Condiment Recipe: Homemade Pickles

Let's be honest: Pickles are a fantastic invention. They taste great on their own or on a burger, and no corned beef sandwich is complete without a thick wedge on the side of the plate. Sadly store-bought jars lack crispness and their texture leaves much to be desired. For the best flavor and texture, nothing beats a homemade batch.

Fortunately, pickles are remarkably easy to make. Perhaps the best part of a homemade jar of pickles is the opportunity to experiment with flavors not found in stores. Add peppercorn, or coriander, or red pepper flakes for an additional kick to your pickles. The possibilities are endless! Keep reading below for instructions on making your own...

Homemade Pickles

Ingredients

• Fresh Kirby cucumbers (or other dense cucumber with thin skin. Avoid salad cucumbers or waxed cucumbers)
• 2 cups pure water (non-chlorinated. If your tap is chlorinated, leave to sit on the counter uncovered overnight and the cholrine will dissipate. Bottled water also works)
• 1 tablespoon Kosher salt (or fine sea salt. Do not use iodized salts)
• Fresh garlic (optional)
• Fresh dill (optional)
• Experiment with other spices and veggies like onion, coriander, and jalapeno!

Directions

• In a separate bowl mix together water and salt (about 1 tablespoon for every 2 cups of water) until the salt is dissolved. Make as much brine as you think you are going to need (It's perfectly okay to make too much).
• Cut the cucumbers into desired shape and size and pack them into sanitized glass jars with the other vegetables and spices if you are including any (un-flavored pickles are delicious, too!)
• Fill the jar with the water and salt solution, making sure the cucumbers are completely submerged. Cap the jars with their lids and let sit out.
• You should eventually start to notice rising, and maybe a little froth. After 3 days, taste a pickle. It should be about half-sour. If you'd prefer a full-sour, let the jar sit for another two days.
• The jar should remain room temperature for a maximum of five days to preserve the pickle's texture. After five days, or whenever the pickle reaches the right flavor (whichever is sooner) skim the froth off the top of the brine (if there is any froth) then place the jar in the fridge to stop the fermentation process.
• The pickles last about 6 months in the fridge.
• Enjoy!

Simple Side: Sauteed Asparagus

April is the best time to enjoy asparagus, so if you're at all looking for a delicious side to serve next to your meal, why not go for a simple, quick sauteed asparagus? This is a simple, light recipe that only takes about 15 minutes to cook to add that perfect finishing touch to your meal. A little lemon adds a perfect tang. To finish it off, grate a little Parmesan or even feta cheese over for a perfect salty note. Keep reading below for this great side dish recipe...

Sauteed Asparagus

(makes 4 servings)

Ingredients

• 1 tablespoon grapeseed oil
• 2 bunches asparagus, ends trimmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 wide strips lemon zest
• 4 fresh sage leaves
• 2 tablespoons lemon juice
• 1/4 cup freshly grated Parmesan cheese

Directions

1. In a large skillet, heat the oil over medium heat. Add the asparagus and sage leaves and season with the salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender (about 10-15 minutes.
2. Add the lemon zest and cook 1 minute. Add the lemon juice, toss to coat, and transfer the asparagus to a serving plate. Top with grated cheese and serve warm.
3. Enjoy!

Simple Side Dish Sauteed Green Beans with Garlic

Sometimes we just want to serve a side that is nice and simple: nothing too fancy or complicated. Today we're sharing a side dish that's exactly that. Sauteed green beans are a great way to get those vegetables in and they pack much more flavor than simply boiling or steaming them.

To perfect our green beans, we started off cooking the beans right in the pan, then added water partway through the cooking until the butter evaporated. This gave us perfectly crispy beans that didn't get too soggy yet were cooked all the way through. To add a delightful acidity we added some lemon and garlic. Keep reading below for this excellent side dish.

Sauteed Green Beans with Garlic

Ingredients

• 1 tablespoon unsalted butter, softened
• 3 medium cloves garlic minced
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon red pepper flakes
• 2 teaspoons lemon zest
• 1 teaspoon olive oil
• 1lb green beans, stem ends snapped off and beans cut into 2" pieces
• table salt and ground black pepper
• 1/4 cup water
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh parsley leaves

Directions

1. Combine butter, garlic, thyme, red pepper flakes, and lemon zest in a small bowl. Set aside. Heat oil in a skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until spotty brown (4 to 6 minutes).
2. Add water, cover, and cook until the beans are bright green and still crisp (about 2 minutes). Remove the lid, increase the heat to high, and cook until the water evaporates (30 to 60 seconds).
3. Add the butter mixture and continue to cook, stirring frequently, until the beans are crisp-tender, lightly browned, and beginning to wrinkle (1 to 3 minutes). Transfer the beans to a serving bowl and toss with lemon juice and parsley. Add salt and pepper to taste. Serve immediately.
4. Enjoy!

