We all love a good pickled red onion, but you can quick pickle almost anything. Crisp vegetables such as radishes, green beans, and peppers are first-rate candidates. Take a trip to the farmers’ market and see what you find. If you can eat it raw then, most likely, it makes a great quick pickle.
Fennel is a natural complement to seafood. This puree is easy to prepare and provides a clean, light, and slightly sweet anise flavor. You may also want to pair it with roasted potatoes or glazed carrots.
The assertive flavor of broccoli rabe gets a boost from toasted garlic and crushed red pepper.
There are so many delicious fresh fruits and vegetables that are in season during August. I love fresh beans and this is a nice summer side salad for barbeques or picnics.
Grill some ripe avocados for a delicious summer treat!
It’s that time of year again when delicious sweet corn is abundant. Marry garlic & herb butter with sweet summer corn for a twist.
Early summer is all about sweet peas that are best eaten raw in salads.
This recipe is a low-calorie version, but delicious, of a more fattening dish.
Provençal Vegetable Bake (Tian Provencal) is a delicious vegetable side dish. Make a double batch and enjoy the leftovers for breakfast with eggs!
Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli section of most supermarkets.