3 Easy Recipes for Pickled Vegetables


So I’ve gotten into pickling. Mainly because I freaking love vinegar and what it does to vegetables. But all the pickling recipes out there make such huge quantities! So I decided to make up my own recipe for pickling in a 1-quart mason jar. This is incredibly easy and doable in about half an hour, tops.

Below is the base for my quart-jar pickling recipe, followed by 3 recipes for pickled vegetables. You might have a little liquid leftover, depending upon how tightly you pack the vegetables, and if you have several types of vegetables that you want to pickle, you can easily double or triple this recipe in multiple jars.

Keep in mind that these are not shelf-stable, so be sure to refrigerate them.

Quart PicklesQuart Pickle Base


Green Tuna Salad (with Avocado)

I grew up on tuna salad sandwiches made with tuna, mayo, relish, and a little lemon. They were delicious and simple. As a college student, I ate a lot of tuna because it was cheap, low in calories, and high in protein, perfect in my seemingly endless quest to lose weight. In the past four years, I’ve shied away from canned tuna for multiple reasons:Green Tuna Salad (more…)

How to Have the Best (Steak) Dinner Ever

   Steak Meal How to have the best dinner ever:

1. Marinate New York Strip or sirloin steaks (4–6 oz. per person) in soy sauce, grated fresh ginger, and minced garlic and scallions for 30 minutes to 1 hour. (more…)

Fish 15 Ways: The Fastest Dinner You’ve Ever Made

It’s the Fish 15 Ways recipe #3!

This is seriously the fastest meal I’ve ever made. Usually I say to my husband, “I’ll have dinner ready in half an hour,” and an hour or more later, it’s finally done. But this seriously took me less than thirty minutes, with one proviso: you’ve got to have at least 1 cup of cooked quinoa in the fridge. After my previous post, you should have plenty of reasons to do that. Here’s one more.

Meal (more…)

My Favorite Quinoa Recipes


Though often classified as a grain, quinoa (pronounced KEEN-wah) is actually a seed. It has the highest nutritional profile and cooks the fastest of all grains.

Benefits to eating quinoa:

  • Contains all eight amino acids to make it a complete protein
  • Has a protein content equal to milk
  • High in B vitamins, iron, zinc, potassium, calcium, and vitamin E
  • Gluten-free; easy to digest
  • Ideal food for endurance
  • Strengthens the kidneys, heart, and lungs

Below are three of my favorite quinoa recipes that highlight just how versatile this grain is. It can be cooked and served hot or cold with sweet or savory seasonings, and it can be used to bake with.


Quinoa Breakfast Bites

MiniQuiches (more…)

A Moroccan Feast

I’ve been in a Near East mood lately spice wise: cumin (always my favorite), saffron, paprika, oregano, cardamom. In preparation for my book club, Easter Sunday, and a really good breakfast, in one day I made three different dishes, all inspired by great recipes, that are variations on this theme—and very, very easy to make. Two are in this post, and the third deserves a post all of its own.

Spicy Moroccan Eggs (more…)

When Was the Last Time You Had Shortbread?

Surprised to find a recipe for shortbread on this website?

Don’t be. While I won’t claim that shortbread is healthy for you, it’s one of the easiest desserts to make, and it uses real ingedients, so you know exactly what you’re eating—not to mention that cardamom lowers blood pressure, prevents blood clots, and protects against cancer. No nasty preservatives, no bleached flour, no conventional nonorganic butter.streaming Alien: Covenant movie

Here’s my inspiration: afternoon tea was the theme of my book club’s most recent meeting.

When I was in middle school, making tea was a regular ritual with a good friend of mine, whose father was British. It didn’t have to be afternoon tea—we also had evening tea, middle-of-the-night tea, and breakfast-in-bed-after-a-sleepover tea. We even had a Mad Hatter birthday tea party. She gave me the first cup of my teacup collection, which now has six carefully selected pieces.

Then, when I went to college, I became friends with a wonderful Brit; the ritual expanded to afternoon tea in the New York and London Ritzes—not an inexpensive experience, but a wonderful one nevertheless.

What follows is a pictoral ode to afternoon (or anytime) tea.


Fish 15 Ways: A Warming Winter Recipe

The Fish 15 Ways series continues…

Sole en Papillotte with Roasted Vegetables and Mushroom-Leek Saute

2. Sole en Papillotte with Roasted Vegetables and Mushroom-Leek Saute

I started with this really impressive recipe for Sole en Papillote (which basically means Sole in Parchment) with Tomatoes and Olives from It’s absolutely delicious, and if you don’t have white wine, which I often don’t, because I prefer red, you can use lemon juice, and add a bit more salt. Cooking fish in parchment paper is a great way to keep it moist and avoid messy stovetop cooking; it also seems incredibly elegant because you serve it in the parchment. (more…)

Fish 15 Ways: A Study in Thyme

This post begins my Fish 15 Ways series. I’ve had to get pretty creative with fish while not on the coast because I’m usually working with frozen fish, which doesn’t have the delicious, delicate flavor of the fresh fist I’m used to having in Charleston. This means that I’m using a lot of different spices.

Sweet Potato

1. Lemon Thyme Grouper with Sweet Potato Quinoa Pilaf


Three-Vinegar Dinner

Last night, quite by accident, I ended up making a dinner combo that used three different vinegars: balsamic, red wine, and raw apple cider. I am a vinegar fanatic (I once drank a glass of it, but that was a bad idea) so this was a very exciting accomplishment for me, and I wanted to share it with you so that you can share in my love of sour things.