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Zucchini Parmesan

Zucchini Parmesan

Zucchini Parmesan

 

2 T. extra-virgin olive oil

3 cloves garlic, smashed

4 ounces pancetta, cubed

2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)

Kosher salt and freshly ground pepper

1 large egg plus 1 large yolk

1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving

¼ tsp. finely grated lemon zest

8 ounces spaghetti or linguine

½ C. thinly sliced fresh basil leaves

 

In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes. Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 C. pasta water; drain. Slowly whisk 2 T. hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 C. at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.

Nasturtium Butter

Nasturtium Butter

Nasturtium Butter

 

1/3 C. Chopped Nasturtium Flowers

1/4 lb (1 stick) real butter

1/2 clove fresh garlic, crushed and minced

1 tsp onion stem minced

1 tsp fresh flat leaf parsley minced

1/2 tsp fresh thyme, minced

 

Fold together and chill, covered. Serve on warm bread, cooked vegetables or use this as a pasta sauce.

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

 

6 mini or Persian cucumbers, sliced about 1/8th-inch thick

12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick

3 T. (9 g) fresh dill leaves, chopped

1 T. (3 g) fresh chives, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

 

1/4 C. (60 ml) avocado or olive oil

3 T. (45 ml) whole grain mustard

3 T. (45 ml) honey

1 to 2 T. (15 to 30 ml) fresh lemon juice, to taste

1 tsp white wine vinegar

1/4 tsp black pepper

Pinch of coarse salt

 

In a large bowl, gently toss together the cucumbers, radishes, dill, and chives. Season with salt and pepper to your taste. Set this aside for now. In a medium bowl, whisk together the olive oil, mustard, honey, lemon juice, vinegar, pepper, and salt. Drizzle the dressing over the cucumber and radish mixture, then toss gently until everything is well coated. Adjust any seasonings, if needed. Cover the bowl with plastic wrap or a lid and place in the refrigerator for about 30 minutes to allow the flavor to marinate. Serve the salad chilled.

Zucchini Galette

Zucchini Galette

Zucchini Galette

 

2 medium summer zucchini squash, thinly sliced (2 1/2 C.)

½ 15 oz. package rolled, refrigerated, unbaked piecrust

¾ C. ricotta cheese

¾ C. Parmesan cheese

1 C. shredded mozzarella cheese

1 clove garlic, minced

1 T. olive oil

2 tsp. finely shredded lemon peel

1 T. lemon juice

Salt and pepper to taste

1 egg yolk

Fresh herbs, finely chopped

 

Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat dry with paper towels. Preheat the oven to 400. Roll the pie crust on lightly floured parchment, to form a 12-inch circle. Transfer the dough to a baking sheet or stone. Mix the next 7 ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a 1 1/2″ border. Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary. In a small bowl, whisk together the egg yolk and 1 tsp. water. Lightly brush the pastry edges with egg mixture. Bake the galette in the oven for 35-40 minutes, or until edges are golden brown. Sprinkle with fresh herbs, such as finely chopped dill weed or basil. Serve warm or at room temperature.

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

 

1 medium zucchini (about ½ pound)

1 tsp. olive oil

¼ tsp. salt, or to taste

⅛ tsp. coarse ground black pepper, or to taste

 

Slice zucchini into ⅛ -inch rounds. A mandoline works great. For best results, pat zucchini slices with paper towels to dry them. In a small bowl, toss zucchini with olive oil, salt and pepper.  Turn air fryer to 400ºF. Put zucchini slices on rack in a single layer.  Cook 5 minutes, shake, cook an additional 5 minutes, shake and cook 2 minutes more, or until zucchini is golden brown and dry.

