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?
Traditionally, horseradish is grated then vinegar is added to preserve the pungency. Rather than vinegar, however, why not try lacto-fermentation instead? You gain all the nutritive and probiotic benefits, as well as a mellower, more complex flavor.
Nutty tahini, salty preserved lemons and zesty za'atar make a delicious sauce for lamb chops, roasted vegetables or pita chips.
Another gluten-free vegan Passover dip recipe! Inspired by skordalia.
Like hot fudge sauce but only have chocolate chips? No problem! This sauce is easy, hot and delicious.
A handful of fresh flower petals can enhance any simple syrup, and early spring violets have a particularly lovely essence perfect for a homemade violet spritzer or cocktail.
This dip features roasted beets, almonds and ginger. It's light and tangy--vegan, gluten free and Passover friendly.
Natto - A Japanese ferment that is associated with treating just about every ailment from high cholesterol to heart disease to varicose veins! As easy to make as yogurt and very fun to play with!
Make your own flavored salt with lemon zest, rosemary and thyme.
This is a DIY salt blend: Meyer lemons and rosemary, plus salt-preserved lemons. Use this to season your vegetable, fish, or poultry recipes. You'll love it!
Grilled courgettes (a.k.a. zucchini) in oil; perfect for salads and sides and for your antipasti platter and picnics.
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