An easy way to preserve okra…pickle it! It taste delicious and is impressive on any relish tray. It’s great in Bloody Mary’s too. 1 1/2 pounds fresh okra 3 dried red chile peppers 3 teaspoons dried dill 3 teaspoons black peppercorns 3 garlic cloves 2 cups water 1 cup vinegar 2 tablespoons salt Divide the […]
If you’ve never tried them, you must, they’re a creamy, sweet, nutty, summertime treat (some even say they taste like artichoke). It’s kind of a shame to cut them because the original flying-saucer shape is so fun and unique but truth be told, I was just looking for a quick clean and delicious side dish and […]
Continue reading about Patty Pan Squash Kissed W/ Garlic and Dill
It’s asparagus time, here is a delicious soup I made for Kenny using mostly stems leftover from pickling asparagus this week. We had with a salad and some crusty bread I purchased at the market this weekend. 1 lb asparagus spears, trimmed 1 tablespoon olive oil 4 green onions, thinly sliced 2 cups vegetable […]
A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. We love their mild flavor in this simple salad. 2 watermelon radishes, peeled, quartered, and sliced 1/2 cucumber, halved and sliced 3/4 cup dill fronds 1 small purple onion, thinly sliced 1/4 cup […]
Continue reading about Watermelon Radish and Feta Cheese Salad
Egg salad sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge (like around Easter). I’ve found the best combination for a great egg salad sandwich is using toasted rye bread, and including a bit of dill with the mayo, celery, green […]