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

 

1 pound heirloom tomatoes (various sizes and colors if possible)

1 tsp. kosher salt (plus more for seasoning)

3 ounce grated sharp cheddar cheese

½ cup mayonnaise

1 T.  cider vinegar

2 scallions (white and light green parts finely chopped)

1 T.  chopped dill

2 tsp. brown sugar

1 tsp. mustard seeds

1 tsp. celery seeds

freshly cracked back pepper (as needed for seasoning)

1 (14-oz) package all-butter puff pastry *(thawed in the refrigerator if frozen)

dill sprigs (for serving, optional)

 

Cut the tomatoes into ⅓ to ½‑inch thick slices. Arrange tomatoes slices on a large, rimmed baking sheet lined with a thick layer of paper towels. Season with 1 tsp. salt and top with another layer of paper towels. Let the tomatoes stand at least 10 minutes so that the paper towels absorb the excess juices and the tomato liquid doesn’t seep out while baking and make the crust soggy. In a medium bowl stir together cheese, mayonnaise, cider vinegar, scallions, chopped dill, brown sugar, mustard seeds, celery seeds and season with a big pinch each of salt and black pepper. Set aside. On a lightly floured work surface using a lightly floured rolling pin, roll out the puff pastry to about a 10-by-15-inch rectangle that is about ¼‑inch thick. Lay the rolled puff pastry sheet on a parchment-lined rimmed baking sheet. Chill at least 20 minutes before proceeding.  Meanwhile, set the oven rack in the lowest position. If you have one place a pizza stone on the rack and preheat oven to 425°F. Once the pastry has chilled spread cheese mixture evenly over top, leaving a 3/4‑inch border. Discard the wet paper towels covering the tomatoes then pat the tomatoes dry with fresh paper towels. Lay the drained and dried sliced tomatoes in a slightly overlapping single layer on top of the cheese mixture, maintaining the border. Use the prettiest slices you may not need them all. Season with salt and pepper. Bake until crust is golden brown, 25 to 30 minutes; let cool at least 5 minutes before sliding the tart onto a serving plate. Top with dill sprigs (if using) before slicing. Serve warm or at room temperature.

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

 

2 tbsp. olive oil

2 tbsp. green garlic, white and tender green parts finely chopped

Pea tendrils, about 4 cups roughly chopped (this was the amount in the bag from the farmers market)

Ground smoked sea salt

Fresh ground black pepper

Pinch of red pepper flakes

 

Heat olive oil over medium heat in a medium frying pan. Add green garlic and sauté 1 minute to let it start softening. Add pea tendrils and sauté about 2 minutes, until wilted but still a but crunchy. Season with smoked sea salt, pepper and red pepper flakes

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

 

2 T.  olive oil

2 T.  salted butter

1 large sweet onion diced

¼ tsp. red pepper flakes

3 medium-large zucchini very thinly sliced

5 cloves garlic finely sliced

½ tsp. garlic powder

½ lb pasta such as Sfoglini Spaccatelli

¼ cup reserved pasta water

½ cup grated parmigiano

kosher salt

 

Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T.  at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)  Finish with a drizzle of olive oil and serve.

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

 

8 oz long pasta of your choice (fettuccini)

4 garlic scapes

about 20 snow pea pods OR 1/2 c fresh peas

1 T butter

1 T olive oil

1/4 c white wine

1/4 c cream

1 sprig fresh oregano

1/2 c fresh grated Asiago cheese (parmesan would be fine, too)

kosher salt

pepper

 

Slice garlic scapes into 1/2 inch pieces, trimming off any tough or woody ends. Slice snow pea pods into 1/4 inch slices. Rough chop the herbs. Bring a pot of water to boil for pasta. Cook pasta according to instructions on box in well salted water. While pasta cooks prepare sauce. Heat a skillet over medium high heat. Add butter and oil, once butter has melted add the garlic scapes. Toss to coat in fat and cook about 1 minute, until the scapes smell fragrant and are barely brown. Add the pea pods and cook 1 minute longer, garlic scapes will start to brown. Add the wine and oregano and deglaze pan. Reduce wine by half. Add the cream, salt & pepper and Asiago cheese. Stir to melt and incorporate cheese into sauce. Add cooked and drained pasta, toss with sauce and serve.

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

 

1 pound garlic scapes

1 T. olive oil

4 T. unsalted butter – softened

1 T. fresh parsley – finely chopped

Sea salt – to taste

Ground black pepper – to taste

 

Preheat a grill or grill pan. You can trim both ends of the garlic scapes or leave them intact. Toss the scapes with olive oil, salt and pepper. Place them directly on the grill racks or grill pan. Cook for 2 to 4 minutes on each side, until charred. Be careful not to overcook them. Prepare the parsley butter in a small bowl by using a fork to press and mix the fresh parsley into the softened butter. Add sea salt and black pepper to taste.

