Do you ever wonder why so many of our recipes here at Spend Smart. Eat Smart. have onions in them? Just last week I shared our August recipe of the month, Cool Cucumber Salad, which is another recipe with onions in it. Below I share my top three reasons for including onions in recipes and my top three onion-containing recipes.
I include onions in recipes because:
Onions add flavor. Cooked or raw, onions add flavor to recipes without adding salt or special ingredients.
Onions are inexpensive and available year-round. Since they are easy to store, onions can be found at a reasonable price any time of year.
Onions freeze well. I do not enjoy the tears that come with chopping onions, but I do like that I can chop a large amount of onions at one time and store them in the freezer. Then, when I need onions for a recipe, I just reach into my freezer and dump in some onions.
Cowboy Caviar – The flavor and crunch of a fresh onion is a perfect complement to the milder beans and corn in this recipe.
Here at Spend Smart. Eat Smart. we think onions are a pretty great vegetable and we encourage you to try using one in your cooking this week. If you would like to know more about how to chop an onion, check out the short video above.
When the weather gets hot, I rarely feel like cooking a meal. I want to be able to reach into my refrigerator for something that will cool me off and fill me up. Our August recipe of the month is Cool Cucumber Salad and it is a cool recipe for a hot summer day.
The base for this recipe is chopped cucumbers, tomatoes, and onions. Stir in some feta cheese, oil, lemon juice, and ground black pepper and you have a side dish or a whole meal. I like to let this salad cool in the refrigerator for a few hours before eating it to let the flavors come together. I also tend to have more cucumbers than the recipe calls for, so I double or triple this recipe depending on how many cucumbers I have. This recipe can be stored in the refrigerator for up to four days.
The three vegetables in this recipe are currently in season so they are plentiful in gardens, farmers markets, and stores. If you have a lot of any of these vegetables, check out our produce basics below for information on how to store, clean, and use them.
Most of us are buying more fruits and vegetables. That is a good first step. But should you wash them before you put them away or just before you serve them? Should you store them in the refrigerator or on the counter? Will they continue ripening at home? The answer to these questions is…it depends!
Some fruits have better flavor if they are stored at room temperature. Tomatoes, unripe melons, and tree fruits (pears, peaches and nectarines) should be kept at room temperature so they can ripen and become sweeter. After they are fully ripe, store them in the refrigerator until you are ready eat them. Tomatoes will keep longer if stored with the stem side down.
Generally it is better to eat vegetables as soon as possible after picked. However, some vegetables like celery, cabbage, bell peppers and carrots will keep one to two weeks in the refrigerator.
When to wash fruits and vegetables also “depends”. If your produce has dirt on it, wash it before storing. Otherwise you can probably wait to wash your fruits and vegetables before you eat them. Neither the USDA nor FDA recommends washing fruits and vegetables in anything but cold, drinkable water. Do not let produce soak in the sink. You do not need to wash them with special products or dishwashing detergent. Melons, cucumbers, winter squash, citrus fruit, and potatoes should be scrubbed with a brush. Bananas need to be rinsed off as well. Imagine how many hands touch the fruit before it gets to your mouth.