Four recipes to use your in-season onions


It’s fall which means onions are in season once again. Full of flavor soft and sweet flavor when cooked, these edible bulbs can liven up any recipe.

Beef and Bean Chile Verde


2/3 pound ground beef (90% lean)
1 bell pepper, large (chopped)
1 onion, large (chopped)
6 garlic cloves (chopped)
1 tablespoon chili powder
2 teaspoons ground cumin
1 can diced tomatoes, low-sodium (14.5 ounces)
1 3/4 cups green salsa (or enchilada sauce, 1-16 ounce jar)
1 can pinto or kidney beans (rinsed and drained, 15 ounces)


(Via USDA)

1. Place meat, bell pepper, tomatoes, and onion in large sauce pan, . Heat on medium 8-10 minutes, stirring frequently until the meat is browned; drain fat.

2. Add garlic, chili powder and cumin, cook until fragrant (15 seconds).

3. Stir in salsa and bring to a boil.

4. Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.

5. Add beans and cook until heated.

Enchilada Rice

1 pound 90% lean ground beef (or other ground meat)
1/2 cup onion (chopped, or 1 Tbsp onion powder)
1 can whole corn (14 ounce, or any canned vegetable, drained)
4 tablespoons taco seasoning mix (dry, or dry enchilada sauce)
2 cups rice, cooked (brown)
1/2 cup cheese (grated)


(Via USDA)

1/2 mushrooms, olives or any favorite vegetable (sliced, optional)

1. Cook meat and onion until onion juices are clear.

2. Drain juice and fat from cooked meat and onions.

3. Add corn, taco seasoning, and rice.

4. Simmer for 10 minutes.

5. Add grated cheese to top; cover and let set for 5 minutes.

6. Refrigerate leftovers within 2 hours.

Turkey Tostadas

2 cups cooked turkey (cut into bite-size pieces, or 2 cups ground turkey, browned in a skillet and drained)
2 tablespoons taco seasoning (chili)
1 1/2 cups water
4 corn tortillas
1/4 cup refried beans (low-fat or fat-free)
1/4 cup Cheddar or Monterey Jack cheese (shredded, low-fat)
1/2 cup tomatoes (chopped)
1/2 cup lettuce (shredded)
2 tablespoons onion (chopped)
8 tablespoons taco sauce (1/2 cup)
plain yogurt (low-fat or fat-free optional)
guacamole (or mashed avacado optional)



1. Wash and prepare vegetables.

2. In a large skillet over medium heat, combine turkey, taco seasoning, and water.

3. Bring mixture to boil, reduce heat and simmer 5 minutes, stirring occasionally.

4. Place tortillas on a cooking sheet. Bake at 375° for 4-7 minutes or until tortillas are crispy.

5. Spread tortillas with a tablespoon of beans. Top with 1/4 meat mixture and cheese.

6. Return tortillas to oven to cook for 2-3 minutes or until cheese is melted.

7. Top with tomatoes, lettuce, onions and taco sauce. Garnish with yogurt and guacamole, if desired.

Grandma’s Stuffing

10 cups whole wheat bread cubes (or white bread or buns, dry)
1/3 cup water
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1 teaspoon parsley, dried (or 1 Tbsp fresh parsley chopped)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
1 egg (lightly beaten)
2 2 apples (optional - medium, pared, cored and chopped, or 1/4 cup raisins)




1. Preheat oven to 350 degrees.

2. Put cubes in a large bowl. Set aside.

3. Put water in medium saucepan. Add onion, celery, parsley, salt and pepper. Cook for 5 minutes. Do not drain. Pour over bread cubes.

4. Stir in milk and egg. Gently stir in apples, and raisins, if desired.

5. Spoon into a greased 2-quart baking dish. Bake at 350 degrees for 1 hour.