Rotelle With Onions Cucumbers And Herbs Recipes

ROTELLE WITH ONIONS, CUCUMBERS, AND HERBS

Steps:

• Preheat oven to broil, with rack about 8 inches below heating element. Brush a rimmed baking sheet with 1 tablespoon oil, and arrange onions on it in a single layer. Brush onions with 2 tablespoons oil; season with salt and pepper. Broil onions until golden brown on top, about 15 minutes. Flip onions and broil until golden brown on other side, 5 to 7 minutes more. Transfer to a large bowl.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to bowl with onions. Let cool 15 minutes. Gently stir in cucumber, herbs, remaining 3 tablespoons oil, and vinegar and toss to combine. Season with salt and pepper to taste.

SIMPLE CUCUMBERS AND ONIONS

Steps:

• Combine oil, vinegar, and sugar in a medium to large bowl (big enough to hold all completed salad). Stir until sugar is dissolved (Note: You can heat the dressing to help keep it from separating. It is not necessary, but I do if I have time. If you heat the dressing, be sure to cool it before adding to cucumbers).
• Add cucumbers and onions to dressing. Toss to coat veggies.
• Cover and chill at least 2 hours before serving. The longer it chills, the better it gets!

ROTELLE WITH MUSHROOM SAUCE

Steps:

• In a heavy skillet cook the onion in the butter over moderate heat, stirring, until it is softened, add the mushrooms, and cook the mixture, stirring occasionally, for 15 minutes, or until the liquid the mushrooms give off is evaporated and the mushrooms are browned lightly. Stir in the anchovies, the Worcestershire sauce, the cream, and the lemon juice, cook the mixture for 2 minutes, and season it with salt and pepper.
• While the mushrooms are cooking, in a kettle of boiling salted water boil the rotelle until it is al dente, reserve 1/2 cup of the cooking water, and drain the rotelle well. Transfer the rotelle to a large bowl, add the mushroom mixture and the parsley, and toss the mixture well, adding enough of the reserved cooking water to thin the sauce to the desired consistency.

ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
• Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
• Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.