Brussels Sprouts and Radish Salad

Continuing my experiments in search of a luscious red and green veggie dish, I tried Brussels sprouts and radishes. This is a delicious, light salad.

  • ½ cup yellow onion
  • 2 cups shredded Brussels sprouts (measure after shredding)
  • 1 cup thinly sliced and chopped radishes
  • Lemon
  • 3 TBSP Asiago Cheese
  • 8 pecans, toasted and chopped

I chopped and mixes the onions, radish, and Brussels sprouts. I squeezed the juice of one fresh lemon, added some salt and pepper and tasted. It was a bit too tart, but I didn’t want to add oil, so I added some cheese which offset the lemon’s tart bite. I added some pecans for texture and a bit of umami.

This was delicious. It’s light and delicate, with just the tiniest bit of cheese to balance the lemon juice and lemons love Asiago cheese and pecans. They are a magical combination that makes any vegetable delicious.

This made four servings since I am experimenting for potluck fixings, not just myself.


Sautéed Brussels Sprouts and Sun-dried Tomatoes

Brussels sprouts are one of my favorite winter vegetables and since they are in season, I thought it might be fun to come up with a red and green dish with them, experimenting in advance of Christmas. Sun-dried tomatoes are such a rich red, with the bright green of the Brussels sprouts, I decided I had to try it.

  • 1 TBSP olive oil
  • ½ tsp dried red pepper flakes
  • ½ cup yellow onion
  • 2 cloves garlic, minced
  • 8 oz. Brussels Sprouts, cleaned, ends cut off, and quartered.
  • 6 sun-dried tomatoes, sliced
  • 1 lemon
  • 2 TBSP Asiago cheese grated
  • Salt and pepper to taste

  1. Heat oil with the dried pepper flakes, infusing its heat into the oil.
  2. Add chopped onions and sauté until turning transparent.
  3. Add garlic, stir quickly.
  4. Add Brussels sprouts and sauté, stirring occasionally for 3 to 5 minutes. Add pepper but withhold the salt until after you add the sun-dried tomatoes. (They can get really salty depending on the brand and you will want to taste it with the tomatoes before you add any salt.)
  5. Add juice of 1 lemon and sun-dried tomato strips. Cook until the liquid is absorbed.
  6. Add grated cheese and stir quickly. It will melt right in.

This actually made two generous servings, so I have one to reheat. It’s very umami with the cheese giving it a bit of nutty creaminess. The sun-dried tomatoes add a bit of sweetness and tartness at the same time. It’s a very comforting side dish.

I can imagine it with a bit more of a Mediterranean vibe by adding some black olives. You could also use parmesan instead of Asiago, I just prefer Asiago myself. It’s just a bit nuttier. This is fast and simple, taking less than ten minutes from start to finish.

Pickled Brussels Sprouts, Carrots & Radishes with Anise Seed

Pickled vegetable salad is found in cuisines around the globe. I made the giardiniera from The Grand Central Market Cookbook the other day so it had a few days to marinate in brine for Thanksgiving. I decided to make a second salad to evangelize my love of anise with vegetables.  Believe me, anise seed does not make your food taste like licorice.

  • 2 tsp anise seed
  • 2 cup apple cider vinegar
  • 1 serrano chile
  • 2 tsp salt
  • 2 TBSP sugar

To make this, I made the brine first because it must be cooled down before you add it to the veggies. I heated a saucepan over medium heat. I added anise seed and let it bloom a bit, heating it in the dry pan until the aroma scented the room. Then I added apple cider vinegar, a whole serrano chile with the stem removed, salt, and sugar. Heat this until the sugar dissolves, Remove from the heat and cool.

  • 1 medium onion, sliced thinly
  • 4 cups of brussels sprouts, trimmed and halved
  • 2 cups of carrots, peeled and sliced into coins
  • 2 cups of radish, trimmed and sliced.
  • Serrano chile, (removed from brine and chopped)

Chop the vegetables, add the brine. Let marinate for at least 12 hours. This is a crispy, crunchy salad with a bright flavor. This is my second pickled salad for Thanksgiving dinner and serves 8.



Pickled Strawberries

Pickled Strawberries

Pickled Strawberries with a few sliced almonds

  • 3 cups white vinegar
  • 1/2 cup balsamic vinegar
  • 1 cup sugar
  • 1 tbsp red pepper flakes

I got 10 pounds of strawberries at Harvest Share and was trying to think how to use them quickly before they turned. I froze several packages, but ran out of freezer bags, so I was looking at all these strawberries that even if I ate them for breakfast, lunch, and dinner, I would not be able to eat them quickly enough. I had this wild idea of pickling them and googled for recipes to work from. I found one that sounded delicious, but I didn’t have mint or serrano chiles. So, I mailed it to a friend of mine who also went to Harvest Share and said, how about you make these and I will make some others and we can trade.

I decided to just run with a standard pickling brine with sugar and vinegar, adding some balsamic vinegar because I know strawberries and balsamic vinegar love each other. I tossed in some red pepper flakes because sweet and spicy make some of the most addictive flavors.

