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Too hot to cook

Posted by Sheryl Julian  July 19, 2011 02:31 PM

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I found these beautiful, fresh red onions at Wilson Farm and thought of a dozen things to do with them.

We had nice bread in the house. I've been buying Nashoba Brook Bakery whole wheat loaf lately and it's a fine tasting, very hearty bread, and thankfully, made without molasses (what is it with breadmakers that they think every New Englander wants molasses in a healthy loaf?). I was thinking about layering the onions with cucumbers and lettuce with a little mayo.

Or they could go into an onion frittata. Or caramelized onions as a side for something off the grill. Or chopped and sprinkled on canned sardines (this last suggestion isn't for everyone, but if you love sardines, you know what I mean).

Finally, the onions went into a chicken salad with snow peas and some other oddments I had in the fridge. It's my summer stand-by. If we're lucky, there's a little left for someone to take for lunch.

Don't worry. The onions are so mild your colleagues won't avoid you after you eat.


Chicken salad with snow peas

Serves 4


3 chicken breast halves, grilled or roasted (or 3 whole cooked legs)

1/2 pound snow peas, strings removed and halved on the diagonal

1 fresh red onion or 1/2 regular red onion, very thinly sliced

2 stalks celery, thinly sliced on the diagonal

1 pint cherry tomatoes, halved or quartered

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons red wine vinegar

1/4 cup chopped fresh parsley


1. Remove and discard the skin and bones from the chicken. Cut the flesh into 2-inch strips.

2. In a bowl combine the chicken, snow peas, onion, celery, and tomatoes. Toss gently.

3. Sprinkle with olive oil, salt, and pepper. Toss again. Sprinkle with vinegar and parsley. Toss until well mixed. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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