Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Spice it up with vinegar, sugar, cinnamon, vanilla bean, cloves and the star of the show...poppy seeds! Good bye mundane apple chippiness!!! Hello sophistication!
Top this on your next meatloaf! Or anything for that matter. This stuff is delicious! Made of late season berries with all sorts of variations if you are lacking on fresh fall berries!
Dill pickles done two ways, and sugar free, so they are paleo friendly. First time pickle canning win.
Versatile as a salad topping or over ice cream, bold balsamic taste compliments ripe fruit for so many great dishes.
Tangy morsels of umami deliciousness! Fresh cherry tomatoes, seasoned and slow-roasted until caramelised. Beautifully concentrated flavours, but still moist and juicy.
Another gluten-free vegan Passover dip recipe! Inspired by skordalia.
Is your cilantro bolting? Use up large amounts of cilantro quickly and get a spicy, guilt-free condiment that brightens up any dish.
Debi's Flamin’ Hot Sauce is full flavored and lightly sweet. It isn’t hot just for the sake of being hot. It’s smokey and rich with chipotle peppers.
This will keep for 2 weeks in the refrigerator, so you can make it way ahead of time and have one more thing out of the way when getting ready for the big day!
Want that Thanksgiving aroma in your home minus the wacky relatives and the over-expanding waist band on your pants? Render duck fat! How to use it...duck fat roasted squash seed with truffle salt.