  Making pickled red onions takes 10-15 minutes, and you only need 5 basic ingredients you probably already have in your kitchen: red onions, white vinegar, water, sugar and salt.
Crunchy and tangy – pickled red onions add a brightness to almost any dish. Here are some examples of where you can use them:
Pickled Red Onions INGREDIENTS:
PREPARATION: 1. Thinly slice the onions. You can use a knife, or a mandoline if you have one. 2. Divide the onions between the two mason jars. If you are adding garlic and peppercorns, or jalapenos, you’ll want to add them here now. 3. Heat the vinegar, water, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, about 1 minute. 4. Let the mixture cool slightly, and then pour over the onions. 5. Set the jars aside while they cool to room temperature 6. Once cooled to room temperature, then cover the jars and store the onions in the fridge. Once they are bright pink they are ready to eat. Note: they will keep for up to 2 weeks. Enjoy!
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Cheesy Cauliflower Toasts Yield: 6 to 8 servingsINGREDIENTS:
Step 1: Heat the oven to 400 degrees. Cut the cauliflower into ½-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes. Step 2: Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and ½ teaspoon pepper and set aside. In a toaster, toast the bread until golden. Step 3: When cauliflower is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375 degrees. Step 4: Arrange the toasts on the lined sheet pan. Stir the cauliflower into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.) Step 5 Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.   Roasting vegetables to go with a main dish is a super easy way to add a healthy side to any dinner, or to add to some pasta. I love to roast a whole bag of the multi colored carrots, or some onions and butternut squash, or even just throw a bunch of vegetables from the fridge together for a medley. But broccoli is the easiest, and the most frequent one we make. Well, those and Brussels sprouts. You can always add some more flavor to these with some whole garlic cloves, or a little grated parmesan, or with a little spice like an Elote mix. It's fun to mix it up. Enjoy! Roasted Broccoli
INGREDIENTS: 1 - 1 1/2 lbs of broccoli crowns/florets, trimmed into 1 inch pieces 1/4 Cup Olive Oil Salt and pepper to taste 2-3 cloves of garlic , minced Optional: juice of 1/2 lemon for serving PREPARATION: 1. Preheat the oven to 425 degrees. 2. Line a baking sheet with parchment paper. 3. Place the trimmed broccoli on the parchment paper, drizzle with the olive oil and sprinkle with salt and pepper. Use your hand to mix and make sure the broccoli is all well-coated. 4. Bake in a single layer for 15 minutes. It should be lightly browned when it is done. 5. Add garlic, mix, and roast for 2 more minutes. 6. Remove from oven and drizzle with the lemon juice, and serve. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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