I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
Combine pecans and parsley in blender or food processor and pulse until powdery in texture. Add cheese, milk, garlic, paprika, and ground red pepper and puree until smooth. Fill cucumbers with mixture, patting into place with fork or spoon. Slice into wedges and lightly sprinkle tops with a little extra paprika.
As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.
To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.
Another amazing week of vegetables. That head of romaine is just right for grilling – if you’re so inclined. I shared directions for grilling lettuce a few weeks ago, but basically – wash the head, cut it in half lengthwise, brush the cut sides with olive oil and grill. Dress it with a simple vinaigrette.…
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The gorgeous head of lettuce in my CSA box made me run for the salad bowl. Slice up the radishes you don’t put into a sandwich, add the cucumbers and then make this simple dressing. You could sliver some of the Napa cabbage into your salad as well. And what about boiling up a few of those eggs and adding egg halves? Now you’ve got a perfect lunch or light dinner.
This recipe is from “A Change of Appetite” by Diana Henry. Joe Reynolds of Love is Love Farm brings shiso leaves to the East Atlanta Village Farmers Market when it is in season.
A recipe without provenance. Simple syrup is a mixture of one part granulated sugar and one part water, heated enough to dissolve the sugar. It will keep in your refrigerator for weeks and is the perfect way to sweeten iced tea – no undissolved sugar in the bottom of the glass.
The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.
This recipe came from chow.com. Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.
The contents of a box like this one just beg to be turned into refrigerator pickles. You should have just enough cucumbers for this recipe. You’ll use a pepper or two, and if you’ve still got an onion around (mine are all gone – sadly), then you’ve got most everything you need. This makes a sort of bread-and-butter pickle. Other fresh refrigerator pickles don’t use sugar and add garlic and dill to make a kosher style pickle. There’ll be a million recipes online.
