Recipes

Lemon–Scented Sugar Snap Peas

Lemon–Scented Sugar Snap Peas

These sugar snap peas are just as delicious cold, so keep some in the refrigerator for a healthful snack.
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Ingredients

Makes 6 to 8 servings / Prep: 15 min., Cook: 10 min.

Instructions

  • Cook sugar snap peas in boiling salted water to cover 3 to 5 minutes or until crisp-tender.
  • Drain and plunge into ice water to stop the cooking process; drain.
  • Melt butter in a medium skillet over medium-high heat; add peas, and sauté 3 minutes.
  • Add garlic and remaining ingredients.
  • Sauté 2 minutes or until thoroughly heated.
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Course; Side Dish

Okra Creole

Okra Creole

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Equipment

  • Dutch oven

Ingredients

Makes 4 servings / Prep: 15 min., Cook: 25 min.

  • 3 bacon slices
  • 1 16-ounce package frozen sliced okra
  • 1 14.5-ounce can chopped tomatoes
  • 1 cup frozen onion seasoning blend
  • 1 cup frozen corn kernels
  • ½ cup water
  • 1 teaspoon Creole seasoning
  • ¼ teaspoon pepper
  • Hot cooked rice optional

Instructions

  • Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings.
  • Crumble bacon, and set aside.
  • Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes.
  • Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.
  • Top with crumbled bacon.
  • Serve over rice, if desired.
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Course; Fish / Pork / Side Dish

Spicy Okra-Tomato-Corn Sauté

Spicy Okra-Tomato-Corn Sauté

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Ingredients

Makes 6 servings / Prep: 5 min., Cook: 15 min.

  • ½ small onion chopped
  • ½ tablespoon vegetable oil
  • 1 16-ounce package frozen whole okra, thawed
  • 1 cup frozen corn thawed
  • 1 10-ounce can diced tomatoes and green chiles
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Sauté chopped onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender.
  • Add okra; cook, stirring occasionally, 5 minutes.
  • Stir in corn, tomatoes, and remaining ingredients, and cook 5 minutes or until thoroughly heated.
  • Serve immediately.
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Course; Fish / Side Dish

Fried Okra

Fried Okra

If bacon drippings aren’t in your favorite fried okra recipe, try adding them like we did in this recipe. Bacon drippings make a great recipe even better.
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Ingredients

Makes 4 servings / Prep: 12 min., Chill: 45 min., Cook: 4 min. per batch

Instructions

  • Cut off and discard tip and stem ends from okra; cut okra into ½-inch-thick slices.
  • Stir into buttermilk; cover and chill 45 minutes.
  • Combine cornmeal and next 3 ingredients in a bowl.
  • Remove okra from buttermilk with a slotted spoon, and discard buttermilk.
  • Dredge okra, in batches, in cornmeal mixture.
  • Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; add bacon drippings, and heat to 375°.
  • Fry okra, in batches, 4 minutes or until golden; drain on paper towels.

Notes & Wine Advice

Fried Okra Pods: Trim stem ends but do not trim tips or slice okra. Proceed as directed.
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Course; Fish / Side Dish

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions

Use a slotted spoon for serving, if you’d like, and save the broth to make soup.
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Ingredients

Makes 2 cups / Prep: 5 min., Cook: 8 hrs.

  • 2 extra-large sweet onions about 3 pounds
  • 1 10½-ounce can condensed chicken or beef broth, undiluted
  • ¼ cup butter or margarine

Instructions

  • Cut onions in half; cut each half into ½-inch-thick slices.
  • Combine onions, broth, and butter in a 3½-quart slow cooker.
  • Cook, covered, at HIGH 8 hours or until golden brown and very soft.
  • Store onions in an airtight container; refrigerate up to 1 week, or freeze up to 2 months, if desired.
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Course; Crockpot / Slowcooker / Side Dish
Diets; Vegetarian

Caramelized Onion Tart

Caramelized Onion Tart

Don’t have a tart pan? We also baked this on a baking sheet with fantastic results. See instructions below.
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Ingredients

Makes 6 servings / Prep: 15 min., Bake: 30 min.

