Pickled Red Onions

Pickling red onions is a great way to mix up how you use them. You can eat them after only an hour of sitting, or you can store them for later as they make a tasty addition to many dishes (our favorite is putting them on tacos or in taco bowls)!


Ingredients:

  • 1 cup red onion, thinly sliced

  • ½ cup apple cider vinegar

  • 1 tablespoon sugar

  • ¾ teaspoon kosher salt (if using regular crystal salt, double this amount)

  • 1 cup water


Instructions:

  1. In a bowl, whisk together apple cider vinegar, sugar, salt, and water until sugar and salt dissolve.

  2. Add your sliced red onion to a mason jar. Pour the above mixture over the onion. Let sit at room temperature for 1 hour.

  3. Serve or store in your refrigerator for later, using a tightly sealed mason jar lid.

Broccoli Peanut Salad with Raisins

My wife’s late maternal grandmother used to make this recipe. While these ingredients may sound like an odd pairing, their combination is incredibly rich, and the texture offers a great crunch! To serve: This tastes best cold, so we highly recommend storing for a few hours before serving, or overnight. 


Ingredients:

  • 1 head broccoli, chopped into ½ inch pieces

  • ¾ cup raisins

  • ¾ cup dry-roasted peanuts, chopped

  • ¼ cup finely chopped onion

Dressing:

  • 1 cup mayonnaise (or vegan mayonnaise)

  • 1/4 cup sugar

  • 2 tablespoons rice vinegar


Instructions:

  1. In a large bowl, combine chopped broccoli, raisins, chopped peanuts, and chopped onion. 

  2. In a side bowl, whisk together dressing ingredients.

  3. Pour the dressing over the salad.

  4. Stir until the salad is lightly coated in the dressing.

  5. Refrigerate and enjoy cold!

Corn & Black Bean Salsa

With the added avocado, this salsa is on its way to becoming a guacamole, which we think is just the right place to be. Serve with tortilla chips or on top of your favorite summer fish!


Ingredients:

  • 2 ears of fresh corn, cut off the cob

  • 2 cans black beans, drained and rinsed

  • 1 pound tomatoes (12-15 cherry tomatoes, quartered / 5-6 plum tomatoes, diced) 

  • 5 green onions, finely sliced

  • 1 small red onion, finely chopped

  • 1 bell pepper, chopped (red or orange)

  • 1 tablespoon minced garlic

  • ¼ cup lime juice

  • 1 avocado, diced

  • Olive oil to taste

  • 1 tablespoon chopped cilantro (optional)

  • Salt to taste


Instructions:

  1. Combine black beans, corn, tomatoes, green onions, red onion, bell pepper, and garlic together in a large bowl. Stir to mix. 

  2. Add lime juice and optional cilantro. Stir.

  3. Add avocado. Gently stir to avoid mushing. 

  4. Add olive oil (start with 2 tablespoons, and increase to taste)

  5. Season with salt to taste. Serve!

Cucumber Summer Salad

We just brought this light side dish to a dinner party over the weekend and enjoyed how easy it was to prepare. We think it tastes best after sitting in the refrigerator for at least an hour! 


Ingredients:

  • 2 cucumbers, thinly sliced

  • 1 red onion, thinly sliced (if using a larger store-bought onion, only use ½ of it)

  • ½ cup feta cheese

  • ¼ cup white wine vinegar

  • 1 tablespoon honey

  • 2 tablespoons chopped fresh dill (optional) 

  • Freshly ground black pepper and salt, to taste


Instructions:

  1. In a bowl, toss the cucumber, onion, vinegar, honey, and salt. Chill for 20 minutes.

  2. Transfer to your serving bowl, leaving excess water behind.

  3. Sprinkle with feta cheese, pepper, and dill (optional).

Yields about 4 servings (as a side dish)

Balsamic & Basil Green Bean Salad

We love this simple salad that also uses fresh basil. Perfect for a night on the patio or to bring to a summer BBQ to share. To store: In an air-tight container in the fridge. Tastes even better after sitting for a day!


Ingredients:

  • 1 pound green beans, cut to 2-3 inch pieces

  • ⅓ cup finely chopped shallot (may substitute for red onion)

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons extra virgin olive oil

  • ½ cup chopped fresh basil 

  • ½ cup freshly grated Parmesan cheese or crumbled Feta cheese (your choice!)

  • Salt & freshly ground black pepper


Instructions:

  1. Chop your onion and place in a bowl of water to soak.

  2. Fill a large bowl of ice water (for blanching your green beans). Set aside.

  3. Bring a pot of water to a boil. Add green beans to boiling water for 2 minutes, then transition the beans (using a slotted spoon or pasta spoon) to ice water.

  4. Remove both green beans and onions from their respective baths.

  5. Place green beans, onion, and chopped basil in a bowl. Add olive oil, and toss to coat. Add balsamic and cheese, and toss to mix. Add salt and pepper to taste.

  6. Chill until ready to serve!

Yields about 4 servings (as a side dish)