Hot Pepper Relish
This Hot Pepper Relish Recipe is great you can cut back on the sugar and added some hotter peppers for extra heat
1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish
1/2 pound yellow onions, roughly chopped
1 tablespoon kosher salt
1/2 cup cider vinegar
1/4 cup white sugar
Cut off the tops of the peppers and slice in half. Remove the seeds and inner white pith (where a lot of the excess heat is). Dice the peppers and onions on a cutting board to the thickness your desire.
Place in a bowl and add salt and let sit for 2-3 hours. After sitting, rince off the salt under cold water and strain off any water.
In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve the sugar. Add in pepper/onion mixture, reduce heat to medium-low, and simmer for about 10 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.
Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/
This is a fast recipe. Do yourself a favor and use real mayonnaise. Cole slaw made with low cal-mayo is just not the same.
6 cups cabbage shredded
1 carrot cleaned, peeled, and shredded
2 tablespoons mayonnaise
½ cup cider vinegar
¼ cup sugar
1 teaspoon mustard or dry mustard seed
2 teaspoons celery seed
¼ teaspoon salt
Place the shredded cabbage and carrots in a large bowl.
In a separate bowl add mayonnaise, vinegar, sugar, mustard, and salt. If using celery seed, add that too.
Mix the cabbage and carrots well with the dressing. Chill in the refrigerator for at least 1 hour before serving
Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/
Grilled Eggplant Salad
This creates a nice eggplant side dish for summer meals. The bonus is you grill it. Cook your meat and veggie at the same time. The vinegar dressing just puts the grilled eggplant salad over the top.
2 tablespoons canola oil, plus more for the grill
2 tablespoons soy sauce
1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds. Leave on the skin
salt and black pepper – to your taste
2 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh ginger
1 jalapeño, seeded and thinly sliced
1/4 cup fresh cilantro
Heat your grill to medium-high.
In a small bowl, combine the oil and 1 tablespoon soy sauce. Brush on the eggplant slices and season with salt and pepper.
Oil grill. Grill the eggplant over the flame of the grill until it is tender and slightly charred, 3 to 5 minutes per side.
In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over eggplant before serving.
Grilled eggplant salad pairs well with fish and all meats. Try it with lamb.
Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/
Mediterranean Green Beans
To make good Mediterranean green beans pick your beans early when they are young, thin and have not yet started forming seeds. When made correctly and served chilled, this is a great fresh salad for a summer meal. The Kalamata olives add a twist to the taste. Even if you do not like these types of olives, given them a try. The salty “different” flavor really plays well with the rest of the dish.
1/3 cup of chopped pitted Kalamata olives
1 large shallot – sliced. Use a shallots here and not onions. If need be green onions or scallions can be used.
2 tbsp. red wine vinegar
2 tsp. whole grain mustard
3 tbsp. of chopped walnuts – sliced almonds also work well
½ tsp. of sugar
3 tbsp. of extra virgin olive oil.
1 lb. of fresh young green beans
¼ cup of feta cheese
Combine all ingredients other than the green beans and feta cheese. Stir together. Bring a pot of water to a boil and drop in the green beans. Cook for approximately 5 minutes. Use a ladle or spider and take out the beans and place immediately in ice water to stop any cooking. Once cool add the beans to the other ingredients and top with the feta cheese. Enjoy!!
When the summer garden is in full swing and the green beans are coming in fast, try making Mediterranean green beans for a change. Whether with a burger, sandwiches or a steak Mediterranean green beans add that extra touch and interesting taste.
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Sauteed Green Beans Recipe
Sauteed Green Beans are easy to make and add a great side dish that will make everyone happy. Try this Sauteed Green Bean recipe and you will make it again and again.
2 cups green beans, trimmed
1 tablespoon butter
1/4 cup almonds, slivered or sliced
1 tbsp chopped chives – dried (I have used both dried and fresh from the garden and frankly I like to used dried chives here)
Salt and ground black pepper to taste
In a skillet, saute the green beans in butter until tender-crisp. Make sure to turn the green beans or they will burn. Season with salt and black pepper to taste. Be careful not to go too heavy on the salt. Once the green beans are tender, add the almonds to the skillet and heat through until the almonds are toasted. At the last minute or two add the dried chives. Serve with any meat (pork tenderloin or a good sirloin is my favorite here) and a red wine or beer.
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