P is for Pasta with Preserved Lemons

Looking for a quick, delicious, and easy meal?  I've got you covered with this pasta in a simple sauce made with only 5 ingredients, ready in the time it takes to boil your pasta.

P is for Preserved Lemons and Pasta.......

L is for Lemons

Preserved Lemons take about 20 minutes of hands-on time before being placed in the refrigerator to pickle for a month.  I cannot wait until these are ready to start creating recipes.

L is for Lemons.....

Refrigerator Pickled String Beans #FallFlavorsWeek

Running out of ideas for all of those String Beans from your garden?  Try making these quick and easy refrigerator pickles that you can enjoy all Fall long.

It's that time of year.  The weather starts to cool, the bounty from your gardens (or in my case, my neighbors' gardens) is coming in droves and canning season has commenced.  Welcome to Fall Flavors Week.....

Green Tomato Relish #SundayFunday

During harvest season, at least here in Michigan, there are loads of tomatoes ripe and juicy for the picking.  Farmers and home gardeners find that they have just as many green tomatoes as red.  This is a great recipe for using up some of those green tomatoes. 

Join us today as the Sunday Funday Bloggers share recipes using Green Tomatoes......

Tart Cherry Preserves #FoodieExtravaganza

Every year our daughter picks all the tart cherries off of her tree and gifts them to family and friends.  She doesn't keep any for herself but she does get back tenfold in gifts back using the cherries.   This year I turned them into preserves.

I have invited the Festive Foodies to join me in Preserving Summer's Bounty........

Ogórki Kiszone inspired by The Pickle Recipe and the Weekly Menu #FoodnFlix

These Polish Dills are fermented rather than pickled.  Pickling means putting food into an acidic brine.  Fermenting gives you that sour flavor without any added acid.  You simply place the food into a brine with some spices and let it work it's magic.

This is the method used to make the pickles in our FoodnFlix selection this month........

Pickled Cabbage #FallFlavorsWeek

Disclosure:  I received sponsor products for use in creating recipes for this week's Fall Flavors Event.  All thoughts and opinions are strictly my own.  I received no monetary compensation for this post.

Fresh cabbage, tart apples, and sweet onions combine with a tea infused pickling juice that will make people stand up and take notice. This quick pickled side dish is perfect to serve alongside roasted or grilled meats or alongside burgers or pulled pork sandwiches. 

 Join us for Day 4 of Fall Flavors Week.......

Blaukraut #FarmersMarketWeek

Fermenting is a great way to preserve some of the fresh bounty at the Farmer's Markets this time of year.  I made up a batch of this Blaukraut using red cabbage, onion and apple.

After about 10 days it was ready to be served alongside grilled Bratwurst.  The second jar will be great this winter, put into the crockpot with sausage for a one pot meal.

Strawberry Rhubarb Jam #ImprovCookingChallenge

Celebrate Spring by making this small batch Strawberry Rhubarb jam that will be perfect to serve at your Easter or Mother's Day Brunch.

We are sharing Strawberry/Rhubarb recipes today with the crew from Improv Cooking Challenge.