Marinated Onions

I think it's the little things that make all the difference in life.  It's the call from a friend, the smile from a stranger in the street, and the unexpected sunny afternoons that make life worth living.  These moments make it easier to deal with bad news, angry drivers, and the unexpected bill that arrives in the mail.  

The bottom line is this:  Life is short... so live it up.  Hug those you love.  Love often.  Make every moment count in this game of life.

And make marinated onions.

Who knew that something as simple as marinated onions could add so much flavor and pizazz to recipes? These onions are a game changer. A tangy, tart, sweet, game changer.  

It's as simple as this: slice up some onions.  I think red onions work best.  

Put your onions in a jar.  

Fill the jar with equal parts raw apple cider vinegar and water.  

Let them marinate overnight.  Then eat!  I love adding them on top of salads or in sandwiches for a tangy, unexpected twist.

Jazz it up.  But keep it simple.  Just enjoy it.

Marinated Onions

1 red onion, thinly sliced
Jar
Equal parts apple cider vinegar and water

Add onion slices to jar.  Add equal parts apple cider vinegar and water.  Let onions marinate in the fridge overnight or longer.  These will easily keep for 2 - 3 weeks in the fridge.

Apple Cider Vinaigrette

Thank goodness for spell check.  If it wasn't for spell check, I would never be able to spell words like recommendation, license, disastrous, judgment, and fluorescent.  And don't even get me started on vinaigrette.  You would think that for someone who has to use this word almost daily in their work that I would have learned how to spell it by now.  But no.  Vinegrettte?  Vineagrette??  Vinagarette?!  

How about I just wow you with some pretty pictures instead.

This is one of my favorite salad dressings to use in spring.  Usually by this time of year I am craving fresh, crisp salads and have a produce drawer full of slightly mushy apples.  Since I live in Washington, mushy apples just don't fly around here.  But this vinaigrette is pretty darn amazing.

This recipe is a bit tangy because of the apple cider vinegar and spicy mustard, but the apple juice and dates add some great natural sweetness to balance.  It can be stored in the refrigerator and will easily keep for at least two weeks.  Since the cold will cause the olive oil to solidify, be sure to pull it from the fridge a few minutes prior to using.  Enjoy it with any fresh greens, preferably while quizzing yourself on how to spell vinaigrette.


Apple Cider Vinaigrette
Makes 2 cups

1/2 cup 100% apple juice (preferably fresh)
1/2 cup apple cider vinegar
3 cloves garlic
1 medium apple, peel and core
1 tablespoon spicy mustard
4 large medjool dates, pitted
1/4 teaspoon salt
1 cup extra virgin olive oil

Add apple juice, apple cider vinegar, garlic, apple, mustard, dates, and salt to a blender.  Blend until smooth.  With blender on low, add the olive oil in a thin stream.  Store in the refrigerator.