At this time of year many gardens are bursting with zucchini. Making Pickled Zucchini Salad really helps to use up that late summer squash and keeps for about a week in the refrigerator.
Pickled Mushrooms are super easy to make and are perfect on salads or on a festive relish tray.
Celebrate summer with a zesty twist on a traditional summer salad. This salad is perfect for picnics and outdoor barbeques.
I had these peppers last month when I was in Nantucket and remembered how delicious they are. About one out of ten of these small green peppers from Spain are super hot, while the rest are as mild as a green bell pepper. The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes.
This Warm Eggplant & Tomato Stew is so versatile. It can be a bruschetta topping. It can be served hot or cold. It can be a layer in fish tacos. It can accompany meats or it can be a colorful way to top off a dish or mix it with pasta.
Try this take on the classic corn-on-the-cob. You’ll never settle for simple butter ever again.
I love grilled asparagus and it’s delicious paired with tarragon mayonnaise. If you don’t have a grill then by all means roast it in your oven. Remember, “Work With What You Got!”
Italians reportedly first grew Romanesco broccoli in the 16th century. I had my first taste of this unique vegetable when I was in Rome a few years ago. Romanesco broccoli is delicious and has been described as a cross between broccoli and cauliflower.
The sweetness of the roasted beets and onions tastes amazing with the salty feta and tangy vinegar. Serve at room temperature.
Fresh ginger adds a fresh note to this simple side dish. If you’re making this recipe for Passover then you may want to use Kosher for Passover starch and salt.
