The FULL File: Baby, meet Honey

Here's another fun use for those delicious baby Vidalia onions should you have some handy.  This recipe stems from a sort-of challenge in my own mind with my husband.  The evening before, we were discussing the bees.  Of course, I was animated and excited.  He was dozing off.  Something, I can't image what, inspired me to ask my husband if he even likes honey.  He responded quickly with, "Oh my yes!  I just love honey to bits! I'm not sure.  When do I even eat honey?  What is it in?"  Say what?  I saw this as a challenge and an opportunity to enlighten my husband to the wonders of honey.  And, since we know he digs onions and I still had four left, I decided to go that route.  I was already planning on serving chicken in a teriyaki marinade and being a person who loves a theme, I decided to stick with Asian.  So, I immediately thought soy sauce.  And, then for reasons unknown to me, I thought lemons and rice wine vinegar.  It helped that I had them on hand and was determined to avoid a trip to the grocery store.  Now, I also thought sriracha, ginger and garlic, but there it got complicated so I stopped.  As with anything that comes out of my brain and results in food, this can be tweaked to no end to make it even better if you have the talent and fearlessness.  So go for it!  This is what I ended up with:

Honey and Soy Glazed Roasted Broccoli and Baby Vidalia Onions
serves 4
1 head of broccoli
4 baby Vidalia Onions
2 tablespoons of good honey, local if possible
1 tablespoon of rice wine vinegar
2 tablespoons of lite soy sauce
1/4 lemon, juiced
2 tablespoons extra virgin olive oil
sea salt
pepper

• Preheat oven to 450 degrees.
• Trim the stalks (the green parts) off the onions leaving about 4 inches.  Cut the onions in half lengthwise.  
• Chop the broccoli however you like.
• Put the broccoli and onions on a baking sheet.  Drizzle the broccoli and onions with olive oil.  Sprinkle with sea salt and pepper.
• Combine the honey, soy sauce, rice wine vinegar and lemon juice and mix well.  This would also be a good time to add any spices like garlic, ginger, crushed red pepper flakes, a hit of hot sauce, lemon peel, etc.  You get the idea.
• Pour this over the broccoli and onions and shake them in the pan to get decent coverage on the vegetables.
• Roast in the oven for 15 minutes, tossing them around about half way through.

As we sat down to dinner, I anxiously awaited my husband's response to the veggies.  He loved them.  Or, that's what he said, anyway.  He is so sweet to me, one can never be sure.  It could be horrible and he would tell me it's delicious and eat every bite.  Two weeks later, which doesn't work for the purposes of this blog (Sorry- consider yourself warned!), he will gently tell me it wasn't his favorite.  Anyway, I asked him, "Can you guess what's in the marinade?"  Immediate deer in headlights reaction at the table.  I can only imagine what was going on in his mind, "This is a test.  I am supposed to know.  This is like when she asks me if I notice anything new or different about her."  I got, "Ummmm."  I said, "Honey!  There is honey in this!"  To which he laughed and responded, "Oh!  I get it.  Well, then, I guess I like honey!"  Baby, meet honey!

A tiny jar of honey I received as a gift for participating in the Metro Atlanta Beekeeper's Short Course in January.  It has been waiting for a special occasion.  I think this qualifies!

The broccoli and the onions, prepped.

On the pan, dressed and headed into the oven.

Dinner is served!

The FULL File: Bon Voyage, Baby Vidalia Onions!

Last week, my husband made a trip north to take care of his Mom.  She is recovering from surgery to repair a broken femur- the result of a skiing accident.  Not good.  I mean the broken femur, not the visit.  The visit was very good.  At any rate, I wanted to send my husband off with a full belly.  The way to a man's heart and all that.  Well, my man happens to have a thing for onions.  And, I just happen to have onions, sweet onions, in the garden just begging to be used.  I guess that makes us a match made in heaven the garden.

All I needed was a great recipe that would highlight the onions.  Enter, Quick-fix Southern: Homemade Hospitality in 30 Minutes or Less, and the Baby Vidalia Frittata.  Wouldn't you know it!  The onions growing in that photo just happen to be Yellow Granex Onions.  If the folks at Botanical Interests are to be believed, then this type of onion is approved by the Georgia Agricultural Commission for use by farmers growing the famous Vidalia Onions.  I planted some seeds last fall and had been waiting for them to be big, plump bulbs so I could yank them out of the earth and do something fun with them.  But, according to Rebecca Lang, the cookbook author, there was no reason to keep waiting.  She says, "Once I see the baby onions in the store, I use them in every recipe I can...  ...the onions are tender and delightful."  That was all the convincing I needed to commence yanking.  The fact that my husband also loves sharp Cheddar cheese was an added bonus.  And there you have it.  That is how the frittata and cornbread became my husband's bon voyage meal.

