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Onions

Adding onions to at least one meal per day packs a great nutritional punch. Researchers have found that onions have anti-inflammatory actions that protect against osteoarthritis and ward off infections. Onions are also potent anti-cancer foods. Stop by EECO Farm Stand on Long Lane in East Hampton to get some health promoting onions and support Food Pantry Farm at the same time.


Summer Onion Slaw Summer Onion Slaw

(makes about 3 cups)

Ingredients
2-3 green onions chopped
1/2 cup diced yellow onion
1 cup shredded green cabbage
1 cup shredded red cabbage
3 small shallots, chopped
1 carrot shredded
1 Tablespoon apple cider vinegar
2 teaspoons whole grain mustard
2 teaspoons honey
1 teaspoon salt
1 teaspoon pepper

Method
Place all the ingredients in a bowl and mix thoroughly. Refrigerate overnight.


Confetti Picnic Salad Confetti Picnic Salad

(makes about 8 1-cup servings)
Recipe and photo courtesy of pcrm.org

Ingredients
1 1/2 cups dry whole-wheat couscous (sold in natural food stores and some supermarkets)
2 cups boiling water
3-4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1-2 cups finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
Juice of 1 lemon
1/4 cup seasoned rice vinegar
1 Tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt

Method
In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots. In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

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