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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Camp and fish for free at Oregon state parks next weekend 10 things to know for Friday SOU launches arts institute for high school students It's a family affair for these trick riders at the Expo 10 things to know for Thursday Crime, Courts and Emergency Services Emergency services Metal thieves ordered to pay $206,394 Police arrest repeat offender after 90-minute chase Report of shooting in Jacksonville was a hoax, police say Missing Ashland woman found dead Politics and Elections Case, Salmon leading in Central Point School Board race Lundberg, Mannenbach leading Eagle Point races Jackson County district election turnout under 17 percent Arthur I. Cyr: Camp David summit will not help Mideast stability Ashland water bills could go up to fund watershed protection Education SOU launches arts institute for high school students SOU names new development, foundation leader Rogue River Chieftains not ready yet to drop team name Education Board again says tribal mascots must go Sen. 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Mangino: The promise of legal representation often not fulfilled Letters to the Editor, May 29 Michael Gerson: Religious conservatives' shifting role Granlund cartoon: FIFA corruption charges Editorials Our View: State needs to speed up retail pot timeline Our View: A fitting legacy for a wildlife champion Our View: Wine growers take note of climate change Our View: Don't siphon off prison savings just yet Other Views: PERS ruling leaves little room to maneuver Letters to the Editor Letters to the Editor, May 29 Letters to the Editor, May 28 Letters to the Editor, May 27 Letters to the Editor, May 26 Letters to the Editor, May 25 Columns Michael Gerson: Religious conservatives' shifting role George Will: The separation of campaign and state Dana Milbank: The decline of Rand Paul Kathleen Parker: It must not be easy being Bill Kristol We can reduce greenhouse gas emissions Guest Opinions We can reduce greenhouse gas emissions Guest Opinion: BLM management plans fail people and forests Guest Opinion: Medford needs SkyPark more than it needs parking Guest Opinion: Ample water? Think again Guest Opinion: Oregon mothers need much more than flowers Lifestyle Latest stories Cocktail Hour Community blog: Raise your glass to rhubarb before it's toast Atkinson film on Klamath Basin water wars to play at Varsity Get Out: Friday, May 29 Health Watch: Taking action, with skin cancer on the rise Food Community blog: Raise your glass to rhubarb before it's toast Community blog: Scallions, scapes bring more savor to rhubarb Lavender in your larder Traveling in time with Grandma Skinner's Scottish Shortbread Andrea Honaker: Getting to know rhubarb Home and Garden Betty Montgomery: Clematis is a lovely, versatile flowering vine Make herbs part of your plant world Homeowner’s insurance: What it covers, what it excludes Monarchs are disappearing, but you can help with a wildflower garden Linda Cobb: Time to make a list of spring garden chores Health Health Watch: Taking action, with skin cancer on the rise It Is What It Is: Come on body, stay with me! Community blog: It�s a Shame: How to Understand and Manage It Health Watch: How to avoid the diet rut Donna Knight: How to lessen your risk Hiking Biking Faith Religion Briefs: Friday, May 22 Religion Briefs: Friday, May 15 Religion Briefs: Friday, May 8 Religion Briefs: Friday, May 1 Milestones and Achievements New rec program targets park events Prefontaine-style running trail proposed in south Medford Bukair-Hinkle Wedding: Stephanie Anne Obad and Mark Douglass Schmor Ashland water bills could go up to fund watershed protection Columnist for a Day Rogue Healthy Aging Tempo Latest stories 5 picks for live entertainment Live Music in Local Clubs Cast of Clowns pays tribute to Grateful Dead at Brickroom in Ashland YSSO showcases Mozart, Jerry Su and Mark Jacobs 'Night Train to Memphis' Theater Oregon Cabaret Theatre stages gritty 'Cabaret' SOU presents Shakespeare's 'The Winter's Tale' OSF commissioned plays tour throughout country 'Cuckoo's Nest' is a big play, well presented 