Vidalia season is almost here! By the third week in April your local supermarkets should have them on the shelf. According to our grower, the Cowart family, our outstanding grower, we have an excellent crop this season. One item you may want to try are the Vidalia Salad Onions. Sold by the bunch like green onions or local “spring” onions, these tend to have more zing than a sweet onion but I’ve come-up with a few recipes for you to try.
GRILLED VIDALIA SALAD ONIONS
6 Vidalia Salad Onions
1T Extra Virgin Olive Oil
1T Balsamic Vinegar Glaze, more to taste
1/3C Romano Cheese
S/P, to taste
Trim onion tops leaving a few inches of green. Coat with oil, salt and pepper. Grill over medium heat to desired doneness. Remove to platter and drizzle with glaze; garnish with cheese and serve.
*Balsamic glaze can be purchased at your favorit e culinary shop or some supermarkets or you can reduce you own balsamic vinegar.
VIDALIA SALAD ONIONS WITH WILD RICE SALAD
4 Vidalia Salad Onions, thinly sliced
2C Wild Rice, cooked
1 Bunch Asparagus, small dice
2C Grape Tomatoes, halved
Juice of 1 Lemon, more to taste
3oz. Crumbled Feta Cheese
1/3C Fresh Oregano
1/3C Fresh Mint
2T Extra Virgin Olive Oil
S/P, to taste
Cook rice according to package instructions; cool. Combine all other ingredients. Remove to platter and serve.
VIDALIA SALAD ONION AND PEAR SALAD
4 Vidalia Salad Onions, sliced
1 Pear, cored and sliced
3 Strips Bacon, cooked and crumbled
1T Sherry Vinegar
1T Extra Virgin Olive Oil
2T Crumbled Bleu Cheese
S/P, to taste
Prepare bacon; drain and set aside. In Bowl, combine all other ingredients except bleu cheese; toss. Remove to platter and garnish with cheese.
Have some fun with these recipes as the grilling season is now in full swing everywhere. More to come on our Vidalia’s!!
Eat Well,
Chef Dave
Keystone Kitchen
dave@keystonefruit.com