Recipes / red onion

Mediterranean Barley Salad

 

WHAT YOU'LL NEED

• 1 14 oz. can small white beans
• About 1.5 cup uncooked quick barley
• 1 tsp. salt
• 1 Tbsp Dill seasoning
• 1 32 oz. container chicken broth
• ½ red onion (thinly sliced)
• 1 cucumber deseeded and diced
• 4 Tbsp Italian parsley (roughly chopped)
• 1 bunch green onions, chopped
• 1/4 cup almond slivers or chopped
• 1/4 cup sliced Kalamata olives
• Tomatoes, optional
• Dressing
• The juice of 1 lemon
• ¼ cup olive oil
• 2 garlic cloves
• 1 tsp. salt
• 1 tsp dried oregano
• ½ cup red wine vinegar

 

INSTRUCTIONS

1. In a large pot, add the chicken broth & salt and bring to a boil.
2. Add the barley and cook for about 20 minutes or until soft and tender.
3. Add to a large bowl.
4. Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
5. Add in the sliced red onion, diced cucumber,  Kalamata olives, green onions, dill, almonds, tomatoes (if using), and roughly chopped parsley.

Dressing

1. In a small bowl combine all of the ingredients for the dressing.
2. Mix with a whisk.
3. Pour over the bean and barley mixture and toss to combine.
4. Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!

 

 

Ingredients

• 3 5 oz cans albacore tuna, drained well
• 1 cup cottage cheese
• 1/4 cup finely chopped red onion
• 2 celery stalk finely chopped
• 2 Tablespoons capers chopped
• 1/4 cup diced dill pickles
• juice from 1/2 lemon about 1 TB
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 8 slices of large thick crusty bread or crackers

 

Instructions

• Mix all ingredients together (except bread)
• Cover and refrigerate for at least 30 mins
• Serve on your favorite bread or crackers

Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

 

INGREDIENTS

• 1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)
• 1 cup frozen or fresh corn (I used canned corn salsa I had on hand)
• 1 cup cooked red lentils
• 1/2 cup sliced English cucumbers
• 1 red pepper, seeded and sliced (yellow or orange peppers may be substituted)
• 1/2 bunch cilantro leaves with stems discarded, or to taste
• heaping 1/2 cup crumbled feta, or more to taste
• 1/4 cup diced red onion
• 1 small/medium Hass avocado peeled, pitted, and diced, optional
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)
• 4 tablespoons lemon juice (2 lemons juiced)
• 2 tablespoons olive oil

 

INSTRUCTIONS

• To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.

 

Blackened Tilapia Fish Tacos with Pineapple Cucumber Slaw (The ONLY fish taco recipe you'll ever need).

Y’all NEED this Italian potato salad recipe it’s SO good! ❤️

 

Remember to order your organic produce from @amarilloeatsorganic b4 Wed at 12pm for delivery or pick up this Friday 9/3 at AmarilloEatsOrganic.com

 

Italian Purple Potato Salad Recipe:

6 – 10 servings

• 2 1/2 Pounds Purple Potatoes – 1/2 inch cubes
• 1 Tablespoon White Vinegar – (helps to keep potatoes intact)
• 1 Recipe Basic Italian Vinaigrette – recipe below or Italian The One & Only Dressing
• 1/2 Red Onion – thinly sliced or minced
• 1 Large Red Bell Pepper – roasted – diced
• 1 Small Orange Pepper – diced
• 1 Small Yellow Pepper – diced
• 1 Container Cherry Tomatoes – halved
• 1 Cup Aged Parmesan Cheese – finely shredded
• 1 1/2 Cups Fresh Basil – chiffonade or roughly chopped

Basic Italian Vinaigrette

• 3/4 Cup Extra Virgin Olive Oil
• 1/4 Cup + 2 Tablespoons White Wine Vinegar
• 2 – 4 Cloves Garlic
• 2 Teaspoons Italian Seasoning
• 2 Teaspoons Sea Salt
• 1/2 Teaspoons Black Pepper

Instructions:

Potatoes

Dice the potatoes into half inch chunks and put in a large pot and cover with water.  Add the vinegar and bring to a boil then reduce heat to medium-high heat.  Cook for 30 to 40 minutes or until opaque and soft.   Make sure and check on them a few times, you don’t want to hard or mushy potatoes.  The best way is to taste them.  When the potatoes are tender, pour into a colander, drain and let cool.

Vinaigrette

Mince or press the garlic in a garlic press and add to a jar.

Measure all other ingredients and add to the jar.  Shake well.

If you have an immersion blender it will help emulsify it.  Just blend everything together then stir in the garlic.

Roasted pepper

Roast the red pepper on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half, remove the seeds and stems.  Dice them up.

Assemble

Add the onion, peppers, tomatoes, cheese, basil and dressing to a big bowl and stir well.

When the potatoes are cooled, gently fold into the vegetables.

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

 

AmarilloEatsOrganic.com

 

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jalapeno, diced

Jicama, diced

Celery diced

Leftover grilled corn 🌽 

Cucumber 🥒 diced

Garlic 🧄 chopped

Red onion diced

Olive oil

Lime juice

Cilantro

Salt & pepper