Posts Tagged food blog

On Harvest Dinners, Vacations, and Bacon-y Egg Salad.

Hello, everyone!

I’d like to start off by saying that I don’t feel the need to apologize for my lack of recent posts. I don’t feel bad about it and neither should you! Life gets busy and crazy and sometimes I don’t have a spare moment to cook (or write about cooking). So, then, rather than lament my lack of posts…I’ll just tell you what I’ve been up to.

Most of my energies were focused upon one event: The Montavilla Farmer’s Market Harvest Dinner. I’ve been volunteering with the Market all year, but I was especially excited to help with their annual fundraising dinner. The dinner was comprised of 6 courses (omnivore or vegan), wine pairings, a silent auction, and music by a string quartet. The purpose of the dinner is to raise funds for the Market’s Everybody Eats program, which helps with food stamp matching and food accessibility.

I was charged with the task of heading up the decor and ambiance for the dinner. I had a very specific vision for the look and feel of the dinner and I if I do say so myself, it all turned out beautifully. The dinner was a great success! The food was fantastic, the wines were delicious, the ambiance was lovely, and the guests were happy.

Pictured: Harvest dinner place setting.

The day after the Harvest dinner, Nich and I escaped to the coast. I knew that we’d be exhausted from the event and thankfully I had the foresight to book us at a room at cute little hotel in Astoria, Oregon. When we arrived in Astoria, we were greeted with never-ending and miserable rain. We decided to make the best of it and proceeded to wander about the quaint little town, and ended up getting positively soaking. I looked like a drowned rat. But, we made sure to warm ourselves with a few tasty brews at the Fort George Brewing Company.

The next morning, we awoke and everything had changed. The skies were blue and the seas were calm…it was downright gorgeous. We walked along the pier, drank coffee, and read a lot of Harry Potter. Since we weren’t in a hurry (nor did we have a schedule!), we wandered around the coast aimlessly until we felt it was time to head back home. We drove home with the windows down and the music turned up loud. I sang along at the top of my lungs as the sun warmed my face and I felt that all was right with the world. It was the perfect getaway.

Pictured: Nich & I at the coast. Happy.

We arrived home feeling refreshed. Nich jumped into projects mode (he built us a picnic table!) and I set about making egg salad sandwiches. Why? Because I happen to love egg salad sandwiches! And I had a ton of eggs in the fridge. And I was too lazy to go to the store. And egg salad is delicious! This particular batch of egg salad was extra delicious, as I had the genius idea to add in bacon and caramelized shallots. These additions transformed the egg salad into something special. This is not your typical soggy deli egg salad. No, my friends, this is egg salad all grown up. You must try it for yourself! I beg of you.

So, there you have it…

This week I helped throw a fundraiser dinner, escaped to the coast, returned home, and made a damn good batch of egg salad. Oh, and I helped put on this food swap. I didn’t do much in the way of cooking or writing, but that’s OK. I wasn’t blogging, but I was busy doing a lot of wonderful things. All that to say, I had a really fantastic week. I hope you did too.

Pictured: Egg Salad Sandwich on Dave’s Killer Blues Bread with Spring Greens and Tomato

Egg Salad with Bacon, Caramelized Shallots, and Whole Grain Mustard
Note: This is what I would call a German style egg salad. The egg salad has all the classic flavors of german pub food. It is bold, smoky, and full of flavor.

4 strips bacon
1 large shallot, sliced thinly
10 eggs
1/4 cup mayo
2 Tablespoons whole grain mustard
1 teaspoon honey mustard (or yellow mustard)
2 dill pickle spears, sliced thinly
1 teaspoon fresh dill, chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Salt, to taste

For sandwich:
Dave’s killer bread (or other tasty whole grain bread)
Slices of heirloom tomatoes
Greens, such as arugula or spinach

My tips for perfect hard boiled eggs: Place eggs in a large pot and cover with water, until eggs are covered with about an inch of water. Place pot on stove and heat over high heat until water just barely begins to boil. Once the water boils, turn the stove off and remove pan from heat. Cover the pot and set your timer for 15 minutes (allowing the eggs to sit in the hot water during this time). After 15 minutes, pour off hot water and rinse eggs with cold water to stop the cooking process. You should now have perfectly hard boiled eggs.