Serve the scapes warm with a few dollops of parsley butter. Enjoy!

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

 

9 to 15 Squash Blossoms (Depending on size you may have leftover filling), anthers gently removed from inside and rinsed)

1/3 Cup Full Fat Ricotta Cheese

2 T. Parmesan Cheese, Grated

2 T. Asiago Cheese, Grated

6 Large Basil Leaves, Minced

⅓ Cup All Purpose Flour

½ Tsp. Baking Powder

⅓ Cup Seltzer (*Or carbonated drink of choice – I used a lemon sparkling water I had on hand)

Frying Oil of Choice (I used a vegetable oil)

Extra basil and black pepper for topping, sauce for dipping (I enjoy raw honey)

 

In a small mixing bowl, combine together the ricotta, asiago and basil.  Set aside. Start to warm your oil on medium heat in a frying ban. You want about an inch of oil in the pan. While the oil is warming, gently stuff your squash blossoms (be VERY careful with this) with 1 to 1 1/2 tsp. of cheese/basil filling depending on the blossom’s size. I use a small 1/4 tsp. to do this. Some people will pipe the mix in. Twist the ends of the blossoms gently to close. Do not over stuff the blossoms or they may leak during frying. Once squash blossoms are filled, set aside. In a small bowl, mix all-purpose flour and baking powder. Mix the seltzer in slowly in a few parts until everything is well combined and forms the tempura coating.  Next, gently dip your squash blossoms in the tempura mix to evenly coat. Let extra tempura mix drip off. I rested these on parchment paper. Line a plate with paper towel/cloth towel or have a cooling rack with towel underneath ready (my favorite way to cool/drain these so they don’t get soggy). Add blossoms gently to heated oil (I did two rounds not to overcrowd). Gently brown on each side and flip in oil until all sides are crispy and lightly browned. Place blossoms on towel or cooling rack, repeat process as needed and allow to cool. Serve blossoms with extra basil, black pepper and dipping sauce of choice if desired.

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

Lightly toast the walnuts in a non-greased pan. Set aside to cool. Cut the scapes into ½-inch pieces. Put the scapes, cooled walnuts, Parmesan, olive oil, and lemon juice in the food processor. Using the pulse function, chop finely, scraping down the sides with a spatula every so often. Season with salt and pepper and pulse again. The pesto should still be somewhat chunky. Fill in a jar and refrigerate.

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

Put all ingredients in the food processor and process to a creamy consistency. Fill in an airtight container and refrigerate.

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

 

1 large lemon

3 T. extra-virgin olive oil

1 tsp. honey

3-4 cups fresh arugula

kosher salt

 

Slice the lemon into very thin rounds. Remove and discard all the seeds. Pick up the slices, a few at a time, and squeeze them over a large bowl to collect the juice. Then finely chop all the juiced lemon slices (including the rind) and add them to the bowl. Whisk the olive oil into the lemon juice in the bowl. Drizzle the honey around the sides of he bowl – do not mix it in. Add the arugula and pinch of salt and toss to coat it with the lemon-studded dressing, catching some of the honey on he leaves. Serve immediately.

Cream of Scape Soup

Cream of Scape Soup

Cream of Scape Soup

 

12 scapes, blossom ends removed

3 cups good-quality chicken broth

1 small bunch fresh thyme sprigs

1 medium to large potato, peeled and cubed

1 cup half and half

Salt

Pepper

Pinch cayenne

White wine vinegar

Croutons to serve

 

Cut the scapes into 2-inch chunks and chop coarsely in the food processor. Put chopped scapes in a large saucepan with 2 cups of the chicken broth and the thyme. Bring to a boil, then cover and simmer for 10 minutes. Strain through a fine sieve, reserving the broth. Discard the solids. Pour the broth back in the pan and add the potato and the remaining stock. Bring to a boil, cover, and cook until the potato is soft, 10 to 12 minutes. Puree to a very smooth consistency. Add the cream and reheat. Season with salt, pepper, cayenne, and a dash of white wine vinegar. Serve with croutons.

