On a personal note, both Teri and I are on parallel paths. She is honoring her late mother with No Crumbs Left, and I am honoring my late father with Kitchen Chat. Food truly creates community. And Teri will soon start her book tour and connect with foodie friends across the country.
Enjoy this sneak peek into some of the recipes in Teri’s cookbook endorsed by Whole30®. Discover how to curate delicious ingredients to create beautiful meals.
Here are Teri Turner’s three top tips (although you can read her 48 tips in her cookbook) for the home chef:
Cook with chicken on the bone. “It’s a revelation.”
If there is something that someone does better, let them do it. Let the butcher butterfly the chicken for you. Let your fishmonger devein the shrimp for you.
Save your pan juices. It makes your food luscious.
Marinated Red Onions Gluten-Free, Dairy-Free,Whole30, Paleo, Grain-Free.
Daily love letters arrive from people I’ve never met, all because of a little bowl of marinated red onions, or “counter onions,” as we call them, that my family has enjoyed over the years. Only when I posted them on Instagram did I realize that others would embrace them as much as we had. In my kitchen, this game-changing Magic Elixir has been a special sauce that turns almost any ordinary dish into an extraordinary one. I continue to be delighted by how wildly loved they are. Followers from around the globe have kids who love them, and people who previously raised their hands as confirmed onion haters are now fans. They’ve even been kind of a gateway into the kitchen for many reluctant cooks. The messages and videos I receive from people raving about the difference marinated red onions have made in their life astound me—some even tell me that the little bowl of onions started them on a healthier path. Are you ready to make a batch?
Your onions will stay fresh for two to three days on the countertop. No need to put them in the refrigerator, because when the oil solidifies, the magic is gone. The oil itself is delicious on its own as a salad dressing, and any leftover onions can be sautéed up into crispy bits of sweet deliciousness. The simplicity of this dish makes it something anyone can make, and nothing makes me happier than to have people realize that they can learn to rule their own kitchens.
MAKES 1¼ CUP • COOK TIME: 5 MINUTES, PLUS 12 HOURS MARINATING TIME
1 small,
½ medium, or ¼ large red onion, thinly sliced into rounds
¾ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon dried oregano
Put the onion in a small, shallow bowl.
In a separate small bowl, mix the olive oil, vinegar, and oregano together until combined well. Pour the mixture over the onions. The marinade should completely cover the onions; if any are peeking out, then you have too many in the bowl.
Cover and let the onions marinate on the counter for at least 12 hours before using. They will keep for up to 3 days. Do not refrigerate. (But you may refrigerate the oil after the onions are gone!).
TERI’S TIPS:
After the onions are gone, don’t throw away the oil! Refrigerate it to use as the base for a salad dressing or a marinade.