Meanwhile, cook the bacon and shallots. For the bacon, cook strips in a skillet over medium heat until the bacon is crisp and the fat has rendered. For the shallots, cook in a small non-stick skillet over medium heat with a dash of olive oil. Allow the shallots to slowly brown and caramelize. If they are browning too quickly, turn the heat down to low. The shallots should caramelize in 15-20 minutes. Set aside bacon and shallots and allow to cool.

To assemble the egg salad:
Peel and dice all the hard boiled eggs and place in a bowl. Mix in the mayo, mustard(s), salt, pepper, paprika and dill. Adjust mayo & mustard levels according to your personal preference. The egg salad should be moist but thick (not runny).

Chop bacon strips and dill pickles into a fine dice. Gently stir in the bacon, pickles, and dill until just combined. Serve egg salad on a piece of toast with lettuce and tomato.

On Tame Rabbits and Drinking Your Vegetables: Recipe Swap

Hi all!

Another month has gone by, and another recipe swap is upon us. Christianna (at Burwell General Store) selects a recipe from a funny old vintage cookbook every month and sends it out to a group of bloggers from all over the world, and then asks us to reinterpret the recipe however we see fit.

This month, Christianna selected Wild Rabbit with Vegetables.

I’ve been part of the recipe swap for quite some time now, but this recipe really caught my eye. We call this a vintage recipe swap (as the recipes are from a vintage cookbook) and this recipe seemed vintage in every sense of the word. I was excited to get my hands dirty and try this old world recipe! But then, I got to thinking about the recipe and I found myself encountering a few major problems with it. Let me explain…

First: It is hot as hell outside right now. While this recipe sounds delicious, it also sounds like the epitome of warm, comforting winter food. The last thing on earth I want to do is turn on my oven, so a braised meat dish just wasn’t going to happen.

Second: I am up to my ears in house projects this weekend and have no time or energy for cooking. We decided to use our Labor Day weekend to sand and paint our deck. Thrilling, right? On top of that, I re-painted our kitchen cabinets and Nich is building us a picnic table for the backyard. So many projects…and so little time to whip up a proper meal.

Last (but certainly not least): I could not, for the life of me, muster up the courage to cook rabbit. I will admit, I’ve eaten – and enjoyed – rabbit on occasion. But I happen to own a teeny tiny bunny rabbit named Lil Omar (yes, he is named after The Wire) and he is like a son to me. He is adorable, he is fearless, and he is the best bunny in the entire world. He’s even potty trained, for crying out loud. If you don’t believe me, see for yourself:

I told you he’s adorable! And while this might sound silly, I just couldn’t stomach the thought of cooking one of Lil Omar’s long lost relatives. So, then, I did what any sensible person in my situation would do: I somehow turned a Wild Rabbit with Vegetables recipe into a cocktail.

Rather than cook rabbit with vegetables, I snuggled with my rabbit and drank some vegetables. Overall, I feel that it was a great decision. No ovens were turned on. No bunnies were harmed. And I made a delicious (and spicy!) bloody mary with heirloom tomatoes from my garden. It was a win-win situation.

I highly encourage you to visit the Recipe Swap page so see what wonderful creations the other swappers whipped up this month!

Fresh Heirloom Tomato Bloody Mary with Wasabi
(Adapted from Cookie and Kale)

Note: I garnished the Bloody Mary with these spicy pickled carrots and threw a couple frozen cherry tomatoes in as ice cubes. Also note, I did not share any of the Bloody Mary with Lil Omar.

Ingredients for one cocktail:
2 ounces vodka
1/2 cup organic tomato juice
1 heirloom tomato, cut into wedges and frozen for one hour
A couple dashes of Worcestershire sauce
1/2 teaspoon wasabi paste
Sriracha (or other brand) hot sauce, to taste
1/2 lemon, juiced
1/2 teaspoon celery salt
freshly ground pepper

For Wasabi salt rim:
Wasabi powder
Kosher salt
A few grinds fresh black pepper

Freeze heirloom tomato wedges for an hour, or until tomato pieces are frozen solid.

Prepare the glass: Pour one Tablespoon of kosher salt into the bottom of a small shallow bowl or plate – so that the salt covers the base of the bowl or plate. Mix in 1/4 teaspoon of wasabi powder and a few grinds of fresh black pepper. Stir gently to combine. Wet the rim of a rocks glass with a wedge of melon or lime. Invert the glass and dip into the wasabi salt, to create a salt rim. Set glass aside until needed.

