Randy Ferguson from California provides this recipe for a side that “is great with grilled steaks, chicken, or seafood.
6 large white onions
1/2 red bell pepper, trimmed
1/2 green bell pepper, trimmed
1 carrot, trimmed and peeled
1 stalk celery
1 small tomato
1/3 cup extra virgin olive oil or substitute melted butter
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Cut off the tops of the onions. Leave the bottom (roots) intact. Peel outer onion skin from the top down; discard the outer skin. Rinse onions in cool water and drain. Hollow out the centers, leaving two or three outer layers. Reserve the centers and chop fine. Finely chop red and green pepper, carrot, celery and tomato.
Combine 1/2 cup chopped onion with red pepper, green pepper, carrot, celery and tomato. Place in large mixing bowl. Add oil, Worcestershire sauce, salt, black pepper and cayenne pepper. Toss. Fill onions with equal amounts of the vegetable mixture.
Brush onions with additional olive oil. Place each onion upright in the center of a piece of heavy-duty aluminum foil. Bring up the edges and seal, leaving a small space for steam to expand.
Over indirect or medium heat place foil onion packets upright in the center of the cooking grate. Cook for 45 minutes to an hour. Check for tenderness and serve when done.
Fresh homemade sauerkraut is better than any store bought sauerkraut. Especially on the day it is ready.
15 pounds, firm white cabbage
2/3 cup salt
Three 1 to 2 gallon jars or one 4 – 6 gallon crock
Trim cabbage and quarter heads. Remove core and shred cabbage finely into 1/16th-inch shreds. Mix cabbage with salt. Pack cabbage firmly into container(s) and cover with a clean dry cloth. Put a plate on the cloth and weight it with a wooden cutting board or chopping block piece. Make sure the cloth touches the surface of the packed cabbage so it becomes wet with the cabbage juice.
As soon as fermentation begins, remove the bubbly fluid on top and put a clean cloth and a wooden board over the cabbage. Wash the wooden board each day. Keep cabbage at a temperature below 60 degrees F. Let stand for a month.
After 30 days, heat the kraut to 180 degrees F. Pack firmly into sterilized and heated storage jars. Add sauerkraut juice to within 1/2 inch of the top of the jar. If you run out of juice make a brine of 2 Tablespoons salt to each one quart of water use to top bring to the 1/2 inch to the top of jar level.
Seal the jars. Process in a boiling water bath for 25 minutes for pints and 30 minutes for quarts.
Makes 4 servings
Shrimp, sun-dried tomatoes, avocado etc., etc. makes a pretty fancy California style fresh salad.
1/3 cup fresh lemon juice
3 Tablespoons capers, drained
1 Tablespoon Dijon Mustard
1/2 teaspoon dried crushed red pepper flakes
1/3 cup Extra Virgin Olive Oil
1/2 cup chopped fresh basil
1/2 package of cooked shrimp, thawed, tails off
5 oz. bag of spring mix greens
1/3 cup julienne cut sun-dried tomatoes in oil
1 avocado, sliced
1/2 cup Parmesan cheese shavings
Combine all the dressing ingredients in a bowl of glass jar and mix thoroughly. Season shrimp with salt and pepper and place in a plastic bag. Add 5 Tablespoons dressing to the bag and toss to coat. Refrigerate for 30 minutes or up to 2 hours.
Reserve remaining dressing at room temperature. Before serving, put greens into a salad bowl. Add shrimp with dressing and tomato, as as much of the reserved dressing as desired. Toss well. Divide among four plates. Garnish with avocado and cheese.
Grapes make the taste twist on this cool and creamy (great for hot summer days) salad
2 cups diced cooked chicken
1 cup seedless red grapes, sliced in halves
1 cup diced celery
1/2 cup chopped toasted pecans
1/4 cup thinly sliced green onions
1 teaspoon Dijon Mustard
1/2 cup Hidden Valley Original Ranch Dressing
Combine chicken, grapes, celery, pecans and green onion in a medium bowl. Stir mustard into dressing; toss with the salad. Cover and refrigerate for at least 2 hours.
A wholesome salad with the flavor of my favorite ranch dressing.
1 cup Orzo pasta
1 can (2 – 1/4 oz.) Sliced ripe olives, rinsed and drained
1 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil or 1/2 teaspoon dried basil (best to add the dried basil to the dressing below)
1 packet (1 oz.) Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1 teaspoon sugar
Cook orzo pasta according to package directions, cook without salt. Drain, rinse with cold water.
Mix orzo, olives, red pepper, feta cheese, and fresh basil in a large bowl.
Whisk together seasoning & salad dressing mix, oil, vinegar and sugar. Stir dressing into orzo mixture. Cover and refrigerate at least 2 hours before serving.
Garnish with sprigs of fresh basil or parsley
Attributed to: Sunny days in Southern California