Recipe: Chard Enchiladas

from The Wall Street Journal

6 tomatillos, husks removed and rinsed

1½ jalapeños, stemmed and seeded

3 cloves garlic

3 cups fresh cilantro, plus ½ cup leaves for garnish

¾ cups crema or sour cream

12 cups Swiss chard, ribs removed and leaves roughly chopped

Kosher salt

¾ cup canola oil

12 corn tortillas

1½ cups Oaxacan or Monterey Jack cheese, coarsely grated

⅓ cup queso fresco, crumbled

Lime wedges, for serving

Make salsa: Place tomatillos and jalapeños in a medium pot and cover with water. Bring to a boil, reduce heat to medium and simmer until tomatillos fully soften, about 8 minutes. Drain.

Transfer cooked tomatillos and jalapeños to a blender and add half the garlic, 3 cups cilantro, 3 tablespoons crema and 3 cups chard. Season with salt and purée until smooth.

Heat 3 tablespoons oil in medium pot over medium-high heat. Pour in salsa and simmer until thickened slightly, about 5 minutes.

Make filling: Heat 2 tablespoons oil in a large sauté pan over medium heat. Thinly slice remaining garlic and add it to pan. Sauté garlic until aromatic and lightly golden, about 1 minute, then add remaining chard. Sauté until leaves wilt but retain their bite, about 2 minutes. Turn off heat, stir in Oaxaca cheese and season with salt.

Fill a small pot with remaining oil and set over medium heat. Once small bubbles form, reduce heat to low. Use tongs to dip tortillas, one at a time, into oil until fully submerged. Once puffed but not at all browned, about 15 seconds per tortilla, set aside on a plate. Add oil as needed.

Divide warm tortillas among 4 plates and top with filling. Roll tortillas around filling to make cylinders and arrange seam-side down. Generously spoon warm salsa over rolled tortillas. Garnish with remaining crema, queso fresco and cilantro leaves. Serve warm with lime wedges.

Recipe: Simple Eggplant Stirfry With Shishitos

from Farm Fresh To You

1 cup cooked brown rice

1 eggplant, cubed

1 teaspoon sesame oil

About 4oz shishito peppers, ends removed

1/2 cup soy sauce

1/4 cup water

2 tablespoons ginger, peeled and chopped

2 cloves garlic, chopped

handful cashews or peanuts (optional)

Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.

Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.

Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.

Sprouting Broccoli Bruschetta

A farm favorite!

1 bunch Sprouting Broccoli

2 cloves garlic

2 Tbsp olive oil

1/4 tsp red pepper flakes

1/4c golden raisins

ricotta cheese (approx. 2/3c. - 1c.)

parmesan cheese

salt to taste

2 large or 4 small slices of your favorite whole wheat artisan bread

Preheat the broiler for toasting the bread.

Coarsely cut the sprouting broccoli into slender 1/4-inch long pieces

In a fry pan or skillet over medium heat, warm 3 Tbs. of the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the broccoli, and increase the heat to medium high as the broccoli begins to wilt. Cook until tender, 4 to 10 minutes. Add raisins in the final few minutes of cooking. If the pan seems too dry, add a splash of water. Remove from the heat and season with salt to taste.

Place the bread slices on a baking sheet and brush the slices with olive oil if. Broil until golden brown on both sides, about 2 minutes per side. Spread ricotta on slices (about 1/4c. for smaller slices and 1/3c. for larger slices) and top with the broccoli. Grate parmesan and serve immediately.

Recipe: Spiced Carrot & Date Loaf

from Dishing Up The Dirt

2 eggs

2/3 cup walnut oil (or another neutral tasting oil)

3/4 cup honey

2 teaspoons pure vanilla extract

1 cup all purpose flour (Bob's Red Mill)

1/2 cups whole wheat flour (Bob's Red Mill)

3/4 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

1/2 teaspoon sea salt

1 1/2 cups freshly grated carrot

1 cup dates, roughly chopped

1/4 cup walnuts, chopped

sprinkle of old fashioned oats (optional)

Preheat oven to 350 degrees. Oil or butter a 9×5 inch loaf pan.

In a medium to large bowl, beat eggs. Add the oil and then drizzle in the honey and vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and sea salt. Add flour mixture to egg mixture and beat well. Add carrots and chopped dates. Pour batter into your prepared loaf pan. Sprinkle the top with the walnuts and oats.

