Caramelized Onion Dip

One of my standard go-to dips is a caramelized onion dip that is not too fattening (really!) and makes enough for a crowd.  I altered the recipe slightly, as I found it too runny for my taste.  It is perfect with carrots, celery, cucumbers, peppers and radishes.   I like to include pita chips or pretzel thins for anyone who likes a non-veggie alternative. Happy Dipping!

Caramelized Onion Dip | Ridgely's Radar

Caramelized Onion Dip
 
Author:
Ingredients
  • 1 tablespoon plus 1 teaspoon Olive Oil
  • 4 large onions (about 3 lb.) diced
  • coarse salt
  • 3 tablespoons water
  • 1 cup non fat Greek yogurt
  • ½ cup sour cream
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cayenne pepper, more for sprinkling
Instructions
  1. Heat oil in nonstick skillet over medium heat. Add onions. Sauté onions with 2 teaspoons coarse salt until caramelized (nice medium brown color) this can take up to 45 minutes.
  2. add water to the onions in the skillet. Scrap the brown bits on the bottom of the pan as you deglaze the skillet.
  3. remove the onions from the stove and put in a colander over a plate to drain the excess liquid. Let cool to room temperature.
  4. Transfer onions to a medium bowl. Stir in yogurt, sour cream, lemon juice and cayenne pepper.
  5. Refrigerate for at least one hour. Sprinkle with cayenne pepper before serving and serve with vegetables and pita chips.

 

Caramelized Onion Dip | Ridgely's Radar

Japanese Peppers

It is funny how you discover new things…I commute every day into New York City and know several other people who travel the exact same route as I do but, somehow we never run into each other in the city.  Until recently, when I started bumping into Mitchell at the Farmers Market in Union Square.  He is always buying japanese peppers and singing their praises!  I decided to find out more and followed him into the booth to buy some for myself.
At Mitchell’s suggestion, I bought a mix of both the Shishito and Pimiento de Padron peppers.
I put olive oil and sea salt in my pan and heated it up.
I added the peppers, as they cook, they pop and whistle.
Ready to serve!
Mitchell was right, they really are good.  Some are sweet and some have a hot spice to them.  You don’t know what you are getting when you bite into them.  A very easy appetizer and different appetizer.. give them a try!

Golden Beets

One of my favorite summer vegetables are golden beets.  They have a softer taste than red beets and are delicious alone, paired with goat cheese or in a variety of summer salads.  When I see them at the Union Square Green Market, I have to buy them.  They take a little bit of preparation to get them ready to eat.Golden Beets
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Cut off the greens and root tail.
You must remove the skin and the easiest way is to bake them. Wrap the beets in foil and place in a foil lined baking dish.  I do this because the beets’ juice can seep through the foil and burn the bottom of your baking dish.
Bake in a preheated oven at 425 degrees for about 50 minutes.
Let the beets cool so that you do not burn your fingers as you remove the skin.
The skin should be easy to peel with a paring knife.
I like to slice the beets and drizzle some homemade Italian vinaigrette on them.
I hope they have some today at the market…I am in the mood to make them again!