I’ve never made dilly beans before. In fact, the only pickled thing I’ve made is refrigerator pickles, so this seemed like a step up because of the canning process to make them shelf stable. But they are really easy to make–I made a batch in about an hour and a half. Not bad. And they’re really tasty! Check out how I made them in the video below:
This potato salad is covered in a tangy Dijon vinaigrette! In short: make this. You won’t regret it. Bonus: it’s really quick to throw together–great for potlucks and parties. Recipe is here. Enjoy!
It should come as no surprise that I love food of all kinds, but I particularly love curries. I love the way the simple act of combining 7 or 8 spices into an exotic mixture carries the aroma of far away places to my kitchen. Since I can’t travel to India right now, I’ll settle for a little taste of India at my dining room table right here in Montana. Plus, it’s a great way to use the CSA share this week! Want the recipe? It’s here. And for even more fun check out the video:
Dang it’s been hot lately! I think July is going to set some records here in Helena and elsewhere around Montana. When it gets really hot sometimes my appetite goes the way of the dodo and nothing sounds good to eat. I tend to focus on juicy fruits and vegetables–apples, nectarines, tomatoes, cucumbers, sugar snap peas (my favorite!)–that way I am eating, but I’m also getting lots of water, too. It seems like a win-win situation. That was the inspiration for this week’s CSA recipe. This salad combines a ton of veggies with a tangy balsamic vinaigrette and plenty of herbs. I hope you’ll try it! Looking for the recipe? It’s here.