Fried Green Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes

 

4 medium, firm green tomatoes

½ cup shelled pistachios

1 ½ cups panko bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne

½ tsp. black pepper

½ tsp. salt

¾ cup buttermilk

Canola or olive oil

1 T. butter

2 T. chopped herbs (I used chives, parsley & mint)

1 cup low-moisture shredded mozzarella*

 

Preheat the oven to 400° F. Trim the ends off of the tomatoes, and cut into 1/4 “ slices.  In the food processor, pulse pistachios, until they are almost a coarse meal.  Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb.  Pour breading mixture into a bowl or baking dish. Pour buttermilk into a separate bowl.  Dip tomato slices in the buttermilk and then dredge in the breading mixture.  Pat the breading mixture on to create an even coat that sticks.  Place on a rack on a baking sheet. Heat a ½“ of oil with butter over medium-high heat in a Dutch oven or cast iron skillet.  Fry tomatoes in batches for 1 to 2 minutes on each side.  Place back on the rack over the baking sheet. In a bowl, combine chopped herbs and mozzarella.  Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly.  Serve immediately.

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

 

2 bunches green onion (scallions)

3 tablespoons butter

3-4 ounces diced pancetta

1/3 cup dry white wine

¼ of lemon, juiced

Black pepper

 

Sauté pancetta in a dry pot until chewy, not crispy (just cooked), about 4-5 minutes over medium-high heat. Drain excess fat, and set aside. Cut about ¼ inch off the tops and bottoms of your green onion. In a large skillet over medium-high heat, melt butter. Add green onion, and sauté for about 2 minutes until onions wilt, using tongs to toss halfway through. Add white wine, lemon juice, and black pepper. Sauté for 3 minutes, tossing once. Add cooked pancetta, and sauté for about 3 minutes, until pancetta starts to char, and green onions are wilted and slightly brown. Toss once but not more than that. You want pancetta to caramelize!

Savory Green Tomato Fritters

Savory Green Tomato Fritters

Savory Green Tomato Fritters

 

2 1/4-2 1/2 cups all-purpose flour

1  baking powder

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

3/4 cups milk

4 tbsp butter melted

1 cup green tomatoes finely diced

2 tbsp roasted red peppers finely chopped

1 tsp pepper to taste

1 tsp salt to taste

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp chili powder

 

In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through. Remove to paper towels to drain and enjoy!

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

 

1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)

1 tbsp olive oil

1 tsp kosher salt

½ tsp cracked black pepper

¼ tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil)

For the garlic chive yogurt:

 

227 g (1 cup) full-fat Greek yogurt

12 g (¼ cup) fresh chives, minced, plus more to top if desired

¼ tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)

¼ tsp kosher salt, plus more to taste

¼ tsp cracked black pepper, plus more to taste

To finish:

 

2 tbsp unsalted butter (optional)

Zest of 1 lemon

Flaky sea salt, to taste

 

Roast the radishes. Preheat your oven to 425 degrees Fahrenheit / 220 degrees Celsius. Line a baker’s half-sheet pan with parchment paper. Add the radishes to the pan then top with olive oil, kosher salt, pepper, and garlic powder. Toss by hand until evenly coated then spread the radishes out into an even layer Roast for 20-25 minutes or until the radishes are lightly golden. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and garlic powder. Fold with a spatula until well-combined and reserve to the side. Optional: prepare the brown butter. In a skillet over medium heat, add butter and allow to melt, stirring with a silicone spatula or wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to a small heat-proof bowl until ready to use. Plate the dish. Using a spatula or spoon to smooth the yogurt out into an even layer on a large plate or platter. Top with roasted radishes then drizzle with the reserved brown butter, top with lemon zest, and finish with a sprinkle of flaky sea salt.

