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Braised Vidalia Onions

• 1 bunch of sweet baby Vidalia onions

• 1/4 cup extra-virgin olive oil

• Kosher salt

• Coarse ground black pepper

• 3 dried bay leaves

• 1 cup chicken stock

• 4 garlic gloves smashed with a knife

1. Preheat oven to 375°. Line a baking pan with a large piece of aluminum foil. Large enough that you can enclose all ingredients and seal the foil afterwards.
2. Peel one outer layer off of each onion bulb and then quarter the onions leaving the green tops attached.
3. Add the onions to the pan and spread them out evenly so they are not on top of each other.
4. Add the olive oil and season the onions with salt and pepper
5. Add the remaining ingredients and create a bath like atmosphere for the onions with the chicken stock.
6. Pinch the foil tightly creating a sealed atmosphere for the onions to braise in.
7. Bake for 45 minutes and then remove foil and serve the onions as a side dish.

Note: This recipe comes from the time I once had the privilege of meeting and cooking for Chef Jamie Oliver. This is one of the dishes he shared with our team and has been a staple ever since.

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Perfectly Roasted Parsnips

1. Preheat oven to 425 degrees
2. Add parsnips, olive oil, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper to a large Ziploc zipper bag.  Shake to coat.
3. Spread in a single layer on a parchment covered baking sheet. Cook for 30 minutes or until golden brown; flipping halfway.  Serve promptly.

 

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Roasted Green Tomato & Avocado Salsa

 

• 3 medium green tomatoes cut into wedges
• 1 jalapeno pepper seeded, cut into wide slivers
• 1 onion peeled, cut into chunks
• 3 garlic cloves smashed
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• a sprinkling of organic sugar
• 2 avocados
• juice from half lime
• dash of salt
• 1/2 teaspoon ground cumin
• 3 tablespoon chopped cilantro