{"id":37673,"date":"2015-11-15T18:44:55","date_gmt":"2015-11-15T23:44:55","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37673"},"modified":"2017-08-06T16:03:00","modified_gmt":"2017-08-06T20:03:00","slug":"avocado-toast-with-vilaila-onion-relish%e7%8e%89%e3%81%ad%e3%81%8e%e3%83%94%e3%82%af%e3%83%ab%e3%82%b9%e3%81%ae%e3%81%9b%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37673&lang=en","title":{"rendered":"Avocado Toast with Vilaila Onion Relish
\u7389\u306d\u304e\u30d4\u30af\u30eb\u30b9\u306e\u305b\u30a2\u30dc\u30ab\u30c9\u30c8\u30fc\u30b9\u30c8"},"content":{"rendered":"

\"71\"<\/a><\/p>\n

Avocado Toast with Vilaida Onion Relish<\/strong><\/p>\n

It’s always fun to bring back a little something from a trip.<\/p>\n

<\/p>\n

And it’s usually food in my case, not surprisingly (lol).<\/p>\n

I found this jar of Vidaila onion relish at the little store called The Salt Table<\/a>\u00a0in downtown Savannah.<\/p>\n

It’s a salt and spice specialty store, but downstairs they sell interesting products all locally made.<\/p>\n

I had heard about Vidaila onion before, but during this trip I learned that the Vidaila onion is a sweet onion of certain varieties, grown in a production area defined by Georgia law.<\/p>\n

And I feel this was a perfect souvenir as I later learned that Vidaila onion is the Georgia’s official state vegetable!<\/p>\n

Avocado Toast with Vidaila Onion Relish<\/strong><\/p>\n

2 pieces of toast
\n1\/2 avocado, sliced
\n1 Roma tomato, sliced
\n1 tablespoon Vidaila onion relish
\nsalt and pepper<\/p>\n

1. Place avocado on toast. Roughly mash the avocado with a fork. Place tomato slices and onion relish on tpp. Sprinkle salt and pepper.\n<\/p><\/div>\n

\"69\"<\/a><\/p>\n

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\u5148\u65e5\u8a2a\u308c\u305f\u30b5\u30d0\u30f3\u30ca<\/a>\u3067\u306f\u3001\u30d3\u30c0\u30ea\u30a2\u30aa\u30cb\u30aa\u30f3\uff08\u7389\u306d\u304e\uff09\u306e\u30d4\u30af\u30eb\u30b9\u306e\u74f6\u3092\u8cfc\u5165\u3057\u307e\u3057\u305f\u3002<\/p>\n

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\u7518\u3044\u7389\u306d\u304e\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u77e5\u3089\u308c\u3066\u3044\u307e\u3059\u3002<\/p>\n

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\"63\"<\/a><\/p>\n

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\u672c\u5f53\u306f\u5869\u3068\u30b9\u30d1\u30a4\u30b9\u5c02\u9580\u306e\u304a\u5e97\u306a\u306e\u3067\u3059\u304c\u3001\u5730\u4e0b\u3078\u306e\u968e\u6bb5\u3092\u4e0b\u308a\u3066\u3044\u304f\u3068\u3001\u30b8\u30e7\u30fc\u30b8\u30a2\u5dde\u3067\u4f5c\u3089\u308c\u305f\u9762\u767d\u3044\u98df\u3079\u7269\u304c\u3044\u308d\u3044\u308d\u58f2\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

\u3069\u308c\u3067\u3082\u8a66\u98df\u3067\u304d\u307e\u3059\u304b\u3089\u58f0\u304b\u3051\u3066\u306d\u3001\u3068\u3001\u304a\u5e97\u306e\u304a\u59c9\u3055\u3093\u3082\u6c17\u3055\u304f\u306a\u4eba\u3067\u3057\u305f\u3002<\/p>\n

\u5730\u5143\u306e\u98df\u3079\u7269\u3092\u58f2\u308b\u3053\u3046\u3044\u3046\u304a\u5e97\u3001\u672c\u5f53\u697d\u3057\u3044\u3067\u3059\u3002<\/p>\n

\"66\"<\/a><\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Avocado Toast with Vilaida Onion Relish It’s always fun to bring back a little something from a trip.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-37673","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37673"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37673\/revisions"}],"predecessor-version":[{"id":44723,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37673\/revisions\/44723"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}