Pickled Tomatoes & Zucchini Salad


This year marks my first attempt to grow vegetables in a garden. Me and Christina were both given an 8'x10' raised bed at our Grandma's house. We planted the usual cucumbers, tomatoes, zucchini, etc. Our Grandma is fully committed to organic gardening and has been, in my words, "seasoning" the soil for years now. The result has been a very fruitful and abundant garden. That being said, I have too much g-dang zucchini.

Here is a recipe that includes *some* zucchini and these fun little green zebra tomatoes that I planted. Both quickly pickled (hehe), while still warm from the garden, then layered with avocado and basil in what I like to think is a vegan caprese salad.

Ingredients: 
Serves 4
• 3 green tomatoes
• 1 large zucchini
• 1 avocado
• 1 cup apple cider vinegar
• 1 tbls coriander seeds, smashed
• 1 tsp black pepper seeds, smashed
• 2 tsp salt
• 1 tbls fennel seeds
• 2 tbls chopped, fresh, dill
• 3 garlic cloves, sliced or smashed
• 3 tbls honey
• 1 bunch fresh basil
• 1/4 or more of extra virgin olive oil

Directions: 
1. Slice the tomatoes and zucchini to about 1/4" thickness. Drop them into a jar or bowl.
2. Using a spice grinder or mortar and pestle, grind the spices and salt and then drop into the jar with the veggies.
3. Slice the garlic cloves and add to the jar as well.
4. Dissolve the honey into the vinegar and then pour over the veggies and spices. Allow to sit in the refrigerator for 10 minutes, at least.
5. Slice the avocado and layer with the pickled veggies and fresh basil leaves. Drizzle extra virgin olive oil over the top.

Recipe: Megan Forbes
Photos: Christina Hussey





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Cocktails // Cilantro-Melon Margarita

It is pretty safe to say that when that summer weather comes rolling around, tacos and margaritas are on the brain. This drink takes a bit of thinking ahead, but only a little. Like, the day before you want to make it, stick some cut up melon in the freezer. Make them for your friends and serve with these fish tacos.

Ingredients:
makes 1 drink

  • 1 cup diced, frozen honeydew and cantaloupe 
  • 1/4 (or more!) fresh grapefruit juice 
  • 1.5 oz tequila 
  • 1 oz triple sec 
  • 1 sprig of cilantro 
Directions: 
Toss all ingredients into a blender and blend until smooth. Serve in a salt rimmed glass. 
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Cured Egg Yolks



I imagine that pretty soon here, cured egg yolks are going to be popping up on menus at your favorite restaurants. You heard it here first! I saw this recipe in the last issue of Bon Appetite and it was very intriguing. As fortune would have it, I recently made a boat load of swiss meringue buttercream for a wedding cake that left me with a dozen egg yolks. What better use for them but to turn them into salty little treats. Boy are they salty. Kind of like a hard cheese (a parmesan if you will). Grate over pasta, salads, any place you would use a salty, hard cheese. 
-MF

Ingredients: 
  • 4-6 egg yolks 
  • 1/3-4 cup kosher salt 
  • 1/1-4 cup granulated sugar 
Directions: 
1. Stir the salt and sugar together in a shallow baking dish.
2. Create a little indentation for each yolk to hang out in (it's gonna be a few days) 
3. Cover the dish and yolks and let it sit for 4 days. I left it on the counter but you can also stick it in the fridge.
4. After the 4 days are up, bake the yolks on a greased sheet pan in an oven set to 150 degrees for 2 hrs.  Store in the fridge. Done and done! 



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