Sizzling Side Dish: Grilled Corn on the Cob

What makes for a better side dish to a grilled meal than some simple grilled corn on the cob?

Often, this is a dish served boiled, but that actually robs the corn of so much flavor. Grilling, on the other hand, imparts a fantastic char and makes all the difference in making a robust side dish. To finish it off, we melted some butter with a few herbs in a roasting pan and covered before placing the pan back on the grill to give the corn one final boost of flavor.  Keep reading below for this delightful, simple recipe...

Grilled Corn on the Cob

(makes 8 servings)

Ingredients:

• 6 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ears corn, husks and silk removed
• 2 tablespoons vegetable oil

Directions:

1. In a disposable aluminum roasting pan, mix together the butter, basil, parsley, zest, salt and pepper. Brush the corn evenly with oil and season with salt and pepper to taste.
2. grill the corn over hot fire, turning occasionally, until lightly charred on all sides (5 to 9 minutes). Transfer the corn to the aluminum roasting pan and cover tightly with aluminum foil.
3. Place the pan on the grill and cook, shaking the pan frequently, until the butter is sizzling (about 3 minutes). Remove the pan from the grill and carefully remove the foil. Serve the corn, spooning any butter in the pan over the individual ears.
4. Enjoy!

Simple Side Dish: Broccoli with Lemon & Parmesan

If you're looking a way to spruce up that broccoli you were intending to serve, here's a fantastic recipe. Broccoli with lemon and Parmesan cheese turns a standard vegetable side into an outstanding dish. The lemon adds just the right amount of sweetness and acidity while the Parmesan cheese gives the dish just the right amount of saltiness. Some would prefer to roast the broccoli, but steaming it maintains the delightful crunch. After steaming, toast a little garlic and some shallots, and use the Parmesan cheese and basil leaves as a garnish. Keep reading below for this simple recipe...

Broccoli with Lemon and Parmesan

(makes 6 servings)

Ingredients:

• 12oz broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons minced shallot
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/4 teaspoon kosher salt
• 3 tablespoons shaved fresh Parmesan cheese
• 2 tablespoons julienned fresh basil leaves

Directions:

1. Arrange the broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. Set broccoli aside.
2. In a large skillet over medium-high heat, add the oil, garlic, and shallots. Cook 2 minutes, or until the garlic is fragrant. Add the oil mixture, zest, lemon juice, and salt to the broccoli. Toss to coat. Sprinkle the broccoli mixture with the cheese and basil.
3. Enjoy!

Side Dish Recipe: Slow Cooker Creamed Corn

Creamed Corn is a great, popular accompaniment to any barbecue! This side dish pares very well with any barbecue sauce or dish, and we wanted to make something that was not only delicious, but incredibly easy. If you're hosting a cook-out, this is one great fix-and-forget dish to quickly make before rushing off for the rest of the set up. Here's our incredibly simple, yet definitely delicious recipe!

Slow Cooker Creamed Corn

(makes 6 servings)

Ingredients

• 1/2 large onion, finely chopped
• 3 15oz cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 8oz cream cheese, cubed
• 1/2 cup unsalted butter, cut into thin slices

Directions

1. In a large saucepan, melt 1 tablespoon butter on medium heat. Add the chopped onions and cook 2-3 minutes until translucent. Transfer the onion to the slow cooker.
2. Place the corn in the slow cooker over the onion. Stir in the milk, sugar, nutmeg, salt and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
3. Uncover and stir until the butter and cream cheese are well combined. Cover and cook on high for an additional 15 minutes. Serve hot.
4. Enjoy!

Italian Recipe: Homemade Eggplant Parmesan

Honest-to-goodness Italian comfort food comes in all different varieties, but typically pasta or meat are part of the equation. If you're looking for something lighter-- or you're a vegetarian-- eggplant parmesan is a real winner. All the key components of a hearty & delicious Italian meal are here: parmesan, mozzarella, garlic, basil, olive oil, and tomato sauce. Basing the ingredients around eggplant rather than pasta or meat gives you an extra serving of veggies and leaves you feeling just a little bit less stuffed.

