This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.
3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.
This spicy hot sauce is made with fiery roasted peppers and plenty of garlic, ideal for spicing up your favorite foods.
6-8 habanero peppers, stemmed and halved
2 tablespoons olive oil
1 cup water (for thinning the sauce to your preferred consistency)
4 cups white vinegar
20 garlic cloves, peeled and coarsely chopped
1 onion, chopped
1 tablespoon sugar or to taste
3 teaspoons Worcestershire sauce
½ cup lime juice
1 teaspoon ground cumin
1 teaspoon salt
1. Preheat the oven to 425°. Set peppers on a baking sheet and drizzle with the olive oil. Roast in the oven for 15-20 minutes or until soft and skins begin to blister.
2. Meanwhile, heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer for about 20 minutes, or until onion and garlic soften. Add roasted peppers and simmer for about 5 minutes.
3. Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot. Return to the pot and simmer for another 5-10 minutes. Serve, or strain into sterilized bottles until ready to use.
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
1. Fill a glass canning jar ⅔ of the way full with dried calendula flowers. If using fresh calendula, wilt for 12 hours to remove most of the moisture (too much moisture will cause the oil to go rancid) before adding to the jar.
2. Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand. Stir well and cap the jar tightly.
3. Place the jar in a warm, sunny windowsill and shake once or more daily. After about a week, strain the herbs out using cheesecloth. Pour the infused oil into glass bottles and store in a cool, dark place.
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
4 cups assorted peppers (such as this week’s Basque and Bell peppers, plus other favorite varieties!)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.
2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.