This is a dish full of wild and distinct flavors and a delightful chewiness thanks to the earthiness of both the black walnuts and wild rice.
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Brussels sprouts have made a big comeback, and terrific recipes like this one are the reason why. The recipe mixes sweet, smoky and nutty ingredients in a salad that will become a cold weather favorite.
The traditional taste of tzatziki, a refreshing staple on Greek tables, comes through in this slimmed down version that uses cottage cheese. Mezze are small dishes served as appetizers…made even better with a glass of white wine.
This recipe requires patience – and not much more. It’s easy to make, requires no kneading and the reward for waiting lies between the tender layers in the lightest of dinner rolls. The method involves a long, slow, cold ferment of the dough. In bread making, this wait allows the gluten forming to calm down, relax and helps develop flavor.
Lactic acid fermentation relies on beneficial cultures to break down natural sugars in pickled products producing a variety of healthful substances, like lactic acid bacteria, helpful in aiding digestion and maintaining the nutritional benefits of foods. These cucumber pickles (you can also use zucchini, if preferred) undergo a relatively short fermentation period in the refrigerator so you’ll have to wait a while to enjoy these pickles but they turn out perfectly crispy and crunchy, just the way everyone likes them.
Yikes! Two days to fry a French fry? Yes, but the small extra step is worth the results, a crispy fry with a tender middle. Vegetable oil, with its high smoking point and flavor neutral profile, is the only choice for turning out the ideal fry. (By the way—yes! You do rinse the fries after the first frying to get rid of excess oil. Don’t skip this step!)
This flavorful dish, next to chicken or lamb, has a tendency to steal the show. Make extra for when the guests say, “More, please.” Why a combination of dried and fresh oregano? Dried is intense in flavor and can hold up in the heat of the oven. Adding fresh adds a bright minty flavor at the finish.
There’s only one thing that could make fresh, homegrown tomatoes better and that’s garlic. Serve them with a rice or grain dish, alongside grilled meats or with a thick slice of grilled bread to sop up the wonderful juices.
Chunks of eggplant, onion and tomatoes take kindly to simmering in a smoky, tangy barbeque sauce like Matt’s Hog Spit BBQ Sauce. Add a green salad and a slice of crusty bread for a great dinner.
Mustard isn’t just for hot dogs and burgers. Using sweet and spicy mustard like Ben’s Sweet & Hot Mustard adds a kick to this favorite summer side dish. Be sure to add a dollop to your favorite potato salad recipe, too.