Hi! It’s been far too long since I have checked in. Apologies, summer got the best of me and let’s face it — wouldn’t we all rather be on a beach somewhere than inside on the internet? Fall is right around the corner and while I’m not quite ready to start ordering Pumpkin Spice Lattes anytime soon, I am getting excited about spending more time in my kitchen again.
One of the things I love to do on a lazy Sunday afternoon is prep a few ingredients for the week ahead. I usually cook up some quinoa and prep kale for salads, and lately I have been making a super simple Basil Vinaigrette and Pickled Onions. The Vinaigrette gets used throughout the week as a salad dressing or spread for sandwiches and the Pickled Onions go on just about everything (mostly tacos, hehe). A few minutes on a Sunday prepping these goodies and you are well on your way to a happy week my friends.
The best part of the Pickled Onion & Basil Vinaigrette prep is that one is actually used as an ingredient in the other. Once your Onions have pickled for about an hour and take on that gorgeous pink color, they get used in the Vinaigrette.
This Basil Vinaigrette is adapted from a recipe on one of my favorite food blogs, Whats Gaby Cooking. You can see her recipe here. She uses a Shallot and some Red Wine Vinegar in hers, and because I always have these Pickled Onions on hand – I just combined the recipes. Saved myself a step.
- For the Onions:
- - 1 large red onion
- - ½ cup rice wine or white wine vinegar
- - pinch of salt & pinch of sugar
- - water
- 1. thinly slice your red onion and place slices into a pickling or canning jar (or a jar with a tight fitting lid)
- 2. whisk the salt & sugar into the vinegar and pour vinegar mixture on top of the onions
- 3. add water to the top of your jar, cover and shake to mix
- 4. let sit at room temperature for about an hour until the onions are pink
- 5. will last in your fridge for about a week (mine never last that long!)
- For the Basil Vinaigrette:
- - 2 cups tightly packed basil
- - ½ cup olive oil
- - 1 clove garlic, peeled
- - pickled onions (you can see from the picture above about how much I use)
- - pinch of salt and red pepper flakes
- in a blender or food processor, combine all ingredients and puree until smooth
- taste and adjust salt and red pepper
- will last in your fridge about three days, covered in a canning jar
I’ll be back later this week to post about one of my favorite ways to use the Basil Vinaigrette, so check back for that. Enjoy! Love, M.