This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.
1 Walla Walla sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.
2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.
As summer wanes and we begin to gather up the last of the heat-loving crops, ‘tis now the season for pickling! With a bevy of produce at your disposal—including cucumbers, heirloom zucchini and tomatoes, plus a myriad of colorful peppers—this week’s box is full of crisp, pickle-friendly fare, plus recipe ideas courtesy of the Hugh Acheson’s charming Pick A Pickle cookbook. Also included: Fresh accoutrements like locally-made peanut butter and cinnamon raisin bread, a full dozen eggs, and a perfectly-balanced French Bordeaux wine to sip whilst flipping through recipes.
Here are a few recipe ideas for the week:
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
These addictive peppers are wonderful for snacking, or served over burgers, tacos and sandwiches.
Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
Billy Mills’ Bread & Butter Pickles
This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.
Summer Vegetable Frittata
Packed with peppers, potatoes and sweet onion, this easy frittata boasts incredibly fresh flavor.
Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.
Gorgeous young red chard takes center stage in this meltingly tender side dish from Chez Panisse Vegetables by Alice Waters. Try it simply sautéed with onion and olive oil, or customize your own version by adding minced garlic, freshly-squeezed lemon or pan-fried pancetta.
1 pound fresh young red or green chard
1 large sweet onion
Sea salt and fresh ground pepper
1. Separate chard leaves and ribs. Wash, drain and cut leaves into a rough chiffonade.
2. Slice a large sweet onion and start it stewing in some olive oil in a pot large enough to hold all the chard leaves.
3. After the onion softens, add the chard leaves, season with salt and pepper, cover and stew for 20 to 3o minutes, stirring every so often.