Fresh-picked onions and parsley

Baby Vidalia Frittata
Serves 6
2 tablespoons olive oil
4 baby Vidalia onions, thinly sliced (white and green parts)
8 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup pre-shredded sharp Cheddar cheese
Fresh flat-leaf parsley, chopped

• Move the oven rack to a position about 5 inches from the broiler. Heat the broiler.
• Heat the olive oil in an ovenproof, nonstick 10-inch skillet over medium heat. I used my trusty cast iron skillet.  Add the sliced onions and cook, stirring often, for 6 minutes or until soft. Arrange the onions evenly over the bottom of the skillet.
• Combine the eggs, salt and pepper in a medium bowl. Pour over the onions. Cook, uncovered, over low heat for 9 minutes.  The center of the frittata will still be wet.
• Sprinkle the cheese over the top of the frittata and broil until the cheese is melted and the eggs are cooked, about 1 minute.
• Sprinkle with the parsley before serving.

Note:  While this recipe says it serves 6, it does not.  My husband and I each ate a healthy portion.  So, we'll just say this serves 3-4 for dinner-sized portions.  When I make this again, I will add additional fresh veggies like asparagus, broccoli, peppers, etc. 

The onions, ready to get cookin'!

Chopped onions and eggs.

Sauteing the onions in olive oil.

Eggs have just been added.

Next up, broiler.

Out of the broiler and ready to be dressed.

All done.  Let's eat!

Delicious!

For anybody who is interested in this cookbook or Rebecca Lang, you can see her demonstrate a few of her recipes at Whole Foods, Johns Creek, on April 26th.  It costs $49 and includes a copy of her cookbook.

Here's a bit more info:
  
Quick Fix Southern: Homemade Hospitality in 30 Minutes or Less
Tuesday, April 26th

6:30 to 8:30pm $49 Demonstration

Y’all come and get it! Tonight’s class features recipes from Rebecca’s new cookbook, Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less. Mouthwatering meals can be prepared in a jiffy, thanks to Rebecca Lang’s tasty recipes that defy the notion that Southern cooking is a time-consuming endeavor. In addition to being quick without sacrificing flavor, each recipe is inviting, simple to make, and user-friendly – even for novice chefs. Rebecca, a popular cooking instructor, sprinkles in expert cooking tips and tidbits of Southern history, providing added spice to this evening’s class. Students will also be invited to join in and make “Rebecca’s Quick Icebox Pickles” to take home. A copy of Rebecca’s new cookbook is included in the price of the class.  MENU: Pickled Okra & Ham Wheels; Ribeyes with Bourbon Pecan Butter; Asparagus Bundles with Bacon; and Lazy Girl Berry Cobbler.

You can register for this event by clicking -->here<--.

The FULL File: What to do with garden fresh asparagus and broccoli

It's dinner time.
The end of the broccoli is here and the asparagus is just starting to come into play.
So, what can you possibly do with only a hand full of broccoli and a measly 5 asparagus spears?

Pesto dressed Whole Wheat Pasta topped with Asparagus and Broccoli drizzled with Roasted Garlic Oil
Serves 2
(you do not need exact measurements for this meal.  It is completely by taste.  You can add more or less of each ingredient and it will still be delicious. And, because we have high cholesterol and high blood pressure in our household, I don't add salt.  But, you certainly can.  I should warn you that I am not a talented cook, but even I can make this.  So, I am sure you can and you can probably make it better!  Although, nothing tastes quite like homegrown vegetables.  My husband took one bite of the asparagus last night and said, "Wow!  Oh my Gosh!  This- is- so- good!")

1 cup broccoli, cut any way you like
4-5 asparagus spears, tough ends snapped off and washed, cut into 1 inch pieces
2-3 cups cooked and drained whole wheat pasta
2-4 Tbsp freshly grated Parmesan cheese
2-4 Tbsp pesto
2 Tbsp roasted garlic oil (any will do, I use Lizzie's)

This comes together so easily:

1. Boil the whole wheat pasta, any type, according to the manufacturer's directions.
2. Drain the pasta and toss with the pesto using more or less depending on your taste.
3. Meanwhile, steam the broccoli for 3-4 minutes.
4. Add the asparagus to the broccoli and steam for another 2 minutes.
5. Toss the steamed broccoli and asparagus with the roasted garlic oil to taste.
6. Place about 1 cup of dressed pasta on each plate and top with the broccoli and asparagus mix.
7. Top with the fresh shredded Parmesan cheese.

And, that's it!  Dinner is served!  Now, I should mention that this serves 2.  My kids don't like this and so I made this for the grown-ups and the kids got red sauce with turkey meatballs from the freezer.  Maybe someday?  I don't know.  One can only hope...

PS - At the end of the growing season, I make my own pesto and freeze it for later use.  I have used it all winter and it tastes just like summer to me.  I like Ina's recipe the best, but I like my pesto with less oil and a hint of lemon.  Here's her recipe:  Ina's Delicious Pesto.  Instead of using 1 1/2 cups of oil per batch, I use half or 3/4 cup of good extra virgin olive oil.  And, I add a squeeze of lemon juice per batch.  If you are not into making your own, then I highly recommend LeGrand 4 Nuts and Cheese Pesto.  It is delicious.