Vidalia Onions & Grape Tomato Spaghetti
Makes 4-6 servings
For the Spaghetti:
- 2 Vidalia onions – sliced thin
- 5 cloves of garlic – finely chopped
- 1 tbs. capers
- 2 oz. can of anchovies – drained
- 2 pints of grape tomatoes
- Juice of 1/2 lemon
- Handful of fresh basil leaves
- 1 teaspoon fresh ground sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon Sweet paprika
- 1 teaspoon Sugar
- Olive oil
- Your favorite pasta
Instructions
Heat a 2 large cast iron frying pans.
Place the sliced onions in one pan and dust the onions with sugar, paprika, fresh ground black pepper, fresh ground sea salt and red pepper flakes.
Cook the onions until they soften, then add the chopped garlic and capers. Drizzle 1 tbs. or two olive oil over the onions and toss.
Let the onions cook until a slight golden char is on the onions.
In the second pan place the tomatoes in the dry pan.
Dust the tomatoes with fresh ground sea salt.
Cook the tomatoes until they become slightly charred and soft.
When the tomatoes become charred drizzle them with olive oil and gently, press the tomatoes. Be careful, since they tend to burst a bit.
Drain the anchovies and add them to the tomatoes.
Mash the anchovies with a fork and incorporate them into the tomatoes.
Add the onions to the pan with the tomatoes and toss.
Add the lemon juice, a dash of fresh ground black pepper, fresh ground sea salt and a dash of red pepper flakes and toss.
Prepare the spaghetti as directed.
Drain the spaghetti and toss in with the onions and tomatoes.
Add the fresh basil leaves, freshly grated Romano or Parmesan cheese, fresh ground black pepper and a dash of red pepper flakes and toss.
Recipe from Living the Gourmet
Romaine Salad with Caramelized Onions:
Makes 6 servings
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1 head of Romaine – ripped
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1 Vidalia onion – sliced thin
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Juice of 1/2 lemon
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Dash of sugar
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1 teaspoon fresh ground sea salt
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1/2 teaspoon fresh ground black pepper
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Dash of paprika
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Drizzle of honey
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Dried cranberries
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Olive oil
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Freshly grated Romano or Parmesan cheese
Instructions
Romaine Salad with Caramelized Onions:
Place the sliced onion in a cast iron frying pan and drizzle with olive oil.
Dust with sugar, fresh ground sea salt, fresh ground black pepper and dash of paprika.
Sauté the onion until it is golden.
Grate fresh Romano cheese over the Romaine and place the golden onions on the Romaine.
Place the lemon juice over the onions and a drizzle of olive oil over the Romaine and onions.
Sprinkle with the dried cranberries.
Finish off the salad with a drizzle of honey over the top of the salad.
Toss before serving.
Recipe from Living the Gourmet
Gluten Free & Vegan Blackberry Cobbler
Makes 4 servings
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For the Blackberry Filling:
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4 cups blackberries (about 20 ounces or 561 g)
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Juice of ½ small lemon
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1–2 tablespoons coconut sugar, plus more to taste*
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½ teaspoon vanilla extract
For the Cobbler Topping: -
1 cup (91 g) oats, blended into flour
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1 tablespoon coconut sugar
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½ tablespoon baking powder
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¼ teaspoon sea salt
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⅛ teaspoon cinnamon (optional)
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¼ cup (60 g) coconut butter OR 2 ½ tablespoons vegan butter or coconut oil
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½ cup (118 ml) non-dairy milk
Instructions
Preheat the oven to 400F and place your coconut butter in the fridge to chill if you have not done so already. Add the berries, lemon juice, coconut sugar, vanilla, and 2 tablespoons of water to a 8” (23-cm) oven-safe skillet (I used cast iron) and bring to a simmer over medium high heat. Simmer the berries for 10 minutes, stirring occasionally, then turn the heat off. Add additional coconut sugar to taste, if necessary.
While the berries cook, prepare the cobbler topping. Add the oats, coconut sugar, baking powder, salt, and cinnamon to a medium bowl and whisk together. Add the chilled coconut butter (or oil) to the bowl and use two knives to “cut” it into the dough, until fine “crumbs” of butter are evenly distributed throughout. Add the milk to the bowl and stir until just combined. Allow the batter to sit for at least 5 minutes, to allow the oat flour to absorb some liquid and thicken.
Use a large spoon to dollop 2 to 3 sized tablespoons of the cobbler batter onto the berries. Place the skillet into the middle rack of the oven and bake for 23 to 25 minutes, until the top of the cobbler turns golden brown.
Remove from the oven and allow to cool slightly before serving as desired. Leftovers will keep at room temperature for up to 3 days.
Recipe from From My Bowl