Quick Pickled Chard Stems

Written by

Developed for Recipe for Success by Chef Kerby Martin of Vibrant

 

Quick Pickled Chard Stems
Quick Pickled Chard Stems
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Quick Pickled Chard Stems
Quick Pickled Chard Stems
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Ingredients
Servings:
Units:
Instructions
  1. Separate the stems from the Swiss chard leaves (save the leaves for another use).
  2. Clean the chard stems thoroughly under cool running water.
  3. Cut the stems into desired lengths that will fit in your jar, leaving about ¾ inch of space from the top.
  4. Add the aromatics to the jar: black peppercorns, celery seed, coriander seed, and mustard seed.
  5. Slice the jalapeños and peel and crush the garlic cloves, then add them to the jar.
  6. Tightly pack the cleaned chard stems into the jar with the aromatics.
  7. In a saucepan, combine water, rice vinegar, white vinegar, salt, and maple syrup.
  8. Optional: Add about 3 tbsp of sriracha to the liquid mixture for extra spice.
  9. Bring the liquid mixture to a boil.
  10. Carefully pour the hot liquid over the stems in the jar, making sure they are completely submerged.
  11. Cover the jar with a lid.
  12. Allow the jar to sit at room temperature until it cools completely.
  13. Once cooled, transfer to the refrigerator.
  14. Let the stems pickle for at least 24 hours before serving for best flavor.
  15. Store in the refrigerator for up to 3 weeks.
Recipe Notes

Enjoy this quick pickled chard stems recipe as a tangy, crunchy garnish or snack!

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

Share this Recipe
Powered byWP Ultimate Recipe

Beetroot Chutney

Written by

Beetroot Chutney
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Beetroot Chutney
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Peel and chop them into small cubes about 1cm in size.
  2. Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
  3. Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
  4. Remove bay leaf and cinnamon stick.
  5. Spoon into sterilized jars and pop on the lids.
  6. Once opened it will keep for up to a month in the fridge.
Share this Recipe
Powered byWP Ultimate Recipe

Smoked Carrot Snacks “Bacon/Jerky”

Written by

Smoked Carrot Snacks “Bacon/Jerky”
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Smoked Carrot Snacks “Bacon/Jerky”
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Scrub medium-size carrots, skin on, and dry.
  2. Toss lightly with oil and salt and place on a parchment lined sheet tray.
  3. Roast in 325F oven for 45 minutes to an hour. The outside should like wrinkled, caramelized and thin end should feel hollow and the thick end should be fully cooked (soft). If the tip gets crunchy or burnt, just break it off.
  4. Remove the carrots from the oven, allow to cool slightly.
  5. In a bowl, season with the ‘bacon salt’ and toss evenly. Place back onto the lined sheet tray in the oven and turn oven off leave the carrots overnight to slowly dehydrate.
  6. The next day, setup a mini smoker with foil and wood chips. Light your wood chips until a flame holds, allow to burn slightly and then gently extinguish. Cover securely.
  7. In ten minute, increments, re-light the wood chips 3 more times or until desired smokiness is reached. When carrots are done, remove from the “smoker” and place between two pieces of parchment. With a heavy ‘mallet’ smash the carrots flat.
Share this Recipe
Powered byWP Ultimate Recipe

Carrot Pancakes

Written by

Carrot Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Carrot Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
Carrot Buttermilk
  1. Blend 150 g raw carrots with 500g milk until mostly smooth. Strain through a fine mess strainer. Mix carrot milk with 2T lemon juice and let sit for 10-20 minutes. Measure 3/4 cup for pancake batter.
Carrot Pancake Batter
  1. Mix 1 g of salt with 125 g shredded/chopped carrots until moisture begins to draw out. Let sit for at least one hour. Squeeze liquid out of carrots through a kitchen towel until dry.
  2. In a bowl mix flour, sugar, baking powder, spices, salt, and 2 T brown sugar. Add the salted carrots to the dry and coat evenly.
  3. Mix the egg, carrot buttermilk, vanilla extract, and oil together and add to the dry carrot mix. Mix as little as possible to combine.
  4. Heat a skillet or non-stick pan over medium-high heat. Add one tablespoon of butter. Spoon pancake batter into the pan. Cook on one side until tiny bubbles start appearing on top of the batter. Flip. Cook on the other side until cooked through.
Share this Recipe
Powered byWP Ultimate Recipe

Mulberry Cobbler

Written by

 

 

Mulberry Cobbler
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Mulberry Cobbler
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Ingredients
Servings: person
Units:
Instructions
  1. Mix all of the above ingredients except the mulberries together by hand
  2. Heat the mulberries on the stove, being careful not to scorch them
  3. Pour half of the batter into a greased 8x8 or 9x9-inch baking dish.
  4. Add fruit, then pour the remaining batter over the fruit
  5. Bake in a preheated, 400-degree F oven for 40 minutes or until golden brown.
Share this Recipe
Powered byWP Ultimate Recipe