I consider onions to be a staple, along with tomatoes. I use almost a bag of onions a week. Onions are very healthy for you and full of fiber and of course delicious.
This week’s menu swap is hosted by Manda at Asparagus Thin so make sure you check out her menu and blog as well as all the other menu posts. This week’s ingredient is onions.
Saturday: Grilled wild caught Sockeye Salmon with dill and garlic and a dill horseradish yogurt sauce and creamed spinach (with onions).
Sunday: Over at a friends for grilled leg of lamb
Monday: On the road 🙁 for work, of course. All these night meetings mess with my cooking routine. Maybe I will pack a waffle turkey sandwich. I really like using waffles for sandwich bread.
Tuesday: Italian American
Stuffed Shells! Finally! I will be stuffing mine with a ricotta and Italian sausage mixture and topping it off with marinara sauce and some fresh mozzarella. Onions will certainly be a factor in this dinner.
Cardamon Chicken with garlic and onions, lemon basmati rice. Maybe onion pakora if it isn’t too hot out.
Thursday: New Mexican
Green chile harvest! I will roast them and make a green chile cheese tamale casserole with some red chile sauce on the side. A side of pinto beans simmered with chipotle, jalapeno and onions sounds good too.
Friday: South American
Bolones de verde (plantains grated and made into a dough and stuffed with cheese) – a snack I had in Ecuador that is actually Colombian and hard to find a recipe so I will be tasting and creating from a memory over 15 years old! Along with this, grilled grass fed beef ribeye steaks with chimichurri sauce (with onions, parsley, oregano, cilantro in the sauce). Some grilled veggies for a side dish.
Happy eating! Next week I will be in Flagstaff AZ for work for 7 days and will be eating from a college cafeteria and therefore I will not be posting a menu. I hope simply to survive!