• 3 cups distilled water • 1 1/2 cup white vinegar • 1 tablespoon kosher non-iodine salt • 1/2 teaspoon minced dried garlic or 1 clove • 1/4 teaspoon yellow mustard seeds • 2 -4 black peppercorns • 2 -4 whole allspice • 1/2-1 whole dried cayenne […]
Read more →• 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces • 1/4 cup olive oil • 3 tablespoons lemon juice • 3 tablespoons balsamic vinegar • 1/4 teaspoon salt • 1/4 teaspoon garlic powder • 1/4 teaspoon ground mustard • 1/8 teaspoon pepper • 1 […]
Read more →Herb pesto is quick and easy to make in a food processor. Make a double batch, and use the extra on crackers or sandwiches. Ingredients 1 cup fresh parsley, removed from the stems 1 cup pecans (you can substitute walnuts or pine nuts) ¼ cup hard cheese […]
Read more →• 2 medium zucchini or 1 larger. The striped Magda works well • 1/2 medium yellow onion • 1/2 teaspoon salt • 2 eggs • 1 clove garlic, finely minced • 1/4 cup parmesan cheese • 1/2 teaspoon minced fresh thyme or oregano • 1/4 teaspoon grated […]
Read more →Slice a half bowl of cucumbers. They can be peeled or peeled in stripes. I like to soak in salted water for ½ hour. Drain. Add sliced onions to suit your taste. Maybe add some dill. Add equal parts of cider vinegar, sugar, and milk or cream. […]
Read more →Wash, dry and slice zucchini, or any squash, into lengthwise slices. Grill lightly. Lay flat in a baking dish. Prepare a mixture of 3 parts grated parmesan and 1 part bread crumbs, some minced garlic and parsley. Spread mixture over zucchini. Drizzle with olive oil. Roast in […]
Read more →2 1/2 loosely packed cups fresh basil, parsley, mint, chives, dill, cilantro, or any combination (Note: If you want to use stronger herbs like rosemary, thyme, tarragon, marjoram, or oregano, limit yourself to a tablespoon per batch and make up the bulk with parsley, basil, dill, or […]
Read more →Here is my favorite thing to do with eggplant – courtesy of the one and only Barefoot Contessa. More often than not, I do not put this in the processor but use it as a side dish or for topping my green salad (of course, this is […]
Read more →There are as many variations of coleslaw as there are cooks, so feel free to adapt this recipe according to your tastes, and what’s in your refrigerator. Start with sliced or grated cabbage, then add a spicy salad green such as arugula or mizuna, an herb (dill, […]
Read more →4 strips of bacon, chopped fine ½ c chopped onions 4 cups of fresh, greens; beet greens mustard greens, collards, spinach, kohlrabi, chard or kale (or a mix) 1 c canned garbanzo beans, drained 4 T balsamic vinegar In a large frying pan, saute the bacon and […]
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