Vidalia Onion side dish

Prep: 5 min., Cook: 10 min.
Yield
Makes 2 servings
Ingredients
2 medium onions
1 beef bouillon cube
1/2 tablespoon butter
Preparation
Peel 2 medium onions, and cut a thin slice from bottom and top of each one. Scoop out a 1-inch-deep hole from the top of each onion. Place onions, top sides up, in a 2-qt. microwave-safe dish with a lid. Add 1 beef bouillon cube and 1/2 Tbsp. butter to shallow hole in each onion; cover with lid. Microwave, covered, at HIGH for 8 to 10 minutes or until onion is tender. Garnish each serving with fresh parsley sprig and pepper, if desired.
We recommend only Vidalia or Texas Sweets for this recipe.
Be sure to use a microwave-safe lid only; plastic wrap will melt.
If you'd rather grill, wrap each filled-and-topped onion in heavy-duty aluminum foil (or a double layer of regular aluminum foil). Grill over high heat (400° to 450°) 15 to 20 minutes or until tender. Let stand 10 minutes.

A Salad of Flowers and Herbs

One head red leaf lettuce, cleaned and torn
1 cup mixed herbs, picked over and cleaned
1 cup petals, daylilies, roses and nasturtiums
Dressing:
1/2 cup verjus (tart juice from an early
pressing of grapes)
1/4 teaspoon salt
5 turns freshly ground black pepper
Grated zest of one orange
1/2 cup canola oil
* Toss together in a large bowl the lettuce,
herbs and flowers.
* Combine all the dressing ingredients but the
oil in a 12-ounce jar with a lid. Cover and
shake. Allow to sit for about 15 minutes then
pour in the oil. Shake well again. Store chilled.
* Stream 1/4 cup dressing around the edge of
the bowl and toss to coat.
* Source: Kerry Downey Romaniello