Alliums

Ingredients

• 2 -3 tablespoons butter
• 4 large yellow onions, peeled, sliced 1/4 inch thick
• 1/2 teaspoon salt

Directions

1. Heat butter in a large nonstick pan over high heat. Be careful not to burn the butter.
2. Add the onions and salt. Toss to coat; stirring occasionally, cook until onions begin to soften and release moisture, about 5 minutes.
3. Reduce heat to medium and cook, stirring frequently, until onions are browned but not burned, about 30 minutes longer. (If onions start to burn, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.)

Refrigerate in a glass jar with good fitting lid for up to one week. Or, you can store unused portion in a freezer bag with all the air pressed out then sealed. Good in the freezer for up to 3 months, great to have on hand.

Ingredients

• 4 large onions, peeled and thinly sliced
• 2 cups chicken bone broth
• 2 cups beef bone broth
• 4 tbsp ghee
• 5 garlic cloves, chopped
• Sea salt and black pepper to taste

Directions

1. In a stock pot over medium heat, melt ghee and thinly sliced onions.
2. Cook onions until lightly caramelized. Add bone broth and garlic. Season with salt and pepper to taste.
3. Bring mixture to a boil and then reduce the heat and allow to simmer for 30-50 minutes (the longer the more flavor).

Ingredients

• 1/2 thinly sliced red onion
• 1/2 teaspoon salt
• 1/2 teaspoon Pepper
• 2 thyme springs
• White wine vinegar

Directions

1. In a small glass jar, place the onions salt and pepper and thyme. Add white wine vinegar until just covering the onions.
2. Cover and refrigerate overnight before using.
3. Great for using in other recipes like salad, burgers, and tacos.

Ingredients

• 1 sheet puff pastry, thawed but cold
• 12 ounces cream cheese or chevre, softened
• 3/4 cup minced herbs, packed (such as chives, dill, parsley, or tarragon)
• Optional additions: lemon zest, finely minced garlic

Directions

1. On a floured work surface, roll puff pastry out to between 1/16 and 1/8 inch thickness, about a 16 by 16 inch square.
2. With an icing or offset spatula, spread cream cheese in a thin layer across pastry, leaving 1 inch of one side bare.
3. Evenly sprinkle on herbs (as well as any optional additions) and add salt.
4. Starting with the side opposite the bare 1 inch of pastry, roll pastry into a log.
5. Wrap with plastic wrap and chill in freezer for about an hour, or until log is very firm but not rock hard.
6. Ten minutes before retrieving log from freezer, heat oven to 375°F, with one rack in the upper third and another rack in the bottom third.
7. Using a sharp knife, cut log into 1/4 inch slices and arrange on two parchment-lined aluminum baking sheets.
8. Bake for 15 minutes, then rotate pans on racks and continue to bake until pastry is well-browned and crisp to the touch, about another 15 minutes.
9. Transfer pinwheels to a cooling rack lined with paper towels to cool and drain before serving.
10. Serve warm or at room temperature.

To store, transfer pinwheels to a large, airy container and leave loosely covered in a cool dry place. Pinwheels will keep several days at room temperature. Frozen as a log, pastry will keep for weeks.

 Ingredients

• 1/4 cup vegetable broth
• 1 onion, chopped
• 2 large garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 cup dry (uncooked) red lentils (3 cups cooked)
• 1 bay leaf
• 2 cups water
• Juice of 1 lemon
• Two 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
• 1 1/2 cups quartered artichoke hearts (one 9-ounce frozen package or one 15-ounce can)
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Directions

1. Heat broth in a large saucepan.
2. Add onion and sauté on medium heat for about 5 minutes, until golden.
3. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently.
4. Add dried lentils, bay leaf, and water to pan and bring to a boil.
5. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using).
6. Simmer for about 20 minutes, until the lentils are tender.
7. Remove and discard the bay leaf.
8. Add salt and black pepper, or to taste.