A jar of pickled veggies is a staple in most refrigerators. We probably have three at any given time. Not including pickles themselves. Jim loved hot banana peppers. I love the mezze dish of pickled veggies, including carrots, peppers, celery etc.
So this fresh and easy pickle was a no brainer to share with you all. It combines what we all like: heat, veggies, and brine. The perfect accompaniment to a charcuterie platter or sandwich spread. I’ve tried numerous recipes through the years, and this is a slight riff on a recipe found in Zahav, by Michael Solomonov. But it has my own spin on it!
For my latest recipe from Zahav, I’m sharing his grandmother’s family recipe for Chicken Albondigas. They are light but slightly dense chicken meatballs that are flavoured with zippy cinnamon and smoked paprika, and have almond slices in the mix. This exotic meatball actually has its origins in Spain, and I quite liked the slight detour that the book made by including these.
Jim doesn’t like tomatoes. Or so he says.
He loves marinara sauce, bolognese, pizza with a good tomato sauce, he’ll even eat the odd cherry tomato. But he insists he doesn’t like tomatoes.
Cooking with Zahav this month has been an absolute pleasure. It’s really a style of cooking that appeals to the healthy side of me. So many fresh, vegetarian dishes, using the produce that we’re seeing in the markets, both now at the farmers markets, and those veggies that are just always available year round. And taking those veggies and hitting them with the spices and herbs peculiar to the Middle East makes them much more festive and memorable.
How many out there have fond memories of being handed a long plastic cylinder filled with coloured sugar water?? Yep, Mr Freezes kept us kids hydrated, cooled, and satisfied our sugar cravings all summer long. We got so excited to see Mom pull out a pair of scissors to open the top (if we weren’t impatient enough to resort to ripping at it with our teeth) so that we could push up that coloured icicle through to the top of the plastic to commence our licking and sucking session. Our tongues would turn orange or red depending on our flavour choices, and there was always some melted water at the bottom that we would look forward to drinking by tilting that tube upside down into our mouths.
Am I the only one who is happy with just salads and some sort of grilled meat for dinner, once summer hits? There is something so light, fresh, even noncommittal about a big colourful salad, not weighed down with too much heavy dressing, and the smokey goodness of some sort of charred meat! Besides, if we don’t take advantage of all the primo produce at the markets now, when will we??
A few times each year, our lives get really busy, with long days away from the house, leaving early in the morning and returning late in the evening. It’s at times like these, that Birchermuesli comes to the rescue.
Long before the days of overnight oats, baked oatmeal etc, there was Birchermuesli. I wasn’t even really sure why it’s called Birchermuesli, so I looked it up (good ole internet!).
On my ongoing challenge to come up with ways to use samphire or sea asparagus, I guess it was just a matter of time before I tried a stir fry.
Don’t you love a good stir fry? It really is a life-saver of a kitchen recipe. Using what is in the fridge, and adding some protein and starch, in this case rice, makes this a simple way to get dinner on the table in a flash.
That’s a pretty long name for a little bundle of goodness, eh?! We’re right in the middle of cherry season, so there is a constant bowl of cherries in my fridge that I pick away at daily. But I thought, I better come up with something sensational before the season is over, and all I have to show for it is a bunch of pits!!
Isn’t it kinda funny that we really only eat potato salad in the summer? I mean, we have potatoes year round, right? The dreaded ‘mayo in the sun’ fear is not an issue in the winter, right? It’s not like potatoes scream summer. And yet, I have not made a potato salad this year until yesterday.