Combine all elements in a blender or food processor, and blend until it reaches a smooth, slushy consistency. Once the mixture is blended, pour into the prepared glass. Garnish with whatever you please, I used spicy pickled carrots and a few frozen cherry tomatoes as ice cubes.

Grilled Corn Salad with Cherry Tomatoes and Avocado

And just like that, I have a husband again.

You see, my husband has a new job. Rather, he has a new/old job. For the last 6 months, he was working a corporate job in the suburbs. We didn’t realize it while he was there, but the job was killing both of us. He wasn’t happy. I wasn’t happy. Our schedules were out of sync and we barely saw each other.

And now he’s back working at his old job…and suddenly everything is different. I forgot how nice it is to have afternoons and evenings together. Or how nice it is to cook and eat a meal together. We’ve been so thrilled about his schedule, that we’ve found ourselves cooking together almost every night. We’ve been making fancy meals for no reason, just because we can. We’re just soaking up this newfound time with each other, and we’re loving it. We’ve also been grilling a lot, and I can’t express to you how lovely it is to sit outside, drink a glass of wine, and enjoy a lazy summer meal together in our backyard.

This grilled corn salad was created on one such evening. Nich was grilling tequila lime shrimp (for shrimp tacos) and I decided to make a grilled corn salad to go along with the tacos. I went with flavors that I thought would compliment the meal – cilantro, lime, cumin, and avocado. It was bright and full of flavor – the sweetness of the corn played off the tangy lime and the fresh tomatoes beautifully.

I now insist on making this salad every time we fire up the grill. I adore this salad. I’ll eat it on its own, throw it on tacos (or burritos, quesadillas, etc), or devour it with chips. And while I know that it is now September, I’m hoping for an Indian Summer. I am simply not ready to welcome the changing of seasons (yet). I need a few more lazy summer dinners in the backyard with my husband. I need a few more impromptu BBQ’s. And frankly, I need more excuses to make this corn salad while the summer corn is ripe and sweet.

So, hello, September, I hope you’re kind to us in the Northwest. We’d like a bit more summer, if you don’t mind.

Grilled Corn Salad with Cherry Tomatoes and Avocado

1.5 cups cherry tomatoes, halved
2 ears of sweet corn, husks removed
1 ripe avocado, cut into small cubes
1/2 cup cilantro, chopped
1 small red onion (or 1/2 large red onion), diced
2 teaspoons olive oil
The juice of 1 lime
1/4 teaspoon cumin
1/2 teaspoon red wine vinegar
Salt & pepper, to taste

Brush 2 ears of corn lightly with olive (or canola) oil. Place shucked corn directly on the grill, turning every few minutes. Once the corn has a slight char on all sides, remove to a plate and allow to cool.

In a small or medium bowl, mix together avocado, red onion and cherry tomatoes. Once the corn has cooled, take a knife to the side of the corn and cut off the kernels. Stir into the avocado & tomato mixture.

In a small bowl, whisk together lime juice, olive oil, red wine vinegar, cumin, cilantro, and salt and pepper. Pour gently over the corn mixture, and stir to combine. Add the liquid slowly, and only add enough to just dress the salad. Taste, and adjust seasonings as needed.

Options & Variations: The first time I made this salad, I also threw in some grilled zucchini and it was quite tasty. I’ve also added a bit of Serrano pepper to the mix, and that adds a nice spicy kick.

Preserving the Harvest: Pickled Green Beans with Rosemary and Lemon

This summer, I’m giving myself a crash course in preserving the harvest. I’m grabbing up fresh produce whenever I can and am trying my best to preserve the spoils of summer. There is so much goodness to be had, and I want to do everything I can to make sure I can enjoy this summer produce throughout the rest of the year.

That being said, this past week I found myself with five pounds of fresh, local green beans. I happily devoured a bunch of the green beans, of course (steamed, pan fried with brown butter, tossed in this incredible potato salad), but I knew I wanted to save a good portion of them for mid-winter eating. Because, the sad reality is that green beans don’t grow all year round (at least, they don’t in Oregon). And since I’ve made a commitment to do my best to eat seasonally and locally, green beans aren’t something I tend to eat in the winter months. The good news is, however, that I can preserve some of the harvest so that I have a few green beans to snack on all year long.

I decided to go about preserving the green beans in two different ways.