Bake for 55-60 minutes or until a knife comes out clean when inserted in the center of the loaf. Remove from oven and cool on a cooling rack. Once cooled, remove from loaf pan and enjoy!

Recipe: Bacon Corn Hash Over Frisee

adapted from Smitten Kitchen

This hash is the perfect companion to a well-dressed frisee salad (check out our vinaigrette recipe below the hash)! Grab a few ears of corn from our neighbors at Bob's Corn and add some Skylight Farm eggs to finish it off. Some blistered and coarsely chopped shishitos would be a nice flavor addition as well!

Hash

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced

Vinaigrette

1 clove garlic

2 tsp dijon mustard

1/3 cup olive oil

juice of one lemon (around 1/4c)

salt and pepper to taste

Toss bacon into a large skillet over medium heat and cook until golden and crisp. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzly, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, you can push aside the potatoes and pour or spoon off all but a small amount of the fat.

Bump up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

Add a fried egg to it: Heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe: Spicy Refrigerator Pickles

from Love & Olive Oil

This recipe will give you peppers that are a dead-ringer for Mama Lil's!

1 cup white or apple cider vinegar

1 teaspoon kosher salt

2 tablespoons dark brown sugar

1/2 teaspoon dried oregano

3 garlic cloves, peeled and crushed

1/4 cup extra-virgin olive oil

1/2 lb red jalapenos or Italian roasting peppers, thinly sliced into 1/4-inch rounds

In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.

Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.

Recipe: Spiced Melon Tea Loaf

from Jo Cooks

3 cups all-purpose flour

1 3/4 tsp cinnamon ground

1 1/2 tsp salt

1 tsp ginger ground

1 tsp baking soda

1 tsp baking powder

2 cups sugar granulated

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

1 3/4 cups cantaloupe ripe, grated (only the flesh)

Heat the oven to 350 F degrees. Grease and flour two 5×8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl.

With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don't overmix or your tea cakes will be tough.

Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour.

Let cool on a rack, then invert. Serve just slightly warm or at room temperature.

Recipe: Roasted Beans With Israeli Couscous and Tahini Cream

One of Rae's Favorites!

½ pound green or yellow beans trimmed and cut

1 cup uncooked Israeli Couscous

½ tsp Za'atar Spice Mix (or just a mix of cumin and coriander if that is all you have) 

1 clove of garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (tiny tiny pinch here)

1/4 cup tahini

3-4 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water + additional to thin as needed

2 tbs cilantro, chopped 

Greek yogurt

Preheat oven to 400. Toss beans with a glug of olive oil, a sprinkle of salt, and the Za'atar. Arrange in a single layer on a baking sheet and roast for 10-15min. Meanwhile cook Israeli Couscous per package instructions and set aside. For the tahini sauce- combine all the ingredients for the sauce and whisk until completely smooth and creamy. If the sauce is too thick add a touch more water. When the beans are cooked pile them on top of the couscous on each plate and drizzle with tahini sauce, cilantro, and a dollop of Greek yogurt. 

A note from Rae: I've made this with roasted fennel with a fennel frond garnish in the past (hence the fennel in the pic) but it is a super flexible recipe that can be combined with other veggies that you may have on hand so be creative! 

Recipe: Potato & Shishito Pepper Hash

adapted from Epicurious

Try throwing hot wax peppers into the mix for a little heat!

1-1 ½ pounds potatoes, scrubbed

1 garlic clove, finely grated

1/2 cup mayonnaise

1 1/2 teaspoons Sriracha

1 teaspoon fresh lemon juice

Kosher salt

1/3 cup vegetable oil

10-12 shishito peppers

1/4 cup crumbled queso fresco

2 scallions, thinly sliced

Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

Recipe: Sweet & Spicy Grilled Melon

from Luci's Morsels

ripe cantaloupe

smoked paprika

honey

Slice cantaloupe in 1/2" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika).

Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.

If grilling other foods, cook cantaloupe last.

Recipe: Tomatillo & Chicken Stew

from Simply Recipes

Tomatillo Sauce

1 1/2 pounds tomatillos

1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped

1 clove garlic, chopped

1 teaspoon salt

2 tablespoons lime (or lemon) juice

Pinch of sugar

Stew

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Extra virgin olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cup chicken stock

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Make the tomatillo sauce: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

Brown the chicken: Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.

