Grazing Boards 101

Here’s how to make entertaining easy by creating a thoughtfully planned out grazing board.

Grazing boards take the best of a cheese board combined with a charcuterie board to create the ultimate snack lover's appetizer. The best part is, no cooking necessary. Just assemble and let guest help themselves. 

Start with a large, oversized cheese board. If you don't have a large board, a wooden cutting board or smaller boards pushed together will do just fine. 

Maintain visual order by spreading out each variety of cheese across the board rather than clustered together. Do this by dividing the board into two to three segments, reserving an area for each type of cheese.  Add two to three varieties; aged, hard and semi-firm

Pro Tip: Cut or slice each individual cheese so it is ready to eat. Keep each piece to one or two bites so guests can try each variety. Keep hard cheeses in cubes, while softer cheeses can be sliced and fanned out. 

Add in layers of charcuterie, pairing them next to complementarity cheeses. Thinly sliced and beautifully marbled prosciutto and salami work great. 

 

Loaded Sweet Potato

Elevate Your Tastebuds with our Loaded Sweet Potato!

At La Cebolla Roja, we're all about adding that extra punch of flavor to your favorite dishes, and today we're turning the spotlight on our Pickled Red Onions.

Imagine a perfectly roasted sweet potato, its natural sweetness intensified by our handcrafted, tangy, and oh-so-delicious Pickled Red Onions! The combination of savory and sweet is a match made in foodie heaven.

Here's how to create your own masterpiece:

  1. Preheat the oven to 425 degrees. and line a baking sheet with parchment paper or aluminum foil. Use a fork to poke holes into the sweet potato and set them on the baking sheet.

  2. Roast for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce with a fork.

  3. Load it up with your favorite toppings – we recommend creamy guacamole, hearty black beans, spicy ranch dressing, and of course, don't forget the star of the show – our signature Pickled Red Onions!

Broccoli Salad (Vegan Option)

If you are in need of a dish to bring to a BBQ or pool party, this one is sure to delight. This recipe is completely versatile and can be made into a Vegan dish by simply swapping one ingredient. This dish is healthy, tangy and taste like summer.

Ingredients:

  1. One raw broccoli head

  2. 1 cup mayo (we used Vegenaise)

  3. 1/2 cup red wine vinegar.

  4. 1 tablespoon sugar or stevia.

  5. La Cebolla Roja's Pickled Red Onions.

  6. Sun flower seeds to garnish.

Directions:

Start by chopping broccoli into bite sized pieces. Place broccoli in a large mixing bowl. In a separate bowl; mix together the mayo, red wine vinegar and sugar until well combined. Pour mayo/vinegar mixture over broccoli and mix well until each broccoli piece is coated. Next, chop pickled red onions into small bits (about 1/2 cup). Mix pickled red onions into salad and allow to chill for 2 hours before serving. Garnish with sun flower seeds before serving. 

Brunch Baby!

Can we all agree on one thing, brunch is BOSS! It's fun, it's delicious. You can sleep in and still eat breakfast. You can eat lunch. There are no rules and that's what makes brunch boss. 

And because there are no rules and you can put our pickled red onions on ANYTHING, we wanted to share this delicious dish that can be eaten for breakfast, brunch or lunch. 

Ingredients:

  • Sourdough or other favorite bread

  • Avocado

  • Roasted red and yellow peppers

  • Grape tomatoes

  • Egg

  • La Cebolla Roja's Pickled Red Onions

Directions:

  1. Start by roasting peppers for 35 to 45 minutes at 400 degrees. If you have already roastted veggies left over from a previous meal, even better. Don’t be afraid to use up those leftovers for an easy, resourceful brunch.

  2. Once veggies are done, toast bread in oven or toaster.

  3. Poach your egg (see our notes on how to poach and egg perfectly every time below).

  4. Slice your avocado and start stacking. First avocado as the base, then roasted veggies, and freshly sliced grape tomatoes, followed by our famously delicious Pickled Red Onions. Finally, top with your perfectly poached egg. Garnish with salt and pepper to taste and enjoy!

* How To Poach An Egg

Prepare 4" deep pot with water and 1Tbsp. of white vinegar and bring to a simmer. Crack egg in ramekin. Begin to swirl your simmering water into a vortex. this will allow your egg to stay in the center of the pot. Add egg. Continue to lightly swirl as needed to keep the egg in the center of the pot. Cook for 3 min. Once egg is done remove using a slotted spoon so excess water can be removed. Eat immediately and enjoy!

Avocado Egg Salad

When people ask us how to eat our pickled red onions, it's hard for us to think of things not to put them on.

Here is a simple, keto friendly option that is difficult to resist not eating the whole bowl.

Serves: 4

  • 4 eggs hard boiled

  • 2 avocados

  • 2 Tbsp vegan mayo

  • 1/4 cup of La Cebolla Roja's pickled red onions.

  • Pepper to taste

  1. Start by pealing eggs and chopping them into 1/4 inches peices. Add to mixing bowl.

  2. Do the same to avocados

  3. Chop or dice pickled red onions and add to the bowl.

  4. Add mayo and pepper and mix together. Eat just like this or on toasted bread.

The Ultimate Grilled Cheese Sandwich

This gooey grilled cheese sandwich is great for lunch with sliced apples.

Ingredients:

  • 2 slices of bread

  • 2 thick slices of your favorite cheese

  • 1 tablespoon of La Cebolla Roja's pickled red onions

  • Butter

Directions:

Butter each slice of bread and place 1 slice, butter side down, on skillet. Build cheese, onion, cheese sandwich. Cook over medium heat toasting each side for 4 - 5 minutes or until bread is slightly browned and cheese is melted. Addes some spinach are arugula if you are into that kind of thing.

Smashed Avocado Bruschetta

Here is a new twist on a classic crowd pleaser. Put this out for any party guest and they will be impressed.

Ingredients:

  1. 1 baguette, cut into 1/4 slices

  2. 2 ripe Hass avocados, peeled, pitted and chopped into 1/4 inch cubes

  3. 1/4 cup goat cheese crumbles

  4. La Cebolla Roja's pickled red onions

  5. Balsamic vinaigrette

Directions:

Toast baguette slices in a 350 degree oven for 8 minutes (optional). While toasting, smash cubed avocado with a fork. Spread a spoonful of smashed avocado onto sliced baguettes. Top with goat cheese crumbles and pickled red onions. Drizzle balsamic vinaigrette over each slice and serve. 

Smoked Salmon and Pickled Red Onions

We have taken two simple appetizers and made them gourmet. These will leave your dinner guest impressed and asking for your recipe. However, the truth is, there is NO recipe needed!

Our first guest-impress appetizers is a simple cheese and cracker plate. 

Ingredients:

  • Multigrain Cracker of Your Choice

  • Whipped Cream Cheese (Trader Joes)

  • Smoked Salmon

  • Capers

  • La Cebolla Roja's Pickled Red Onions

  • Fresh Dill

Directions:

This is as easy as stack and plate. First, start by spreading a spoonful of the whipped cream cheese onto each cracker. Next, gently roll your smoked salmon into a loose roll. Your salmon should have come pre-cooked and pre-sliced. Top with pickled red onions, and few capers and some fresh dill.

Pizza with a Zing

This pizza offers a delightful balance of flavors, with the tangy pickled onions, creamy cheese, and the freshness of arugula. It's a perfect combination for a quick and satisfying meal.

Ingredients:

For the Pizza Dough:

  • 1 pound (450g) pizza dough (store-bought or homemade)

  • All-purpose flour for dusting

For the Pizza Toppings:

  • 1 cup mozzarella cheese, sliced

  • 1/2 cup shredded provolone cheese

  • 1/2 cup pizza sauce (store-bought or homemade)

  • Fresh arugula, washed and dried

  • Olive oil for drizzling

  • Red pepper flakes (optional)

  • Salt and black pepper to taste

  • La Cebolla Roja’s Pickled Red Onions

Instructions:

1. Preheat your Oven to 475°F (245°C). If you have a pizza stone, place it in the oven as it preheats.

2. Roll Out the Pizza Dough: a. On a lightly floured surface, roll out the pizza dough to your desired thickness.

3. Assemble the Pizza: a. Place the rolled-out dough on a pizza stone or a baking sheet lined with parchment paper. b. Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. c. Sprinkle the provolone cheese and sliced mozzarella evenly over the sauce.

5. Bake the Pizza for about 12-15 minutes or until the crust is golden and the cheese is bubbly and completely melted.

6. Finish and Serve: Remove the pizza from the oven and let it cool for a minute. Top with Pickled Red Onions and Fresh Arugula. Enjoy!

The La Cebolla Roja Dog

Elevate your hot dog experience with the zesty crunch of our famous pickled red onions! La Cebolla Roja, the ultimate choice for gourmet toppings, invites you to savor the perfection of a grilled hot dog like never before.

Picture this: a sizzling hot dog nestled in a soft, golden brioche bun. The enticing aroma fills the air as you take the first bite, and it's pure magic! But that's not all—our signature toppings take it to the next level.

Directions:

1. Grill your favorite hotdog to perfection.

2. Toast a buttery brioche bun until it's golden and lightly crispy.

3. Load up your hotdog with a generous heap of Dijon mustard, a dollop of fresh relish, and a generous serving of La Cebolla Roja's Pickled Red Onions.

These ruby-red beauties are just the right blend of sweet and tangy flavors. Each bite is a symphony of taste and texture that's impossible to resist.

So, why settle for an ordinary hot dog when you can have a gourmet masterpiece with La Cebolla Roja's Pickled Red Onions? Elevate your hot dog game and experience the extraordinary today! Your taste buds will thank you.

Pumpkin Feta Dip

Ready to impress your guests with a unique and delicious dip that's perfect for any fall gathering? Try our Pumpkin Feta Dip topped with zesty Pickled Red Onions! Here's how to make it:

Ingredients:

- 1 block of feta cheese (approximately 8 ounces)

- 1 cup of pumpkin puree

- 1/2 cup of sour cream

- La Cebolla Roja’s Pickled Red Onions (for topping)

- Additional crumbled feta (for garnish)

- Fresh parsley or chives (optional, for garnish)

Instructions:

1. Prep Your Ingredients: Gather all your ingredients and ensure the feta is at room temperature for smoother blending.

2. Blend It All Together: In a food processor, combine the room-temperature feta cheese, pumpkin puree, and sour cream. Blend until you achieve a smooth and creamy consistency. Be sure to scrape down the sides as needed to ensure everything is well incorporated.

3. Taste and Adjust: Give the dip a taste and adjust the seasoning as needed. Depending on your preference, you can add a pinch of salt and pepper if desired.

4. Transfer to a Serving Dish: Scoop the creamy pumpkin feta dip into a serving bowl or platter, creating a lovely, even surface.

5. Top with Pickled Red Onions. Add a final touch of crumbled feta over the top for an extra burst of cheesy goodness.

7. Optional Fresh Herbs: For a pop of color and an herbal aroma, you can garnish your dip with freshly chopped parsley or chives.

8. Serve and Enjoy: Serve your Pumpkin Feta Dip with a variety of dippers like pita chips, sliced baguette, or fresh vegetable sticks. Watch it disappear as your guests dive in!

This delightful Pumpkin Feta Dip is the perfect balance of savory and sweet, making it an excellent addition to your fall appetizer spread. Enjoy the warm, comforting flavors of autumn with every bite!