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Hot Pepper Relish Recipe

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/

Cole Slaw Easy to Make Recipe

Cole Slaw

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/

Recipe Index

Garden Recipes

Eggplant Recipes
Roasted Eggplant and Tomato Soup Spicy Eggplant and Cauliflower
Curried Eggplant with Tomatoes Eggplant Parmesan
Eggplant Rollatini Ratatouille
Grilled Eggplant Salad
Bean Recipes
Mediterranean Green Beans Dilly Beans
Sautéed Green Beans & Cherry Tomatoes Sauteed Green Beans
Green bean Casserole Green Beans with Rosemary & Orange
Green Bean Salad


Cabbage Recipes
Sauerkraut Freezer Slaw
Cabbage and bacon soup Cabbage Rolls
Sauteed Cabbage Baked Cabbage
Cole Slaw


Tomato Recipes
Tomato & white bean soup Stewed Tomatoes
Vegetarian Stuffed Tomatoes Salsa Recipe
Roasted Tomato Soup Tomato Basil Mozzarella Salad
Stuffed tomatoes with Sausage


Squash Recipes
Squash and Apple Soup Roasted Yellow Squash and Vegetables
Pesto and Grilled Yellow Squash Stuffed Yellow Squash – Vegetarian Style
Stuffed Yellow Squash Yellow Squash Casserole
Spinach Stuffed Yellow Squash Yellow Squash Pancakes
Carrot and Squash Curry Soup


Pumpkin Recipes
Pumpkin Curry Soup Pumpkin Purée
 Pumpkin Pancakes  Pumpkin Cranberry Bread
Pumpkin Muffins Pumpkin Pie
Pumpkin Chili Thai-Style Pumpkin Soup
Pumpkin and Black Bean Soup Pumpkin Mac and Cheese Recipe
Pumpkin Bread Pumpkin Gnocchi With Sage Butter


Pepper Recipes
Stuffed Roasted Peppers Red Pepper Soup
Hot Pepper Relish Roasted Peppers
Pickled Pepper Onion Relish






Grilled Eggplant Salad Recipe

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

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 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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