Recipe: Green Beans With Tomatoes & Caramelized Onions

from An Oregon Cottage

1 pound green beans trimmed and cut

2 tablespoons butter divided**

1 onion chopped

1 tablespoons balsamic vinegar

½ cup of more chopped fresh tomatoes

1/2 teaspoon salt or to taste

1/2 teaspoon black pepper

1/8 teaspoon dried red chili peppers or to taste

Steam green beans in a large pot lined with a steamer basket and filled with water to the bottom of the basket, cook just until crisp-tender, about 5min.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-low heat. Add chopped onions and cook, stirring occasionally, until caramelized, 5-8 minutes. Add garlic variation here if using.

Add balsamic vinegar and cook a minute before adding the tomatoes, salt, pepper, and dried chili peppers and any optional herbs. Cook another 1-3 minutes, and then remove from heat.

Drain the beans when they are done and toss with the remaining butter and more salt and pepper as you'd like.

Recipe: Kale & Hakurei Turnip Stir Fry

from The Recipe Depository

1/2 cup lardons or bacon cut into batons
1 tbsp olive oil
1 1/2 cup hakurei turnips, cubed
2-3 garlic cloves, chopped
2-3 cups kale leaves, chopped
1 bay leaf
2 tbsp white wine vinegar
2 tbsp water
Salt and pepper

Cook and brown the bacon in a wok until almost crisp.  Remove and set aside.  Take out all but 1 tablespoon of the bacon fat, then add the tablespoon of olive oil.

Add the turnips to the wok, stir frying until lightly browned.  Remove and set aside.  Add the kale leaves and stir fry until wilted.

Put the bacon and turnips back into the wok, add the bay leaf, vinegar, water, salt and pepper.  Steam for about 5 minutes until the kale is crisp tender.

Recipe: Melon Tomatillo Salsa

adapted from Edible New Hampshire

1 cup diced melon 

1 cup diced tomatillo, skinned and husked

½ cup diced onion

1 small jalapeno, seeded and chopped

¼ cup chopped cilantro

salt

lime juice

In a medium bowl, stir together the melon, tomatillo, red onion, cilantro, and jalapeno with a pinch of salt and a dash of lime juice to taste. The tomatillo brings it’s own tart flavor, so do not go too heavy.

Recipe: Slow Braised Greens Over Pepper Jack Grits

Adapted From Darius Cooks

1 bunches of your favorite cooking greens, be sure to clean them and cut them into small pieces. 
1 medium onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
Salt and pepper to taste
1/2 teaspoon of non-salted Cajun seasoning
1/4 teaspoon of smoked paprika
4 cups of vegetable stock

Put a large stock pot on medium heat and saute the onion and garlic for about 5 minutes until the onions start to turn translucent. Add all the greens to the pot and let them cook down. If they all don’t fit in the pot, don’t worry. Stir them every few minutes and they’ll begin to wilt. Then, keep adding until all the greens are in the pot. Add the lid and let the greens cook on medium heat for about 10 minutes. Then, lower the heat to just above a simmer, add the salt, pepper, Cajun seasoning, and smoked paprika. Then add about 4 cups of vegetable stock. Reserve the rest and add more if you find the liquid is getting too low. You definitely don’t want the greens to scorch or burn.

Cook the greens for 1 hour on low heat. Enjoy the aroma they make and eat them while they’re hot.

Pepper Jack Grits 
2 cups of quick cooking grits
4 cups of vegetable stock
4 tablespoons of butter
1 cup of light cream
1 cup of shredded light pepper jack cheese
salt and pepper, to taste

In a pot, bring the vegetable stock to a boil. Lower the heat and whisk in the grits. For this recipe, never stop stirring. If you do, the grits could stick to the bottom of the pot and burn. Cook the grits on low heat for about 10-12 minutes. The grits should be super thick. Stir in the light cream, butter spread, and light cheese. Taste, and if necessary, add salt and pepper.

Serve the braised greens over your grits and try adding a poached or fried egg to make an even heartier meal! 

Recipe: Fingerling Potato & Kale Hash

Adapted From The Baker Chick

2 tablespoons olive oil
1 lb. fingerling potatoes, thinly sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 oz cheddar cheese, grated
1 bunch kale, chopped
4-6 eggs

Preheat oven to 400F. Heat the oil in a large cast-iron skillet on medium-high.
When the pan is hot add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crispy. Add the peppers and garlic, and cook until soft.

