By Ginna Parsons/NEMS Daily Journal
Back in May, I purchased a big bag of Vidalia onions from the Tupelo Luncheon Civitans. Not wanting them to rot, I took the onions out of the bag and put them in a metal pan in a cool, dark spot in the breakfast room.
Our 1-year-old tabby cat, Murry Smalls, soon found said pan and assumed these “balls” were put there for his pleasure. Every evening when I’d get home from work, I’d find Vidalia onions all over the house, under tables, behind doors – one even in the middle of my bed.
Needless to say, these onions aren’t as fresh or firm as they once were, so we’re trying to use up the salvageable ones quickly. To that end, I’ve been on the Internet looking for recipes that feature Vidalia onions.
I found this one Monday, submitted to the Vidalia Onion Committee by a woman named Rebecca Lang. The recipe had a much longer name, but I shortened it to Summertime Tacos because just about every ingredient in the recipe is in season right now.
1 yellow bell pepper, cut into 1⁄3-inch strips
1 red bell pepper, cut into 1⁄3-inch strips
1 orange bell pepper, cut into 1⁄3-inch strips
2 Vidalia onions, sliced into half-moons
3 jalapeño peppers, sliced into very thin strips
1⁄4 cup freshly squeezed lime juice
3 tablespoons olive oil
1 tablespoon cilantro
2 teaspoons minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1 (19-ounce) package mild Italian sausage links
10 corn tortillas
2 avocados, sliced
5 ounces goat cheese, crumbled
2 cups grape tomatoes, sliced in half
1 lime, cut into 6 wedges
Combine bell peppers, onions and jalapeño peppers in large bowl. In small bowl, whisk together lime juice, olive oil, cilantro, garlic, salt and pepper. Pour over bell pepper mixture. Marinate for 45 minutes.
Preheat grill to medium heat. Add sausages and grill, covered, 15 to 20 minutes, turning often, until browned and cooked through. Cool slightly and cut in half lengthwise.
Use slotted spoon to transfer bell pepper mixture to a grill basket. Grill over medium heat for about 10 minutes, until slightly charred. Discard marinade. Grill tortillas until warm, about 1 minute per side.
Arrange a large platter with bell pepper mixture, sausages, avocados, goat cheese, tomatoes and tortillas. Serve with lime wedges.
Serves 4 to 6.
Ginna Parsons is the Daily Journal’s food/home/garden editor.