For Megan’s birthday this year, she wanted to have Banh Mi sandwiches at lunch. A key ingredient in these sandwiches are pickled carrot and daikon, so I had to try my luck with Vietnamese Pickles. I’m pretty happy with the results, and the leftovers made a great addition to our salads in the following days. Read More
During the current period of self-isolation, schools are closed so we are required to deliver distance education to the students. To compensate for the lack of in-class time, I have decided to challenge my students to make a variety of things at home, hopefully also spending some quality time with their loved ones by creating and sharing a meal. A good and simple place to start is with quick pickles. It’s become more important than ever to avoid food waste, and quick pickles are an easy way to stretch the shelf life of lots of different veggies, with ingredients that most people will readily have around the house. There are many variations out there, you can do whatever works for you. Read More
Ingredient
1 3/4 cup vinegar (we used a combination of apple cider and white vinegar 50/50)
1 3/4 cup + 2 tbsp sugar
1 tbsp mustard seeds
1/8 tsp turmeric powder
1/2 tbsp celery seeds
3 tbsp salt Read More
Smoothies & Sundaes 