- homemade roasted peppers
- Sicilian caramelized onions
- homemade pita chips
- Amish slaw
- Chorizo salad
- watermelon and fresh mint salad
First, the pita chips. My dad wanted to help me in the kitchen (something toward which I am usually averse), but for the sake of father-daughter bonding, I set him up with a bunch of pita bread, a knife, a small bowl of olive oil, and brush. Then I basically followed this recipe. I used whole wheat and regular pitas, and made a batch without parmesan for a dairy-free guest.
The onions are from a cookbook that appears to be out-of-print, or at least no longer available from Amazon (only used). Dad loved them.
Sicilian Caramelized Onions (from Simply Pasta and Italian (Parragon, 2003)--p. 42)
(Serves 4--you'll want to double the recipe if making it for a barbeque)
12oz baby or pickling onions (I used "Pearl" onions)
2 tbsp olive oil
2 fresh bay leaves, torn into strips
thinly pared peel of 1 lemon, cut into short, thin, sticks
1 tbsp brown sugar
1 tbsp honey
4 tbsp red wine vinegar
Soak the onions in a bowl of boiling water--this makes them easier to peel. Using a sharp knife, peel and halve the onions.
Heat the oil in a large skillet. Add the bay leaves and onions to the skillet and cook for 5-6 minutes over med-high heat, or until they are well-browned all over.
Add the lemon peel to the skillet with the sugar and honey. Cook for 2-3 minutes, stirring occasionally, until the onions are lightly caramelized.
Add the red wine vinegar to the skillet (be careful---watch for spitting!). Cook for about 5 minutes, stirring, or until the onions are tender and the liquid has almost disappeared.
Transfer the onions and serve at once.*
*I served mine chilled...and they are great. This also means you can make them ahead. :)