Sweet Potato Hash
Makes 4 servings
Ingredients
-
3 large sweet potatoes, peeled and chopped
-
2 bell peppers, chopped
-
1 large onion, chopped
-
3 cloves garlic, minced
-
3 tbsp. extra-virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
-
1/4 tsp. paprika
-
3 sprigs rosemary
-
6 slices bacon, chopped
-
Freshly chopped chives, for garnish
Instructions
Preheat oven to 425°. On a large rimmed baking sheet, toss sweet potatoes with bell peppers, onion, garlic, and oil. Season with salt, pepper, and paprika. Scatter rosemary and bacon on top.
Bake until sweet potatoes are crispy on the outside and tender on the inside, about 45 minutes, shaking the pan halfway through.
Recipe from Delish
Corn, Tomato & Basil Salad
Makes 6 servings
Ingredients
-
2 cups fresh corn
-
3 large tomatoes diced
-
3/4 cup basil leaves chopped
-
1/2 cup red onion diced
-
1 cup fresh mozzarella cubed
-
2 garlic cloves minced
-
1/3 cup olive oil
-
1/4 white wine vinegar
-
Salt & Pepper to tast
Instructions
Rinse the corn and cut the corn off the cob. Place in a large bowl.
Add the tomatoes, red onion and garlic to the bowl. Gently mix in the cubed mozzarella and fresh basil.
In a small bowl, whisk the olive oil and vinegar together to make the dressing.
Pour dressing over salad and gently toss.
Recipe from The Farm Girl Gabs
Easy Dill Pickles
Makes 2 pint jars
Ingredients
-
1 1/2 pounds Kirby or Persian cucumbers
-
4 cloves garlic, peeled and smashed
-
2 teaspoons dill seeds
-
1/2 teaspoon red pepper flakes (optional)
-
1 cup apple cider vinegar
-
1 cup water
-
1 1/2 tablespoons pickling salt or kosher salt
Instructions
Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.
Divide the garlic, dill seed, and red pepper flakes between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes (if using) per jar.
Pack the cucumbers into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
Place the vinegar, water, and salt in a small saucepan over high heat and bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.
Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Place the lids over the jars and screw on the rings until tight.
Let the jars cool to room temperature. If you processed the jars, they can be stored unopened at room temperature. If unprocessed, refrigerate the pickles. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Recipe from The Kitchn