Marinated Walla Walla Onions


Marinated Walla Walla Onions
Try these in salads, on burgers, or sandwiches.
One Walla Walla Onion, peeled, cut in half, and sliced into thin 1/2 moons
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Pinch of red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Put the onions into a glass bowl. In another bowl, whisk together the remaining ingredients.
2. Pour over the onions, cover, and refrigerate for at least 4 hours, or up to 24 hours.
3. Drain off the marinade and keep the onions in the refrigerator for up to 5 days.
Learn more about Walla Walla Onions Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Pork Osso Buco with Blood Orange Gremolata


Pork Osso Buco with Blood Orange Gremolata
Serves 6
I actually prefer using pork instead of veal in Osso Buco for its sweet taste, and melt in your mouth tenderness. Using pork shoulder makes this an affordable dish.
1 tablespoon olive oil
Salt and pepper
2 1/2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 teaspoons dried sage leaves
One 15.5 ounce can chopped tomatoes in their juice
1/2 cup white wine
1/2 cup chicken broth
1 cup beef broth
1/2 cup blood orange juice
2 tablespoons finely chopped Italian parsley
2 cloves garlic, minced
1 teaspoon freshly grated blood orange zest
1 teaspoon freshly grated lemon zest
1. In a Dutch oven, melt the butter in the oil.
2. Season the pork with salt and pepper, and brown the pork a few pieces at a time, until the pork is browned on all sides, removing the pork as it browns. When all the pork has browned, return it back to the pan and add the onion, carrots, celery and sage, sautéing for about 5 minutes or until the vegetables begin to soften.
3. Add the tomatoes, and simmer for 5 minutes, to reduce the liquid. Add the wine, and simmer another 5 minutes, then add the broths and juice.
4. Cover and simmer for 1 1/2 to 2 hours until the pork is tender.
5. Stir in the parsley, garlic and zests, taste for seasoning and adjust if needed.
6. Serve with risotto, or polenta.  
Learn more about Moro Blood Oranges Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Super Bowl Italian Wedding Soup


Super Bowl Italian Wedding Soup
Serves 8
This is a terrific soup for Super Sunday; you can make it in your slow cooker or on the stove top, and keep it warm for hours while watching the game. Green Garlic bread is a great accompaniment.
2 tablespoons extra virgin olive oil
1 Walla Walla Onion, finely chopped
3 medium carrots, coarsely chopped
3 ribs celery, coarsely chopped
2 teaspoons dried sage, or 1 1/2 tablespoons fresh
2 tablespoons tomato paste
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
8 cups chicken or vegetable broth
One bunch Calvo Nero, tough stems removed, and cut into 1/2-inch ribbons
2 slices Italian bread
1/4 cup milk
1 1/2 pounds ground chicken or turkey
2 garlic cloves, minced
2 tablespoons finely chopped onion
1/3 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped Italian parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Parmigiano Reggiano rind, cut into 1/2-inch pieces (optional)
1. In a Dutch oven, heat the oil over medium high heat; add the onion, carrots, and sage. Saute for 4 to 5 minutes, until the onions are softened.
2. Add the tomato paste and wine, and bring to a boil. Add the broth, and Calvo Nero, and bring to a boil. Simmer the soup while you make the meatballs.
3. Put the bread in a bowl and pour the milk over the bread, letting it absorb into the bread. Put the chicken, garlic, onion, cheese, parsley, salt and pepper into the bowl, and stir to blend.
4. Using a portion scoop, form the mixture into a small balls, and drop into the simmering soup.
5. Add the Parmigiano rinds if you are using them. Cover and simmer for 25 to 30 minutes, until the meatballs are cooked through. The soup can be kept warm for hours in a slow cooker.
Slow Cooker Instructions:
1. Saute the vegetables, and transfer them to the insert of the slow cooker.
2. Add the remaining ingredients to the slow cooker, and cook on high for 3 hours or on low for 5 to 6 hours.
Learn more about Walla Walla Onions Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
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