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Garlic 1st. I chop a few cloves of garlic for spinach, green beans, broccoli, etc. also add it to other dishes. Onions 2nd because onion is more work than garlic.
Onions (yellow, white) are a big one here, too - mostly for flavor, they stretch a lot of meals well, they help soften meats, and they are good detoxifiers for the body. Next is probably broccoli since it goes well with stir fry's or as a veggie on the side.
Given that the cuisine I cook the most is Puerto Rican, there is sofrito in most of it, and it consists of:
onions
green bell peppers
cubanelle peppers
garlic
tomato
cilantro
culantro
ajies dulces (sweet chili peppers)
oregano
and I add to that a jar of stuffed olives with capers, a jar of roasted pimentos, and some oregano brujo (cuban oregano/broad leafed thyme)...
a few tablespoons of this ground up mixture goes into anything stewed, souped, or in rice combos (chicken with rice, paella)...
so I guess I get a bit of all this quite often, but I also add onions, garlic & lots of peppers to meals too...
Onions and garlic, which onion depends on what I'm making but I usually have spanish and red onions to hand. I use pre minced garlic which is a great cheat.
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