Raspberries have acquired a sentimental meaning to me, and I have raspberries tattooed on my shoulder as an ode to both my late mother and late grandmother. I also think of them every time I wind up with some in my kitchen. The dramatic red color these raspberry-macerated onions yield is really something. Like, stop-you-dead-in- your-tracks something. Here, I use them with grilled zucchini and Swiss chard, but you can serve them with everything from grilled chicken to charcuterie.
This recipe was excerpted from 'Prairie' by Dan Clapson and Twyla Campbell. Buy the full book on Amazon.
What you’ll need
Honey
$15 $14 At Amazon
Mixing Bowls
$40 At Target
Kettle Charcoal Grill
$159 $149 At Amazon
Recipe information
Yield
Serves 4 to 5
Ingredients
For the raspberry-macerated onions
For the grilled Swiss chard and zucchini
Preparation
Make the raspberry-macerated onions
Step 1
Place the raspberries, onion, garlic, oil, honey, and salt in a medium bowl and mix well with a spoon, mashing the rasp- berries as you go. Once the honey and salt have dissolved, cover and let sit for a minimum of 1 hour. (Leaving the mixture covered overnight at room temperature will result in more deeply colored onions and a more intense flavor.) The onions will soften and take on the color of the raspberries. They will keep in the fridge for up to 1 week.
Make the grilled Swiss chard and zucchini
Step 2
Heat a barbecue to high (or to 425°F if your barbecue has a more exact temperature control).
Step 3
Place the Swiss chard and zucchini pieces in a large bowl, drizzle with the oil, sprinkle with the salt, and then toss until evenly coated.
Step 4
Place on the grill and cook for 3 to 4 minutes, turning at the halfway point. Watch the edges of the Swiss chard for over-charring. Crispy leaf edges are okay, but the hearts of the chard pieces should still be tender. Coarsely chop the chard after grilling. Transfer to a platter and serve with the raspberry-macerated onions.
Recipe notes
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