Everything is coming up Onions! With An “Onion and Turkey Lime Salad”

This weekend starts the official summer season, so “Everything is coming up Onions!” All types, sizes and colors are all around us. They are sold in grocery stores and farmers markets all across the United States. Some onions are highlighted at sporting events, have been featured in movies, and written about in books. They add flavor to recipes from breakfast to gourmet dinners. Onions are eaten with your fingers, dipped in sauces, and covered with spices. You can eat them raw, or grilled, cooked in soups, and caramelized or sautéed. The onion is one of my favorite vegetables. So, come on with me and let’s see what onions are really all about.

The onion is believed to have originated in Asia, but it is likely that they may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the foods that did not spoil during the winter months. The ancient Egyptians worshiped the onion, believing that its spherical shape and concentric rings symbolized eternity. In the Middle Ages, onions were used to pay rent and were given as gifts. Native American Indians cooked wild onions and also ate them raw. Onions not only provide flavor; but they also provided health benefits as well.

Did you know that onions are high in energy and water content? They are low in calories, and have abundant amounts of B6, B1, and Folic acid. Chemical compounds in onions are believed to have anti-inflammatory and antioxidant properties. Raw onions have also been helpful in reducing swelling from bee stings. In the USA products that contain onion extract are used in the treatment of topical scars. According to an American chemist the chemicals in onions also have the potential to alleviate or prevent sore throats. While members of the onion family appear to have medicinal properties for humans, they can be deadly for dogs, cats, and guinea pigs.

Onions come in an assortment of sizes, colors, and shapes. Yellow, red, and white are the three colors of onions. Yellow onions are full-flavored and are mostly used in cooking. These onions turn a rich, dark brown color when cooked. The red onion, with its wonderful color, is a good choice for eating raw in a salad or in grilling on the BBQ. While the white onions are traditional for cooking. They have a golden color and sweet flavor when sautéed. The Cippolini onion is specific to Italian cooking and is smaller in size. This onion can vary in colors, but the most common is the yellow Cippolini in a flatter shape. Cippolini onions are delicious for pickling, and boiling, but are perfect for skewers, grilling, and roasting.

I know that when I am peeling onions or even cutting them, my eyes water and tear up. Here are some tips on avoiding teary eyes. To make onions milder, soak them in milk or pour boiling water over the slices and let stand. Rinse with cold water. Eye irritation can be avoided by cutting onions under running water. Another way to reduce irritation is by chilling, or by not cutting the root of the onion as that is the part that has the highest concentration of enzymes which activates the gas, so our eyes water. If you use a sharp blade to chop the onions, this will help with the tearing of your eyes.

                                             How about some onion trivia? 

1. What should you eat to get rid of onion breath?
Answer: (Parsley) 

2. New York City is known as the Big Apple. Before having that nickname, it was known by a different nickname. What was that name? Answer: (New York City was called the “Big Onion” because it was a place from which you could peel off layer after layer without ever reaching the core.)

My recipe this week is an “Onion and Turkey Lime Salad.” This recipe is adapted from the National Onion Association. (NOA) Hope that you enjoy and try different types of onions in your next meal.

“Onion and Turkey Lime Salad”

Ingredients:
6 cups narrowly wedged white or yellow onions
6 cups slivered sweet red peppers
1/4 cup vegetable oil
6 cups cooked turkey, shredded
1/4 cup frozen grapefruit juice concentrate
1 tablespoon lime peel, grated
1 clove garlic, crushed
2 teaspoons ground cumin
1-1/2 teaspoons crushed hot red peppers (dried)
1/4 cup lime juice
Favorite greens for salad
Sour cream (optional)

Directions:
Sauté onions and peppers in oil until tender. Add turkey, grapefruit juice, lime peel, cumin, crushed pepper and garlic; heat thoroughly. Add lime juice and mix. Cover and refrigerate. Arrange 1-1/2 cups salad on top of your favorite greens-lined individual salad plates. Serve with sour cream. (Optional) Makes: 6 servings.



Special notes: Nutritional per serving: About 407 cal, 44 g pro, 22 g carb, 13 g fat, 30% cal from fat, 137 mg  


Till Next Time………………….

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