First, I froze a bunch of them. This takes little to no time, and is a fantastic way to preserve this particular veggie. Essentially, all you have to do is quickly blanch the green beans in boiling water, rinse them with cold water, pat dry, and separate them into various ziplock baggies for freezing (For a full post & instructions on freezing green beans, see this tutorial). Frozen green beans are great additions soups, stews, stir fry, curries and more. I’m sure that frozen green beans could even be used for the infamous Thanksgiving side dish, green bean casserole. :)

Secondly, I made a big batch of pickled green beans. I came across this lovely recipe for pickled green beans with lemon and rosemary. The recipe was simple, the flavors sounded perfect, and so I made (and canned) a big batch of them. I have to wait 3 weeks until I open the pickled green beans, so I can’t actually tell you how they taste yet…but I will say that they look fantastic! And I can’t imagine that the combination of green beans, lemon, garlic, and rosemary would be bad. In fact, I’m quite positive that these green beans will be nothing short of amazing.

I am pleased to say that after my preserving efforts, I have 4 pints of pickled green beans and 3 freezer bags full of green beans. Neither method took much time or effort, and now I have a stash of green beans to get me through the winter. Green beans are one of my favorite summer veggies, and I feel a sense of accomplishment knowing that I’ll have some to carry me through the winter.

If you’re interested in preserving some of your summer bounty, please see this fantastic website, which has over 85 different recipes for canning and preserving all sorts of different fruits and vegetables. .

Pickled Green Beans with Rosemary and Lemon
(Adapted from Urban Spork)
Note: While I normally like to write my own recipes, I am still learning all the tricks of canning and pickling and so I stuck close to the original recipe.

Equipment
4 pint sized jars with lids, sterilized

Ingredients
2 pounds green beans
4 sprigs fresh rosemary
4 large cloves garlic, peeled and roughly chopped (or 8 small cloves)
8 small strips of lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar (could use plain white vinegar as well)
3 Tablespoons pickling salt
2 Tablespoons sugar

Method:
Trim the ends of the green beans to fit inside the jars. Pack the green beans into the four jars and evenly divide garlic, lemon peels and rosemary among the jars.

Meanwhile, bring a large pot (canning or stock pot) of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2-4 minutes, stirring to dissolve the sugar and salt. Ladle the vinegar mixture into the jars, leaving a half inch of room at the top. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in a hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.

A Trip to Las Vegas & Dijon Potato and Green Bean Salad

As I mentioned in my last post, this past week I was in Las Vegas for work. Yeah, yeah, I know what you’re thinking….“Suuuuuuure, she was there for work.” But, it’s true! I happened to be in Las Vegas, Nevada, selling books to Sociologists. True story. My reasons for being in Las Vegas were about as nerdy as they come.

Thankfully, it wasn’t all books and sociologists. I did bring the husband along with me, in an attempt to turn a work trip into a quasi-vacation. While I was working most of the time (and the husband was lounging poolside), I did manage to squeeze in a bit of fun. And by fun, I mean food. Whilst there, I managed to dine at Thomas Keller’s Bouchon, Il Mulino, Ellis Island Casino & Brewery ($7.99 steak dinner, which includes a beer!), The Henry (at the Cosmopolitan) and In-N-Out. There were a few other non-memorable meals, but you get the idea. We ate a lot and it was fantastic.

But now that I’m back home, I feel like I need to go to the gym for 18 hours a day. Or go on a cleanse. Or buy bigger pants. I just feel the need to do something. While I love traveling, it is hard to eat healthy on the road. I just miss (good quality) fresh vegetables when I’m on vacation. I’d like to pretend I came home from Vegas and immediately made a whole host of gorgeous vegetable dishes. I did no such thing. Rather, I had the husb order take-out Thai food and we collapsed on the couch in a relative stupor and caught up on Project Runway. I was comforted by the fact that my Panang curry did, in fact, contain some vegetables (so there!).

So then, since I just got home and I haven’t actually had a moment to cook anything yet, I’m going to tell you about a dish I made before my trip to Vegas (that I had every intention of posting before my trip. Oops!). This particular recipe doesn’t have anything to do with Vegas, but I’m going to tell you about it anyway.