I cut off the tops of the strawberries and stuffed them in some jars with lids. I used old peanut butter jars. Meanwhile, on the stove I heared vinegar and sugar, adding red pepper flakes and balsamic vinegar after the sugar dissolved. I let the brine cool completely before pouring over the strawberries. I made sure they were completely submerged in brine and stuck them in the fridge, turning a few times. The next day they were ready…

Wow! These are dangerously addictive. They are spicy, but not uncomfortably spicy. The sweet and spicy flavor is perfect. They would be great served with pork. A friend brought over some espresso brownies last night and I cut one in half, putting a strawberry on each half. It was fabulous.

Far from being a recipe you might want to use up strawberries before they spoil, this is a recipe that would justify going out and buying a flat of them.

Pickled Strawberries

Brussels Sprouts, Black Beans, and Carrots

This was a quick and easy supper.

  • ½ tsp anise seed
  • 2 tsp olive oil
  • 2 small carrots, peeled and cut into coins
  • 8 oz. Brussels sprouts, cut off the end and then halve or quarter depending on the size so they are all the same size.
  • 1 can black beans, thoroughly rinsed with water
  • juice of ½ fresh lemon
  • salt and pepper

Heat a cast iron skillet over medium heat. Add anise seed until the aroma fills the room. Add carrots and salt and pepper. Sauté for about two minutes. Add Brussels sprouts and cook until warmed through. Be sure you don’t overcook to the point they are softened. Add black beans, rinse thoroughly so the juice from the can does not color the veggies. Add salt and pepper. When they are warmed through, squeeze fresh lemong juice and cover for 1 minute.

I love the flavor of anise and vegetables. It really does not taste like licorice. It marries vegetables perfectly. The black beans adds a bit of protein to balance the dish and give it the carbs that really make it satisfying.

Brussels Sprouts & Radish Salad with Candied Almonds

Yesterday volunteers spent a couple hours in the rain to distribute fresh produce to local residents. A project of the Oregon Food Bank, Harvest Share is open to everyone in the area. All they ask is your zip code and how many are in your household and if you have been there before. Food banks are dominated by nonperishable foods, lots of carbs, canned food, and frozen food. There’s very little fresh produce, so Harvest Share which is all about fresh produce is a wonderful option.

However, Harvest Share gives a lot of a few items, like about ten pounds of radishes and 6 pounds of Brussels Sprouts. Hmmm, time to think outside the box. I found a recipe by Jeremy Fox featured by Martha Stewart who has never released a bad recipe, but I didn’t have celery hearts, almond oil, or even an assortment of different radishes. It did sound like a good place to start, though. I like nutmeg with Brussels sprouts and I thought it would work with this recipe with a few alterations. Of course, I cut it in half as well to make it a single salad entree.

Make the garnish first because it must be cooled down first.


  • 2 TBSP sliced almonds
  • 1 TBSP sugar

Toss these in a skillet over medium-high heat and cook, shaking the pan so the sugar gets over all sides of the almond slices and cook until the sugar caramelizes. Removed quickly so it does not burn and let cool on some parchment paper. Break it up on the salad when it is cooled.


In a cast iron skillet over medium heat, heat some freshly grated nutmeg until you smell its aroma. Add the butter and let it melt before adding the garlic. Cook about two minutes, softening the garlic.

The Brussels sprouts need to be broken down for salad. Cut off the ends and then cut away quarters from the center, discarding the core. Break it up with your fingers into leaves. Add to the garlic and butter and cook, stirring so all the Brussels sprouts are coated and let cook until warm, but not limp. Squeeze the fresh lemon juice and stir it in and transfer to your salad bowl.

Put the sliced radishes on top and then add the candied almonds.

  • ¼ tsp freshly grated nutmeg
  • 1 TBSP butter
  • 1 clove garlic, finely minced
  • Salt and pepper
  • 8 oz. Brussels sprouts, broken down into leaves.
  • 4 radishes, cleaned and sliced thin
  • 1/2 fresh lemon, squeezed

The salad is delicious. There is something luscious about mixing savory and sweet, the garlic, the lemon, the candied almonds. It also has a lovely mix of textures, the tender leaves, the crunchy radish, and the crispy almonds. You could use a nut oil or olive oil instead of butter for a vegan option, but it would lose the richness of butter and garlic and lemon coming together in mouth-watering dressing.


Lemon Seed Bread

Lemon Seed Bread

Preheat oven to 325° F.

Grease a bread pan, I just used the wrapper off the butter I used in the recipe.

Cream together butter and sugar.

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • Zest from one lemon


  • 1 egg
  • 1/2 cup milk

Mix together:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 2 tablespoon caraway seed

Add to the liquid ingredients. This is a thick batter, almost like a cookie batter.

Put in the bread pan and bake for 30 – 40 minutes, until knife comes out dry.

Very tart and tasty. I love caraway seeds. This is a lovely old-fashioned pastry.


Oatcakes – Oatmeal Crackers

Smörgåsbord is a way of life for Scandinavians and open-face sandwiches and snack crackers like rye crisp are part of that tradition. These are my aunt’s oatcakes that make a delicious snack cracker sandwich.

