Roast onions Vi­dalia onions stuffed with sage & chicken sausage Onions are a sea­son­ing standby, but they can also shine as a sweet main-course star when roasted. Try them stuffed with veg­gies, herbs, and pro­tein­rich foods for a com­plete meal. red onions s

Yoga Journal - - Live Well - By Jen­nifer Iser­loh

FLEXITARIAN SERVES 4

Sa­vory sage and sausage bal­ance the sug­ari­ness of roasted Vi­dalias, one of the sweet­est onion va­ri­eties, plus sage loses as­trin­gency when cooked with fat.

4 Vi­dalia onions (about 3 lbs) 1 tbsp olive oil ½ pound or­ganic chicken sausage (about 3 links), chopped 3 cups kale leaves (about 5 oz or ½ bunch), chopped 8 large sage leaves, thinly sliced

Heat oven to 400°. Hol­low onions for stuff­ing, re­serv­ing and chop­ping cen­ters.

In a large skil­let over medium heat, warm oil. Add chopped onion, sausage, kale, and sage; cook un­til sausage is cooked through and kale is ten­der, 8–10 min­utes. Trans­fer sausage-kale mix­ture to a bowl. Place hol­lowed onions top-down in skil­let and cook un­til rims start to brown, 5–6 min­utes. Ar­range shells open-side up in bak­ing dish and fill with sausage mix­ture.

Cover dish with alu­minum foil and bake un­til ten­der, 1 hour. Re­move foil and bake un­til tops brown, 10 min­utes.

NU­TRI­TIONAL INFO 227 calo­ries per serv­ing, 8 g fat (2 g sat­u­rated), 26 g carbs, 5 g fiber, 14 g pro­tein, 370 mg sodium

VEG­E­TAR­IAN SERVES 4

Earthy mush­rooms and Gruyère pair per­fectly with pun­gent red onion, a good source of heart-healthy an­tiox­i­dants.

4 red onions (about 3 lbs) 1 tbsp olive oil 1 10-oz pack­age mush­rooms (about 10 mush­rooms), chopped 1 tsp chopped thyme leaves ¼ tsp salt ¼ tsp freshly ground black pep­per 1 egg ½ cup sea­soned bread­crumbs ½ cup grated Gruyère cheese

Heat oven to 400°. Hol­low onions for stuff­ing, re­serv­ing and chop­ping cen­ters.

Warm oil in skil­let on med-high. Add onion and mush­rooms, thyme, salt, and pep­per; cook un­til mush­rooms are ten­der, 5–6 min­utes. Add egg. Cook onion shells top­down in skil­let un­til rims start to brown, 5–6 min­utes. Ar­range shells open-side up in bak­ing dish; add mush­room mix­ture.

Cover dish with alu­minum foil and bake un­til ten­der, 1 hour. Re­move foil and sprin­kle with bread­crumbs and Gruyère. Bake un­til cheese melts, 10–15 min­utes.

NU­TRI­TIONAL INFO 300 calo­ries per serv­ing, 10 g fat (4 g sat­u­rated), 42 g carbs, 6 g fiber, 13 g pro­tein, 477 mg sodium

VE­GAN SERVES 4

Sweet, juicy Maui onions bal­ance salty olives and acidic lemon, while pro­tein­packed quinoa sup­plies a nutty crunch.

½ cup dry quinoa 4 Maui onions (about 3 lbs), chopped 2 tbsp olive oil ½ cup mixed chopped herbs, such as rose­mary, thyme, and pars­ley Zest and juice of 1 lemon ½ tsp salt ¼ tsp freshly ground black pep­per ½ cup whole black olives, chopped ¼ cup goji berries

Cook quinoa. Heat oven to 400°. Hol­low onions, re­serv­ing and chop­ping cen­ters.

Warm oil in skil­let on medium. Add onion, herbs, zest, salt, and pep­per; cook un­til onions are soft, 4–5 min­utes. Trans­fer to bowl and stir in quinoa, olives, goji berries, and juice. Place onion shells top-down in skil­let and cook un­til rims start to brown, 5–6 min­utes. Ar­range shells open-side up on bak­ing dish; add quinoa mix­ture.

Cover with alu­minum foil and bake un­til ten­der, 1 hour. Re­move foil and bake un­til tops brown, 10–15 min­utes.

NU­TRI­TIONAL INFO 274 calo­ries per serv­ing, 10 g fat (1 g sat­u­rated), 42 g carbs, 6 g fiber, 6 g pro­tein, 444 mg sodium

PIC­TURED HERE: Red Onions Stuffed with Mush­rooms and Gruyère

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