I made a giant batch of this potato salad one evening to accompany some Olympic Provisions kielbasa the husb was grilling. I sometimes forget that there are only two of us in our household, and proceeded to make enough potato salad to feed an army. Thankfully, this turned out to be the best potato salad of all time, and so I was quite happy to eat potato salad for 3 days in a row. The salad is packed with flavor and the green beans give the salad a crunch that isn’t often found in standard potato salads. And while the recipe calls this a warm potato salad, I’ll let you in on a little secret: it tastes just as good when eaten cold. And now that I’m back from Vegas and can get back into the kitchen, I’m fixin to make another batch this weekend. I implore you to do the same.

I’d like to mention one last thing before I get to the recipe. I would like to thank my friends at Working Hands Farm for the potatoes and beans I used to make this salad. These guys are fantastic farmers (who also happen to be my friends). Their produce is a thing of beauty and their generosity is inspiring. I’ve eaten my weight in blueberries, daikon, cabbage, green (and purple!) beans, kale, chard, potatoes, squash, carrots, and more. And it’s all because of these guys! I can’t emphasize it enough: Working Hands Farm rules. For those of you who live in Portland, I strongly suggest you check out their CSA program. They offer various sized CSA boxes, and allow you the freedom to fill your own box at their pick-up site (SE 13th and Ankeny), so that you can decide what you’ll need and use for your family. They also made a fantastic video which promotes their Endless Summer CSA campaign, and you can watch that little gem right here.

And now for the recipe…

Warm Potato & Green Bean Salad with Dijon Vinaigrette
(Adapted from Dave Lieberman, via The Food Network)

3 pounds red potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 Tablespoons whole grain mustard
1 shallot, minced
3 Tablespoons red wine vinegar
1 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon nutmeg
1/2 cup flat-leaf parsley, finely chopped

Method
Place the whole potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.

Bring another pot of salted water to a boil. Cook green beans in the boiling water for 2 minutes (until they turn bright green). Remove from water and plunge into an ice bath (or rinse with cold water) to stop them from cooking any more.

In a mixing bowl combine the remaining ingredients (except parsley) and whisk until smooth.

Once the potatoes are cool enough to handle, cut them into chunks (1 or 2 inches). Cut the green beans in half. Toss the potatoes and green beans with the dijon dressing. Once the mixture is combined, toss with chopped parsley. Taste, and adjust seasonings as necessary. Serve immediately, while salad is still warm.

Zucchini Roundup: Grilled, Pickled, & Pancaked.

There’s a saying that goes something like this: “If you plant zucchini, be sure you have a lot of friends.”

I’ve heard it said before, but it wasn’t until this year that I truly understood what these words meant. This year I planted not one, but two zucchini plants. We aren’t even at the height of zucchini season and I feel like I can barely keep up with the abundance of zucchini!. Every time I turn around, there are magically five (or more!) ripe zucchini that are just begging to be eaten. Not that I’m complaining, mind you. I’m not tired of zucchini, yet. And thankfully, it is still early in the season I have friends who are willingly allowing me to pawn off some of my zukes on them. We’ll see how long that lasts…

Really, though, I am thrilled to be harvesting (and enjoying) my very first crop of zucchini. This year, I planted two heirloom varietals: Black zucchini and a lovely striped Cocozelle zucchini (pictured above). These squash are colorful, firm and flavorful and I’m having a great time coming up with new and exciting ways to prepare them! As much as I love a good zucchini bread, I knew I needed to branch out and find interesting recipes to highlight these tasty squash.

So, for this post I’m including 3 zucchini recipes that I’ve tried recently and loved! Each preparation is unique in its own way, and each recipe highlights the zucchini in a different way. In addition, at the end of the post I’ll include a few links for more fantastic zucchini recipes. Because, let’s face it: zucchini season is far from being over. If you’re like me, you’ll need more than 3 recipes to get you through the season…

Grilled Zucchini Bruschetta

I saw variations of the recipe online and just created my own version, using simple ingredients and fresh basil from the garden. The key is to quickly grill the zucchini over high heat, so that it gets good char marks but doesn’t get mushy or soggy. To me, this tastes like summer on a piece of bread. The flavors are simple, elegant, and summery.

Ingredients
3-4 small to medium sized zucchini, sliced in 1/4 or 1/2 inch rounds
4-5 cloves of garlic, minced
1/4 cup of olive oil (plus a little more for grilling)
3/4 cup (or a generous handful) of fresh basil, sliced thinly
1 Tablespoon lemon zest
2 Tablespoons lemon juice
2 Tablespoons good quality balsamic vinegar
Salt & freshly ground black pepper, to taste
1 baguette, sliced

Method:
Toss zucchini rounds with olive oil, lemon juice, salt, pepper and half of the minced garlic. Let the zucchini set in the mixture for 15-20 minutes, to fully absorb the flavors.

