Pickled Rhubarb

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1 quart rhubarb, sliced 1.5 cup apple cider vinegar 3/4 cup sugar dash tarragon, chopped Bring vinegar and sugar to a boil and pour over rhubarb and tarragon. Press to submerge and let sit at room temp until cool. The end.

Tahini Dressing

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We used this tahini dressing on our goat loin, but we think it tastes great on pretty much anything!   1/2 cup tahini 1/2 cup water 1 garlic clove 1 T tamari soy 1/2 T honey 1 T cider vinegar 1 T lemon juice 1/2 T sambal salt to taste   Blend all together. The… Read more »

White Asparagus

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According to the calendar, spring is here! Though hard for us to tell here in Chicago 😉 A nice way to kick off spring is with white asparagus! Great crunch, mild sweet asparagus flavor. Here we celebrate the texture with a fun play on giardiniera. It’s great on just about anything that needs a little… Read more »