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Fast & Easy Garlic Dill Pickled Green Tomatoes – #TastyThursday

PicklesThe last few #TastyThursday and #ScrumptiousSunday posts have been centered around unripened green tomatoes, and today I wanted to bring one last amazing recipe using what many people find useless.  How about some garlic dill pickled green tomatoes?   For some reason I find that some folks are intimidated by doing home pickling – when there’s really not much effort in it!   Home pickling is not only more tasty, but it’s incredibly cheap as well.  When it comes to picking anything – the only limits are the lack of imagination!

If you’re anything like me, your taste buds do backflips for pickled veggies!   The most tedious  aspect to any pickling process is waiting, but who says you have to wait?  This recipe (which you can use most anything other than green tomatoes) will give you ready to eat pickled green tomatoes in under an hour…or a few hours if you want them chilled.

  • 12-18 green tomatoes (about 3 lbs)
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds
  • 4 small cloves garlic
  • 4 pint size canning jars

Prepare canning jars.  Slice all the green tomatoes in half.  Combine vinegar, water, and salt in a pot and bring to a boil.

Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in green tomatoes. Pour boiling vinegar mixture over green tomatoes to within 1/2 inch of rim (head space).  Process for 15 minutes.

Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.

That’s it!

Tip:  For more garlic flavor, add an extra clove!   For a little kick, add some chilli peppers.  We added jalapeño and banana peppers.

Live Well – Eat Well – Be Well

Simple, Sweet & Tangy Broccoli Salad – #TastyThursday

This delicious broccoli salad takes under 10 minutes to make and goes great as a lunch salad or served with a grilled vegan dinner.

This delicious broccoli salad takes under 10 minutes to make and goes great as a lunch salad or served with a grilled vegan dinner.

Sometimes deciding what to make for dinner after a long day at work can be as task in itself…not to forget the side dishes which will accompany that meal!   Perhaps you have an invitation to a dinner party or a potluck and need a quick and simple dish to whip up at the last-minute.

Nothing says “yummy” like a fresh and unique salad, especially during the summertime!   As wonderful as a salad made with fresh greens is, I sometimes like to use a fresh vegetable as a salad base.   Not only does it offer a more crisp texture, but it’s more filling as well.   My fiancé and I had an abundance of broccoli that we bought from the farmer’s market that we needed to use up.   So he came up with this simple and delicious salad which we ate as a side dish with grilled veggie burgers.

  • 12 ounces fresh broccoli crowns
  • 3/4 cup Vegenaise®
  • 1/8 cup red wine vinegar
  • 1/8 cup red wine
  • 2 Tablespoons organic coconut palm sugar
  • 1 cup slivered almonds
  • 1 cup dried cranberries
  • salt and pepper to taste

Break apart 8 ounces of the broccoli crowns.   Finely chop 4 ounces of the broccoli crowns using a food processor.

In a bowl, whisk together Vegenaise®, red wine vinegar, red wine, and organic coconut palm sugar.   Combine the finely chopped broccoli crowns to the dressing mixture.   Fold mixture into the remaining broccoli with the slivered almonds and dried cranberries.   Add salt and pepper to taste.

Serve immediately or chill for more flavor.

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