Get the latest Redonion recipes from Group Recipes. http://www.grouprecipes.com/tag/redonion Gleaned from the pages of the March 6, 2007 issue of Woman's Day magazine, this balsamic delight sounds very good to me... I'm looking forward to trying it soon. http://www.grouprecipes.com/91943/balsamic-chicken-with-thyme.html From Fine Cooking (February/March 2009) via The Bitten Word, this wonderful dish is prepared on the stovetop and finished in the oven. Just the salsa sounds wonderful on its own! http://www.grouprecipes.com/91388/sear-roasted-halibut-with-blood-orange-salsa.html Courtesy of the June 2005 issue of Cooking Light magazine, this salad was passed on via myrecipes. Sounds great, doesn't it?! http://www.grouprecipes.com/90053/mediterranean-orzo-salad-with-feta-vinaigrette.html Gleaned from myrecipes, this originally appeared in Cooking Light magazine. I'm itching to know how all of these flavors compliment each other. http://www.grouprecipes.com/89030/pan-roasted-chicken-cutlets-with-maple-mustard-dill-sauce.html Unusual combination of flavors, using traditional haggis and a quick easy to make, home made red onion marmalade http://www.grouprecipes.com/81962/haggis-tartlets-with-red-onion-marmalade.html I am trying to present here several versions of a very delicious citrus salad which is great in every way. This traditional Christmas fare is used as a side dish in Spain, Italy and Sicily. http://www.grouprecipes.com/77941/traditional-mediterranean-sweet-or-savory-christmas-oranges-in-olive-oil-4-ways.html This is from the Best of Bridge series "The Best of the Best". It's a great company salad and can be used as a meal or a side salad. It's also pretty to look at. I've added shrimp to make it a complete meal. http://www.grouprecipes.com/69518/papaya-avocado-salad.html You might want to chop the chorizo to make an easier eat, but I made it sliced and it rocked. The big prep time is for draining your ricotta overnight - so plan ahead. Enjoy. Food & Wine. http://www.grouprecipes.com/47167/crostini-with-creamy-ricotta-and-chorizo.html What makes this fresh pasta extraordinary is the earthiness of the beautiful mushrooms and the roasted pistachios, which add a sweet nuttiness. This components pair well with similarly earthy wines, for instance reds like the 2006 Fontanafredda Briccotondo Barbera or older whites like the 1988 Lopez de Heredia Viña Tondonia Blanco. Enjoy. Adapted from Food & Wine. http://www.grouprecipes.com/47165/pappardelle-with-porcini-and-pistachios.html This tuna salad has a Mediterranean twist: olives, roasted red peppers and pepperoncini. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad and something yummy to drink. Better yet, share it all with someone you care for. Enjoy. Adapted from Gourmet. http://www.grouprecipes.com/46131/tuna-and-olive-salad-sandwich.html