Add the kale and stir until slightly wilted. Add more salt & pepper.
Use a spoon to make some wells in the hash and add the eggs with more salt & pepper. Sprinkle the grated cheese on top.

Bake for 7-9 minutes or until eggs are at your desired consistency. (7 minutes was perfect for me.)

Recipe: Spaghetti Squash & Kale Fritters With Smoky Cashew Sauce

From Dishing Up The Dirt

1 spaghetti Squash, cut in half lengthwise (use a sharp knife and steady hand!) seeds removed with a spoon
2 Tablespoons olive oil, divided
2 leeks OR 1 small onion, finely chopped
2 cloves of garlic, minced
1 jalapeño pepper, seeded and diced
1 1/2 cups kale, roughly chopped
2 eggs, lightly beaten
1/3 cup oat flour-ground in a food processor or blender from about 3/4 cup of old fashioned rolled oats (can sub all purpose flour if need be)
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup cornmeal
neutral oil for frying

Smokey Cashew Sauce:

1 cup raw cashews, soaked at least 30 minutes in water
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika (more or less depending on preference)
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoon fresh lemon juice
1 cup water + additional to thin if necessary

Preheat the oven to 400F. Line a baking sheet with parchment paper and brush the squash slices with 1 Tablespoon olive oil. Place cut side down and roast until fork tender. About 35-40 minutes. Remove from the oven and let cool before scraping out the flesh with a fork. Reduce the oven temperature to 200F.

While the squash cooks prepare the veggies. Heat the remaining 1 Tablespoon olive oil in a large skillet. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Stir in the garlic, jalapeño, and kale. Continue to cook, stirring often, until the kale is slightly wilted adding additional oil if necessary. Remove from the heat and place the cooked veggies in a large bowl. Wipe out the pan and set it aside (you'll be using it again!)

Once the squash has cooled use a fork to scrape out the flesh into long strands. Place the scraped squash strands into a dish towel and wring out as much liquid as possible. Place wrung out squash in the bowl with the cooked veggies. Add the eggs, flour, salt and spices. Mix until well combined.
Place the cornmeal in a shallow dish and using your hands form the squash/veggie mixture into small uniform patties (about 1/4 inch thick) Carefully dip each side of the patty in the cornmeal. (The patties may be a bit fragile at this point but they'll be sturdy once they're fried up!)

Heat about 1/4 cup oil in a large skillet over medium-high heat. Working in batches add the squash patties in a single layer and fry until golden, about 3-4 minutes per side.
Keep the cooked fritters warm in a 200F oven until ready to serve.

Prepare the cashew sauce by draining the soaked cashews and running them under cold water. Place the cashews along with the rest of the sauce ingredients into a high speed blender and blend on the highest setting until completely smooth and creamy, scraping down the sides of the blender as necessary. Add additional water-1 Tablespoon at a time- until you reach the right consistency.
Serve fritters with the smokey cashew sauce and enjoy!

Recipe: Spaghetti Squash Burrito Bowls with Cabbage & Bean Slaw

Adapted from Cookie & Kate

 

Roasted Squash
1 medium spaghetti squash, halved and seeds removed
1 Tbs olive oil
Salt and freshly ground black pepper

Cabbage & Bean Slaw
1 cup red cabbage, thinly sliced and roughly chopped into 2-inch long pieces
1 can (15 ounces) black beans, rinsed and drained
1 red bell pepper, chopped
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt

To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.

Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.

To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,”. Add your favorite salsa, hot sauce, grated cheese, or a dollop of sour cream!

Recipes: Small Batch Pickled Jalapenos

Adapted From Simply Scratch

7-10 large jalapeños, sliced, stems discarded

1 garlic clove, smashed and peeled

1/2 cup distilled white vinegar

1/2 cup filtered water

2 tablespoons sugar

1 tablespoons kosher salt
 

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Recipe: Roasted Sweet Pepper Vinaigrette

1 cup roasted red peppers, roasted* and peeled
1/3 cup apple cider vinegar
1/3 cup water
1/3 cup extra virgin olive oil
2 cloves garlic, coarsely chopped
2 tablespoons honey, agave syrup, or organic cane sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor or and puree until smooth.

*To roast your peppers: Char until the skins are blistered all over. Place freshly blistered peppers in a covered bowl or a plastic bag. Set aside and let the peppers “steam” for about 10 minutes. Peel away the loosened skin and discard the seeds and stem.