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In gr edien t s: 2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage) 1 cup julienned or (from about 1 medium watermelon radish) 1/2 cup thinly sliced shallots (from about 1 large shallot) 6 Scotch bonnet peppers, stemmed, quartered 3 sprigs thyme 8 whole cloves 1 teaspoon kosher salt 3 cups (or more) distilled white vinegar 3 tablespoons fresh key lime (or regular lime) juice

Fall 2019

Pr epar at ion Pack cabbage, watermelon radish , shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving. Chipotle Lime, Red Quinoa Pilaf Fire Roasted Vegetables Ingredients Red Quinoa Jasmine Rice Corn Red Pepper Poblano Pepper Cilantro Chipotle lime seasoning Olive Oil Seasoning Veg Blend RSTD VEG, red Quinoa Supreme

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chefscornermagazine.com

Profile for Chef's Corner Magazine

Chef's Corner Magazine's Fall 2019, V2, Issue 6  

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