hold the onions

Well people, I have done it. I have put together an entire menu without onions, without having to substitute, omit, or make a separate portion. It isn't Judith's fault that onions make her ill, but I have to tell you, each time that it's my turn at putting together a menu for Supper Club, I think I have done really well, only to realize that like four dishes have onions in them and wondering what I should do about it.

So my turn isn't until September, but I am pretty excited, no onions in appetizers, sides, main dishes or of course dessert.

Shallots don't count, right?

On another note, dinner was a complete success with the kids tonight: pan-roasted salmon, risotto (yes, even after last night, and they all asked for seconds), and carrot sticks with ranch dressing (I had arugula with citrus vinaigrette).

I don't have recipes for these, but the risotto was made with 3/4 cup of arborio rice, browned in a couple Tbsp olive oil, then I added 2 1/4 cups broth, 3/4 cup at a time letting the liquid absorb before adding next 3/4 cup, until it was done. On the salmon, I heated up a couple Tbsp olive oil in my cast-iron skillet, then threw in skin-on salmon filets, a couple minutes a side, beginning with the skin side down and flipping, then finished in a 400 degree oven for about 10 minutes. I just put salt on the kid portions, and used Tony's seasoning on mine.