Spring time is here! Some of my favorite fresh vegetables and herbs are showing up in the farmer’s markets and grocery stores everywhere. Artichokes, asparagus, tomatoes and spring peas, all fresh from the farm.
These five salads showcase some of these vegetables, and are perfect both for serving along with grilled foods or as a meal in themselves.
Pickled peppers are eaten across the world. Preserving foods in vinegar is an ancient practice. What is new is the sharing of so many types of regional peppers across the globe. Jamaican peppers in New York, Thai peppers in Amsterdam and Japanese peppers in California are a few examples.
Pickled peppers have always been in my refrigerator, even in childhood. My mom would use the vinegar as a seasoning on cooked collard greens. It gave them a nice tart kick and is something I still do to this day.
I’ve begun growing my own peppers, and at one point was inundated by a lot of fresh peppers. I had always wanted to teach myself to can and preserve freshly grown produce like my grandma Ruby in Ohio did. What better way to start learning then to pickle my peppers?
Shishito peppers are a Japanese pepper that is popping up on more restaurant menus in America. Often served whole and roasted, the shishito pepper is a flavorful and fairly mild pepper, although sometimes a hot one will sneak into the batch!
What was your New Year’s resolution this year? To stop drinking, to lose weight or maybe to remember to fill the bird feeder. My resolution is the same every year. My resolution is to not make a resolution. Which is contradictory. . . oh well.
But if you are one of the resolution making population, here are a few really delectable salad recipes to start 2015 off right. They are all chock full of veggies and fruits. Some have legumes or grains. All are delicious.
Now that Thanksgiving is over it is time to start planning your Christmas menu! Well not really, but it doesn’t hurt to save ideas when you see them. I’ve started a board on Pinterest for Christmas with recipes and crafts I like. This is the perfect recipe to pin!
Not only is this a visual stunner, it tastes really good too. I used Okinawa sweet potatoes, which are a beautiful magenta/purple color. The color is a striking contrast to white sweet potatoes, thought the flavors are similar.
You can find these gorgeous purple potatoes in many grocery and specialty stores. Or, you can order them from Melissa’s Produce.
To learn more about these delicious and nutritious sweet potatoes, and get the recipe visit Mom.me