Onion -

The onion , also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.

This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), the Egyptian onion (A. ×proliferum), and the Canada onion (A. canadense). The name "wild onion" is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

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Pacific Rim Chowder

INGREDIENTS

1 (15-ounce) can corn, drained and liquid reserved
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1 1/2 cups diced parboiled potatoes
1 bunch cilantro, leaves picked and stalks minced
2 ounces crushed garlic
2 teaspoons toasted ground coriander seeds
1 teaspoon toasted ground cumin
2 teaspoons sea salt and pepper mix
1 ounce olive oil-canola oil mix
1 (15-ounce) can crushed tomato
3 (15-ounce) cans coconut milk
4 ounces sweet chili sauce
2 ounces chipotle en adobo puree
1 ounce hot sauce
1 ounce Worcestershire sauce
1 1/2 pounds halibut, ling cod or other white fish
Sliced green onion, for serving

DIRECTIONS

Saute the corn, onions, carrots, celery, potatoes, cilantro stalks, garlic, coriander seeds, cumin, and salt and pepper in the oil until the veggies are soft, about 15 minutes.

Add the tomatoes, coconut milk, chili sauce, chipotle puree, hot sauce, Worcestershire sauce and fish and simmer for 15 minutes.

Serve garnished with cilantro leaves and green onions.

Mirliton Relish

INGREDIENTS

3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups)
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup thinly sliced green onions (about 6)
6 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce
PREPARATION

Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.)

Test-kitchen tip:

Use rubber gloves when peeling chayote squash because the uncooked vegetable leaves a chalky, sticky residue that is difficult to wash off.