Recipes 8/19 & 8/21

By admin|August 19, 2014|Information

Refrigerator Vegetable Pickles

You can use any vegetables, alone or mixed together, i.e.

cucumbers, broccoli, cauliflower, onions and radishes mixed together works well).  I used a mix of wax and purple beans from last week’s box and made dilly beans.

Makes a quart.  You can use smaller jars, too.  I made a double batch, filling 4 pint jars.

Fresh beans

1 head of dill for each jar

1 clove garlic for each jar

1/2 tsp. pickling spices for each jar any kind of vinegar (I had white on hand)

1 cup filtered water

1 Tbsp. kosher or non-iodized salt

1 tsp. sugar (optional)

Wash dill and garlic and place in bottom of clean jar with pickling spice.  Wash and cut up vegetables and pack them; trim if necessary to fit jar.

Combine vinegar, water, and salt (and sugar, if using) in medium saucepan and bring to a boil.  Pour just boiled brine over the contents of jar.  Wipe spills off rim of jar with a clean towel and put on lid.

Best if kept in the refrigerator for 3 weeks before eating them.  These will store in the refrigerator for about 6 months. (From B.O.G. member B. Weeks)

Sesame Green Bean Salad

1 lb fresh beans (trimmed)

1 tablespoon soy sauce

2 teaspoons olive oil

1 teaspoon sugar

1 teaspoon rice or cider vinegar

1 teaspoon sesame oil

1/4 teaspoon salt

2 tablespoons sesame seeds (toasted)

Bring pot of water to boil.

Add Beans and cook uncovered for 6-10 minutes or until crisp tender.

Drain beans, rinse with cold water and dry.

In small bowl mix together: soy sauce, olive oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat.

Sprinkle with sesame seeds and toss to coat.

Serve at room temperature. (From B.O.G. member E. Koch & A. Swearingen)

Kale Citrus Salad

1 bunch Kale, Leaves Torn Off The Stalks

1 whole Jalapeño, Seeded And Sliced Very Thin

3 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks

4 ounces, weight Goat Cheese/chèvre

1/4 cup Orange Juice

2 Tablespoons Olive Oil

1 clove Garlic, Pressed Or Grated

1 teaspoon Sugar

Salt To Taste

Black Pepper To Taste

1 Tablespoon (heaping) Sour Cream Or Plain Greek


Preparation Instructions

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeño slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because the kale holds up well, the salad can be tossed 15 minutes before serving.) (From

Zucchini Chips

1 large zucchini

2 tbsp. olive oil

Kosher salt

Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.

Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.

After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.

Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.

Sprinkle salt throughout the baking sheet. Do NOT over season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.

Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.

Let cool before removing and serving. Keep in an airtight container for no more than 3 days. (From

Jalapeño Pesto

6 blistered/blackened jalapeño peppers

½ cup packed flat leaf parsley

½ cup parmesan cheese

3 Tablespoons pine nuts

½ teaspoon salt

juice ½ lemon

½ cup olive oil

To blister/blacken peppers use tongs to set on an open flame on a gas stove or broil in the oven, turning until all sides blackened.

Cut peppers in half and using a spoon, scrape out seeds. Keep blackened skin on.

Into a food processor place peppers, parsley, cheese, pine nuts, salt and lemon juice. Process until finely chopped and then drizzle in olive oil through tube.

Could also do all this in a blender. (From

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