lola rugula asparagus and scallion frittata recipe

spicy dilly beans

Green bean overload happens every year in my garden, so it’s a good thing they freeze well. Another great way to preserve them is to pickle them in a spicy brine. Bloody Mary. Red Beer. Hot Tomato. Michelada. Bloody Caesar…if you like your vodka or beer with a bit of tomato juice and a touch of heat, these spicy dilly beans are calling your name. But even if you’re not enjoying an adult beverage, these are good in salads, antipasto platters and straight out of the jar.

You can ramp up the heat with these a number of ways, depending on what you have on hand when you process them. I made this batch 1/2 with crushed dried pepper flakes and 1/2 with hot jalapenos from the garden. Be creative here – fresh and dried peppers both work. The level of heat is also in your hands, so make these your own.

Although this is a recipe for canned dilly beans, you don’t have to process these to enjoy them. Just simmer them for about 10 minutes in the brine, let cool, pop into a covered jar or glass container and refrigerate them. Because of the vinegar, these will keep in the fridge for a few months, no processing required.

This makes about 6 pint jars.

lola-rugula-spicy-dilly-beans-canning-recipe

spicy dilly beans recipe

Brine:

  • 4 1/2 cups water
  • 4 1/2 cups white vinegar
  • 1/4 cup pickling salt

Per pint jar:

  • 2 large cloves garlic, peeled and smashed
  • 1 large fresh dill head
  • 1/4 teaspoon dill seed
  • 1/4 teaspoon red pepper flakes OR sliced fresh jalapeno
  • 1/8 teaspoon black peppercorns
  • About 2 cups fresh green beans, cleaned and trimmed (enough to pack the jar)

Sterilize jars, lids and bands for 10 minutes. Leave in hot water until ready to use.

In a large pan, add water, vinegar and pickling salt. Bring to a boil, reduce heat and simmer 10 minutes.

In each sterilized jar, place 2 cloves crushed garlic, dill head, dill seed, hot peppers and peppercorns. Pack with green beans.

Pour hot brine over green beans, filling jar to 1/4 inch of rim. Wipe rim clean and seal with lid and band. Repeat for each jar.

Place packed and sealed jars into a boiling hot water bath, making sure water level is at least 1 inch above jars. Cover, reduce to low boil (but make sure water continues to boil) and process for 10 minutes. Carefully remove jars from water and let sit, undisturbed, until cool.

Store for at least 4 weeks before enjoying, to let the flavors really come together.

Any jars that don’t seal can be stored in the fridge.

I can seriously eat a jar of these by myself, that’s how much I love them. And feel free to switch this up with apple cider vinegar – it’s just as delicious, with a little different tang.

These little beauties also make great gifts, so something to keep in mind as your garden is winding down.

Cheers!

lola rugula asparagus and scallion frittata recipe

smooth operator

If you’re looking for a quick antioxidant boost, a berry smoothie is a great way to go. To make a smoothie, all you need is a blender. Everyone has a blender, right? I feel like smoothies are one of those things that a lot of people talk about but not everybody gets.

Smoothies can be made from so many different ingredients that the possibilities are almost endless. Try soy milk with berries, almond milk with spinach, strawberries with bananas. You have to play around with your favorite foods to know what mash-ups you like. Make a green power drink: think cukes, spinach, kale, herbs, etc. Add just a few ingredients or you add as many as you like. Try not to drink the same one all the time though – you want to get a good mix of antioxidants, vitamins, minerals and phytonutrients.

Here are a couple of shots of a blackberry smoothie I made recently with what I happened to have on hand:

how to make a berry smoothie recipe how to make a smoothie recipeSmoothies don’t have to be complicated – you just need some fresh fruits and veggies on hand.

This is how I made this particular smoothie:

  • 1 ripe banana broken into chunks
  • 2 cups fresh (or you can use frozen!) blackberries
  • 1 cup pure pomegranate juice

Blend until well pureed. I usually need to shake the blender around once or twice during blending, to keep everything moving.

Add crushed ice to the blender too, if you like – especially nice In the summertime or after a workout,

I also add ground flax seed sometimes, which is a great natural source of omega-3’s. Know that eating whole flax seeds don’t offer nearly the benefits that ground ones do – your body doesn’t absorb the nutrients from whole ones, because they usually pass through you without breaking down. I grind a batch of my flax seeds in a small coffee grinder and keep them in my fridge, so they’re ready to use. They can go rancid quickly if not stored in the fridge, so consider yourself warned.

For my fellow gardening friends, here’s a shot of one of my flax plants, taken last summer:how to grow flax seed in illinois

How about you – are you a smoothie drinker?

lola rugula asparagus and scallion frittata recipe

sidecar cocktail

A few years ago I made an extravagant dinner for my husband’s birthday. Along with that dinner, I served a cocktail that we immediately fell in love with: the Sidecar.

Warning: potent cocktail. May cause giddiness.

sidecar cocktail lola rugula

Sidecar Cocktail Recipe

  • 1 cup good brandy
  • 1/2 cup Triple Sec
  • 1/4 cup freshly squeezed lemon juice
  • Lemon zest or Maraschino cherries

In a cocktail shaker filled with ice, add brandy, Triple Sec and lemon juice. Shake well to chill and strain into cocktail glass. Garnish with lemon zest or cherries and serve.

Cheers!

lola rugula asparagus and scallion frittata recipe

another bloody sunday

My husband is the bartender in our house. Though we both did stints as a bartender, mine was much shorter than his and therefore he’s much more accomplished at shaking and stirring.

I also think it’s only fair that since I make the majority of the meals in our house, he gets to make the majority of the cocktails. We have a 60/40 rule and we try to stick to it.

Here’s one of my favorites:

Bloody Caesar Recipe

Fill a large glass 3/4 full with ice and add the following:

  • 2 oz vodka
  • 1 teaspoon Worcestershire sauce
  • a splash of Tabasco (more or less to taste)
  • a dash of freshly-crushed black pepper
  • fill glass with Clamato
  • Add a slice of lemon, twisting before adding (or lime, if you prefer)

We love Ketel One for mixed drinks and Tito’s for martinis. We never jumped on the Grey Goose wagon and, after having it, stand by our conviction to drink Ketel One and Tito’s. A beer back goes great with a Bloody Caesar, if you’re so inclined, which sometimes we are.

Feel free to add some garden to this, just like you would a Bloody Mary: pickles, pepperocini, olives, shrimp, celery…you get the idea.

Cheers!