Pickled Daikon
Votes: 3 4.33
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Pickled Daikon
Votes: 3 4.33
Rate this recipe!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
Drain and pat daikon dry with appear towel.
Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
Once the sugar dissolves completely, pour the hot liquid over the daikon.
Set aside to cool (approximately 2 hours)
Use as a condiment on EVERYTHING!
Enjoy!
Recipe Notes
Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.
Summer Hominy Salad
Votes: 4 4.25
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Servings
Prep Time
2 servings
20 minutes
Servings
Prep Time
2 servings
20 minutes
Summer Hominy Salad
Votes: 4 4.25
Rate this recipe!
Servings
Prep Time
2 servings
20 minutes
Servings
Prep Time
2 servings
20 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
Pour lime dressing over the hominy mixture and toss until evenly coated.
Transfer the salad to serving plates and garnish with cilantro. Enjoy!
Heart of Palm Salad
Votes: 8 4.25
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Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
10 minutes
Heart of Palm Salad
Votes: 8 4.25
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
Dress the salad with lime juice mixture and toss until spinach is evenly coated.
Divide salad among four plates and top with quartered avocado. Enjoy!
Recipe Notes
Optional: Add sliced avocado.
Stuffed Endive
Votes: 0 0
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Servings
Prep Time
12 servings
15 minutes
Servings
Prep Time
12 servings
15 minutes
Stuffed Endive
Votes: 0 0
Rate this recipe!
Servings
Prep Time
12 servings
15 minutes
Servings
Prep Time
12 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Separate endive leaves and lay out on a tray. Set aside.
Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
Spoon 2 tablespoons of walnut mixture into each endive leave.
Serve as an appetizer or light snack. Enjoy!
Broccolini and Peaches
Votes: 2 5
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Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
5 minutes
2 minutes
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
5 minutes
2 minutes
Broccolini and Peaches
Votes: 2 5
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
5 minutes
2 minutes
Servings
Prep Time
4 servings
minutes
Cook Time
Passive Time
minutes
2 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Trim broccolini stems to 3” length and place in a large mixing bowl.
Add garlic, olive oil, salt and pepper to the bowl.
Toss to coat evenly. Transfer broccolini into one layer a parchment lined sheet pan.
Scatter peach wedges on the sheet pan.
Roast in the oven 5 minutes.
Remove pan from oven and allow to cool for 1‐2 minutes.
Arrange broccolini and peaches on plates. Garnish with mint leaves.
Serve as a side or snack. Enjoy.
