Wednesday, September 13, 2017

Grilled Vidalia Onion and Belgian Endive with Butternut Squash and Black-Eyed Peas (No Added Fat)

I was shopping at Whole Foods Market today and picked up some belgian endive. I didn't think that my daughter would like it, but was pretty sure that my wife and I would enjoy it grilled. I was tempted in the salad bar area with some thick grilled slices of onion; we've had Vidalia onions on sale, and I thought I'd grill some of them.

What I ended up doing is grilling thick slices of onion on a cast iron pan (with no oil); a few minutes into the cooking, I added slices of the endives. I also waterlessly cooked some black-eyed peas, butternut squash, kale, and a bit of garam masala; I mixed in a little lime juice, salt, and pepper, and served my daughter. For my wife and me, I then also mixed in the grilled vegetables. Some quinoa and thick slices of heirloom tomato on multi-grain English muffin completed the meal.


My wife was in a rush to eat so I served rather quickly and didn't taste and fine tune the seasonings before serving. She enjoyed the meal, as did I - though I think it could easily be improved. I couldn't easily tease out the endives from the onion, so served the same meal to all three of us; my daughter, predictably, didn't like the endive, though she ate her meal.

Ideas for the future

Grilled onions - well, these sweet Vidalia onions - are great! I should cook with grilled onions periodically. I'm surprised that I hadn't thought of doing this before except maybe once or twice. I'd add some jalapeno or hot sauce and maybe a miso dressing in the future to a similar dish.

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