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	Onion
	Sauté onions (with garlic) in olive oil until translucent or caramelize them until golden and sweet. We begin so many dishes that way: sautés, soups, stews, sauces, dips, you name it. Raw onions, particularly sweet onions and red onions, are great in salads or over a bagel with cream cheese, nova or lox. Add flavor to roast chicken by tossing an onion in the bottom of the roasting pan, bake them stuffed and fry big ones dipped in batter for onion rings. They are sweet and versatile. They are a staple in everyone's kitchen.
	Red Onions can be used in salads and sandwiches because they are sweeter and not as sharp as yellow onions.  They can be cooked and used as the base to any dish with some olive oil or coconut oil and maybe some crushed or minced Garlic.  Red Onions have more antioxidants than the Yellow or White Onion as they contain the same ones that make blueberries purple so get more bang for your nutritional buck and use Red Onions!
	Scallions or Green Onions can be added to any dish you would normally use onions but the nicest thing about scallions, is they add a great flavor to fresh uncooked dishes.  Cut on a diagonal for a fancy flair!  You can use them as decorations on the plate too!  Use the green and white parts.  Try them in salads or mix them with canned salmon, celery, red bell peppers, lemon juice and chopped fresh parsley!  Gourmet in minutes!   Don't forget the Ginger, Mushrooms, Bok Choy and soy sauce to may an Asian meal!
	Onion Facts:
	Nutritionally: Eaten more for flavor and enhancing flavor of other foods, onions are pretty nutritionally devoid. However, they do have antioxidant qualities and are said to lower blood pressure.  They also have a little Vitamin C, B6 and folate. Most importantly, the lily family, including Garlic and Onions (not scallions) contain sulfur compounds.  Pathogens are deterred by the sulfur and therefore these protect against cancer.
	How to choose: Choose firm and tight, shiny, dry, mild smelling onions without green sprouts. If your onion sprouts, check it quick as it may still be usable, just take the green part out and make sure it's still firm and not mushy.
	How to store: I have good luck keeping my onions in a basket on the kitchen counter. Do not put other produce in the basket. They do best in dark cool dry places where air can circulate around them so get them out of their plastic bags and into a basket. They are sturdy and can last a month. If I don't use a whole onion, I wrap the leftover in plastic and put it in the fridge (for up to a week).
	Fun Fact: If you're crying when chopping onions, stick your head in the freezer. You can also try keeping the root intact until the end (this is nice because it keeps the onion together as you're dicing too!) Other crying remedies include peeling them under running water and using a fan to blow away the smell.  Sweeter onions, like Vidalias, come from warmer climates. And speaking of crying, if you are, you know you're getting more antioxidant value than sweeter onions that don't make you cry.  So while you're sobbing away, feel good that you are adding a little extra something to your meal to help battle disease!

	Garlic
	Garlic is added to almost everything.  Instead of throwing garlic into a hot pan with oil, heat the pan with the oil and the garlic slowly for better flavor.  Add the other items before the garlic browns so that the garlic doesn't burn. Garlic can be roasted with a little olive oil into a sweet paste that is perfect squeezed onto bread.  Or cut an entire clove in half and shove it inside a bird with some rosemary and a half a lemon.  Garlic can be sliced, minced, pureed in a food processor and eaten raw.
	Garlic Facts:
	Nutritionally: A member of the onion family, Garlic contains antioxidant qualities said to lower risks of cancers, blood pressure and improve your health.  Allyl sulfides are released once the bulbs are crushed but the health benefits need some time to develop so crush your Garlic and let it sit for 10 - 15 minutes before cooking it.  The sulfur compounds help protect against cancer so allow them to develop before using your garlic.  Garlic has medicinal qualities (and keeps away the vampires) so enjoy; make sure your loved one is enjoying garlic too so that you can get cozy!
	How to choose: Choose firm, tight, heavy, dry bulbs.
	How to store: I have good luck keeping my garlic in a basket, in a dark area of my kitchen away from the stove.  They are sturdy and can last a few months.
	Fun Fact: Get the smell off your hands by running your hands under water while touching any stainless steel object (I usually rinse my hands and rinse the knife I use at the same time).   If your Garlic sprouts, it is still usable, though it has lost some of it's potency, both in flavor and health benefits.  Peel garlic easily by crushing it with the side of your knife.

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