Grilled corn is one of our favorite summer staples. There's nothing better than the mix of smoky and sweet! A couple of weeks ago we kicked off grilling season with an all day friends and family grilling extravaganza. This dip was a highlight! It's great paired with veggies or chips and hearty enough to work as a side dish.
Hibiscus Tea reminds me of walks in the Caribbean, stopping to sample roadside BBQ and being handed a syrupy, vivid 'house tea'. Now, years later making it in Maine as the days get longer and the sun starts to have warmth again is the ultimate nostalgic treat.
This recipe is simple and the end result is versatile. On its own the tea is bold, it brightens up any cocktail (especially good with Gin and Tonics!) and mixed with seltzer and a splash of Lemon White Balsamic Vinegar, it's the perfect base for a shrub. Cheers!
Raw cashews and walnuts are two of my staple pantry ingredients and I recently found a new favorite use for them. Syrian Za'atar roasted nuts are a little but sweet, a little bit salty and pack just enough of a kick to keep you coming back for more. The roasted nuts keep for weeks and are quick to make - two of my favorite things when it comes to homemade snacks!
These nuts are great added to a charcuterie board or sprinkled on ice cream as a simple dessert.
We've been fans of kimchi for years and this recipe inspired us to make this bright and acidic treat at home. The recipe tips and jarring techniques are especially helpful for first time fermentors. Kimchi is a great addition to ramen bowls, pairs well with grilled white fish, and is delicious on its own as a quick snack.