If you grow summer squash, than you are most likely drowning in it right now and if you are like me, there’s nothing more you hate than letting food go to waste. I have pretty much been eating zucchini every day for the past month and wanted to share some of the things I have made (click on the names for recipe links). I adapted most of these recipes quite a bit and encourage you to play with them as well based on what you have available and your flavor preferences. Read More
In preparation for a recent backpacking trip I spent some time searching the internet for help with meal planning. I was really surprised by the lack of creative, healthy ideas out there and did not want to settle for the ready prepared freeze dried meals that most sources were suggesting. As soon as I saw the word hydrogenated on the label for a breakfast skillet I knew I could do better. Read More
I have never made a galette before in my life but somehow I ended up making two this week, one sweet and one savory. I am hooked! They have all the taste benefits of a pie but are so much easier. Plus, anything that is supposed to look messy is my kind of recipe! Use these recipes for inspiration and then play with other fillings! Read More
I mentioned in my last post that I don’t love green beans, but that’s what our garden is producing in abundance right now, so it’s my job to turn them into something that I will enjoy. This quick pickled method is meant to be kept in the refrigerator and eaten relatively soon. This is not a method for shelf stable canning, but if you are familiar with that process, you can do that as well. Happy summer!
Quick Pickled Green Beans
recipe adapted from NY Times Cooking
- 8 ounces green beans
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 2 teaspoons szechuan peppercorns (or black peppercorns)
- 4 sprigs fresh dill
- ½ cup white wine vinegar
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
- 2 large garlic cloves, quartered
- Rinse green beans and break off stem ends.
- Place coriander seeds, mustard seeds, and peppercorns in a quart jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar.
- In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 1 month. For best results wait 2 days before eating.
This recipe was inspired by my garden. The first of many green beans just started popping up and I have to be honest, I don’t love green beans but I do love nicoise salad! Always a fan of batch cooking, this large meal sized salad will make it so I don’t have to turn on the oven for days to come. Enjoy!