by Sara Gomach via www.scissorsandspice.com

With the warm weather and summer just around the corner everyone is itching to pull out the grill! Here are two simple yet tasty recipes to try this weekend with the lovely onions that you pick up from the market on Sunday.

Onions are an unexpected change from the usual side dish and are delicious when grilled!

Feta cheese and green onion dip with olive oil and lemon with grilled pita

from Bobby Flay at Food Network

[wpcol_1half id=”” class=”” style=””]Ingredients

• 12 green onions (just the green part)
• 1/4 cup extra-virgin olive oil, plus additional for grilling pitas
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped lemon zest
• Salt and freshly ground pepper
• 2 cloves garlic
• 1 pound feta cheese crumbled
• 8 pocketless pitas

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Directions

Place grilled green onions, oil, lemon juice and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.

Heat grill to high. Bursh the pitas with the remaining oil and season with salt and pepper to taste. Grill for 1 minute per side or until lightly golden brown. Remove from teh grill and cut each pita into eighths. Serve with the feta dip.

 Grilled White Onions

from Sharon Dawley Carr

[wpcol_1half id=”” class=”” style=””]Ingredients

• Small white onions
• Butter
• Worcestershire sauce
• Salt and pepper to taste
• Tin foil

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Directions

Cut onion in half lengthwise, season with salt and pepper. Add 1 T Worcestershire and a pat of butter. Wrap in tin foil and grill until tender. Serve as a side to steak or anything your heart desires.

by Sara Gomach

In the month of May, we can expect to see wonderful meats, cheese, eggs, baked and canned goods and a variety of produce items such as asparagus, arugula, cucumbers, radishes, parsnips, potatoes, spinach, tomatoes, raspberries, strawberries and of course my personal favorite …rhubarb!

Growing up, my grandmother Millie always made the most amazing rhubarb custard pie! I can even remember helping her make it a few times, and of course helping her eat it! It has always brought a smile to my family’s faces over the years, and I hope it does the same for you and your family.

[wpcol_1half id=”” class=”” style=””]Ingredients

Filling:

• 2 C cut rhubarb
• 1 C sugar
• 1 egg beaten
• 3 T flour

Crust:

• 3 C flour
• 1 C lard
• 2 T sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 egg beaten
• ½ cup milk

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Directions

Form the crust on the bottom of a pie pan and fill with rhubarb mixture. Bake at 425 for 10 mins, reduce heat to 350 and bake for an additional 35 mins. Cool, serve and enjoy!