This anti-cancer recipe is like one of those research trials they stop early because the results are just so fantastic. 

As I was developing dishes for the upcoming Eat and Beat Cancer guidebook, my testers screamed with such delight that I thought you’d want a sneak taste.

Indalian Onions, combining the best of Italy and India, is a quick and satisfying one-big-bowl meal. Don’t you love one-big-bowls? 

INDALIAN ONIONS

• 1 T olive oil
• 2-3 small red or yellow onions, peeled gently, cut into 1 to 2″ squares
• 1 T Turmeric Spice Mix
• up to 1/2 cup packaged diced tomatoes or sauce (Here’s my current favorite.)
• or a few Kalamata olives, rinsed and sliced (instead of tomatoes)
• 1 -2 T capers, rinsed
• 2-4 cups raw arugula 
• 1 clove garlic, smashed
• handful dill or fennel leaves

1. Saute onions in a little oil for a minute or less. 
2. Once the onions are coated, add Turmeric Spice Mix and mix in well.
3. Add capers along with tomato sauce or olives, cover and let everything steam for another minute or so. If you’re just using olives, add a few drops of water to produce steam. 
4. Mix in raw arugula, add a few more drops of water, cover and cook another minute or so, until arugula wilts but is still bright green. The whole dish should cook in 4-5 minutes max. 
5. Turn off heat, mince garlic and add to dish.
6. Throw mixture into your one big bowl and top with herbs. 

photo of Indalian onions courtesy of Holly Botner, the Jittery Cook