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Soups

Spatchcocked Turkey Stock

For Thanksgiving this year we spatchcocked a turkey two days in advance and brined it in buttermilk. It was delicious, and had the added benefit of giving us time to make this homemade turkey stock in advance, which we then used in Day-Before Gravy (trying to simultaneously make gravy and get the meal on the table is quite stressful for me, so making it in advance is key!).

This recipe includes instructions for browning the raw turkey parts, unlike most recipes that assume you’ve already roasted your turkey.

Yield: 7 to 8 cups Total time: 1 hour 40 minutes
Breakfasts

Grilled Brunch Skewers with Spicy Maple Glaze

The pandemic has driven all socializing outside this summer, but these brunch skewers of pineapple, bell pepper, sausage, and maple glaze prepared on the grill allowed us a Sunday morning with friends.

Yield: 6 skewers Total time: 30 minutes
Vegetables

Cucumber Tomato Avocado Salad

This fresh, summery side dish gets even easier if you replace the oil, lemon juice, and cilantro with a little bit of high-quality bottled dressing.

Yield: 4 servings Total time: 15 minutes
Vegetarian

Farro, Tomatoes, & Parmesan

This dish was inspired by Martha Stewart’s one-pot pasta dish that creates its own sauce as it cooks. Combine water, farro, thinly sliced onions and garlic, and cherry tomatoes, and cook until the farro is tender and the onions and tomatoes have melted into the perfect sauce.

Yield: 2 to 4 servings Total time: 45 minutes
Vegetarian

Jamy’s Quinoa Salad with Roast Vegetables, Feta, & Herbs

You can adapt this salad to take advantage of whatever vegetables are in season, or swap the quinoa for couscous or farro.

Yield: 4 servings Total time: 1 hour
Vegetables

Trice’s Okra Salad

Fresh ingredients make this unusual salad of chopped tomatoes, chopped onion, and fried okra the perfect summer side dish for a backyard barbecue.

Yield: 2 to 4 servings Total time: 30 minutes