Thinly slice the spring garlic stalk. Whisk olive oil, vinegar, honey, and spices together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the garlic. If you don’t use it all, store in the fridge in a closed jar.
Chimichurri is a great pantry staple to have in your repertoire! It has more oil than a pesto and is spiced with lots of garlic and red pepper. You can use it as a sauce over grilled veggies & meats, or can use it as a marinade.
I look forward to rhubarb every year! This recipe is just another way to enjoy it…and one of the easiest. You can really make a shrub with any fruit, but if you don’t feel like making your own shop for a bottle in our Marketplace!
You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.
Sunchokes are a great alternative to potatoes. You can even mix the two together in this mash. I’m using sunflower oil instead of butter for this recipe because sunflowers are in the same family as sunchokes.
You can swap in any fruit preserve to make this pantry staple. I’m using an apricot orange marmalade.
Are you tired of roasting beets? Then it’s time to pickle! Get your beets soaking in brine, forget about them for a few days and come back to find a jar of jewels in the back of your fridge! Add these to any salad, as a side dish, or even in a cocktail.
Whipping up your own pastry crust is really easy! Be brave.
I’ve already talked about how your salads should change with the seasons based on what ingredients are available but your stocks should change throughout the year as well. I love making stock in the spring because of how light and fresh they turn out due to what veggies are available at this time of year.
Here’s another one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees to give a little added burst of flavor or oomph! This one is perfect for using up leftover cabbage.