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.
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.
Labels: Gluten Free, No Added Fat, Saladmaster, Waterless cooking