Got the blues? 

According to a 2009 Phytonutrients report, eighty-eight percent of Americans are not eating enough purple and blue. Anthocyanins, found in these beautiful foods, confer anti-inflammatory properties that protect us from a slew of ailments including cancer and heart disease. There is even evidence that the blues might help us remain younger and less forgetful!

Together, we can improve those statistics. Bring purple onion dip to your next party….think of it as a creamy fountain of youth!

PURPLE ONION DIP

  • 8 ounces of cream cheese (Neufchâtel can be used)
  • 1 cup plain Greek yogurt
  • 2 cups chopped purple onions
  • ½ cup chopped fresh parsley
  • 2 tsp minced garlic (I used the garlic scapes)
  • ½ tsp vinegar
  • Salt and pepper to taste

Blend together in a food processor and chill for 2 hours before serving.


CARAMELIZED ONIONS

Onions don’t need much of an explanation, as they are pretty ubiquitous. That being said, if you have never made caramelized onions, here is a good how-to guide. These are great as a pizza topping, and you can throw in some tatsoi, or other leafy green, at the end of cooking. Once the greens start to wilt, your pizza topping is ready! You can also freeze them if you end up making a large batch, which is a good way to preserve onions. For more suggestions on how to use them, see links at the bottom of the how-to guide, or click here.


GRILLED ONIONS

These onions do not store in a pantry, cupboard, or on your counter. They stay in the fridge. They are harvested before the green leaves die back and the outer skin becomes golden and papery. You can use these onions as you would any others, but my family’s favorite way is to brush with oil and grill them. They are sweet and delicious and a fantastic accompaniment to anything you’re cooking on your grill.


EASY CREAMY ONION SOUP

  • 1 bunch of spring onions (I used the bunch we had from last Friday)
  • 1-2 Tbl butter
  • 32 ounces of chicken or vegetable stock
  • 1 1/2 cups potato (cut into 1/2 cubes)

Chop onions and sauté in butter.
Add potatoes and stock.
Cook until potatoes are softened.
Either blend with an immersion blender or cool and put in a regular blender to blend.
I had one last garlic scape which I added to the onions and I also added a handful of the celery leaves towards the end of the cooking.
So simple!! I had some leftover (almost stale) bread so I cubed and toasted that to go into the soup when I served it… So yummy!!!
It freezes well too.


SPANISH TORTILLA

This is a potato, onion, and egg affair, with paprika and oregano. If you are making the arugula salad that goes along with this one, and don’t have sumac powder, you can add a little extra lemon juice, or substitute amchoor powder, to achieve the sour kick you’d get from the sumac. (If you are looking to get some sumac, I’ve gotten it at Idylwilde in Acton.) This is something you could put together as a weeknight dinner.


SPICED TOMATO GRATIN

This one is an Indian-spiced tomato, potato, and onion dish–perfect for using up the last of the tomatoes sitting on your counter. This one has a longer prep time, partly due to the thin slicing of the vegetables, but also because it has a long bake (2 hours). The smell coming out of your oven will make all that slicing worthwhile.