Name: Grilled Vidalia Onion and Papaya Relish
Ingredients: 2 lb Vidalia or another sweet onion, peeled and cut crosswise into 1/2 inch thick slices; 1/4 c Olive oil; Salt and freshly ground black pepper; 1/4 c Fresh lime juice; 1 tb Honey; 2 Ripe papayas, peeled, seeded and diced; 1/2 c Packed cilantro leaves, coarsely chopped

If the story of the fall reveals our own sin and guilt, it surely also reveals the amazing depths of God’s love and mercy. It was the Son of God who placed a sword at the entrance to the Garden of Eden. He did it not just to keep Adam out. He did it so that, at just the right time, he could walk through in our place, to satisfy God’s just wrath and make a way for us to enter back in, through the gate, to eat from the Tree of Life and live forever in the glorious presence of God.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

2	lb	Vidalia or another sweet onion, peeled and cut crosswise into 1/2 inch thick slices
1/4	c	Olive oil
		Salt and freshly ground black pepper
1/4	c	Fresh lime juice
1	tb	Honey
2		Ripe papayas, peeled, seeded and diced
1/2	c	Packed cilantro leaves, coarsely chopped

INSTRUCTIONS

Prepare grill or heat grill pan on stove top. Soak wooden skewers in water
for 30 minutes.
Lay an onion slice on a flat work surface. Poke the skewer through center
of the 1/2-inch-thick side of the onion slice, carefully pushing the skewer
all the way through the onion slice and out the other side. The skewer and
onion should resemble something like a lollipop. If the skewer is long
enough push another onion slice onto the skewer. Skewer the remaining onion
slices in the same manner. Brush onions on both sides with thin coats of
oil and season generously with salt and pepper. Grill the onions, flipping
occasionally, until browned and lightly charred, about 10 to 15 minutes.
Remove to a platter and allow to cool.
In a large bowl whisk together the lime juice and honey until well
combined. Coarsely chop the grilled onions and add to the lime mixture,
tossing to coat. Add the diced papaya and chopped cilantro and carefully
stir to combine. Season to taste with salt and pepper.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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