Topic: Recipes

SL101 Hot Pepper Mix

Fermented Pepper Sauce


Lacto fermentation is a delicious and easy way to make hot sauces. There are many recipes available on-line. Below is the one that I use. (I must admit I sort of go by feel.) Choose your blend of hot and sweet peppers in function of how much heat you (and your family) can handle! I… Read more »

SL122 Bomb Mix

Pickled Peppers


2.75 cup white vinegar 1.33 cup water 1/3 cup sugar 2 tsp salt 1.75 pounds sweet or hot peppers Prepare peppers: Either slice up peppers or if packing whole, make slits in peppers so brine gets in fruit. Make brine: Heat vinegar, sugar and salt to just boiling. Keep hot. Pack the peppers into hot… Read more »

Chinese cabbage salad with sesame and toasted almonds


1 head chinese cabbage, chopped 4 green onions, chopped 1-2 garlic cloves, minced 1 tablespoon fresh ginger, minced 1 carrot, shredded 1 red pepper, sliced thin (optional) 1 tablespoon sunflower seed 1 tablespoon sesame seed 1 cup sliced almonds 1/2 cup sugar 1/2-3/4 cup oil 1/2 teaspoon sesame oil 1/4 cup rice wine vinegar 1 tablespoon soy sauce salt and pepper Toast sunflower seeds, sesame… Read more »


Leeks Vinaigrette


8 medium leeks, trimmed of tough green parts Kosher salt, to taste 5 tbsp. red wine vinegar 2 tsp. Dijon mustard Freshly ground white pepper, to taste 7 tbsp. olive oil 4 sprigs parsley or thyme 1 hard-boiled egg, chopped 1. Starting about 1″ above root end, slice leeks lengthwise, but not all the way… Read more »

Crop Squash Summer

Zucchini Fritters with Fresh Mozzarella and Stewed Grape Tomatoes


1 pound (about 2 medium sized) zucchini, coarsely grated 5 scallions, finely chopped 2 cloves garlic, very thinly sliced 3/4 cup all-purpose flour 1/2 cup whole milk ricotta cheese 1 tablespoon grated Parmesan cheese 2 teaspoons finely grated lemon zest 2 eggs Kosher salt Ground black pepper Vegetable or olive oil for frying Fresh mozzarella… Read more »