I feel like I’ve been living out of a suitcase lately. I’ve been visiting my family a lot recently and then went to New Orleans, only to touch down in NYC for a couple days before heading back to NJ for the Easter holiday. I’m traveling there again this week. I don’t like to share a lot of very private stuff on social media or online, but my grandfather peacefully passed away last week while I was traveling, so I’ll be joining my family for the wake and funeral. He was sick with Alzheimer’s dementia for a really long time, so while it’s cliched to say this, perhaps, it really is a good thing that he’s not living with that pain anymore.
I wasn’t actually sure I wanted to post anything today, but when I’m dealing with shit, routine helps me feel more normal, so I’m going to stick my usual Monday recipe-posting and share one of my “happy” foods. I secretly love the color pink, and pickled red onions are one of my absolute favorite garnishes.
While in New Orleans last week at the Goldring Center for Culinary Medicine for an event with the Tri-Lamb group, I learned how to make a bunch of delicious new dishes, and I also got the chance to perfect this old favorite.
On the second day of the event, which I’ll share more about later this week, our group of RDs was split into four smaller groups and each given a cut of lamb to figure out how to prepare. My group ended up making these lamb tacos. We did a wet rub with North African-inspired spices like cinnamon and cayenne along with the more expected cumin. To go with it, we also made an avocado-yogurt crema and warm tomatillo and tomato salsa. I couldn’t resist adding an extra pop of color and flavor with quick-pickled red onions.
Easy Quick-Pickled Red Onions
- 1 large red onion
- 1 cup water
- 1 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- Slice red onion into thin strips. Set aside in a glass bowl or jar.
- Bring water and vinegar to a boil. Stir in sugar and salt and dissolve. Turn off heat.
- Pour boiling vinegar mixture over red onion until onion is submerged. Refrigerate at least 30 minutes.
Use as a garnish for salads, chili, tacos, eggs, and more. Store in an airtight container in the fridge. When stored properly, these can keep for several weeks.
Disclosure: This post was inspired by a trip sponsored by the Tri-Lamb group. Opinions are my own.