- 1 pound cucumbers, sliced ¼-inch thick — “pickling” or kirby cucumbers work best here
- 1 onion, thinly sliced
- ¼ cup Diamond Kosher salt
- ½ cup sugar
- ½ cup distilled white vinegar or apple cider vinegar, or mix of both
- ¼ teaspoons ground turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds (if ground, use 1 teaspoon)
- ¼ teaspoon celery seed
- In a colander set over a bowl, combine the cucumbers, onion and salt. Mix well. Let stand at room temperature for two hours. Drain cucumbers and onions.
- In a pot, bring sugar, vinegar and spices to a boil. Add veggies to vinegar mixture and bring almost back to a boil. Remove from heat and cool.
- You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.
Good recipe. Make double the dipping sauce ahead of time.
- 1 ½ pounds firm, ripe tomatoes, cut into 3/8-inch dice (about 3 cups)
- ½ cup minced red onion **
- 1 small clove garlic, minced (about ½ teaspoon) **
- ¼ cup chopped fresh cilantro leaves **
- ½ teaspoon table salt
- pinch ground black pepper
- 2 – 6 teaspoons lime juice from 1 to 2 limes
- Granulated sugar to taste (up to 1 teaspoon)
** can be chopped in food processor
1. Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice.
2. Transfer contents of colander to empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add sugar and additional lime juice to taste, if needed.
- 2 ears corn (cooked), kernels cut from cobs (about 1 cup)
- 1 medium red bell pepper, diced small
- 1 medium scallion, sliced thin
- 1 small clove garlic, minced
- 1 ½ tablespoons corn oil or vegetable oil
- 1 ½ tablespoons lime juice
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro leaves
- 1/8 teaspoon table salt
Place all ingredients in medium bowl, toss well, and serve.
How to prepare lentils for lentil salad.
- Rinse and pick lentils. Drain.
- Sautee aromatics (onion, garlic) in olive oil over medium heat until soft. Add bay leaf.
- Turn stove to medium-low, add lentils, salt and pepper. Cover, cook lentils 8-10 minutes until darkened.
- Uncover, increase heat to high, add ½ cup of dry white wine per 1 cup of lentils and bring to simmer.
- Cover with 1-2" of water. Bring to boil. Reduce heat to simmer for 20 minutes until tender.
- Drain and cool.
WW 1 pt = 1 cup cooked
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, seeded & diced
- 2-3 carrots, diced
- 1-2 celery stalks, diced
- ½ tsp dried oregano
- ¼ tsp dried (crushed) pepper flakes
- ½ cup chopped flat-leaf parsley
- ½ cup dry white wine
- 1 can (28 oz.) diced tomatoes (juices included)
- ¾ cup vegetable broth
- 1 lb. firm white fish (such as tilapia), cut into 1-inch pieces
- ½ lb. medium shrimp, shelled
- Salt & pepper, to taste
1. Heat the olive oil in a large saucepan set over medium heat.
2. Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
3. Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
4. Add the tomatoes and vegetable broth, and bring to a simmer. Cover and low simmer 10-15 minutes.
5. Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
6. Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, season to taste with salt and pepper. Serve.