{"id":2216,"date":"2011-06-05T11:30:57","date_gmt":"2011-06-05T16:30:57","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=2216"},"modified":"2011-06-05T11:31:53","modified_gmt":"2011-06-05T16:31:53","slug":"tip-of-the-week-skewer-onions-for-the-grill-with-turkey-lacers","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2011\/06\/tip-of-the-week-skewer-onions-for-the-grill-with-turkey-lacers\/","title":{"rendered":"Tip of the Week: Skewer Onions for the Grill with Turkey Lacers"},"content":{"rendered":"

\"\"<\/a>\"\"<\/a>Yep, you guessed it. I\u2019ve been spending so much time doing this<\/em> (harvesting greens, left) that I haven\u2019t had time to do much of that<\/em> (cooking, right). Or to write a blog post this weekend. But I have been thinking of you, I promise. So I offer a good old tip I\u2019ve used for years and that I called into quick action the other night for our dinner–using a turkey lacer to skewer onion slices for the grill. It\u2019s that easy.<\/p>\n

You can pick up a package of turkey lacers (basically mini-skewers) at any grocery store. Peel and cut a big red onion (or yellow or sweet) into 1\/2-inch slices and poke the lacer through the center of the onion from side to side (so that you poke through every ring). Coat the slices with olive oil and salt and put on a medium-hot grill. Cook until there are nice grill marks on each side of the slice (about 5 to 7 minutes per side on my grill). And here\u2019s one last tip: At this point the onions will be flavorful but not completely tender. Take them off the grill and wrap them briefly in aluminum foil, where they will steam a bit, finish cooking, and get soft and tender. Delicious. On steak. On salad. On whatever. Good emergency vegetable when the crisper drawer is empty!<\/p>\n","protected":false},"excerpt":{"rendered":"

Yep, you guessed it. I\u2019ve been spending so much time doing this (harvesting greens, left) that I haven\u2019t had time to do much of that (cooking, right). Or to write a blog post this weekend. But I have been thinking of you, I promise. So I offer a good old tip I\u2019ve used for years […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[13,14,1],"tags":[40],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/2216"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=2216"}],"version-history":[{"count":7,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/2216\/revisions"}],"predecessor-version":[{"id":2225,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/2216\/revisions\/2225"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=2216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=2216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=2216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}