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1500 Larger Cross Road N.
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Quick Easy Pickles
Quick Easy Pickles
Place the sliced garlic in a small saucepan of water and bring to a boil. Boil the garlic for 1 minute, then drain immediately. This blanching process will keep the garlic from turning blue in the pickle jar.
Place the blanched garlic, fresh dill, bay leaves and other spices into the pickling jar or jars. If using two jars, divide the ingredients evenly between them, half in each. The red pepper flakes are optional, and will add a little kick to your pickles—if you don’t like spice, feel free to omit.
Slice off the tip ends of each cucumber, then place them into the jars, half in each jar. It’s okay if they’re tightly packed, they will shrink up a bit as they pickle.
In a saucepan, bring the water, white vinegar, and kosher salt to a boil, whisking till the salt is fully dissolved. Boil the mixture for about 1 minute, then remove from heat. Pour the hot brine through a funnel into each jar, submerging the cucumbers completely in liquid.
Let the jars cool completely to room temperature (this will take a few hours). Secure the lids and place pickles in the refrigerator. Your first pickle will be ready to eat in 48 hours; they’ll become more pickled and flavorful as they age. Pickles will keep for up to 2 months.Tip: For crunchier pickles, before pickling you can place the cucumbers in a bowl and cover them with ice water. Soak them in the refrigerator in ice water for 4-5 hours. Drain and proceed with recipe. If you already have pre-mixed pickling spice on hard, you may substitute 4 tsp pickling spice for the spices (if using two jars, divide the spices between jars, half in one, half in the other).
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Zucchini with Yogurt Dill Sauce
Zucchini with Yogurt Dill Sauce
In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.
Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.
Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.
Serve zucchini warm or chilled with yogurt-dill sauce.
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Cilantro Black Rice with Garlic Scapes and Asparagus
Cilantro Black Rice with Garlic Scapes and Asparagus
in a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water. bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed. remove from heat and let it sit covered for 10 minutes. when ready to serve, discard cilantro stems and fluff with a fork
while the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment. in a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons). turn out onto prepared baking sheet and arrange the veggies in an even layer – roast for 12-15 minutes, until cooked through, but with some bite left
in a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside
in large serving bowl, combine the rice, scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly. garnish with remaining almonds and herbs. serve and enjoy!
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