by Shanti Rade | Jun 6, 2015 | chives, dill, entrees, fennel, parsley, Recipes By Ingredient
from 101cookbooks.com This recipe serves two. You might as well double or triple the recipe for more servings, or easy leftovers. Community Grains sells a beautiful polenta integrale – it takes more cooking time (up to three hours) but the resulting polenta is... by SSDC | Jul 30, 2013 | cucumbers, dill, garlic, pickles
Excerpted from Wild Fermentation… by Sandor Katz Making Sour Pickles Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles. Most of what is sold in stores as pickles, and even what home canners pickle,... by SSDC | Jun 15, 2012 | beet greens, beets, dill, garlic, mint, onions, salads, shallots
Ingredients 2 pounds medium golden beets in skin, well washed (or red or other beets) 12 to 16 ounces beet greens (or chard or other greens) 1 teaspoon coriander seeds 1 teaspoon cumin seeds For the vinaigrette 1/3 cup red onion or shallot, finely diced 2 garlic... by SSDC | Mar 19, 2009 | beans, dill, lettuce, onions, potatoes, Recipes By Ingredient, salad dressings, salads, The Recipes, tomatoes
Preparation time 40 min. chilling time 2 hrs. 308 calories Serves 4 1 pound small potatoes, sliced 1/4 inch thick ½ pound whole green beans 1/3 cup lemon juice 2 tablespoons cooking oil 1 ½ teaspoons sugar 4 teaspoons brown mustard 3/4 teaspoon dried dillweed Lettuce... by SSDC | Mar 19, 2009 | chiles, dill, garlic, okra, pickles, Recipes By Ingredient, The Recipes
In sterilized pint jars put 1 tsp dill seed 1/4 tsp celery seed 1 clove garlic 1 Serrano pepper (optional) Pack tight with okra. Make a brine with the ratios (you may want to reduce this for less quantity) 8 cups water, 8 cups white vinegar, 3/4 cups salt. Heat brine... by SSDC | Mar 19, 2009 | beans, dill, garlic, pickles, Recipes By Ingredient, The Recipes
For 4 pints: 2 pounds young and tender green or yellow beans 2 teaspoons cayenne pepper 4 cloves garlic, peeled 4 heads dill 2 1/2 cups water 2 1/2 cups white or cider vinegar 1/4 cup salt Using 4 scalded pint jars, tightly pack beans vertically, leaving 1/4-inch... by SSDC | Mar 19, 2009 | butters, dill, garlic, Recipes By Ingredient, The Recipes
from Cory Rade 2 cloves of garlic ½ bunch of dill ½ teaspoon of salt 1 cube of butter In a mortar and pestle smash garlic, then add salt and dill. Then grind into a green mush. Add cold butter and mix until an even green color. Serve with crackers or soft boiled eggs.... by SSDC | Mar 18, 2009 | cucumbers, dill, pickles, Recipes By Ingredient, The Recipes
1 Tablespoon salt 1 teaspoon pickling spice 1 head dill 6 cloves garlic Pack small whole cucumbers in quart jars with ingredients on bottom. Fill to very brim with cold water. Screw on lids. Shake. Store in cool, dark place on a pad of newspapers. Jars will leak and... by SSDC | Mar 18, 2009 | cucumbers, dill, mint, Recipes By Ingredient, soups, The Recipes
Serves 4 to 6 Everything about this dish is summery and fresh-including the cook, who hasn’t had to hover over a steamy stovetop to achieve this surprisingly intense blend of flavors. A shareholder recipe-tester says the sour cream gives this soup lovely richness and... by SSDC | Mar 11, 2009 | dill, entrees, garlic, onions, parsley, side dishes, swiss chard
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 4 as a main dish, 6 as a side dish. Bright Light or Rainbow chard is the variety with multicolored stems that are often smaller and more tender than the big silver leaf or...