By Maryanna Gabriel
It is the time of year when the garden is producing and decisions have to made quickly. Here are a few of mine, shared to inspire. Once one gets going it is easy.
Oil. Add good quality olive oil to everything.
Sundried Tomatoes
Enter: garlic, baby onions, whole pepper, lemon peel (thin slices) and olive oil. The marinated oil is delicious straight from the jar onto a salad with fresh lemon and black pepper.
Red Peppers
Enter: red peppers, thinly sliced garlic cloves, basil. First roast the peppers until blackened then peel of the skin and thinly slice. Alternate.
Pickles In A Jar
Enter: Cucumbers, red peppers, onions. Soak in water with course salt in the fridge for a couple of hours. To make brine use equal parts vinegar to sugar and add pepper corns and mustard seed. When cool, place the vegetables in a jar, add brine, then refrigerate. No other cooking necessary. I also added dill. The brine is wonderful for poaching salmon, any other fish, or eggs, or for adding to a slaw dressing recipe.