If you are still buying pickled onions, this one is for you.

They take all of five minutes to make, and once they’re in the fridge, you can add them to whatever you’re eating all week. Tacos, salads, sandwiches, bowls, eggs, toast, grilled chicken, leftover rice. Whatever needs a little something.

Perfectly tangy, simple, and exactly the kind of thing that makes putting a meal together feel easier.

Save this and make a jar for the week.

Red Pickled Onions

Ingredients
1 large organic red onion, peeled and thinly sliced
4 oz white distilled vinegar
8 oz room temperature filtered water
2 garlic cloves, whole
1 teaspoon sea salt

Method
Add the vinegar, water, and salt to a small saucepan. Stir until the mixture comes to a soft simmer and the salt has completely dissolved. Turn off the heat and let it cool for about a minute.

In the meantime, smash the garlic cloves and add them to a clean jar. I prefer a 22 oz mason jar, but use what you have.

Thinly slice the red onion, ideally with a mandoline, and add it to the jar with the garlic.

Pour the warm vinegar mixture over the onions and garlic, cover, and refrigerate for at least one hour, but preferably overnight. ...

This mango and avocado salad is cold, bright, and exactly what I want next to anything grilled.

The sweetness of ripe mango, the creaminess of avocado, the bite of red onion, and that zesty lime vinaigrette make it feel simple but not like an afterthought.

Serve alongside grilled chicken, steak, fish, shrimp, or on its own when you want something light and fresh.

Mango & Avocado Salad with Zesty Lime Vinaigrette

Ingredients
2 ripe mangoes, peeled, pitted, and diced
2 ripe avocados, peeled, pitted, and diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, chopped
Juice of 2 limes
3 tablespoons extra-virgin olive oil
1 teaspoon honey
Salt and pepper, to taste

Method
In a large bowl, combine the mangoes, avocados, red onion, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.

Drizzle the vinaigrette over the salad and gently toss until everything is coated, being careful not to break down the avocado too much.

Taste and adjust the seasoning as needed.

Let it sit in the refrigerator for at least 10 minutes before serving so the flavors can come together. ...

Ground turkey tacos do not have to taste like the less interesting choice.

These are layered with warm spices, mild green chilies, charred corn tortillas, avocado, green onion, cilantro, and a drizzle of green goddess dressing that makes the whole thing feel fresh, herby, and very much worth repeating.

They’re quick enough for a weeknight, but still feel like something you actually want to sit down to eat. Send this to the friend who thinks ground turkey can’t be tasty.

Ground Turkey Tacos with Green Goddess Dressing
Serves 4

Ingredients
1 lb ground turkey
8 organic corn tortillas
1 ripe avocado, sliced
2 green onions, chopped
1/4 white onion, finely diced
Fresh cilantro leaves, chopped
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Mild green chilies, diced
Salt and pepper, to taste
Olive oil, for cooking
Green goddess dressing
1 lime, cut into wedges, optional

Method
Slice the avocado, chop the green onions, white onion, and cilantro, then set aside.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spatula. Season with cumin, garlic powder, chili powder, salt, and pepper. Add the mild green chilies and cook until the turkey is browned and fully cooked, about 6 to 8 minutes.

Char the tortillas directly over a gas flame using tongs for about 15 to 20 seconds per side, or warm them in a dry skillet over medium heat for about 30 seconds per side.
Add the seasoned turkey to each tortilla, then top with avocado, green onion, white onion, cilantro, and green goddess dressing. Finish with a squeeze of lime, if using. ...