These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!
3-4 carrots, peeled and julienned
½ cup sugar
½ teaspoon salt
½ cup distilled white vinegar
1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
This week, we nod to the fresh, vibrant flavors of Greece with a produce-packed menu that includes pepperoncini, mixed heirloom tomatoes and fennel, as well as fresh feta cheese. Pick and choose from the included produce, plus Kalamata olives and sun-dried tomatoes, to create your own customized baked orzo, then invite friends and family over to imbibe in our most favorite of Mediterranean traditions—gathering around the table to enjoy great food and wine.
Here are a few recipe ideas for the week:
This hearty baked orzo recipe is incredibly satisfying on a cool fall day.
Roasted Fennel & Onions
These tender, broiled vegetables make for a fantastic side dish to this week’s orzo.
Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.
Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.