I have to laugh as I put together this recipe because my little bag of sugar snaps? It’s all gone. I ate it while I was pulling together these recipes. But maybe you showed more restraint?
It’s a long list of ingredients, but goes together really quickly. If you don’t keep oyster sauce on hand, it’s ok to just skip it.
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.
Last week I was all about keeping that kohlrabi raw to enjoy the beautiful purple color. This week I’m about a gratin. It’s not an everyday dish, but it’s delicious.
Maybe you just want to enjoy that gorgeous head of cauliflower steamed or raw. Or maybe you need to disguise it to make it more palatable for your household. I’m a big fan of cauliflower, but I love this idea of transforming it into a fun nibble. The recipe is from Kevin Roberts, a chef in Richmond.
I’m a big fan of just plain old roasted beets, or raw beets grated into salads, or beets in the juicer. But if you’re looking for something different, consider this recipe.
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. Read More…
This recipe is a direct lift from Southern Living. Hmmmm …. bacon ….
To keep things local, Pine Street Market in Avondale Estates is known for their bacon and sources their pork from Riverview!
This recipe, adapted from “Vegetable Literacy” by Deborah Madison, is the perfect way to use so many of the bits in the box this week.
Storing lettuce: rinse the leaves and spin them dry in a salad spinner. If you have space, storing the leaves in the salad spinner is great. But that takes up a lot of room in the refrigerator. You can wrap the washed leaves in a dry tea towel and then drop that into a plastic bag that you don’t seal tight. I find that if I clean the lettuce when I get it home, I’m a lot more likely to add it to a sandwich or make it into a salad then if I have to do all that prep when I’m ready to eat.
This is a recipe from Emeril Lagasse. No cooking involved. If you’re worried about the raw egg yolk, just eliminate it.
Storing lettuce: rinse the leaves and spin them dry in a salad spinner. If you have space, storing the leaves in the salad spinner is great. But that takes up a lot of room in the refrigerator. You can wrap the washed leaves in a dry tea towel and then drop that into a plastic bag that you don’t seal tight. I find that if I clean the lettuce when I get it home, I’m a lot more likely to add it to a sandwich or make it into a salad then if I have to do all that prep when I’m ready to eat.