This recipe was a classic in our Italian-American household. My Italian-born Great-Grandmother always had a steaming plate of melanzane alla parmigiana waiting for us on the kitchen table. Make this your go-to recipe when it's Italian comfort food you're after!  

Eggplant Parmesan

Ingredients:1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/2 cup olive oil
1 1/2 cups whole peeled tomatoes
1/2 lb shredded mozzarella
1/3 cup grated parmesan
kosher salt
freshly ground black pepper
1 clove garlic, peeled and minced
1/2 cup packed, fresh basil leaves

Directions:

1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices.
Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.

2. Heat oil in a large, heavy skillet. Over medium high heat fry eggplant in 1/4 cup hot oil about 2 minutes per side until golden. Drain on absorbent paper.

3. Prepare tomato sauce: Combine tomatoes, garlic and 1/4 cup olive oil in a food processor. Season with salt and pepper to taste.

4. Preheat the oven to 350°F. In the bottom of a 10x15 inch, lightly greased glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6. Bake 25-30 minutes, until bubbly and slightly browned. Allow to rest at room temperature for about 10 minutes before serving.

7. Buon appetito!

Makes 4 servings.

Flavorful Zucchini Fritters

Looking for ways to use zucchini this summer? Try making a big batch of zucchini fritters – basically like zucchini pancakes, which work great for breakfast, lunch, or dinner.

Super versatile, this recipe offers plenty of room for other veggies, too – sub out some of the zucchini and sub in some shredded carrots or diced red peppers if you’d like a little more color and want to use a variety of veggies. Not a fan of feta? No problem – work in a different cheese instead. 

Perfect with a bit of sour cream, yogurt, or a different dipping sauce, these zucchini fritters are a treat.

Zucchini Fritters

(makes 4 servings)

Ingredients:

• 1 1/2 pounds zucchini, grated
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup crumbled feta
• 2 cloves garlic, minced
• 1 large egg, beaten
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons minced fresh dill

Directions:

1. Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels.
2. In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.
3. Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown – about 2 minutes – and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes).
4. Serve with sour cream, yogurt, another sauce, or simply plain.
5. Enjoy!

Spanish Tapa Recipe: Fried Eggplant with Honey

If you find yourself in southern Spain with a tapas menu in front of you, you're practically obligated to order a portion of berenjas fritas con miel de caña. This is the specialty in Andalusia, a region that encompasses the cities of Sevilla, Malaga and Granada, and is known for its Moroccan influence in the kitchen. It's a real taste-bud pleaser, a lip-smacking blend of sweet sugar cane honey (miel de caña)  and crispy fried eggplant. 

You can dress up ordinary eggplant with this Spanish-inspired recipe that's easy to re-create at home. The trickiest part is tracking down miel de caña, which isn't always readily available outside Spain. If you can't get your hands on it, substitute your favorite honey or molasses. Either one complements the eggplant perfectly, and makes for a fantastic vegetarian appetizer or side dish. 

Fried Eggplant with Honey (Berenjas Fritas con Miel de Caña)

(makes 4 servings)

Ingredients:

• 1 large eggplant
• 1-2 tsp salt
• 1 cup extra virgin olive oil for frying
• 1 cup unbleached white flour
• 2-3 oz "miel de cana" (honey or molasses)

Directions: 

1. Rinse the eggplant and dry with a towel. Slice the eggplant into rounds approximately 1/8-inch thick.

2. Lay the rounds on a large baking sheet and sprinkle them with salt. Flip them over and lightly salt the other side. Then allow the eggplant to sit for 1 hour to draw the moisture from the eggplant. Pat dry with a paper towel.

3. In a medium frying pan, pour olive oil and heat on medium-high. Keep a plate next to the stovetop and cover it with flour.

4. Once the oil has heated up, coat slices of eggplant in the flour on both sides. Shake off excess flour, then fry in oil. Flip over the slices once the bottom begins to look golden-brown. 

5. After both sides are cooked, remove eggplant slices from the oil and place on paper towels to absorb excess oil.

6. Arrange eggplant on a serving platter and drizzle with honey or molasses. Enjoy! 

Summer Recipe: Baked Eggplant Rolls

We’re in the midst of eggplant season, so why not take advantage? Many different types of cuisine use the eggplant as a great vessel for “rolls,” filled with everything from spinach and feta to Parmesan and tomato, but we’ve got our own little twist that’ll use some of those other garden veggies, too! With melted cheese inside and out, you can’t go wrong with these savory treats.

