by rwhitson | Jun 25, 2021 | Salads
These get better with time, so don’t hesitate to make them ahead. Ingredients 6 SERVINGS 1 pound baby yellow or red beets, trimmed, scrubbed ½ cup Sherry or red wine vinegar, divided 2 tablespoons plus ¼ cup olive oil Kosher salt 1 medium shallot, finely chopped...
by rwhitson | Jun 25, 2021 | Recipes, Salads
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli...
by rwhitson | Jun 25, 2021 | Recipes, Salads
Yield: 4 servings 1 clove garlic, minced or grated 1 small Fresno chile or jalapeno pepper, seeded and minced 6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings) 3 tablespoons red wine vinegar Kosher salt and freshly...
by rwhitson | Jun 25, 2021 | Canning
Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman’s Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and...
by rwhitson | Jun 25, 2021 | Canning
PREP TIME: 20 mins COOK TIME: 40 mins WATER BATH: 15 mins TOTAL TIME: 75 mins YIELDS: 3 pint jars 4 pounds firm, fresh, clean red bell peppers 1 cup bottled lemon juice (*Bottle lemon juice has a consistent level of acidity which you need.) 2 cups...
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