Earthly Eating

Grilled onions taste slightly smoky and sweet. They make a fantastic topping for salads. Leftovers also taste great stuffed into pita pockets with veggies and tofu or meat. If you don’t have a covered grill or porch for winter grilling, use a grill pan on top of the oven range.

You will need:

• 4 medium onions
• Olive Oil
• 2 tsp. dried basil, oregano or thyme
• Salt
• 1/2 tsp. coarsely ground black pepper

Cut off the ends of the onions. Peel back and remove skins. Slice onions into rounds, about 3 1/2 inches think (not too thin or the will stick, burn or fall through the grill grates).

Brush both sides of the onion rings with olive oil. Dust with herbs, salt and pepper.

On the grill: Preheat grill to high. Turn to medium-low to cook. Cook onions for 5 to 7 minutes per side., until dark around the edges and rings begin to soften and separate. Do not allow them to burn.

In a grill pan: Lightly brush a large grill pan with oil and warm on moderate heat until piping hot. Arrange onion rings over the bottom of the pan. (Cook in two batches if they don’t all fit on the pan at once.) Cook for 4 to 5 minutes per side, or until slightly charred and rings begin to separate.

Serve warm or refrigerate and serve cold. Refrigerate leftovers and use within 4 days. Serve cold over salad or stiffed with salad and leftover fish, poultry, meat or tofu into whole-wheat pita pocket breads.

Recipe to try: Grilled Onion, Tomato & Spring Greens Salad; Serves: 4

8 to 10 dark leaf lettuces, sliced, thinly or torn into 1 1/2-inch pieces
2 to 3 roasted or grilled onions
1 large or 2 medium tomatoes, sliced, seeded and diced (about 2 cups)
1/2 to 1 cup mined celery
1 cup cucumber, peeled, halved, seeded and thinly sliced
1 cup Lean & Creamy Mustard Dressing (See how to make this below this recipe)

Layer all ingredients (except dressing) in a 4-quart bowl. You can prepare the salad to this point, cover the bowl with a plate or fitted lid, and refrigerate until serving time.

Dress the salad and toss to coat or allow each person to dress his or her own salad at the table.

Cover and refrigerate leftovers. Use dressed salad within 24 hours, undressed salad within 2 days.

-Making Lean & Creamy Mustard Dressing
Makes about 9 servings

1 1/2 cups chicken stock or water, divided
1 tsp. salt (reduce by half if using salted broth)
1 clove garlic, minced or pressed, optional
1 1/2 to 2 tbs. arrowroot powder
1/2 cup extra-virgin olive or flaxseed oil
1/3 cup lemon juice or 1/4 cup brown rice vinegar or raw apple cider vinegar
1/4 tsp. ground chipotle or black pepper
1 1/2 tbs. Dijon mustard or 1 tsp. dry mustard
1 tbs. minced fresh or 1 tsp. dried oregano or basil
1/4 tsp. stevia extract powder or 6 to 8 drops stevia extract liquid
1 tbs. honey or agave nectar

Bring 1 cup stock and salt to a boil in a small saucepan. Add garlic (if using), reduce heat and simmer. Dissolve arrowroot in remaining 1/2 cup stock and add to pan; whisk over medium-low heat until thick and clear, 2 to 3 minutes. Remove from heat. Allow to cool at room temperature or chill for at least 2 hours.

In a blender or food processor, puree the thickened broth with remaining ingredients. Pour into jars, cover and refrigerate. Use within 3 weeks.
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Earthly Eating Recipe:

Chicken, Sweet Potato & Greens Salad
Makes 2 servings

*How to toast nuts*
Arrange one kind of shelled nut in a single layer on a dry baking sheet in a 325-degree oven. Toast almonds, walnuts, pecans or cashews for 10 to 15 minutes, and pine nuts or pistachios for 4 to 6 minutes, until lightly golden and aromatic, stirring every 5 minutes (2 to 3 minutes for small nuts). Toast several cupfuls of nuts (one variety at a time), then store in jars in the refrigerator so you can garnish fruit and vegetable salad, cooked fruit or hot cereal.

Happy Eating!