Archive for August, 2012

by Sarah Steimer

I normally chop up all my chard stems and throw them into whatever recipe I’m making, but I’m sure there are instances when that doesn’t work. For those times, pickle them!

  • Swiss chard stems, chopped
  • 1/4 cup distilled white vinegar
  • 1/2 cup sugar
  • 1/4 cup onion, sliced
  • 1-2 tablespoons Sriracha
  • 1 small sprig dill

Add chard stems and onions to a small jelly jar — I went with a small jar in this instance because even a full bunch of chard won’t yield many stems.

Whisk together the vinegar, sugar, Sriracha and dill until the sugar has disintegrated. Pour over the chard stems and onions, covering everything (add water if it doesn’t cover completely.

Refrigerate for a few days.

Recipe adapted from: Bon Appetit

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.


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by Caitlin Saniga

For crispy/crunchy nuggets, leave the chicken in the oil for longer than you might feel comfortable doing. The nuggets will turn golden brown when they’re ready, but if you leave them about a minute longer, they’ll get extra crispy.

  • 14 ounces canola oil for frying
  • 2 1/2 cups flour
  • 1/4 cup powdered sugar
  • 4 teaspoons salt
  • 1 tablespoon pepper
  • 1 teaspoon paprika
  • 8 chicken tenderloins, cut into bite-size pieces

In a large stockpot, heat the oil  to 375 degrees over medium-high heat. While the oil is warming up, combine the flour, sugar, salt, pepper and paprika in a large zip-top plastic bag. Seal it and shake to combine. Add the chicken, seal and shake to coat thoroughly. Use a slotted spoon to tap off extra flour mixture and transfer the chicken nuggets to a clean plate.

Prepare a cooling rack by lining it with a stack of two or three paper towels. Set it next to the stove.

When the oil is ready, place 10-12 nuggets in the oil and allow them to cook about 4-6 minutes, depending on size. They should be golden brown when they’re ready.

Use a slotted spoon to transfer the nuggets to the cooling rack. Continue this process until all of the nuggets are cooked.

Serve hot with ranch dressing or another favorite dipping sauce.

Recipe adapted from: TastyKitchen.com

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by Caitlin Saniga

Pouring the boiling liquid over the raw beets keeps them crisp.

  • 1 1/2 ounces fresh ginger, peeled and sliced thinly
  • 1/2 cup rice wine vinegar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 whole peppercorns
  • 5 or 6 medium beets, peeled and sliced into 1/8″-thick rounds

Serve pickled beets in place of dill pickle spears. They add nice color and new flavors to the classic.

Combine the ginger, vinegars, water, sugar, salt and peppercorns in a small pan over medium heat and stir until the sugar and salt dissolve. Bring to a boil.

Meanwhile, pack the beets into a pint-size jar up to about 1/2-inch from the top. Pour the boiling liquid with the ginger and peppercorns over the beets and screw on the lid. Allow the jar to sit at room temperature for about an hour before placing it in the fridge. The beets will keep in the fridge for up to 2 weeks.

Makes 1 pint jar.

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Sarah Steimer

I love gnocchi, but it can be pretty heavy in its traditional potato-flour form. This ricotta version is a lighter alternative for summer.

  • 2 1/2 cups ricotta
  • 2 cup all-purpose flour
  • 1 egg
  • Pasta sauce
  • Parmesan

In a bowl, combine the ricotta, egg and 1 cup of the flour. Mix with a wooden spoon until everything begins to stick. Begin kneading the dough with your hands and add the rest of the flour little by little, only until there is enough so the dough is smooth and elastic but not overly sticky.

Some gnocchi recipes call for you to roll each piece with the tongs of a fork to give it ridges. That’s a big, fat waste of time, if you ask me. Gnocchi does not need to be difficult! Especially not this recipe (three ingredients? Yes, please).

Roll the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.

Separate the dough into eight pieces. Roll out each piece into a long, even rope. Using a sharp knife, cut the dough into 1/2-inch segments and set aside. Repeat until all the dough is rolled and cut.

Bring a large pot of salted water to a boil. Cook the gnocchi all at once. Stir often and cook for about 3-5 minutes, or until the pieces float to the top. Remove with a slotted spoon.

Serve with the pasta sauce of your choice and Parmesan cheese.

Makes 3-4 servings.

Recipe adapted from : Katherine Martinelli

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by Caitlin Saniga

I made this galette when my mom came to visit for a few days. This was our first dish with heirloom tomatoes of the summer, and we were thrilled with it, having it for lunch and then for a snack after a day of sightseeing on the Blue Ridge Parkway. I wish I could cook for Mom every day.


