Pomegranate Pear Salsa

Ingredients

  • Seeds of one fresh pomegranate
  • 2 fresh D’Anjou or Bosc pears, cored and diced
  • Half a red onion, thinly diced
  • ½ cup of chopped fresh cilantro
  • Juice of half a lime
  • Salt and pepper to taste

Directions

  1. Add all
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Zesty Beet and Fennel Salad

Ingredients

  • 4 large beets
  • 2 stalks diced celery
  • 1 cup chopped fennel
  • 2 grated carrots
  • juice of 1 lemon
  • ½ tsp ground caraway
  • 3 tbsp flax seed oil
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • ½ tsp dill weed
  • ½
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Gazpacho

Makes 5 cups (1.2L)

Ingredients

  • 3 cups (720 ml) tomato juice, fresh or canned
  • 1/3 cup (80 ml) red wine vinegar
  • ¼ cup (60 ml) olive oil
  • 2 large ripe tomatoes, quartered -about 2 cups chopped
  • 1 cucumber, peeled, quartered
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Dill Pickles

Ingredients

  • 4 lbs. small cucumbers
  • fresh dill weed
  • 5 tbsp. coarse salt
  • 4 cups water
  • 2 cups cider vinegar

Make It

  1. Scrub cucumbers well. Soak overnight in cold water and in the morning drain.
  2. Pack cucumbers into hot sterilized canning
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