by Rachel Bradley
Ingredients for the Brine (for each 1-quart jar)
- 10 cloves garlic, peeled
- 2 cups Fresh Harvest Oregano Balsamic
- 6 teaspoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1 Bay leaf, torn
For the Vegetables (for each 1-quart jar)
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 cup cauliflower
- 2 thickly sliced shallots
- 6-8 whole dried red chilies (depending on how hot you like it)
In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In clean 1-quart jars with screw top lids, divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 2 months under refrigeration.
By Rachel Bradley
- 1 1/2 pounds fresh beets
- 1/3 cup arugula blossoms (optional)
- 8 oz. chevre (fresh goat cheese)
- 6 cups baby arugula or mixed greens
- 1 cup whole pecans, toasted
- 1/4 cup + 2 tablespoons Fresh Harvest Premium White Balsamic
- 1 tablespoon good quality grainy mustard
- fresh ground pepper to taste
- 1/3 cup + 2 tablespoons Fresh Harvest Extra Virgin Olive Oil
Preheat the oven to 400 degrees. Trim the beets and wrap in foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in the extra virgin olive oil, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans.
Serves 6-8 generous portions.
By Sheila Reese
- 1 lb. Sliced Brussels sprouts
- ¼ cup coarsely chopped pistachios
- ¼ cup Dried cranberries
- ¼ cup Freshly Grated Parmesan
- 2 teaspoons coarse, ground Dijon mustard
- ¼ cup Fresh Harvest Champagne Wine Vinegar
- ¼ cup Fresh Harvest Sicilian Lemon Balsamic Vinegar
- ½ teaspoon Kosher Salt or Fleur de Sel
- 1 Tablespoon Minced Shallots
- 2 teaspoons Sumac
- ½ cup Fresh Harvest Extra Premium Olive Oil
In a bowl, whisk together brown mustard, Fresh Harvest Champagne Wine Vinegar, Fresh Harvest Sicilian Lemon White Balsamic Vinegar, salt, shallots, and sumac. Whisk in olive oil. Store covered in refrigerator for at least 30 minutes. (All dressing may not be necessary).
Wash Brussels sprouts thoroughly. Holding in a bowl of cool tap water, 10-15 minutes helps hydrate. Using sharp knife, hold stem end and cut cross wise into slices. Toss sliced Brussels sprouts with dressing. Add dried cranberries, chopped pistachios, and grated Parmesan. Any leftovers can be refrigerated and stored in a covered container.