Smoky Dill Hemp Seed Dressing

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Smoky Dill Hemp Seed Dressing
Course Salad
Servings
cup
Ingredients
Course Salad
Servings
cup
Ingredients
Instructions
  1. Add all ingredients to a small food processor or blender. Puree until completely broken down and emulsified. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 1 week.

Mint, Ginger & Lime Green Tea

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Mint, Ginger & Lime Green Tea
A refreshing sweet, tart and earthy drink perfect for summer!
Course Drink
Servings
drink
Ingredients
Mint, Ginger & Lime Syrup
Mint, Ginger & Lime Green Tea
Course Drink
Servings
drink
Ingredients
Mint, Ginger & Lime Syrup
Mint, Ginger & Lime Green Tea
Instructions
Mint, Ginger & Lime Syrup
  1. Combine water, sugar, ginger and lime zest in a small saucepan and bring to a boil over medium-high heat. Stir to ensure all of the sugar has dissolved and remove from heat. Add the mint leaves, cover and steep for 10 minutes. Strain and set aside to cool to room temperature. Transfer to an air-tight container (a pint sized canning jar works great) and store in the refrigerator.
Mint, Ginger & Lime Green Tea
  1. Brew a cup of green tea according to the manufacturers directions and set aside to cool to room temperature. Add a couple of ice cubes to a 12 ounce cup and add the green tea, syrup and lime juice. Stir to combine and enjoy.
Recipe Notes
  1. I have tried this with lemon juice as well, and while I prefer lime juice, lemon was still great.
  2. This recipe was inspired by a restaurant I visited in Nashville over 2 year ago...but I can't for the life of me remember the name of it! So thanks, random Nashville restaurant.

Spiced Hibiscus Syrup

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Spiced Hibiscus Syrup
Lightly spiced ruby red syrup that makes a fabulous drink!
Course Drink
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Course Drink
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Combine all ingredients in a medium saucepan and place over medium heat. Bring to a boil, then reduce to medium-low and simmer for 5 minutes. Remove from the heat and allow to steep for 30 minutes.
  2. Strain through a fine mesh strainer set over a mixing bowl and press on the solids with the back of the spoon to extract as much juice as possible.
  3. Transfer to a canning jar or other container with a lid and allow to cool to room temperature. Cover and transfer to the refrigerator. Use within 1 month.

Carrot and Kombu Quick Pickle

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Carrot and Kombu Quick Pickle
A lightly crunchy pickle with the perfect balance of sweet, acidic, and sea flavors.
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Instructions
  1. Add the vinegar, water, kombu, garlic, sugar and salt to a medium saucepan and bring to a boil over medium heat, stirring to ensure the sugar and salt have dissolved. Add the carrots and cook for an additional 2 minutes (the liquid may not come back up to a boil, which is fine, the goal is to just slightly soften them).
  2. Transfer to a quart sized canning jar and allow to come to room temperature. Seal with a lid and transfer to the refrigerator. Enjoy within two months.
Recipe Notes

I sliced the carrots using the 3mm setting on my Oxo mandoline (which translates to about .12 inches).

Zucchine Sott’olio: Zucchini Preserved in Oil

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Zucchine Sott'olio: Zucchini Preserved in Oil
Adapted from Preserving Italy by Domenica Marchetti
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
quart
Ingredients
Aleppo Spiced Oil
Pickled Zucchini
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
quart
Ingredients
Aleppo Spiced Oil
Pickled Zucchini
Instructions
Aleppo Spiced Oil
  1. Add oil and spices together in a small saucepan, cover and heat over medium-low until just starting to simmer, about 3-5 minutes. Remove from heat and allow spices to infuse the oil for at least an hour, longer if possible.
Pickled Zucchini
  1. Layer the zucchini in a colander set over the sink, sprinkling lightly with salt as you go. Place a heavy object on the top to weigh it down (I used canning jars). Let stand for 1 hour, then pat the slices dry with paper towels or clean kitchen towels.
  2. Combine the vinegar, water, and 2 tablespoons of salt in a large pot and bring to a boil over medium-high heat. Stir to dissolve the salt. Add the zucchini, using a wooden spoon to submerge it in the brine. Cover and boil until the zucchini slices have lost their bright green color, about 3 minutes. Remove the slices from the brine and lay them on clean kitchen towels to dry for 1 to 2 hours.
To Finish
  1. Layer the dry zucchini in a quart sized canning jar and pour Aleppo oil over the top. You should have just enough to cover the zucchini but if not, pour over additional oil. Screw the lids on tightly and let sit at room temperature for 24 hours. Check to make sure the zucchini remains completely covered; if not, add more oil.
  2. Let the zucchini cure in the refrigerator for 1 week before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar as necessary to keep the zucchini submerged.
Recipe Notes

You can completely skip the first step and just use plain ol' olive oil. I just wanted to experiment and try something different.