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

 

1 Package puff pastry

4 T. Crème fraiche

2 tsp. Herbes de Provence

6-8 slices of ripe tomatoes, salted and dried on paper towels

1 small red onion

1/2 cup feta cheese mashed, mixed well with 1/2 cup ricotta cheese

6 T. high-quality pesto sauce mixed with 4 tbsp olive oil

6 fresh basil leaves

1 tsp Aleppo peppers

 

Thaw the puff pastry.  Preheat oven to 400°.  When thawed, if the pastry is a circle you can cut two sides off to place and tamp down on the remaining round ends to form a rectangle. Slice the tomatoes about 1/4 to 1/2 inch thick.  Sprinkle with sea salt and let them rest for 10-15 minutes between two sheets of paper towels to drain some of the liquid from the tomatoes. Spread the crème fraiche over the surface of the puff pastry. Then place the tomatoes in a nice pattern over the crème fraiche and sprinkle the herbs overall.   Slice the red onion as thinly as you can and place a thin scattered layer over the tomatoes, not too much.  Bake for 20-25 minutes in the oven, checking the evenness of the baking halfway through.  As soon as your crust is browned evenly remove it from the oven.  Immediately dot tablespoons of the cheese mixture over the surface of the tart.  Drizzle the pesto and oil sauce over the tart and sprinkle with 1 tsp Aleppo peppers, if you like a little heat. Finely slice a basil leaf or two and use the others for garnish. This tart is fabulous with a chilled glass of any of this week’s rosés-all dry, crisp and flavorful!!

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

 

¼ C. olive oil

Juice from 1 freshly-squeezed lemon (or ¼ cup)

Lemon zest

1 small clove of garlic, minced

1 small bunch of fresh thyme, roughly chopped

¼ tsp. salt

⅛ tsp. black pepper

 

4 small zucchini (or 2 pounds)

1 C. halved cherry tomatoes

1 C. freshly shaved Parmigiano Reggiano

 

Lemon Thyme Vinaigrette:

 

In a small glass measuring bowl, mix olive oil and lemon juice.  Add the rest of the ingredients, and whisk until emulsified. Set vinaigrette aside.

 

Zucchini Salad:  Using a wide vegetable peeler, peel zucchini into ribbons (see Note) and arrange on a serving platter so that they aren’t sitting on top of each other. Slightly bend them or twist them so that the presentation is pleasing to the eye.  Randomly place cherry tomatoes on top of the zucchini ribbons and tuck a few underneath. Sprinkle cheese shavings on top. Then, drizzle the lemon thyme vinaigrette over the salad. Serve immediately. Leftovers should be refrigerated, stored in a glass, lidded container and eaten within 2-3 days. Note: Zucchini ribbons are easy to make if you have a wide vegetable peeler. First, cut off both ends of the zucchini. Rest one end of the zucchini on the cutting board, and starting at the top, slide the blade of the peeler down to the other end. Because the first ribbon you’ll make only includes the dark green zucchini skin, set it aside (more info to follow). Continue making ribbons until they start to include the immature seeds. At this point, rotate the zucchini and begin again. Each time your ribbons start to include seeds, rotate to a new side. You’ll probably rotate each zucchini three or four times, depending on its size, before you are done. You can dice up the leftover zucchini skin, flesh and immature seeds, and add them to A leafy green salad, roast them in the oven with other vegetables, or add them to your compost. Nothing will go to waste!

Rhubarb Syrup

Rhubarb Syrup

Rhubarb Syrup

 

2 pounds rhubarb stalks, trimmed, sliced thin

1 C. maple syrup

½ tsp. vanilla

 

Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.  Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.  Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.  Notes:  Wait! Don’t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for “rhubarb fruit leather.” You’ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)

Zucchini Cherry Muffins

Zucchini Cherry Muffins

Zucchini Cherry Muffins

 

¾ C. whole wheat flour

1 C. unbleached flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

2 eggs

1 C. sugar

½ C. vegetable oil

1 tsp. vanilla

1 C. grated zucchini, grated

1 C. fresh, frozen or dried sour cherries, pitted and chopped

 

Preheat oven to 375 degrees. Whisk together flours, baking powder, baking soda, cinnamon and salt.  In separate bowl, add eggs, sugar, oil and vanilla. Whisk until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in zucchini. Gently fold in cherries. Grease a standard size muffin tin or use muffin cups. (This recipe only makes 11 muffins. If that bugs you, fill them a little less full and stretch it for a full dozen.) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

 

1 C. Rhubarb, chopped

1 C. honey

3 C. water

1 tsp. lemon juice

1/4 packet wine yeast

 