Grill zucchini: If using a gas grill, turn on the grill and set to ‘hot’. If using a charcoal grill, ensure coals are good and hot before you begin to grill. Place zucchini rounds on grill, and grill each side for 2-3 minutes or until you see grill marks. Be sure not to overcook the zucchini, as you want to retain some of the original texture. Remove zucchini to a plate and allow to cool. Once cool enough to handle, cut zucchini into small cubes (an 1/8 inch dice).

Toss zucchini cubes with basil, the rest of the garlic, lemon zest, and balsamic vinegar. Taste and adjust seasonings as needed. Serve immediately atop a piece of grilled baguette, crostini, or bread of your choice. This is best served warm, straight off the grill!

Korean Zucchini and Carrot Pancakes
(Adapted from Kitchen Wench)

I’m not sure how I originally stumbled upon this recipe, but when I saw it and it called out to me. I’m a sucker for Asian flavors and thought that these savory ‘pancakes’ would be the perfect way to use up some zucchini. Turns out, they were! Other than the 30 minutes you’ll need to allow the zucchini to drain (so you don’t have soggy pancakes), this comes together quickly and make for a great easy weeknight meal option.

Ingredients:
2-3 small to medium sized zucchini
2 teaspoons salt
2 small carrots, grated
1 small yellow onion, grated
2 cups all purpose white flour
2 large eggs
2 – 3 cups water
Salt and pepper, to taste

Dipping sauce:
4 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 teaspoon Ponzu
1 teaspoon Sriracha hot sauce

Slice zucchini into very thin julienned strips (could use a grater or mandoline, I just used a knife). Toss zucchini strips with 2 teaspoons of salt and allow to drain in a colander for 30 minutes.

Meanwhile, beat together the eggs. Add in flour and whisk until incorporated. Add in the water gradually, whisking after the addition of each cup. Add water until the batter is the consistency of a slightly runny pancake batter (thin, but not too watery). Once the batter is mixed, add strained zucchini, grated carrots, and grated onion. Stir until combined.

Grease a medium sized non-stick frying pan with oil, and heat pan over medium heat. Once the pan is heated, pour a thin layer of the batter into the pan (about 1/2 cup, depending on the size of your pan). Working quickly, use a spatula to spread the vegetables in the batter into an even layer to ensure the pancake cooks evenly.

Once the bottom of the pancake is nicely browned, and the top is set, carefully flip it over and cook the other side until it is browned and the pancake is cooked all the way through. Once finished, remove from pan and allow to cool on a paper towel. Repeat process until all the batter is cooked. (I got 4 large-ish pancakes out this recipe). Serve warm with dipping sauce.

Bread & Butter Zucchini Pickles
(Adapted from The Oregonian)

It was the week after I made these tasty pickles that I saw an article on the Best Burgers in the USA from Saveur Magazine. In the article, they mentioned one burger in particular that stood out from the rest that was topped with house-made zucchini pickles. I’ve been thinking about burgers with zucchini pickles ever since (it sounds SO good) and I simply cannot wait to try it. I just haven’t gotten around to it yet, as I’ve been too busy snacking on these pickles straight out of the jar.

Ingredients:
1 pound zucchini, trimmed and very thinly sliced (preferably using a mandoline)
1 medium yellow onion, very thinly sliced
2 tablespoons kosher salt
2 cups cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard (*I was all out of mustard powder, so I just used extra mustard seeds)
1 1/2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric

Method:
Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover. Allow to sit until zucchini are slightly salty and softened (about 1 hour).

Drain the zucchini and onion mixture (discard any remaining ice cubes) and dry thoroughly between two towels or in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds and turmeric over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

Pack zucchini and onion into sterilized jars (I fit mine in 3 8oz jars). Pour the brine over the zucchini until it is covered, and allow 1/4 of room left at the top. Cap with sterilized lids. Refrigerate and allow to sit for at least 2 days before eating. The zucchini pickles should keep for up to 3 months in the fridge.

***

And now, as I’ve promised, here are a few wonderful zucchini recipes that I plan to make this summer. Enjoy!