“Salvaged Tomato” Tomato Stock

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"Ugly Tomato" Tomato Stock
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Heat oil in a medium saucepan and over medium heat until shimmering. Add the garlic and anchovy paste and cook, stirring frequently, until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes. Remove from heat and pour liquid through a fine mesh strainer set over a large bowl. Transfer to several small air-tight container (I use canning jars) and cool to room temperature. Transfer to the refrigerator if you plan to use within a few days; otherwise, store in the freezer for up to 6 months.
Recipe Notes

I call for anchovy paste only because that is what I had on hand. You can substitute a couple minced whole anchovies or leave them out all together if you prefer.

No-Cook Garam Masala Peach Freezer Jam

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No-Cook Garam Masala Peach Freezer Jam
Prep Time 45 minutes
Servings
pints
Ingredients
Peach Jam
Pectin
Prep Time 45 minutes
Servings
pints
Ingredients
Peach Jam
Pectin
Instructions
Peel & Prep the Peaches:
  1. Fill a large stockpot half way with water and bring to a boil. Fill a large mixing bowl with ice water and set aside. Using a sharp paring knife, cut a small X, an inch or two in length, in the bottom of each peach. When the water comes to a boil, carefully drop in half of the peaches and allow to simmer for just a minute, or until the skin easily pulls away from the X cut in the bottom. Transfer to the ice water immediately and allow to cool for a few minutes before transferring to a large cutting board. Bring the water back to a boil and repeat with the remaining peaches. Peel and pit the peaches (keep the skin and add to your smoothies!). Using your hand or a knife, roughly cut the peaches into 1/2 to 1 inch chunks. For ease, I simply pulled the peaches away from the pits over a bowl and used my fingers to break them up into rough pieces (you should have about 4 cups). Mix with the remaining Peach Jam ingredients, taste, and adjust sugar, lemon juice and/or garam masala as desired (I added a touch more of all these ingredients but it will depend on the sweetness/flavor of your peaches).
Prepare the Pectin:
  1. NOTE: these instructions are for Paloma's Universal Pectin only. Not all brands of pectin work the same. Prepare the calcium water by adding 1/2 teaspoon calcium powder to 1/2 cup water and stir to combine. Heat the water in the microwave in a 2 cup liquid measuring cup until boiling. Remove and pour in the pectin. Using an immersion blender, blend until fully incorporated and the liquid has thickened, about 1 minute (you could also use a blender if you don't have an immersion blender).
Make the Jam:
  1. Pour the pectin into the jam and stir to combine. Add 4 teaspoons of calcium water and stir for 1-2 minutes, or until mixture is thick. Transfer to 4 pint jars. Keep in the refrigerator for 2 weeks or freezer for up to 6 months.
Recipe Notes

I use Pomona's Universal Pectin brand because it is formulated to work with low sugar jams. If you are using a different brand, make sure to read the instructions carefully as you may need more sugar than my recipe indicates.

Beet Stem Jam

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Beet Stem Jam
Makes about 1/2 cup
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients except the lemon juice in a medium saucepan and mix to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but with a small amount of syrupy liquid remaining. Transfer to a small, air-tight jar and cool to room temperature. Taste, adding lemon juice as needed to balance the sweetness. Store in the refrigerator for up to 2 weeks.

Turmeric & Almond Butter Dressing

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Turmeric & Almond Butter Dressing
Makes 1 cup
Course Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Add all ingredients to a blender and process until fully incorporated, about 1 minute, stopping to scrap down the sides if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days or freeze for up to 6 months. The dressing will thicken up once cooled - thin with a little water if necessary.

Turmeric Vegetable Broth

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Turmeric Vegetable Broth
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large stockpot over medium heat until shimmering. Add the turmeric and saute for a few minutes. At this point, you can add the vegetable scraps and saute until browned for a deeper layer of flavor, but it's not necessary. Add the remaining ingredients, cover and bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine mesh strainer and transfer to multiple smaller containers (I use quart sized canning jars). Allow to cool to room temperature and transfer to the refrigerator for a few days or to the freezer for up to 6 months.
Recipe Notes

1) I didn't find the flavor from this amount of turmeric overpowering so you could try adding more if you like; 2) any of the herbs and spices are optional - just use what you have on hand and like; 3) this recipe makes about 8 cups.