Ingredients: 5 cups pureed (skin-on*) nectarines (about 8 large nectarines) 1/2 teaspoon granulated garlic 1 cup sugar 1 1/4 cup white wine vinegar 3/4 cup water 2 teaspoons kosher salt 1/2 teaspoon cinnamon 1 teaspoon ground mustard 1 teaspoon ground ginger 1/2 teaspoon allspice 1/2 teaspoon ground jalapeno Directions: Prep your jars/lids. Place all ingredients […]
Ingredients: 4 cups lightly crushed peaches 2/3 cup blueberries, lightly crushed 3 tablespoons instant pectin* 2 cups sugar 3 tablespoons bottled lemon juice 3 tablespoons chiffonade lemon verbena** Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin. Sprinkle with lemon […]
Ingredients: 2 cups shredded red cabbage 1 1/2 cups matchsticked carrots 3/4 cup chopped sugar snap peas 4 scallions, chopped (green parts only) 1/4 cup chopped red onion 1 1/2 tablespoons shichimi togarashi (seven flavored Japanese spice mix) 3 tablespoons rice vinegar 1/2 teaspoon toasted sesame oil Directions: Toss all ingredients in large bowl until […]
Ingredients: 1 head red cabbage, cored and sliced thinly 1 1/2 cups red wine vinegar 1/2 cup light brown sugar 1 large stick cinnamon 2 whole star anise Directions: Place ingredients in a lidded pot. Bring to a boil. Stir. Reduce to a simmer and cover. Simmer for 45 minutes or until fully wilted and […]
Ingredients: 1 acorn squash, halved and seeds removed 1 cup cooked wild rice 1 Bosc pear, cubed 1/4 cup slivered almonds 1/4 cup dried, sweetened cranberries Directions: Preheat oven to 400. Line a baking sheet with parchment. Place the acorn squash on the parchment, flesh-side down. Bake 25 minutes. Meanwhile, stir together the remaining ingredients […]
you need: beets, greens removed* baking sheet foil Directions: Preheat oven to 400. Pull off a length of foil that is twice the length of your baking sheet. Line your baking sheet, allowing half of the foil to hang off the end. Place the beets on the foil in a single layer. Fold the foil […]
Ingredients: 1-6 lb seedless watermelon ½ cup lime juice ½ cup cold water ¼ cup simple syrup Directions: Scoop out the watermelon flesh directly into a food processor. Pulse, working in batches if necessary, until all of the watermelon is pureed. Strain the watermelon puree through a wire mesh sieve into a large pitcher. Stir […]
Ingredients: 1 cup du Puy lentils (French green lentils) 4 cups water or vegetable stock 2 tablespoons olive oil 1 bunch rainbow chard, stems and greens chopped 3 cloves garlic, minced 1 medium-large zucchini, diced 1 small onion, diced 1/2 pint cherry tomatoes, halved 1 bunch Italian parsley, chopped Directions: Pour the water and lentils […]
Ingredients: 1 cucumber, spiralized* 2/3 cup matchstick carrots 1 bunch’s worth of green tops of fresh shallots or spring onion, cut into 1/2 inch pieces 1 clove garlic, minced 12 grape tomatoes, quartered juice of 1/2 lemon sea salt freshly ground black pepper Directions: Cut the spiralized cucumber in half. Place in a medium bowl. […]
Ingredients: 1 cup blueberries 3 1/2 cups pitted cherries (otherwise left whole) 1 1/3 cup light brown sugar 1 3/4 cups apple cider vinegar Directions: Place the fruit and the sugar in a nonreactive bowl, jar or plastic bag. Crush the fruit with a muddler or, if using a bag, squeeze lightly. Refrigerate 24-48 hours […]