Sweet Onion Jam
Makes 2 cups
Ingredients
- 1/4 cup California extra virgin olive oil
- 3 large sweet or yellow onions cut into a 1/4-inch dice
- 2 large thyme sprigs
- 2 bay leaves
- 1 rosemary sprig
- 1/2 cup granulated sugar
- 1/2 cup white wine vinegar
- coarse salt to taste
Instructions
Tie the herbs together with kitchen twine and add the bundle to the onions. Reduce the heat to low and cook, stirring until fragrant, about 3 minutes.
Sprinkle the sugar over the top of the onions and cook, without stirring or shaking the pot, until the sugar melts. About 5 minutes.
Once the sugar is melted increase the heat to high and cook without stirring until it becomes an amber-colored caramel. This should take 4-6 minutes. Reduce the heat to low, add the vinegar and simmer until the jam is thick, about 5 more minutes.
Recipe from California Grown
Grilled Creamed Corn
Makes 4-6 servings
Ingredients
- 6 ears corn, shucked
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 2 tbsp cream cheese, softened
- 1/4 cup Shredded Monterey Jack
- 1 jalapeño, minced (optional)
-
kosher salt
-
Freshly ground black pepper
- 2 tbsp chopped fresh cilantro
Instructions
Preheat grill or grill pan to high. Grill corn until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.
In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.
Stir in corn kernels and toss to coat, then season with salt and pepper to taste.
Garnish with cilantro and serve.
Recipe from Delish
Roasted Grape Tomato Caprese Salad
Makes 4 small servings
Ingredients
-
1 Pint grape tomatoes or cherry tomatoes
-
1 Tablespoon olive oil
-
2 ounces mozzarella cheese cut into small cubes (½ to 1 inch in size)
-
8-10 basil leaves cut into thin strips
-
1 Tablespoon balsamic syrup or glaze
-
Salt to taste
Instructions
Preheat oven to 400 °F.
Cut tomatoes in half or leave them whole. Mix tomatoes with olive oil.
Place tomatoes in a single layer on a baking sheet. Roast for about 20 minutes or until the tomatoes just begin to pucker or burst, flipping halfway through. Remove tomatoes to a serving dish.
Layer cubed mozzarella and fresh basil strips on top of the tomatoes.
Drizzle balsamic glaze over the top and enjoy!
Recipe from Dinner Mom