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Beet pickles | Pineapple St

https://pineapplest.wordpress.com/2013/08/19/pickled-beets

Makes 5 or 6 servings, as a side. 3 pounds beets (red or golden or mix). 1 cup cider vinegar. Several cloves garlic, peeled and chopped in large chunks. 25 cup fine salt. 25 cup fine white sugar. 2T whole black peppercorns. Mix water and vinegar in large non-reactive soup pot. Whisk in salt and sugar, and add garlic and peppercorns. Set to boil. Scrub and peel beets. Slice in large chunks, and cut using slicing disk on a food processor. They are delicious as a sandwich or salad topping. August 19, 2013.

pineapplest.wordpress.com

Summer rice noodles | Pineapple St

https://pineapplest.wordpress.com/2013/07/07/summer-rice-noodles

Few bunches brown rice vermicelli. 2 scallions, washed, with roots trimmed. Separate the green tops but do not throw away. 1 small bunch dark greens (kale, bok choy or chard), washed and chopped. Shredded nori (toasted, unseasoned). 1 pound firm tofu, pressed and cut in .5 inch slices. 5 cup frozen shelled edamame. Good fermented soy or tamari. 1T chili sauce (such as Huy Fong brand chili garlic or sambal oelek). 5 cup watermelon, finely diced (save juice). Return sauce pan to boil and add a few drops of...

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Apple-nectarine crisp w/ fresh ginger | Pineapple St

https://pineapplest.wordpress.com/2013/08/25/apple-nectarine-crisp-w-ginger

Apple-nectarine crisp w/ fresh ginger. Fruit cobbler with vanilla ice cream is my favorite summer dessert. The fresh ginger adds nice heat and aroma. You can use many combinations of apples, pears and stone fruit. It’s a great way to use mediocre or overripe fruit; I was happy to find a use for a big bag of disappointing summer apples I got at the farmer’s market. 6 large apples, peeled, cored and chopped. 2 nectarines, washed and chopped. 1 inch piece of fresh ginger, peeled and shredded on microplane.

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Seared tuna sandwich w/ pickled onions, avocado and wasabi | Pineapple St

https://pineapplest.wordpress.com/2013/07/20/seared-tuna-sandwich-w-pickled-onions-avocado-and-wasabi

Seared tuna sandwich w/ pickled onions, avocado and wasabi. When it’s 90 degrees, I mostly want to eat salad and grilled things. Although we don’t own a barbecue, we did receive a lovely Staub grill pan. For an engagement present. It is about the most beautiful thing in our kitchen, and it seared a thick tuna filet in exactly four minutes. As usual, err on the side of undercooking — remove tuna when still quite pink. In other words, do as I say, not as I did. Damn! 75 pound fresh tuna filet. Heat a cast ...

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Grilled peach salad | Pineapple St

https://pineapplest.wordpress.com/2013/07/15/grilled-peach-salad

Grilled peaches are one of my favorite summer fruits. They are wonderful atop this salad, where they slightly warm the feta and wilt the arugula. Although a grill is ideal, a cast iron pan works well too. If the radish greens are tiny and fresh, you can add them to arugula or even use as a substitute. If the greens are a little tough, save to saute for another dish. 1 small bunch arugula, washed and spun. 1 small bunch radishes, washed and trimmed of greens. 25 cup Bulgarian feta, crumbled. July 15, 2013.

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Summer pasta w/ salsa cruda + roast eggplant | Pineapple St

https://pineapplest.wordpress.com/2013/07/26/summer-pasta-w-salsa-cruda-roast-eggplant

Summer pasta w/ salsa cruda roast eggplant. This summer pasta could not be simpler. Roast eggplant tossed with fresh tomatoes and basil. Although it is absolutely delicious vegan, it is even better topped with a little creamy Bulgarian feta. I wish I could make this dish in gloomy January. If only tomatoes were nice year-round! 2 cups dry short tube pasta (I like any whole-wheat type made in Italy, or Lidia’s brand). 4 ripe vine tomatoes, washed. 1 small bunch fresh basil. 3 cloves garlic, finely minced.

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Corn pesto | Pineapple St

https://pineapplest.wordpress.com/2013/08/13/corn-pesto

I am hooked on yet another summer pasta, a vegan pesto of fresh raw corn pureed with parsley. The result is creamy and incredibly bright. Parsley is underrated. I like it for many reasons — it’s cheap, it keeps well and it adds a fresh note to dishes. Cooking the corn cobs in pasta water is a nice touch here that adds starchiness and flavor to your sauce. 2 cups dry short tube pasta (I like any whole-wheat type made in Italy, or Lidia’s brand). 2 ears fresh corn, shucked. 1 large bunch fresh parsley.