Baked Onions

Ingredients:

  • Vidalia Onions or any other sweet onion
  • Beef Bouillon Cubes (1 per onion)
  • Butter
  • Water

Instructions:

  1. In a baking pan, pour ¼” of water. 
  2. Peel onions, carve hole in center of onion, just large enough to hold a Bouillon cube.
  3. Place onions in pan, put 1 beef bouillon cube in center of onion and place a slice of butter on top of each cube. 
  4. Cover pan and bake at 375 for approx. 45 mins or until fork tender. You can also bake in Microwave Oven.

Compliments of
Farmsview.com

Corn Salsa

Ingredients:

  • 1/3 C Apple Cider Vinegar
  • 1/3 C Pecan Oil
  • 3 T Sugar
  • 1 Can Black Eyed Peas, rinsed and drained
  • 2 Cups FRESH corn, blanched for 1 min and cur off cob
  • 1/2 Red Pepper finely chopped
  • 1 small red onion finely chopped
  • 6 T Fresh Cilantro

Instructions:

  • Combine apple cider vinegar, pecan oil, and sugar. Mix and heat in microwave until sugar is dissolved.
  • In a separate bowl, mix black eyed peas, fresh corn, red pepper, red onion, and cilantro. Add liquid.

Compliments of
Farmsview.com

Broccoli Salad

Ingredients:

  • 1 large head broccoli
  • 1/8 cup sweet onion, finely chopped
  • 6 slices good quality bacon, cooked & chopped
  • 1/4 cup unsweetened dried cranberries
  • 4 Tbsp raw sunflower seeds
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp extra virgin olive oil
  • 2-3 tsp milk
  • 1/4 tsp raw honey
  • 1/8 tsp mustard powder
  • Himalayan sea salt and pepper to taste

Instructions:

1. In a large bowl, mix together the broccoli, onion, bacon, cranberries and sunflower seeds.
2. In a separate small bowl, whisk together the apple cider vinegar, olive oil,  milk, raw honey, mustard powder, sea salt and pepper.
3. Pour dressing over mixture and stir well. Refrigerate overnight. Remove from fridge about 10 minutes before serving, to allow dressing to soften.

Zucchini, Tomatoes, & Peppers

Ingredients:

2 lbs zucchini
3 Tbsp. oil
1 cup onions, sliced
1/4 cup green peeper, chopped
2 cups peeled & chopped tomatoes
1 teas. fresh basil, chopped
1/2 teas. oregano
Salt & pepper to taste

Instructions:

  • Wash, trim and slice zucchini.
  • Heat the oil & saute the onions till wilted, add zucchini and peppers cook 3-4 mins. 
  • Stir in tomatoes, herbs, salt & pepper.
  • Saute until all vegetables are tender. 
  • Serve with grated Parmesan cheese.

Swiss Chard Rice and Tomato

Ingredients:

1 bunch of Swiss Chard cut into chunks
2 cloves garlic, minced
1 large onion, chopped
4 large ripe tomatoes
2 Tbsp. Olive Oil
1/3 cup Rice (not instant)
A few sprigs of Parsley
Salt & Pepper to taste

Instructions:

  • Sauté onion and garlic in Olive Oil.
  • Add cut up Swiss chard, chopped tomatoes, parsley, salt and Pepper and cook until fork tender. 
  • Add uncooked rice and cook for 20 mins.  
  • May be garnished with Parmesan Cheese if desired.

Compliments of Farms View

http://farmsview.com