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Preheat oven to 400ºF. Line a small baking pan with foil. Cut 1/2 inch off the top of each onion and slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes or until cool enough to handle. Reduce the oven temperature to 350ºF. Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2 inch shell. Chop the centers and reserve 1 c. for the stuffing; save or discard the remainder for another use. Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 c. chopped onions. Cook for 6 minutes or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 T of cheese, salt, and pepper. Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 T cheese. Bake for 20 minutes or until golden. Submitted by Stephanie Meloy, Danville. Caramelized Onion and Spinach Lasagna
Onion Mixture:
Sauce:
Cook noodles according to package. Rinse with cold water and set aside. To make onion/mushroom mixture, heat the olive oil in a large skillet. Add onions and cook over low heat about 20 minutes until onions are very soft and caramelized. Add sliced mushrooms and garlic. Cook an additional 5 minutes. Remove from heat and set aside. To make spinach mixture, whisk together spinach, ricotta cheese, basil, garlic, pepper and salt. Set aside. To make sauce, heat the margarine in a medium sauce pan. When margarine is melted, whisk in flour and stir until smooth and bubbly. Gradually add milk and salt. Continue heating over medium heat until mixture comes to a boil. Cook an additional 3 minutes, or until sauce becomes thick. Stir in shredded cheese and continue stirring until cheese is melted. To assemble lasagna, spray a 9 x 13 inch baking dish with non-stick cooking spray. Place a layer of lasagna noodles over the sauce. Cover the noodles with half of the spinach mixture. Top with a third of the onion mixture. Repeat. Cover with a last layer of noodles. Top with remaining onion mixture and sauce. Bake at 350ºF for 45 minutes. Serves 8 Submitted by Deb Lyon, Bangor. Bacon-Fried Carrots and Turnips
Fry the bacon in a skillet until crisp. Remove from pan and drain on a paper towel. Reserve 1-2 Tbsp. bacon drippings* in the skillet. Add the onion and turn the burner to low. Caramelize the onion in the skillet for 20-30 minutes, keeping covered and stirring occasionally. (This works well in a non-stick skillet.) When the onion has become soft and turned a golden caramel color, add the carrots and turnips. Cover and cook on low for 8-10 minutes or until preferred tenderness. Stir occasionally. Sprinkle with salt and pepper. Garnish with bacon and chopped parsley. (Olive Oil may be used instead of the bacon drippings but the bacon adds an very nice flavor.) Serves 6 Submitted by Becky Frey, Lebanon PA.
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Pennsylvania Vegetable Marketing & Research Program