Quick Pickled Cucumbers & Onions

A little bowl of Cucumbers & Onions is frequently found on the farm table!

Warm weather always signals me that it's time to start keeping a bowl of Cucumbers & Onions in the refrigerator!  This simple relish is a staple in most farm kitchens in the Midwest, and with good reason.  This is a "quick pickle" with vinegar, sugar, and salt combined and poured over the vegetables then allowed to marinate.  The longer it lasts, the more cured the vegetables become.  This is a great acidic condiment for any meal, and is especially good on a sandwich that has some fattiness.  Try these, and I'll bet you'll keep some on hand all summer, too!

1 large English cucumber, washed, dried, halved and sliced (When the garden or Farmers Market provides cucumbers, I use those, but peel them.  The rest of the time I use unpeeled English cukes, as they're always available!)

1 small-to-medium Red, Sweet, or Vidalia onion, peeled, halved, and sliced thin

1/2 cup apple cider vinegar

3/4 teaspoon Kosher salt

3 Tablespoons sugar

Freshly-ground black pepper, to taste

Place the cucumbers and onions in a bowl (I prefer a glass bowl with a lid).  Combine the vinegar, salt, and sugar in a measuring cup and whisk until the sugar starts to dissolve.  Pour over the vegetables and toss to combine.  Add pepper now, or set out the pepper when serving.  Refrigerate for at least an hour or two.  Store leftovers in the refrigerator.

Hearty Oatmeal with Apricots, Almonds, Coconut & Ginger

Hearty Oatmeal with Apricots, Almonds, Coconut & Ginger

My penchant for "Kind" brand energy bars was the inspiration for this oatmeal.  I took the ingredients from my favorite type and incorporated them into this amazing oatmeal.  This is easy and quick to make, perfect for a weekday breakfast.  (Prep the apricots and measure out all of the ingredients while you clean up after dinner the night before to make it super-fast!)  You'll power through the morning!  Serves 2

1/4 cup chopped almonds (sliced or slivered may be substituted, but give them a rough chop)

2 teaspoons coconut oil

1 3/4 cups water or almond milk

1/4 teaspoon kosher salt

8 dried apricots, sliced thin

2 teaspoons crystallized ginger, chopped fine (fresh, grated may be substituted, more honey will be required at the end)

1 cup old-fashioned oatmeal

1/3 cup unsweetened, shredded coconut

Honey, to taste

In a medium saucepan melt the coconut oil over medium-high heat.  Add the almonds and cook until they just start to brown a bit.  Remove from the heat and carefully and slowly add the water or almond milk.  Return to the heat, add the salt, apricots and ginger and bring to a boil.  Add the oatmeal, reduce the heat to a simmer and cook for 5 minutes, or until most of the liquid has been absorbed and it has thickened.  Remove from the heat and stir in the coconut.  Add honey to taste and serve.

Quinoa & Italian Vegetable Bowls

Quinoa & Italian Vegetable Bowl

Need a fast and super-healthy dish for dinner tonight? This is it!  Quinoa is an ancient grain with a lovely texture, and it is a complete protein, making it perfect for a meatless meal.  (It is necessary to rinse it in a fine-mesh strainer to remove a coating on the grain that can be bitter, but it only takes a second.)  It efficiently absorbs the flavor from the vegetables, so every bite bursts with flavor. Since I am not vegetarian, I used chicken stock for flavor, but you may certainly use water or vegetable broth.  A sprinkle of Parmesan over the top adds nutty saltiness.  Serve it with a crunchy side salad and fruit for dessert for a tasty,  hurry-up dinner! 

Serves 3-4

2 cups chicken stock, vegetable stock, or water

1 cup quinoa, rinsed in a fine-mesh strain to remove any bitter coating

3 Tablespoons coconut oil, grapeseed oil, or other high-heat appropriate oil

3/4 cup finely-diced onion

3/4 cup diced red pepper

1 cup diced white mushrooms

3/4 cup diced carrots (I used purple & yellow, but any kind works)

1/2 cup diced celery, (inner parts with leaves are best)

3 cloves garlic, finely-minced

3/4 cup small-diced zucchini

1 cup halved cherry tomatoes

1 teaspoon dried Italian seasoning

1/4 cup chopped parsley

1/2 cup freshly-grated Parmesan or Romano cheese

1 teaspoon salt, or to taste

Prep all of the vegetables and aromatics.

Bring the stock or water to a boil in a medium saucepan.  Stir in the quinoa, bring up to a boil, then reduce the heat to maintain a simmer.  Cook, uncovered, for about 20 minutes, or until the water is all absorbed.

While the quinoa cooks, heat a large saute pan and add the oil.  Heat just until it starts to smoke.  Reduce the heat to medium.  Add the onions, red peppers, mushrooms, carrots, and celery and saute until beginning to soften.  Add the garlic, zucchini, tomatoes, and Italian seasoning.  Cook until the zucchini is softened and the tomatoes begin to break down. 

Add the cooked quinoa to the vegetables along with the parsley and stir until well combined and hot.  Season with salt to taste, divide into serving bowls, sprinkle with cheese (if using) and serve.

Balsamic Vinegar Glaze

Balsamic Vinegar Glaze is the perfect way to perk up a ho-hum dish!

Introduce some Mediterranean sweet-sour goodness to a variety of dishes with this reduced, sweetened balsamic vinegar.  Grilled or roasted vegetables a little boring?  Give them a kick with just a little drizzle and you'll find yourself craving them.  Use it in a vinaigrette, add it to a marinade, or drizzle a bit over chicken or fish.  It only takes a little to brighten up a dish, and this glaze keeps well in the refrigerator for quite a while. You'll find yourself pulling it out often to add a punch of flavor to your dishes!

1 cup balsamic vinegar

3-4 Tablespoons sugar

Pinch of salt

Combine the vinegar, 3 T. sugar, and salt in a small sauce pan.  Bring to a boil, reduce the heat and simmer until reduced by half and it coats a spoon.  (When you pull the spoon out of the vinegar, turn it over and run your finger down the back of the spoon.  If it leaves a streak, it's done.)  Taste.  If it is too sour for your taste, add the remaining sugar and stir until it melts.  Cooking time will depend on the vinegar, but expect about 20 minutes or more.

Cool and store in the refrigerator for up to two months.