  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 teaspoons cold lemon juice
  • 5 tablespoons ice water


  • 1 disk savory galette dough
  • 3 medium heirloom tomatoes, any color
  • 1/2 small onion, cut into thin rings
  • salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon minced garlic
  • 2 ounces mild cheddar cheese, cut into thin slices + 1 ounce grated cheddar cheese
  • 1 large egg, lightly beaten with 1 tablespoon water
  • 2 green onions, chopped

Maybe this goes without saying, but it’s always a nice reminder. If you want the dough to be flaky and light, knead it as little as possible.  The ingredients should be just barely combined for the best results.

To prepare the dough, combine the all-purpose flour, whole wheat pastry flour, pepper, and salt with a fork in a large bowl. Scatter the cubed butter over top. Cut the butter into the flour mixture using a pastry cutter until the butter is in small pea-sized pieces.

Drizzle the lemon juice and water over the butter-flour mixture and combine using fork. The dough will come together just barely. Gently pat the dough into a ball and then a disk, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and set it on the counter.

Slice the tomatoes. Remove the seeds with your fingers or a knife, and place them on paper towels to soak up some of the juice. Sprinkle with salt.

Line a baking sheet with parchment. Lightly flour your work surface and rolling pin. Set the disk onto the floured surface and gently hit it a few times with the rolling pin to flatten it. Roll it into a 12-inch circle, flipping it over one time, and re-flouring the pin as necessary to prevent it from sticking. Hang the dough over the rolling pin to transfer it to the parchment-lined baking sheet.

In a small bowl, combine Dijon mustard and balsamic vinegar using a fork or whisk. Pour onto the dough and spread into a roughly 10-inch circle.

Pat the tomatoes dry with paper towels and arrange them, alternating with slices of cheese in a spiral on top of the dough. Top with onion rings, sprinkle with the shredded cheese.

Fold the 2-inch edge of dough over top of the filling, making a few pinches as you go. Brush the egg wash on the dough.

Bake for 40 to 45 minutes, until the crust is golden brown. Transfer to a cooling rack, along with the parchment paper, and cool for 15 minutes. Top with green onions.

Cut into slices and serve immediately or store in the fridge for up to 4 days. To reheat the galette, place it on a baking sheet and heat at 350 degrees for about 4 minutes.

Makes 8 servings.

Recipe adapted from: 20 Something Cupcakes

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by Sarah Steimer

You really do have to like horseradish for this recipe – which I love. The beans stay really crisp and the horseradish and peppercorns give them a nice zip.

  •  1 large handful of yellow wax beans or green beans
  • 2 garlic cloves, halved
  • 2 dill sprigs
  • 1 tarragon sprig
  • 1 teaspoons whole black peppercorns
  • 1 teaspoon prepared horseradish
  • 6 tablespoons distilled white vinegar
  • 3 tablespoons kosher salt
  • 3 teaspoons sugar
  • 1/2 cup plus 2 tablespoons water

Trim the stem ends of the beans and pack them into a 16-ounce jar, trimmed ends facing up. Add the garlic, dill, tarragon, peppercorns and horseradish to the jar.

I’ve just been snacking on these beans straight from the fridge. They’re great just with a simple lunchtime sandwich.

In a small bowl, combine the vinegar, salt, sugar and water. Whisk until the salt and sugar have dissolved.

Pour the liquid into the jar to cover the beans. If the beans are not covered, add some water to cover.

Let rest in the refrigerator for 24 hours before serving.

Recipe adapted from: Food & Wine

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Caitlin Saniga

Muhammara, a traditionally spicy red pepper dip, originated in Syria, Lebanon and Palestine. This is my take on muhammara, and I imagine it’s a bit more mild than the classic, which often includes jalapenos. I served mine on roasted garlic Triscuits, but crusty bread, pita or toast works, too.

  • 1 red bell pepper, roasted, peeled and chopped (See the video below for more specific instructions.)
  • 1/4 cup toasted walnuts
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • zest and juice from 1/2 lemon
  • pinch of cumin
  • 1/8 teaspoon cayenne
  • salt and pepper to taste
  • red chili flakes, for garnish

Place the red pepper, walnuts, olive oil, garlic, lemon zest, lemon juice, cumin and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined. Adjust the olive oil, if needed, for a smoother consistency. Season with salt and pepper, and garnish with red pepper flakes.

Serve immediately, or store chilled in the fridge for up to 4 days.

Makes 2 servings.

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