WIAW& The Best Addition to Any Dish: Pickled Onions
So it is love your veggies month.Well, I love veggies so that should not be a problem for my WIAW post. I eat veggies probably every day. My favorite, as you saw in my post from last week is brussels sprouts. I could literally have them every day. Today I wanted to give you a sampling of what I ate Tuesday ( WIAT??) and give you a veggie recipe to take away! Double Whammy.
So I started breakfast with a veggie egg white flatbread from Dunkin Donuts ( ice coffee mecca for those of you not on the East Coast.) I usually make my own coffee and breakfast, but I was running late. I was running so late I forgot to take a picture!All I got was a picture of the apple I ate. Whoops.
I had my favorite asian roll Nim Chow. Man, I could eat this every day. It has mint, basil, pea pods, bean sprouts, rice noodles and served with a vinegar sauce with crushed peanuts. Yum.
I shot my Valentine's Day Special after work, which means I had a puff pastry heart with nutella for dinner ( technically.) I then went home and ate vegetable pad thai, which made me SO HAPPY.I like the veggie version better personally. Lots of pea pods and broccoli!
Snack: A glass of Apothic Red. My favorite wine. (Notice my grad school homework in the back ground of the glass. Crap, I still need to read for class tomorrow.)
As promised, here is a recipe from Bon Appetit magazine for pickled onions! I am SO EXCITED to make these. They are perfect with any dish and add such a depth of flavor! They are my favorite with tacos! The best part is that they are SO EASY to make.
I love the color red onions add!
1 medium red onion, thinly sliced (about 1 cup)
1/4cupred wine vinegar or apple cider vinegar
1/2 tsp. sugar
Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain.
DO AHEAD Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.
Example of these onions in action... Fish tacos from Perro Salado. THE BEST.