Baked Eggplant Rolls

Ingredients

• 1/4 tablespoons olive oil 
• 2 large eggplants (cut lengthways into slices 1/4-inch thick)
• 8 ounces cheddar cheese, grated
• 4-5 carrots, shredded
• 2 tablespoons breadcrumbs
• 1 clove garlic, minded
• 2 tablespoons Parmesan cheese, grated
• 2 roma tomatoes, seeded and diced
• 1 tablespoon fresh basil, chopped
• 1 egg, beaten
• Salt

Directions

1. Preheat the oven to 400 degrees F.
2. Prep the eggplant by sprinkling the slices with salt on both sides and letting them lay on paper towels for about 15 minutes.
3. Then, brush both sides with olive oil and cook each slice on a griddle or in a pan for about 3-5 minutes on each side. Let them drain on paper towels when they are done cooking.
4. As the eggplant slices cool, make the stuffing by mixing half the grated cheeses with the breadcrumbs, basil, tomatoes, and carrots. Season to taste and then bind everything with the egg.
5. Lightly grease a casserole dish with cooking spray.
6. Lay out the cooled eggplant slices and place 1-2 tablespoons of filling on the thinner end of each slice. Roll the eggplant slice so that it surrounds the filling, being careful to roll them fairly tightly. As you finish each roll, put it into the dish.
7. Sprinkle the rest of the grated cheese over the top of the rolls and bake them in the oven for about 10 minutes, until the cheese is melted and the rolls are tender.
8. Enjoy!

Gluten-Free & Low Carb Pasta Alternative: Spaghetti Squash with Homemade Pesto

It may seem as though nothing could ever replace the goodness that is pasta, but this spaghetti squash comes pretty close! Okay, so maybe it doesn’t taste the same as our beloved pasta, but this meal does taste delightfully fresh and you should all try it. Kids will have a blast tearing into these squashes—transforming squash into pasta-like strands is fun for anyone—and adding fresh pesto is the cherry on top of this healthy and tasty meal!

Pesto Spaghetti Squash

(Serves 4) 

Ingredients 

1 large spaghetti squash, halved and seeded

2 tablespoons extra-virgin olive oil, plus oil for roasting

1 large bunch basil leaves, washed and dried

2-3 cloves garlic, chopped

1/4 cup pine nuts

1/3 cup Parmigiano Reggiano

grated mozzarella, to taste

Directions 

1. Preaheat oven to 400º F.
2. Take two halves of squash and place on a baking tray, cut side up. Drizzle with olive oil. Bake for 40 minutes, or until tender.
3. Place your basil and garlic in food processor and pulse, slowly pouring in olive oil. Add in half of pine nuts and continue to pulse until smooth.
4. Remove squash from oven and let cool for several minutes. Drain if liquid has accumulated in hollow centers.
5. Using a fork, scrape out the insides of the squash into “spaghetti” and set aside.
6. Pour pesto sauce and parmesan onto spaghetti squash, toss, garnish with mozzarella and serve hot.

Perfect Fall Recipe: Roasted Pumpkin With Walnuts & Honey

For anyone who just can’t get enough of pumpkins, this dish is for you! A lot of the recipes we see and try with pumpkins usually have another “main” ingredient, or something else that shares the spotlight with the pumpkin—not the case with this recipe! Consider the spices, nuts and honey as backup dancers of this kitchen number. Pumpkin is the frontrunner of this recipe because it has amazing flavor on its own and needs our undivided attention!

Roasted Pumpkin With Walnuts

Serves 4-6

 Ingredients

• 2 1/2 pound pumpkin, sliced, skin on
• 1 cup dark brown sugar
• 1/2-1 cup walnuts, roughly chopped
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves

Directions

1. Preheat oven to 350º F.
2. Rinse pumpkin under warm water to rinse off any dirt. Pat dry and cut in half. Scoop out seeds from the center (save if you want to roast them later) and cut thin slices (as though you were cutting a cantaloupe) and set aside.
3. In a bowl, combine brown sugar, cinnamon, nutmeg, allspice and cloves and mix well.
4. Dip each side of pumpkin slice in the cinnamon mixture and place on a baking tray. Drizzle with honey.
5. Bake for 45-60 minutes, or until pumpkins are caramelized and tender.
6. In a pan over medium heat, toast walnuts until fragrant and crispy.
7. Remove pumpkin from oven and serve with walnuts.