Add the honey and rhubarb into a quart mason jar. If you’d like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that’s optional. Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey. Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top. Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks.  Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks. Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

 

1 medium yellow squash

24 cherry tomatoes

5 T. olive oil, divided

2 tsp. garlic pepper

1 French baguette

2 tsp. Italian seasoning

For the Whipped Feta:

8 ounces feta cheese

¼ C. cream cheese, cubed

¼ C. water

½ C. olive oil

Zest of 1 lemon

Salt and pepper to taste

2 T. honey

 

Preheat the oven to 425°. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350°. Slice the baguette into thin slices (about ½-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

2 1⁄2 C. sliced rhubarb (fresh or frozen)

3⁄4 C. water

1⁄2 C. sugar

1 lemon, juice and zest of

1⁄4 tsp. cinnamon

2 C. raspberries (fresh or previously frozen, unsweetened)

 

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat. Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients& let cool.

Rhubarb Skillet Cake

Rhubarb Skillet Cake

Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

 

2 pounds zucchini (about 4 medium)

1 teaspoon kosher salt, divided

1/4 cup raw hazelnuts

1 large shallot

1 small clove garlic

1 small lemon

1/4 cup olive oil

1/4 teaspoon freshly ground black pepper

4 thick slices sourdough or other crusty bread

Handful small fresh basil or mint leaves, for serving

Aleppo pepper or red pepper flakes, for serving

Flaky salt, for serving

 

Arrange a rack in the middle of the oven and heat the oven to 350°F. Grate 2 pounds zucchini on the large holes of a box grater (about 6 cups) into a colander set over a large bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Set aside to drain for 15 minutes. Spread 1/4 cup raw hazelnuts out in an even layer on a rimmed baking sheet. Transfer to the oven and toast, stirring occasionally, until fragrant and golden-brown, 8 to 10 minutes. Meanwhile, dice 1 large shallot. Smash and peel 1 small garlic clove. Finely grate the zest of 1 small lemon. Halve the zested lemon and reserve.

When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 3 cups. Wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop. Heat 1/4 cup olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, under softened and translucent, 2 to 3 minutes. Add the zucchini, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the zucchini cooks down, caramelizes, and softens considerably, about 15 minutes. Reduce the heat if the zucchini starts to burn. The mixture should be jammy and spreadable. Remove from the heat. Toast 4 thick bread slices, then rub one side of each slice with the garlic clove. Divide the zucchini butter between the garlic-rubbed toast and spread out evenly in a thick layer. Garnish with the hazelnuts, fresh basil or mint leaves, and a pinch or two of Aleppo pepper and flaky salt. Squeeze the juice of the reserved lemon halves over the toasts and serve.

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

 

You can use a regular orange, of course, but I found that the blood orange deepened the color of the fruit compote, making for prettier contrasting layers.

 

1-1/2 lb. rhubarb, washed, trimmed, cut into 1/2-inch pieces

1 cup sugar

1 medium blood orange, zested (about 1 tsp.) and juiced (2-3 Tbsp.)

1 tsp. vanilla

Pinch salt

2 cups heavy cream, cold

 

Place rhubarb in a medium saucepan with all but 1-2 Tbsp. of the sugar (reserve remaining sugar for whipped cream).  Add orange zest, juice, vanilla, and salt, and bring to a simmer over medium-high heat.  Reduce heat slightly and gently simmer 7-10 minutes until rhubarb is soft but still chunky.  Let cool.  Transfer to medium bowl and refrigerate several hours until chilled. Just before serving, whisk the heavy cream in a medium bowl until the wires leave trails.  Add the remaining sugar and continue whisking until thick and an upswing of the whisk leaves medium peaks.  To assemble, layer rhubarb mixture and whipped cream in each of four bowls, beginning with rhubarb and ending with cream.  Serve immediately.

Green Tomato Glaze

Green Tomato Glaze

Green Tomato Glaze

This all-purpose glaze made from slow-cooked unripe tomatoes, sugar, spices and local honey pairs well with any cut of pork—brushed onto seared pork tenderloin before roasting, as the base for a subtly-sweet low-acid BBQ sauce or even basted onto ribs in the smoker. A delicious way to use up green tomatoes from a home garden at the end of the season.

