Raspberries have acquired a sentimental meaning to me, and I have raspberries tattooed on my shoulder as an ode to both my late mother and late grandmother. I also think of them every time I wind up with some in my kitchen. The dramatic red color these raspberry-macerated onions yield is really something. Like, stop-you-dead-in- your-tracks something. Here, I use them with grilled zucchini and Swiss chard, but you can serve them with everything from grilled chicken to charcuterie.

　　This recipe was excerpted from 'Prairie' by Dan Clapson and Twyla Campbell. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Honey

　　$11 At Amazon

　　Mixing Bowls

　　$40 At Target

　　Kettle Charcoal Grill

　　$155 $139 At Amazon

　　

Ingredients

Serves 4 to 5

　　

For the raspberry-macerated onions

1 cup fresh raspberries

　　1 yellow onion, halved and thinly sliced

　　1 clove garlic, smashed

　　1 Tbsp. cold-pressed canola oil, plus more for plating

　　1 tsp. honey

　　1 tsp. salt

　　

For the grilled Swiss chard and zucchini

1 bunch Swiss chard, ends trimmed

　　1 medium zucchini, quartered and cut lengthwise into 1-inch pieces

　　2 Tbsp. canola oil

　　½ tsp. salt

　　

Make the raspberry-macerated onions

Step 1

Place the raspberries, onion, garlic, oil, honey, and salt in a medium bowl and mix well with a spoon, mashing the rasp- berries as you go. Once the honey and salt have dissolved, cover and let sit for a minimum of 1 hour. (Leaving the mixture covered overnight at room temperature will result in more deeply colored onions and a more intense flavor.) The onions will soften and take on the color of the raspberries. They will keep in the fridge for up to 1 week.

　　

Make the grilled Swiss chard and zucchini

Step 2

Heat a barbecue to high (or to 425°F if your barbecue has a more exact temperature control).

　　

Step 3

Place the Swiss chard and zucchini pieces in a large bowl, drizzle with the oil, sprinkle with the salt, and then toss until evenly coated.

　　

Step 4

Place on the grill and cook for 3 to 4 minutes, turning at the halfway point. Watch the edges of the Swiss chard for over-charring. Crispy leaf edges are okay, but the hearts of the chard pieces should still be tender. Coarsely chop the chard after grilling. Transfer to a platter and serve with the raspberry-macerated onions.

　　Excerpted from Prairie by Dan Clapson and Twyla Campbell. Copyright © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Buy the full book from Amazon or Penguin Random House.