Preheat oven to 325° F.

In a bowl, blend together

  • 3 cups oatmeal
  • 1 cup white flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp baking powder

Add liquid and mix.

  • 1/2 cup melted butter (1 stick)
  • 1 cup hot water

Layer parchment paper on a cookie sheet and spread out the dough, pressing it flat to 1/4 inch. To get even edges, fold up the parchment paper and press until it is evenly flat. It will fill the entire cookie sheet so it’s nice if you use one with edges. I used a pizza cutter to cut into 24 squares before baking because it will crumble if you cut it later. The pizza cutter won’t pull the dough, so it’s easier than a regular knife.

I baked for 40 minutes, until it began to brown and then let it cool. It will crack apart where you cut. The oatcakes are delicious plain, a bit of nutty crispness. However, oatcakes are also a fantastic base for snacks.

Things I have put on oatcakes include:

  • Diced tomatoes and parm
  • Hard-boiled eggs and olives
  • Cucumbers, sour cream, and dill
  • Zucchini, tomatoes, and red chili flakes (Thanks, Eripom!)
  • Pepper jack cheese
  • Cheddar cheese
  • Olive tapenade
  • Lingonberry preserves
  • Banana & Peanut Butter

Three Cucumber Salads

Cucumber Salad

Why three cucumber salads in one post? Because I got 15 pounds of cucumbers from the Food Bank’s Harvest Share program and cucumbers do not keep that well without some vinegar. So, I spent a long time slicing and dicing and mixed up three huge salads. Two of them based on my mom’s delicious old-fashioned cucumber salad.

This is mom’s recipe. Slice your cucumbers no more than 1/4 inch thick. I used a mandoline and easily sliced wafer thin slices. Layer the slices in a container with high sides, lightly salting between layers. I used Glad’s 13 cup family size container which held about 8 -10 large cucumbers, sliced. I put a sheet of wax paper over the container and set my cast iron fry pan on top of the wax paper and then put my tea kettle on top of that so it was weighted down heavily. I left it for a few hours and came back to add the dressing.

After two hours, I dumped the cucumbers into a big colander and let them drain. Rinsing the Glad container to get the saltiness out, I mixed the dressing right in the container while the cukes drained. I used 2 cups of white vinegar, 1/4 cup of sugar, 1 TBSP of dill weed, 1 tsp of garlic salt, and 2 tsp of celery seed.  I squeezed the juice out of the cucumbers, added them back into the container with the dressing and refrigerated overnight so they absorbed back the fluid I had drawn out with salt. Now they are saturated with a fresh dill flavor that has a mild bite. Makes 10 cups of salad.

Cucumber Salad

I only made about 7 cups of this salad because I used oil so it won’t last as long. To make it I cut the cucumbers into 4-6 inch long lengths that I shredded on the mandoline, making threads of cucumber. I also sliced and diced finely two purple onions. I salted and let rest for about an hour. Squeezing out the excess, I grated the zest of two limes over the salad, mixing it in. Then,  squeezed the lime juice into a sauce bowl for the dressing. I added 3/4 cup seasoned rice vinegar, 1/4 cup light olive oil, 2 TBSP of soy sauce, salt, pepper, and 2 tsp of red pepper flakes. I poured on top of the cucumber and onions, shook and let sit to absorb flavors for a few hours. This is a spicy, tangy salad with that delicious earthy tang of limes and the heat of peppers.  It’s delicious on a sandwich with pulled pork. Makes six cups of salad.

Cucumber Salad

These are pepper-salted cucumber slices, also a recipe from my mom. As before, I sliced the cucumbers, layering with salt until I filled the 13 cup container. I added weight on top of them and let them sit for two hours to draw out the liquid. I drained them in a colander, squeezing out all the liquid I could.

In the 13 cup plastic container, I added 2 cups of vinegar, 1/4 cup of sugar, and 1 TBSP of pepper. I mixed together, Added the cucumber and let it soak up the vinegar overnight. This has a fresh vinegary taste with a bit of bite from the pepper, fresh and cool followed by just a bit of heat. Makes 10 cups.

Caraway Carrot Sticks

Caraway Carrot Sticks.png

Preheat your oven to 350° F.

In a plastic bag, toss 1 TBSP of corn starch, 1 TBSP of olive oil, and 1 tsp of caraway seeds, a pinch of salt and pepper. Add 1 pound of baby carrots. Shake until they are completely covered. Spread on a baking sheet. Bake 40 minutes.

I served on a bed of baby spinach and spring mix lightly dressed with balsamic vinegar. I liked the way the caraway, the little olive oil, the salt worked with the salad. Makes two large servings.

Wow,  caraway and carrot is delicious. The caraway balances the sometimes overwhelming sweetness of roasted carrot perfectly.

I adapted this recipe from Melts by Fern Green, a cookbook I am currently reading. I used baby carrots and olive oil instead of vegetable oil and served on a salad. Otherwise the recipe is the same. She served it as a side with a sandwich melt…but I am out of bread. Otherwise, sounds like a great idea.