickpea Hummus Sandwich

2 Servings

Smoked Salmon is a great way of making a sandwich that is fast, interesting and easy. Instead of a bagel and cream cheese, try spreading a little hummus on a toasted English muffin and topping it with some “dressed” spring greens. This sandwich was a HIT with the host and cast of Atlanta & Company yesterday!

1/2 Tsp Lemon Juice

1 Tsp Extra Virgin Olive Oil

1 Handful Spring Greens

Sprinkle of Sea Salt and Freshly Ground Black Pepper

2 Whole Wheat English Muffins, toasted and split

4 TB Food Should Taste Good Chickpea Hummus

2 Slices Smoked Salmon

Whisk the lemon juice and olive oil together in a small bowl. Add the lettuce, salt and pepper and toss. Slather the hummus on both sides of the English muffin. Add the salmon and then salad to one side and top with the other.

*Use the rest of the lemon in your water bottle!

Food Should Taste Good Black Bean Hummus Tacos

2 Servings

Who doesn’t love Mexican inspired recipes full of black beans and avocados? No one I know! This is great way of getting in a little kale in our meal, too!

4 TB Food Should Taste Good Black Bean Hummus

4 Corn Tortillas

1 Avocado, Sliced

3 Grape Tomatoes, in half

1 Cup Finely Shredded Kale

½ Tsp Smoked Paprika

Sprinkle of Sea Salt and Freshly Ground Black Pepper

Spread 1 TB of Food Should Taste Good Black Bean Hummus on each tortilla. Layer one-quarter of the avocado, tomatoes and kale on each taco. Sprinkle with paprika, salt and pepper and fold in half.

Food Should Taste Good Edamame Hummus Quinoa Salad

2 Servings

I love quinoa, and accenting it with some Asian flavors. Here’s a way to celebrate the crunchy green pop of edamame with a dressing made from edamame hummus, too!

3 TB Food Should Taste Good Edamame Hummus

2 TB Veggie Stock

1 TB Rice Wine Vinegar

1 TB Soy Sauce

2 Tsp Toasted Sesame Oil

3 Cups Cooked Tri-Color Quinoa

1 Cup Cooked Edamame

¼ Cup Chopped Cilantro

¼ Cup Chopped Green Onions

1 TB Sesame Seeds

Whisk the hummus, stock, vinegar, soy sauce and sesame oil together in a large bowl. Add in the quinoa, edamame and cilantro. Top with the green onions and sesame seeds.

Food Should Taste Good Chickpea and Lentil Hummus Rollups

2 Servings

Have you ever had a sushi “crunch roll? I love them, but the crunch often comes from fried bits - not very good eats. The crunch in this rollup comes from Food Should Taste Good Chips, a better-for-you alternative!

3 TB Food Should Taste Good Chickpea and Lentil Hummus

1 Whole Wheat Pita Pocket, split in half horizontally

1 TB Extra Virgin Olive Oil

1 TB Orange Juice (take the other half of the orange along for lunch!)

1 Tsp *Garam Masala

3 Cups Broccoli Slaw, (about ½ bag)

½ Cup Crumbled Food Should Taste Good Chips, your choice

½ Cup Crumbled Goat Cheese

½ Cup Golden Raisins

Spread the hummus on the two sides of the pita. Stir the oil, orange juice and garam masala together in a large bowl. Add the slaw, chips, cheese and raisins into the mix.

*Garam Masala is a yummy spice blend from India. Full of good-for-you ingredients like coriander, cumin, cardamom and nutmeg, you can find it in the spice section of your grocery store.