Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (1-pt.) jars—enough to keep and give away to friends and neighbors.
Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford
1. Combine first 4 ingredients in a medium saucepan; bring to a boil.
2. Cut baby vegetables in half, if desired. Combine baby vegetables and next 7 ingredients in a large bowl. Pour hot vinegar mixture over vegetable mixture. Toss well. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.
Note: Vegetable mixture can be evenly divided among 4 (1-pt.) jars.
Southern Living AUGUST 2010
The mango, melon, and peaches, along with the cucumbers, give the gazpacho a sweet spin. Don't seed the jalapeño if you like a soup with more zip. If time permits, prepare the day before to allow the flavors to develop fully.
Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford
Combine first 14 ingredients in a large bowl. Cover and chill 2 to 24 hours. Garnish, if desired.
Southern Living AUGUST 2010
Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.
Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford
1. Soak skewers in water 20 minutes.
2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.
4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.
Southern Living AUGUST 2010
To remove the silks from an ear of corn, rub with a damp paper towel or a damp, soft-bristled toothbrush. We doubled the sauce to serve with the tacos. Also try it with grilled steak or chicken.
1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
2. Place garlic, pepper, and salt in a food processor; process until minced. Add cottage cheese and next 3 ingredients; process until smooth, stopping to scrape down sides as needed. Stir in adobo sauce. Cover and chill until ready to serve (up to 24 hours).
3. Grill corn, covered with grill lid, 10 minutes or until tender, turning often. Serve corn with sauce.
Southern Living AUGUST 2010
You'll need 1 (750-milliliter) bottle of wine. The secrets to this dessert: Make sure all liquids are cold, and don't overfill the freezer container.
Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford
1. Cook first 3 ingredients and 1 cup water in a small saucepan over medium heat, stirring occasionally, 3 minutes or just until sugar dissolves. Fill a large bowl with ice; place saucepan in ice, and let stand, stirring wine mixture occasionally, until cold (about 1 hour).
2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker; freeze according to manufacturer's instructions. (Instructions and times will vary.) Spoon sorbet into an airtight container; cover and freeze at least 8 hours.
3. Combine blackberries and next 5 ingredients; toss gently. Cover and chill up to 2 hours. Serve sorbet topped with berries.
*Riesling or a dry rosé may be substituted.
Southern Living AUGUST 2010
Back To
Casual Vineyard Menu
