Yield: 4 servings 2 cups water 4 tablespoons white vinegar 2 tablespoons sugar 1 teaspoon kosher salt 5 large carrots Combine water, vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved; set aside. Peel carrots. With grater or food processor, shred and place into medium bowl. Pour the … Read moreMarinated Carrot Salad
Yield: 4 pints 10 cups corn, cut from the cob (approximately 12 medium ears, husked) 6 cups water ⅓ cup granulated sugar ⅛ cup salt Place corn in a large stockpot and add water. Stir in sugar and salt, then place pot on stove top over medium-high heat. Boil 10 minutes; remove from heat and … Read moreFreezer Corn
Yield: 6 to 9 popsicles (varies by mold size) 2 cups summer fruit, cleaned and roughly chopped (see variations below) ½ to 1 ripe medium banana ½ cup fruit juice or lemonade 1 teaspoon honey (optional) Popsicle sticks Add chopped fruit, ½ banana and juice to blender. Blend until combined, scraping down the sides of … Read moreFresh Fruit Popsicles
By Amie Petronis Plumley | Photography by Alison Bickel Yield: About 2 pints of pickles 1 cucumber (or any vegetable you want to pickle) 1 small yellow onion 1½ cups white vinegar ¾ cup sugar 2 teaspoons kosher or pickling salt 1 teaspoon black peppercorns ½ teaspoon celery seeds* ½ teaspoon mustard seeds* *If you … Read moreIn a Pickle Quick Pickles
Yield: 6 servings Kernels cut from 12 ears of corn, blanched (approximately 10 cups) Oven method: Preheat oven to 130°. Place kernels on baking sheets in single layer and place in oven. Dry for 10 to 12 hours or until crispy. Cool completely. Dehydrator method: Turn dehydrator on to 120°. Spread kernels evenly in a … Read moreDried Corn
When creating this recipe, we used a variety of tomatoes, cherry tomatoes, bell peppers (no seeds or membranes), red onion, zucchini, broccoli, cabbage, Brussels sprouts and cauliflower. Get creative and use the bounty of the summer. Any combination works! Yield:8 servings Wood chips for smoker 4 cups assorted vegetables*, rinsed and cut into large, evenly … Read moreSmoked Vegetables
Yield: 1 pint 1 egg 1¼ cups light olive oil, divided ½ teaspoon mustard powder ½ teaspoon salt Juice of 1 lemon Bring ingredients to room temperature. Place egg, ¼ cup of olive oil, mustard powder and salt in a mixing bowl, blender or food processor. Mix thoroughly. With the food processor or blender running, … Read moreMayonnaise
Yield: 8 servings 2 pounds fresh peas, shucked and rinsed ½ cup sharp cheddar cheese, shredded or finely diced ½ cup mozzarella, shredded or finely diced 1 cup chopped red onion 1 cup homemade mayonnaise (see recipe) ⅓ cup bacon, cooked and chopped (optional) Salt and pepper to taste Combine ingredients, stir gently and cover. … Read morePea Salad
Yield: ¼ cup or 2 servings 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon dark brown sugar 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon cracked black pepper Add ingredients into jar or small bowl and whisk to combine. Refrigerate up to 3 days. —Recipe developed for Edible Omaha by Julie … Read moreBalsamic Vinaigrette
Yield: ¼ cup or 2 servings 2 tablespoons buttermilk 1 tablespoon mayonnaise (see recipe) 1–3 teaspoons minced spring herbs (dill, chives, parsley, thyme) ¼ teaspoon garlic powder Salt, to taste Ground black pepper, to taste Whisk together the buttermilk and mayonnaise until smooth. Gently whisk in herbs and spices until combined. Refrigerate until serving. Dressing … Read moreCreamy Buttermilk Dressing