Recipes with red onion
923 recipes
Bagels Galore (Roasted Bell Peppers & Onions)
Toasted bagels topped with sweet roasted red bell peppers, caramelized red onions, and a smear of cream cheese. A quick open-faced breakfast or lunch ready in 40 minutes.
Crostini Di Polenta Ai Funghi
Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.
Black Spaghetti Alla Chitarra with Mussels
Striking black squid-ink spaghetti alla chitarra tossed with mussels steamed in white wine and tomato, finished with fresh mint. A dramatic, briny Italian seafood pasta.
Brown Vegetable Stock (Lf)
Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.
Avocado Salsa Cruda
Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.
Pollo Con Pico De Gallo
Grilled chicken breast marinated in teriyaki, lime, and garlic, then topped with a fresh pico de gallo loaded with tomato, jalapeno, avocado, and cilantro. A bold fusion of Mexican and Asian flavors, ready in about an hour.
Spinach Dal Andrah Pradesh Style
This succulent Eastern dish has a unique spicy taste that will have you begging for a second helping.
Orange, Red Pepper, Radish & Red Onion Salad
Orange, red pepper, radish, and red onion salad on romaine dressed with olive oil, lemon, cumin, and cayenne. A vibrant, crunchy Moroccan-inspired salad in 15 minutes.
Pan Grilled Thai Tuna Salad
Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.
Roasted Brussel Sprouts with Nori
Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.
Asparagus Salad with Raspberry Vinegrette
Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.
Clam Stew with Shiitakes, Cinzano, Chorizo
Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.
Indian Potato Curry
Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.
Best Shellfish Stew Alla Tarantina
Shellfish stew alla Tarantina, a Southern Italian seafood feast of mussels, clams, shrimp, calamari, and oysters in a garlicky tomato-and-wine broth, ladled over bread to soak up every drop.
Chile-Rubbed Pork Tenderloin
Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.
Fajita-Style Orzo
Fajita-style orzo tossed with grilled red peppers, charred red onion, a fresh jalapeno-lime salsa and a dollop of sour cream. Tex-Mex flavors in a pasta bowl, perfect for summer grilling.
Toasted bagels topped with sweet roasted red bell peppers, caramelized red onions, and a smear of cream cheese. A quick open-faced breakfast or lunch ready in 40 minutes.
Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.
Striking black squid-ink spaghetti alla chitarra tossed with mussels steamed in white wine and tomato, finished with fresh mint. A dramatic, briny Italian seafood pasta.
Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.
Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.
Grilled chicken breast marinated in teriyaki, lime, and garlic, then topped with a fresh pico de gallo loaded with tomato, jalapeno, avocado, and cilantro. A bold fusion of Mexican and Asian flavors, ready in about an hour.
This succulent Eastern dish has a unique spicy taste that will have you begging for a second helping.
Orange, red pepper, radish, and red onion salad on romaine dressed with olive oil, lemon, cumin, and cayenne. A vibrant, crunchy Moroccan-inspired salad in 15 minutes.
Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.
Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.
Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.
Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.
Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.
Shellfish stew alla Tarantina, a Southern Italian seafood feast of mussels, clams, shrimp, calamari, and oysters in a garlicky tomato-and-wine broth, ladled over bread to soak up every drop.
Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.
Fajita-style orzo tossed with grilled red peppers, charred red onion, a fresh jalapeno-lime salsa and a dollop of sour cream. Tex-Mex flavors in a pasta bowl, perfect for summer grilling.
