On Fri, 5 Mar 2021 20:46:49 -0800 (PST), "
> wrote:

>On Friday, March 5, 2021 at 10:38:50 PM UTC-6, wrote:
>>
>> If the weather holds, tomorrow will be a great day for grilling!
>>
>> I bought a couple of really nice thick beef filets (minon) yesterday.
>> Yes, a tad pricey but I only splurge occasionally. I wrapped one up and
>> froze it for later use. The other I've sprinkled with course salt &
>> pepper, wrapped in plastic and have it in the fridge waiting to be
>> cooked. I like to let the seasoning meld into the meat overnight. (I'm
>> waiting for someone to say "never salt steak before cooking it!" That
>> would be incorrect.)
>>
>> I'm planning to grill the steak with squash. A yellow squash and a
>> zucchini, split lengthwise, each half rubbed with a little oil and
>> sprinkled with S&P. I love grilled "summer" squash.
>>
>> Jill
>>
>I don't have a clue what Saturday's dinner will be; maybe a beef roast
>in the Ninja Foodi. But your dinner sounds drool-worthy with the exception
>of that zucchini. I'd probably opt for thick slices of onion brushed with
>oil and grilled.
>
>)

I do love onion as a vegetable. My husband doesn't -- all the more
for me. The best are the ones that are browning -- sliced, whole,
diced, I don't care. I love onion raw on sandwiches and salads too.
Janet US