2 10-ounce bags white, red, and gold pearl onions, trimmed and peeled
1/2 cup dry white wine
2 tablespoons extra virgin olive oil
1 tablespoon butter
Coarse salt and ground pepper
1/4 cup balsamic vinegar
In large skillet over medium-high heat, bring to boil onions, wine, olive oil, 1 cup water, and salt and pepper to taste. Reduce to simmer and cook until onions are tender and most liquid has evaporated. Add vinegar and butter, then cook until sauce thickens and onions are well glazed.
2 tablespoons butter or margarine
1 ½ cup sliced, peeled Frieda’s® Oyster Mushrooms 2/3 cup chopped carrot
2/3 cup chopped celery
½ cup Frieda’s® Pearl Onions, peeled and halved
2 teaspoons lemon or lime juice
½ teaspoon ground nutmeg
½ cup light cream
½ teaspoon ground black pepper
In a skillet melt the butter or margarine. Add mushrooms, carrots, celery and onions. Blend in lemon or lime juice. Sauté over low heat, covered, stirring occasionally, for 10 minutes. Uncover. Stir in nutmeg, cream, pepper, tossing vegetables to coat with sauce. Cover and heat 1 minute more. Serve.
1 or 2 Frieda’s Serrano Chiles 2 yellow crookneck squash, thinly sliced
12-ounce baby carrots, trimmed
1/2 of a 10-ounce package Frieda’s Pearl Onions, peeled according to package instructions
1 tablespoon margarine
1 tablespoon lime juice
1-1/2 teaspoon fresh basil, chopped or 1/2 teaspoon dried basil, crushed
Peel chiles as directed on label. In saucepan, with steamer basket, steam the squash, carrots, and onions together for 4 to 5 minutes. Meanwhile, chop chiles. Melt margarine in saucepan. Add chiles, lime juice, and basil. Add steamed vegetables. Toss to coat well.
Cut Frieda’s Japanese Eggplant into 1-inch slices. On bar-b-que skewers, place cubes of marinated lamb, peeled Frieda’s Pearl Onions, cherry tomatoes, slices of green bell peppers and eggplant cubes. Bar-b-que over medium heat until meat is cooked. This can be basted with Teriyaki or soy sauce during cooking.