This buttery-sweet topping is wonderful served in sandwiches or atop bratwurst!
2 yellow onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.
2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.
Crisp apples, sweet-and-mellow pears, vibrant peppers and more: Fall is officially here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients for a cozy autumn brunch: Certified-organic buckwheat flour for incredible crêpes, both Snohomish Bakery granola and cinnamon-raisin bread, smoky bacon and farm-fresh eggs, plus Italian prosecco and a quartet of locally-crafted cocktail shrubs—cheers to fall!
Here are a few recipe ideas for the week:
Once you perfect the technique here, start playing with your favorite fillings. This week we suggest a helping of cinnamon-kissed orchard fruit, quince-ginger compote or savory bacon!
Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.
Another fantastic filling option for this week’s crêpes.
Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
This unexpected side is sure to be a new favorite.
Red Bullhorn peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!
4 red Bullhron peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, peeled and chopped
¼ cup olive oil
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.
2 cups fresh corn kernels
1 Poblano chile pepper, seeded and chopped
½ red onion, chopped
3 tablespoons fresh cilantro, chopped
½ tablespoon olive oil
Juice from 1 lime
1. Heat olive oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes.
2. Add corn and sauté 2 additional minutes or until all veggies are just slightly tender, but corn is still crisp. Remove from heat and stir in cilantro, lime juice, and salt.
Variation: This salsa is also wonderfully mixed with 1-2 cups chopped heirloom tomatoes!