2-1/2 tablespoons olive oil

1 pound sweet onions halved, sliced vertically

1/4 cup sun-dried tomatoes (packed in oil), chopped

1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste

Heat oven to 425°. Place pizza shell on baking sheet; sprinkle onions on pizza and drizzle with olive oil; top with sun-dried tomatoes. Sprinkle with herbs, salt and pepper. Bake until onions just begin to brown, about 10 minutes.

From www.sweetonionsource.com.

2 tablesp. freshly squeezed lime juice
1 tablespoon finely chopped onion
2 tablespoons olive oil
1 tablespoon soy sauce
salt to taste
freshly ground black pepper

Grilled shrimp:

1 pound medium to large shrimp, peeled and deviened
1 tablespoon olive oil
skewers

Green salad:

8 cups romaine lettuce, washed and torn into bite-sized pieces
1/2 cup thinly sliced, sweet onion

For the soy-lime vinaigrette:
Place the lime juice and shallot in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and soy sauce. Season to taste with salt and pepper.

For the grilled shrimp:
Preheat the grill to medium-high. Brush the shrimp with olive oil and season with salt and pepper. Slide the shrimp onto skewers and grill the shrimp on both sides until the shrimp are opaque and cooked through, 5 minutes total for both sides.

For the green salad:
Remove the shrimp from the skewers and place them in a mixing bowl. Add the onion slices and half of the vinaigrette. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the shrimp and onion mixture on top.

From www.foodfit.com.

Image by http://www.flickr.com/photos/veganfeast/

2 firm, but ripe, avocados
1/4 cup fresh lime juice
1 teaspoon salt
1/2 finely diced sweet onion
1 jalapeño, seeded and diced

1/2 cup seeded and diced ripe tomatoes

1/4 cup chopped fresh cilantro leaves (about 1/2 bunch)

Peel, pit, and quarter the avocados. In a bowl, mash together the avocados, lime juice, and salt using a heavy whisk or potato masher. Stir in the onion, jalapeño pepper, tomatoes, and cilantro. Use immediately, or, cover tightly, pressing plastic wrap directly on the surface of the guacamole and reserve in the refrigerator for up to 2 days.

From www.sweetonionsource.com.

Image by http://www.revelandfeast.com/2010/05/avocado-stuffed-chicken-breasts-with.html

4 chicken breasts, pounded flat

2 avocados, peeled, pitted & sliced

3 Tbsp. lime juice

1 tsp. lemon pepper

1 tsp. garlic powder

¹/₂ cup fresh, minced basil leaves

1 large tomato, seeded & diced

¹/₂ cup sweet onion, chopped

2 Tbsp. cracked peppercorns

Place the chicken breasts on a flat, working surface. Mix all the remaining ingredients together, except for the peppercorns. Reserve half of the mixture. Divide the remaining half onto the chicken breasts. Roll up the breasts, tucking in ends. Place in a lightly oiled baking dish. Sprinkle with the peppercorns. Bake in a preheated oven at 350º for 45 min, or until chicken is fork tender. Remove from oven. Cut each breast in half. Place on a platter with the reserved Avocado mixture. You may garnish the platter with fresh basil, lime slices, small tomatoes & avocado slices. From www.avocadocentral.com.

Photo by http://www.flickr.com/photos/galant/

Pork:
1 1/4 pound pork tenderloin
Salt and pepper
2 teaspoons olive oil
2 teaspoons butter

Salsa:
1 tablespoon butter
1 cup sweet onion, such as Vidalia
1 teaspoon anise seed
1 cup diced mango
2 cups chopped strawberries
salt and freshly ground back pepper, to taste
2 cups cooked grain of your choice, such as

couscous, quinoa, or rice.

Cut pork into medallions; season with S&P. Let stand. Meanwhile, for the salsa, melt butter in a large skillet over medium heat. Sauté  onion for 3-4 min, or until slightly softened and browned. Stir in anise seed and mango, cooking for 2 min more. Add strawberries and cook 2-3 min, until slightly softened. Season with S&P. Remove from heat. In a large skillet over med-high heat, melt 2 tsp olive oil and 2 tsp butter. Add the pork; cook for 3-4 min, until browned, then flip and cook until browned all over and just cooked through (should be tender).  Place cooked grain on a platter, add cooked pork, and cover with warm fruit salsa. From foodblogga.blogspot.com.