Pickled Radishes and Beets


I love pickles! This one was in the Sept issue of Bon Appétit, I made a couple changes and they are wonderful!

1 lb pearl onions
3 c white wine vinegar
1/4 c sugar
1 1/2 TBSP kosher salt
10 whole peppercorns
4 garlic cloves
1 bay leaf
2 sprigs rosemary
2 bunches of radishes, quartered
2 bunches small beets, quartered

Bring all ingredients except veggies and 2 c water to a boil in a large pot. Reduce to medium, add onions, cook 8 12 minutes, remove to a large canning container. Repeat with radishes and beets.

Pour hot liquid over veggies to cover. Let cool and chill overnight, up to one week.

6 – 8 servings.


Asian Chicken Sausage in Lettuce Wraps


This recipe was inspired by a recipe in Aug 2012 Bon Appetite. I added lemon grass to make it truly an Asian mashup. These little parties were unctuous! I bought chicken thighs and ground my own meat – dark meat is the key to keeping these moist. I served these with sriracha sauce, ponzu and sweet chili sauce.

2 TBSP fish sauce
2 jalapeños, minced
4 cloves of garlic minced
1/2 c shallots, minced
1 TBSP flour
1/4 c oyster sauce
3 – 4 lemon grass stalked, smashed and inner part minced
1 lb ground chicken, preferably dark meat
1 head of butter lettuce

Combine all ingredients except lettuce in a bowl. Cover and refrigerator overnight.

Form into patties. Cook on a griddle or in a large skillet over medium high heat, 3 – 4 per side.

Serves 4 – 6.

Tarragon Salmon


I am so lucky to have an amazing fish monger at our farmers market. There is nothing like fresh fish! This dish is super simple as requires very little prep work and the fish comes our super moist!

1 lb of salmon, skin on
2 cups of white wine
1/2 cup shallots, finely chopped
1/4 c fresh tarragon, chopped
Salt and pepper

Preheat oven to 425.

Salt and pepper salmon and place in a dish that is a tight fit. Top with shallots and tarragon, pour wine over the top. Bake for 15 – 20 minutes, depending on how you like your fish.

Serves 4.

Jalapeño Cheese Bites


Our jalapeño plant has gone crazy, so what is one to do with tons of jalapeño? I make jalapeño bites! This is my take on Jalapeño poppers, a lighter version for sure, and in my opinion tastier.

4 oz light cream cheese, softened
4 oz shredded cheese, cheddar, mozz, jack
1 tsp smoked paprika
20 Jalapeños, halved, seeds & ribs removed

Preheat oven to 425.

Combine cheeses & paprika. Fill each jalapeño half with cheese and place on glass baking dish.

Bake 15 minutes or until cheese becomes bubbly and brown.

Serves 4.