'One Flew Over the Cuckoo's Nest' Music Live Music in Local Clubs Cast of Clowns pays tribute to Grateful Dead at Brickroom in Ashland YSSO showcases Mozart, Jerry Su and Mark Jacobs The Farr Side: ‘American Idol’ could have continued much longer 'Night Train to Memphis' Community Events Camp and fish for free at Oregon state parks next weekend Backstage tours give insider's look at Oregon Shakespeare Festival It's a family affair for these trick riders at the Expo Unleash your inner cowboy at the Wild Rogue Pro Rodeo May 28-30 in Central Point Memorial Day celebrates veterans Movies Movie review: ‘San Andreas’ has its faults, but it’s a fantastic-looking disaster film What the ‘Entourage’ gang has to say about the film The ‘Entourage’ movie: Catching up with Vince, E, Drama, Turtle and Ari Interview: ‘Good Kill’ offers blistering look at ‘battlefields and blackjack’ of drone warfare Review: ‘Tomorrowland’ feels like another Disneyland staple — Dopey Dining Teapot on Wheels an outpost for Anglophiles Lavender in your larder Upscale pub fare at The Point Wine by the keg, growler, box and ammo can 6 stars of the Rogue Valley food universe Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Special Sections Business Services NEWS NOW Our View: State needs to speed up retail pot timeline ... SOU launches arts institute for high school students ... Get Out: Friday, May 29 ... Our View: State needs to speed up retail pot timeline ... SOU launches arts institute for high school students ... Get Out: Friday, May 29 ... Cathey Noell: The sweet, delicate and versatile Vidalia onion By Cathey Noell More Content Now MailTribune.com By Cathey Noell More Content Now Posted May. 26, 2015 @ 9:35 am By Cathey Noell More Content Now Posted May. 26, 2015 @ 9:35 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> I love gifts so when a friend sent me a 20-pound bag of Vidalia onions recently, I was ecstatic. The friend’s church was selling the onions as a fundraiser and the timing couldn’t have been more perfect. Vidalias, harvested in mid-April through June, are versatile, ever-so sweet onion hailing from Georgia. I have been roasting and grilling them all week and my husband has asked me to save a few for some deep fried onion rings. The roasting and grilling methods with different seasonings have turned into several new recipe keepers. Roasted Vidalia onions are a perfect side dish to serve with any type of meat, poultry or fish. If grilling the onions, slice them into wedges, place on foil, add in your seasonings and wrap tightly like a package. It usually takes about 30 to 40 minutes of cooking time on the grill. Depending on the size of your onions they may take a little more or less cooking time. As for the seasonings, the Vidalia onion offers a perfect canvas to experiment with. But season carefully: The onions absorb flavorings instantly, so you don’t want to add too much. Look for Vidalia onions now in farmers markets and grocery stores. If purchasing a large bag, store them in a cool dry place. If possible keep them from touching using paper towels or in the leg of a sheer panty hose, tying a knot between each onion. They also can be stored in the vegetable bin of your refrigerator. Roasted Vidalia Onions Ingredients: 4 Vidalia onions, peeled and ends sliced off 4 tablespoons butter, unsalted 4 teaspoons Cavender’s All-Purpose Greek Seasoning Aluminum foil Preheat oven to 400 degrees. Using a sharp paring knife, make a hole in the top part of the onion removing about half of the core. Place a tablespoon of butter in each onion and sprinkle a teaspoon of the Greek seasoning on top. Wrap each onion in foil and place on a shallow baking sheet. Bake the onions for 1 hour. Can use a beef bouillon cube in place of the butter, or rub the onions with extra-virgin olive oil and fill the core with balsamic vinegar and roast as directed. Cathey Noell writes a weekly food column for The Gaston Gazette and The Shelby Star in North Carolina. By Cathey Noell More Content Now MailTribune.com By Cathey Noell More Content Now Posted May. 26, 2015 @ 9:35 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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