6–8 medium-sized green tomatoes

2½ cups cane sugar

½ tsp. salt

¼ cup fresh lemon juice

⅓ cup local honey

2 cinnamon sticks

Lemon zest

 

Roughly chop the tomatoes, and place in a medium-size saucepan. Add the salt, sugar and lemon juice, and begin to cook over medium heat. Bring the mixture to a soft boil, stirring often to break down the tomatoes. Once boiling, reduce heat to medium/low and simmer for about 30 minutes, stirring regularly so glaze doesn’t scorch. Once the glaze has reduced slightly, after about 40 minutes, add the cinnamon and lemon zest and stir to incorporate. Let simmer for another 15 minutes and remove from the heat to cool. Once cooled slightly, transfer the glaze to a container. Store in the fridge to get the final texture, which should be thick but still a little jiggly.

Cucurbit Salsa

Cucurbit Salsa

Cucurbit Salsa

 

2 cups white distilled vinegar

3 cups water

1 cup white sugar

2 T. kosher salt

1 tsp. black pepper

1 T. ground cumin

4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice

1 pound white or yellow onions, finely diced

1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced

1-2 jalapeño chilis, ribs and seeds removed, finely diced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro, simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

 

6 Burrata Cheese balls 2.2oz each

5 large Heirloom tomatoes, about 3.5 pounds

1/2 cup fresh basil leaves, torn

1 cup baby organic arugula

1/4 cup extra virgin olive oil

Sea Salt & fresh ground pepper to taste

Balsamic Vinegar

 

Cut tomatoes into wedges and place in a medium bowl. Sprinkle with salt, black pepper and balsamic vinegar and toss well. On a salad plate place some arugula in the center. Place one whole Burrata ball on top of the Arugula. Spread the tomato wedges around the burrata and Arugula on the plate. Garnish with Balsamic Glaze.

 

Glaze

 

2 cups good balsamic vinegar

1-1/2 tsp. of light honey or light brown sugar

1 bay leaf

 

In medium sauce pan combine vinegar, honey or brown sugar. Simmer on low for about 20 minutes, until it reduces to about 1/2 cup. Let cool. It will thicken as it cools. Remove the bay leaf. Taste and add more sweetness if desired. This glaze can be stored in a container in the fridge for up to 6 months. Put in a plastic squeeze bottle to have on hand when needed.

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

 

3/4 cup (105 g) cooked pasta

2 tsp. (30 g) Homemade Pesto

1/4 cup (56 g) fresh baby spinach, chopped if desired

1/4 cup (38 g) cherry tomatoes, halved

1/2 carrot, grated, optional

1/2 C. thinly sliced red onion

1 tsp. grated Parmesan cheese

 

Mix all ingredients in a bowl until the pesto is thoroughly distributed.

Quickles

Quickles

Quickles

 

Choose any one of the following (the quantity of which doesn’t matter that much, just chop or slice enough to comfortably fit in your jar with a little bit of room at the top):

 

4 to 6 celery stalks, cut to fit the size of your jar

1 English cucumber or 3 Persian cucumbers, thinly sliced or cut into spears that fit your jar

1 red onion, beet, or fennel bulb, thinly sliced

1 bunch radishes, thinly sliced

4 to 6 fresh chilies, sliced

1 1/2 C. raisins or other dried fruit

 

1 cup cider, white wine, or rice vinegar

1 T. kosher salt

1 T. mustard, coriander, or cumin seeds

1 T. sugar

1/2 tsp. crushed red pepper flakes, optional

Freshly ground black pepper

 

Place the vegetables, chilies, or dried fruit in a large resealable container (preferably glass). Combine the vinegar, salt, seeds, sugar, crushed red pepper flakes, if using, and several grinds of black pepper in a small saucepan and bring to a simmer. Give the pan a swirl or two to help the sugar and salt dissolve, then pour the mixture over the vegetables. Add water to cover and let cool to room temperature. Cover tightly and refrigerate up to a month. You can mix your vegetables when you pickle them if you like. Just remember that if you add chilies everything will be spicy; if you add a beet everything will be red, etc.