{the recipe redux - sweet onion-balsamic jam grilled cheese}
Saturday, April 21, 2012 at 6:25AM Spring is a great time in my neck of the woods. The days are longer, the weather warmer and local produce choices like these
are popping up at our farmers' markets. These are locally grown Carolina Sweets... they're a sweet spring onion, and they are amazing. Smaller than their neighbor crop made so famous in the state I live - Georgia Vidalias, they're a smaller variety, who apparently have an earlier yield. Good news for me for this month's theme - spring produce!
Choosing this month's Recipe ReDux topic offered a lot of great options. But for those of you who make the food blog reading circuit a daily pursuit, you no doubt know that this month is also Grilled Cheese Month. I decided to marry the two timely food topics - seasonal spring produce & GCM - in this one sandwich:
And I was almost too busy patting myself on the back to write this post ;-) So much yum in one place. Seasonal deliciousness meets all-time favorite comfort food. I hope you enjoy!
Tell me... what good seasonal produce finds have you found at your local markets recently?
sweet onion-balsamic jam grilled cheese
Ingredients (2 cups jam for 8 sandwiches)
- 1/2 tablespoon butter
- 1 tablespoon canola oil
- 2 pounds sweet spring onions, trimmed and sliced
- 2 cups strawberries, trimmed and halved
- 1/4 cup water
- 1/4 cup balsamic vinegar
- Pinch of salt
- 8 ounces 50% reduced fat sharp cheddar (I used Cabot), sliced
- 4 ounces one year dry, aged Gouda (I used Reypenaer), thinly sliced or shaved
- 16 slices favorite sandwich bread
- Softened butter
Instructions
Heat butter and canola oil in a large Dutch oven or skillet over medium-high heat; add onion and saute 10 minutes or until lightly browned and tender. Add strawberries, water and vinegar; bring to a boil. Reduced heat and simmer, covered, 10 minutes. Uncover and simmer an additional 10 minutes or until thickened. Let cool slightly.
To assemble sandwiches, smooth a scant teaspoon of butter over one side of each bread slice; top other side of 8 bread slices evenly with about 1/4 cup of jam. Layer evenly with cheeses and remaining bread slices, buttered side up.
Heat nonstick griddle over medium-high heat. When hot, turn down heat to medium and grill sandwiches 5 minutes on each side or until golden brown.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
...And last, but not least... It's way overdue, but it's also time to announce the winner from my Cabot Creamery "It's New to You" Recipe Contest Giveaway. As generated by Random.org:
That means Marika won. Trouble is... Marika didn't leave her email. Yikes! My hope is Marika, you're out there & will see this post. If you do, send me an email and let's get you your goodies!!
And if you're curious about who won the actual contest, visit The Recipe ReDux site. Here's a little preview:
