hang a pearl in every cowslip's ear

Onions can be bothersome, boring vegetables. Sure, they add a depth of flavor to just about anything you can throw in a pot. But I've cried over many an onion and they're easy to take for granted. Wandering in the produce section, it's not the onion pile that I ponder over. Red, white, yellow--they're good, but surely not fit to be the star of the show. And just when I thought I had conquered the onion kingdom...

Somehow, everything becomes more desirable in miniature. Pearl onions: the last frontier.

Wild Rice Salad with Roasted Pearl Onions and Fennel
Roasted Acorn Squash
Spinach Salad with Cracked Pepper & Dill Ranch

There are simple bits to this meal. Acorn squash roasted with olive oil, salt and pepper. Spinach salad with carrots and French Breakfast radishes. And ranch. I'll admit that I like to make fun of America for it's obsession with ranch dressing. This country seems to think that it goes with everything. I swear I've seen it on apple pie. I will also admit that if I could order it with French fries everywhere I went, I probably would. So maybe my scorn is born of jealousy. At any rate, it's amazingly easy to throw together at home. Vegenaise with a little soymilk, fresh pepper, garlic powder, dill and chopped parsley. Might I also suggest pesto ranch? Try it on ice cream!

The wild rice salad was not so simple. You'll need some time to put everything together, but the result is worth it. I thought about stuffing the squash in the last few minutes of its roasting, but decided not to, though it would have been good. Judging by the soft mood lighting in the picture, this would make a delightfully romantic dinner right before you divulge to your lover that you're having his dead brother's baby.

Wild Rice Salad with Roasted Pearl Onions and Fennel

3 cups wild rice, cooked
1 small shallot, minced
3 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
2 teaspoons sugar
6 tablespoons walnut oil (you could sub olive oil here if you like)
salt and fresh pepper
1/2 lb. pearl onions
1 medium fennel bulb, stalks discarded, sliced into small matchsticks
1 cup walnuts, roughly chopped
1 cup cranberries
3 stalks celery, diced

Boil water and pour over onions to cover. Let sit while preparing the rest of the ingredients.

Combine the vinegar, shallot, mustard and sugar. Whisk in the oil to emulsify. Salt and pepper to taste. Set aside.

Preheat oven to 425 degrees. Lightly oil a half sheet pan or other shallow baking pan.

Return to the onions: cut off the ends and squeeze the skins off. You may need to peel just a bit, but they should come away easily. Combine the onions and fennel in a large bowl. Add two tablespoons of the dressing and toss to coat. Arrange in a single layer in the pan. Roast for 20 to 30 minutes, until vegetables are just lightly browned, shaking the pan occasionally.

Meanwhile, spread walnuts on a baking sheet. Roast in oven for about 5 minutes or just until they start to color slightly and you can begin to smell them. Do not let them scorch.

Combine the rice, walnuts, cranberries, celery and remaining dressing in the large bowl. Add the onion and fennel as they are done. Season with more salt and pepper, if need be. Chill for at least an hour to let flavors blend. It's also excellent the next day. Serve cold or room temperature.