  • Caramelized Sweet Onions
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons chopped fresh rosemary
  • ¼ teaspoon pepper
  • ½ 17.3-ounce package frozen puff pastry sheets, thawed
  • ½ cup shredded Parmesan cheese

Garnish:

Instructions

  • Stir together first 4 ingredients; set mixture aside.
  • Unfold pastry sheet; roll into a 10-inch square.
  • Fit pastry sheet into a 9-inch square metal tart pan, gently pressing onto bottom and up sides.
  • Bake, on bottom oven rack, at 400° for 20 to 25 minutes or until browned.
  • Remove from oven.
  • Press pastry with back of a spoon to flatten.
  • Spoon onion mixture onto pastry; sprinkle with Parmesan.
  • Bake 5 more minutes.
  • Garnish, if desired, and serve immediately.

Notes & Wine Advice

If you don’t have a tart pan, unfold pastry sheet onto a lightly greased baking sheet. Bake, on bottom rack, at 400° for 16 to 18 minutes or until puffed and golden. Using a serrated knife, cut a slit around top of pastry, leaving a ½-inch border on all sides. (Do not cut through or to bottom.) Press cut square center to flatten. Spoon onion mixture onto pastry; sprinkle with Parmesan cheese, and bake 5 more minutes.
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Course; Quiche / Tarts
Diets; Vegetarian

Sweet Onion Pudding

Sweet Onion Pudding

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Ingredients

Makes 8 to 10 servings / Prep: 10 min., Bake: 30 min.

Instructions

  • Stir together first 3 ingredients in a large bowl.
  • Combine flour, sugar, and next 3 ingredients; gradually stir into egg mixture.
  • Stir Caramelized Sweet Onions into egg mixture; pour into a lightly greased 13- x 9-inch baking dish.
  • Bake at 350° for 30 minutes or until pudding is set.
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Course; Dessert / Side Dish
Diets; Vegetarian

Caramelized Sweet Onions

Caramelized Sweet Onions

Serve these glistening onions alone as a side dish, stirred into the pudding and tart recipes that follow, on the Caramelized Onion BLT, or on the Chicken Cobbler With Caramelized Sweet Onions.
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Ingredients

Makes 2½ cups / Prep: 10 min., Cook: 40 min.

  • 4 pounds sweet onions about 6 medium
  • 2 tablespoons olive oil
  • ½ teaspoon salt

Instructions

  • Cut onions into ¼- to ½-inch-thick slices, and place in hot olive oil in a large deep skillet over medium heat.
  • Cook onion slices, stirring often.
  • (After about 20 minutes, onions will begin turning from white to golden.
  • )
  • Continue cooking onion slices, stirring often, for 15 to 20 more minutes or until onion slices are caramel colored (a deep golden brown).
  • Remove from heat, stir in salt, and let cool completely.
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Course; Side Dish

Grilled Portobello Mushrooms and Asparagus

Grilled Portobello Mushrooms and Asparagus

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Ingredients

Makes 6 servings / Prep: 5 min. / Grill: 14 min.

  • 4 portobello mushroom caps
  • 2 tablespoons Rosemary Oil
  • 1 pound fresh asparagus

Instructions

  • Remove brown gills from undersides of mushroom caps using a spoon; discard gills.
  • Brush caps with 1 tablespoon Rosemary Oil.
  • Snap off tough ends of asparagus; brush with remaining 1 tablespoon Rosemary Oil.
  • Grill mushrooms, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side.
  • Cut mushrooms into strips.
  • Grill asparagus, covered with grill lid, over high heat 2 minutes on each side.
  • Serve together.
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Course; Side Dish / Vegetables
Diets; Vegetarian

Rosemary Oil

Rosemary Oil

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Ingredients

Makes â…“ cup / Prep: 5 min., Cook: 3 min.

Instructions

  • Add rosemary and pepper to hot oil in a skillet over high heat; cook, stirring occasionally, 3 minutes.
  • Remove from heat; cool.
  • Discard rosemary.

Notes & Wine Advice

Store remaining Rosemary Oil in an airtight container in the refrigerator up to 1 week. Or use the remaining oil to make a great vinaigrette (see below).

Rosemary Vinaigrette:
Whisk together ¼ cup balsamic vinegar; 3 tablespoons Rosemary Oil; 1 garlic clove, pressed; 1 teaspoon chopped fresh rosemary; and ½ teaspoon salt.
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Course; Dressing