Milwaukee Post
Issue link: https://www.ifoldsflip.com/i/899473
12 • Milwaukee County Post • November 10, 2017 FOOD FAMILY FEATURES S olutions like sheet pan suppers make it easy to create dishes with excep- tional flavor depth that come together quickly and clean up just as fast. Keeping a variety of vegeta- bles on hand makes it simple to pull together a family meal. Onions, for example, are versa- tile, flavorful, easy to store, have a long shelf-life and are avail- able year-round from U.S. grow- ers. An added benefit when cooking with onions is that you're serving up a good source of fiber. For more tasty recipes to make supper a cinch, visit onions-usa.org and usaonions.com. Spicy Sheet Pan Roasted Jambalaya Recipe courtesy of the National Onion Association and Idaho-Easter n Ore gon Onion Committee Servings: 4-6 1 large yellow onion, diced 1/2 large green bell pepper, diced 1/2 large yellow bell pepper, diced 1/2 large red bell pepper, diced 3 stalks celery, sliced or diced 2 garlic cloves, minced 1-2 jalapenos, seeded and diced 1 pint cherry tomatoes 3 tablespoons olive oil, divid- ed 1/2 teaspoon salt 1/2 teaspoon black pepper 1 link (13.5 ounces) Andouille sausage, sliced 1 pound large shrimp, peeled and deveined 1 tablespoon Cajun seasoning blend linguine noodles, cooked according to package directions 1-2 lemons, sliced in thin wedges 2 green onions, sliced fresh chopped parsley Heat oven to 400 degrees F. Line 13-by-18-inch sheet pan with parchment paper. In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 table- spoons olive oil, salt and pepper until evenly combined. Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown. Toss shrimp with Cajun sea- soning and prepare linguine noodles. When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink. Serve over linguine gar- nished with green onions and parsley with remaining fresh lemon wedges on side. Knowing how to buy and store onions can make them true superstars in your kitchen. Growers and shippers of the National Onion Association and Idaho-Eastern Oregon Onion Committee offer these tips: Buying When shopping, buy onions with dry outer skins, free of spots or blemishes. The onion should be firm and have no scent. Avoid bulbs that have begun to sprout. Yellow, red and white onions are available year-round from producers in the United States. Seasonal differences like fla- vor and texture are noticeable and highlighted during these time frames: Fall and winter onions (avail- able August through April) have multiple layers of thick, paper- like layers of skin. Known for their mild to pungent flavor pro- file, these varieties can be eaten raw, and are ideal for roasting, caramelizing, grilling and frying because they have less water con- tent. Spring and summer onions (available March through August) have thin, often transpar- ent skins and are typically sweet- er and milder than fall and win- ter varieties. Due to their high water content and mild flavor, they are best used for raw, pick- led, lightly cooked or grilled dish- es. Storing Store onions in a cool, dry, well-ventilated place, not the refrigerator. Do not store whole, unpeeled onions in plastic bags. Lack of air movement reduces storage life. Peeled or cut onions may be stored in a sealed contain- er in the refrigerator for up to 7 days. Spicy Sheet Pan Roasted Jambalaya Simple Sheet Pan Suppers ALL ABOUT ONIONS