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!
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!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Peel and chop them into small cubes about 1cm in size.
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.
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.
Remove bay leaf and cinnamon stick.
Spoon into sterilized jars and pop on the lids.
Once opened it will keep for up to a month in the fridge.
Beet Labneh:
·Pre heat oven to 400°F.
·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
·Let cool for 10 minutes. Then slide the skin of the beets off.
·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata:
·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Notes:
·Use orange zest instead of lemon in the gremolata.
·Use the gremolata over fish, pasta, or to top a salad.
·Extra carrots can be blended and made into a soup
Roast the Carrots
Preheat oven to 400°F.
Place unpeeled carrots on foil or parchment lined baking sheet.
Drizzle EVOO over carrots and season with salt and pepper.
Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
Let cool for 10 minutes. Then slide the skin of the beets off.
Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes
Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup
Place the hulled and sliced strawberries in a bowl and add the sugar.
Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper.
Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
Add the ricotta, olive oil, honey, and salt to a food processor.
Blend until completely smooth and creamy, 1 to 2 minutes.
Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