ZUCCHINI RECIPE ROUNDUP

Cornbread with Real Corn and Fresh Zucchini from Brooklyn Supper

Zucchini Cupcakes with Lemon Cream Cheese Frosting from Tasty Kitchen

Zucchini Salsa Verde from Pearl and Pine

Zucchini Thyme Butter from Kitchen Confidence

Zucchini Crudo from Kiss My Spatula

Chioggia Beet Salad with Raspberry Mint Vinaigrette and Feta

So, a couple months back I wrote about my newfound love of beets. And while I was enjoying the wonderful world of beets, I also made sure to apologize to all the beet haters of the world and promised that I would cool it on the beet posts for awhile. I did mention, however, that I had just planted a bunch of chioggia beets and said that I would probably post about beets again when I harvested my beets. Well, my friends, that time has finally come. My beets are ready!

But let me back up for a second. As you can probably tell from the above photo, this is no an ordinary beet. Chioggia beets are an Italian heirloom varietal of beet, known for their gorgeous red and white striped flesh (they are also called candy cane beets, which makes perfect sense!). I first heard about this type of beet when I read Barbara Kingsolver’s book, “Animal, Vegetable, Miracle”. While I had mixed feelings about the book, I did come away from it with a clear understanding of what it means to cultivate heirloom vegetables. Currently the term ‘heirloom’ gets thrown around a lot in trendy restaurants and high end food stores. However, there really is something to be said for planting (and eating) heirloom foods.

I won’t attempt to take on the whole of the American food system today (I’ll save that for another day!). Instead, I would simply like to point out a few major changes that have taken place in the agricultural system. As you can see in the diagram below, the availability of different types and varieties of vegetables has greatly dwindled. Just take beets for an example: 100 years ago, there were 288 varieties of beets. Today, there are just 17 varieties of beets in existence.

(Graphic from Prana.com)

If nothing else, these figures are incredibly sobering. Fruits and vegetables are now bred and modified to be resistant to pests, to last longer on grocery store shelves, and to look more appealing to the eye. While the nutritional value of heirloom vs. genetically modified produce is often debated, I happen to believe that heirloom vegetables simply taste better. I also love the variation and beauty that is often found heirloom varietals: purple, yellow and green tomatoes; black zucchini; candy cane striped beets, and more.

It is for these reasons (and more) that I am personally a fan of heirloom vegetables. If nothing else, I find that they are often much prettier than their hybrid counterparts! (Note: To learn more about heirloom varietals and ongoing attempts to save and share heirloom seeds, visit the Seed Saver’s Exchange)

As for the recipe, I made this salad when I was home alone one evening. I went to my backyard, picked some raspberries, mint, and beets…and an hour later I had an incredibly fresh and tasty dinner (I ate the salad alongside a baguette and Salted Molasses Butter). Sadly, the chioggia beets lose a lot of their candy cane brilliance once you roast them, but they still taste amazing!

Roasted Beet Salad with Raspberry Mint Vinaigrette and Feta

4-6 small to medium sized beets (If you can’t find chioggia beets, red or golden beets will also work)
1/2 cup fresh raspberries
1/3 cup olive oil
2 teaspoons fresh mint
1 teaspoon apple cider vinegar (could substitute lemon or lime juice)
1 small shallot, minced
Salt & pepper to taste
2 Tablespoons feta cheese, crumbled

Method
Roast the beets: To roast the beets, preheat oven to 400 degrees. Wash and trim beet greens off (reserve for other use), leaving 1/4 inch of the stems in tact and leaving the skins on. Wrap each beet individually in aluminum foil and bake until tender when pricked with a fork or knife (30-45 minutes). The times will vary depending on the size of the beets. Set beets aside and allow to cool. Once cooled, peel off beet skins. The skins should come off easily when rubbed with a paper towel (or you can just use your fingers).

To make the vinaigrette: Macerate raspberries and mint in a small bowl. Whisk in shallots, olive oil, vinegar and salt and pepper. Add more olive oil if you desire a thinner consistency. Allow vinaigrette to set for 30 minutes or more, to allow the flavors to meld together.

To assemble the salad: Slice cooled beets into quarters, and arrange on a plate. Sprinkle crumbled feta over the beets, and drizzle raspberry vinaigrette over the beets and feta. Garnish with fresh mint. Serve immediately. (Note: this beet salad could be served atop a bed of arugula, spinach, etc.)