Tarragon Vinegar Pickled Beets
2 Cups White Wine Vinegar
2 Sprigs Green Door Gourmet Tarragon
-Heat gently (do not boil) and then allow to cool. Strain out Tarragon.
-Prepare Beets (about 6 medium sized) by peeling and then slicing into thin
rounds, about ¼ inch each.
2 Cups Tarragon Vinegar
2 Cups Water
1 Cup Sugar
3 teaspoons Salt
2 Bay leaves
-Bring to a boil and then pour over prepared Beets.
-Cool to room temperature and place in a sealed container in the refrigerator.
-Let steep for several days before consuming to ensure best flavor.
(Multiply Pickling Recipe for more Beets!)
-Preheat Oven to 400F and place rack at lowest position
-Slice Cabbage into thick rounds or wedges, about 1 to 11/2 inches thick.
-Line a baking pan or cookie sheet with parchment paper or foil and non-
stick baking spray.
-Arrange Cabbage slices and drizzle with Olive Oil and Salt & Pepper.
-Bake for 40 minutes, turning over after 20 minutes.
-Cabbage slices should be tender with dark edges and a little crispiness
(where the roasted flavor comes from!) Discard outside leaves that may be
too charred and papery
Serve as is or dress it up with toasted Pine Nuts & Parmesan Cheese
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 eggs, beaten
2 teaspoons vanilla
1 1/3 cup sugar
2 teaspoons baking soda
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
-Preheat oven to 350F
-Combine dry ingredients and mix thoroughly
-Whisk eggs, Vanilla and Melted Butter (butter should not be too hot!)
-Stir Grated Zucchini into egg mixture, then add the dry mixture until
-Spoon into Muffin pans up to the top and then bake for 25-35 minutes,
turning halfway through to ensure even browning. A skewer inserted into the
middle of a center Muffin should come out clean.
Sour Cream Whole Wheat Muffins
1 Cup Butter
3 Cups Brown Sugar
9 Large Eggs
1 lb 8oz Whole Wheat Flour
1 ts Salt
2 ts Baking Soda
3 Cups Sour Cream
2 ts Vanilla
1 Cup Chopped Nuts
Cream Butter & Sugar at low speed 5 mins
Add Eggs one at a time until incorporated at medium speed
Stir dry ingredients together
Add dry to creamed mixture, alternating with Sour Cream
Add Vanilla and Fold in Nuts
Fill well greased Muffin Tins 2/3 full
Bake at 375F for 20 minutes
Basic Coleslaw Recipe
¼ Cup White Vinegar
¼ Cup Sugar
2 teaspoons Dry Mustard
½ teaspoon White Pepper
¼ teaspoon Cayenne Powder
1teaspoon Celery Salt
1 Cup Mayonaise
-Combine Sugar and Vinegar until dissolved, then add remaining spices.
-Add Mayonaise and mix thoroughly.
-Slice finely or grate 1 small head or ½ large head of cabbage, 2 medium
carrots grated into a large bowl. Pour Mayonnaise Dressing over the Slaw
and combine well.
-Allow to chill in the refrigerator for at least 1 hour, and mix the Coleslaw
again before serving.
HONEY BREAD & BUTTER PICKLES
6 lbs of pickling Cucumbers, sliced as thin as possible
¼ Cup Pickling Salt
2 Cups Honey
3 Cups Cider Vinegar
1 Cup Water
2 teaspoons Mustard Seed
½ teaspoon Tumeric
¼ teaspoon Celery seed
-Bring last 7 ingredients to a boil in a non-reactive saucepan
-pour over sliced Cucumber and allow to cool at room temperature.
-mix well, cover and chill in refrigerator overnight before serving.
-Pickles will keep refrigerated for 2 weeks
CORN & PEPPER SALSA
Tomato, Onion, Corn, Green Bell Pepper, Red Wine Vinegar, Salt & Spices
Crookneck Squash, Water, Onions, Potato, Roasted Yellow Pepper, Honey,
Grapeseed Oil, Curry Powder, Salt