Quick Pickled Red Onions — Cuisine at Home style

This quick-fix version of pickled red onions, from the latest Cuisine at Home magazine (issue #159, summer 2024), add a burst of flavor to salads (greens, pasta, potato, etc.) tacos, burgers and sandwiches, and, roasted meats. Or use them as a garnish on soups. (I did cut it in half.)

Quick Pickled Red Onions — Cuisine at Home style

1/2 pound red onions, halved & thinly sliced (about 2 cups)

1/2 cup white wine vinegar

1/2 cup water 

3 tablespoons granulated sugar

2 teaspoons kosher salt

1/2 teaspoon coriander seeds

1/4 teaspoon  red pepper flakes 

1/2 teaspoon black peppercorns (my addition)

1. Place sliced onions in medium glass, ceramic or stainless steel bowl.
2. Combine vinegar, water and all the remaining ingredients in a small nonreactive saucepan (not aluminum), and bring to a toil over medium-high heat. Boil for 2 minutes. Remove from heat.
3. Pour hot vinegar mixture over onion slices. Let cool to room temperature, about 30 minutes. Transfer to an air-tight container and refrigerate for up to 1 month. 

Greek Summer Salad

Light, refreshing and a recipe that allows us to use garden produce. I halved this recipe and serviced it with sandwiches for a light summer supper. 

 Assembed salad, ready to refrigerate.

Salad Dressing mixture.

Greek Summer Salad

Vegetables:

1 English cucumber

1 orange, yellow or red bell pepper, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup pitted kalamata olives

A few torn pieces of fresh oregano, optional

Salad Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 lemon, juiced

3 cloves garlic, minced

1 teaspoon Dijon mustard 

2 to 3 teaspoons fresh oregano, chopped or 1 tsp. dried

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

1. Vegetables: Slice the cucumber in half lengthwise and then into chunks.
2. Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, and oregano leaves.
3. Dressing: Whisk together all of the ingredients for the dressing and taste for flavor. Adjust seasonings to taste. 
4. Assemble: Pour dressing over the vegetables and toss to combine.
5. Cover and refrigerate for one hour or longer to allow flavors to develop. 
6. Serve cold or at room temperature.

Broccoli Salad with Honey Mustard Dressing

A mayo free dressing is used to create a lighter version of the classic broccoli salad.

Broccoli Salad with Honey Mustard Dressing (mayo free)

About 1 lb. broccoli florets (from about 1 1/2 lbs. of broccoli stocks), slice and chopped into bite-size pieces 

About 1/2 cup pecan pieces, toasted 

1/4 cup finely chopped red onion

1/3 cup dried cranberries

 

Honey Mustard Dressing 

1/3 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 medium clove garlic, finely minced

1/4 teaspoon fine sea salt

1. Add all the salad ingredients to a bowl. Toss and then set aside.
2. In a l-cup liquid measuring cup or small bowl, combine all of the dressesing ingredients and whisk until mixture is well-blended.
3. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Marinate in dressing for at least 20 minutes or even overnight. 

Pickled Onions

Great on brats, pulled pork or an addition to other  sandwiches.

Pickled Onions 

Brine

1 cup cider vinegar

1 cup water

1 tablespoon honey

1/2 teaspoon kosher salt 

1 teaspoon black peppercorns

1 red onion, thinly sliced 

1. Combine brine ingredients and heat in the microwave or on stop top; bring to a boil, making sure honey and salt are dissolved.
2. Place sliced onions in a bowl. Pour hot brine over them and let stand for a hour. 
3. Transfer to a covered container and refrigerate. Can remain in fridge for up to 2 weeks 

Michael Symon’s Salsa Fresca

This is nothing complicated . . . just a reminder of the approximately proportions for a fresh salsa!

Michael Symon’s Salsa Fresca    4 servings

2 large tomatoes, small dice or equivalent amount of cherry or grape tomatoes, diced 

1 jalapeño, minced (ribs and seeds removed if you’d like less heat)

1 small red onion, minced

1/4 cup chopped fresh cilantro

Juice of 2 limes

Extra-virgin olive oil

Kosher salt and freshly cracked black pepper

1. Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine.
2. Add 2 tablespoons olive oil and season with salt and pepper.
3. Let sit at room temperature for at least an hour for all the flavors to come together. 

Michael Symon’s Chunky Cucumber Salad

Sometimes it's the little things that make a difference! I grew up eating cucumbers and onions -— they are a summertime staple. Mom always prepared them in vinegar and water solution. Over the years, I've parted them with tomatoes for a refreshing salad, even added them to  sour cream and  yogurt based dressings. But, I've always either sliced them thinner diced until I tried them Michael Symon's Chunky Cucumber Salad. It was one of those small differences that packed a punch! This was such a yummy, refreshing salad.  

Michael Symon’s Chunky Cucumber Salad     4 servings

1/2 cup sour cream or use part plain Greek yogurt

1 tablespoon white wine vinegar or rice wine vinegar

3 tablespoons chopped fresh dill weed

1 English cucumber, cut into chunks (quarter and then cut into 1 to 2” chunks)

1/2 medium red onion, thinly sliced

Kosher salt and ground pepper 

1. In a large bowl, whisk to combine the sour cream, vinegar and dill. 
2. Add the cucumber and red onion, season with salt and pepper and toss to combine.
3. Cover and refrigerate for a couple of hours or up to a week. Cucumbers will release some of their liquid during this time and the sauce will be a little thin. 

Roasted Beet & Red Onion Salad or Side

Another dish from our garden! Serve the roasted beets and red onions over greens for a salad or forget the lettuce and use the veggies as a sumptuous side dish. Cheese would also be a nice addition to this salad -- perhaps shaved Parmesan or chunks of blue cheese. 

Sliced beets and onions are ready to roast. 

Roasted Beet & Red Onion Salad or Side      About 4 servings

2  to to 3 large beets, peeled & sliced about 1/2” thick

1 large red onion, peeled & thinly sliced

2 to 3 garlic cloves, peeled & chopped

2 to 3 sprigs fresh thyme

2 Tablespoons olive oil

1 Tablespoon brown sugar

1 teaspoon salt

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Leafy lettuce 

Toasted walnuts

Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar for drizzling over salad

1. Preheat the oven to 350° F. Spray a large baking sheet with cooking spray or brush lightly with olive oil.
2. In a medium mixing bowl, toss together the beets, onions, cloves, thyme leaves, olive oil, brown sugar and salt until all the veggies are coated in oil and well mixed.
3. Spread the mixture out over the prepared pan and bake for 45+, stirring every fifteen minutes or until the beets are tender and the onions are tender. Pan could be covered with foil during the last 10 to 15 minutes if they are becoming too caramelized.
4. To make a salad: Arrange roasted beets and onions over lettuce. Top with walnuts. Drizzle with olive oil and Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar.