Pickled Vegetables: Pickled vegetables are a delicious addition to practically any meal, and we love piling them on top of veggie burgers and sandwiches. Make sure to get these in the fridge at least the night before you need to use them to let the pickle flavor really shine through.
1 small red onion, sliced ½ red pepper, julienned 1 large carrot, matchsticked ½ yellow wepper, julienned 1 cup vinegar 4 tablespoons sugar 4 teaspoons salt
1. In a small pot, combine vinegar, sugar and salt, stir and bring to a boil. Immediately turn off heat and let cool slightly. 2. Layer your sliced onion, red pepper, carrot and yellow pepper in a re-sealable jar (both mason and weck work well). Pour brine over vegetables, cover and let cool to room temperature. Refrigerate overnight or until ready to use.
1 cup olive oil ½ cup packed basil ½ cup packed mint + cilantro 2 tablespoons tahini 2 cloves garlic, minced 1 inch knob ginger, peeled and minced Juice of 1 large lemon Juice of 2 limes 1 radish, sliced *You will most likely have extras of this sauce, which is delightful on sandwiches, stir fry’s, salads and all sorts of pasta. To make the dipping sauce, combine all ingredients in food processor and process until smooth. Set aside until ready to serve.
Published on Jan 24, 2014
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