condiments seasonings

Summer Recipe: Pickled Yellow Squash

yellow squash

sweet onion, preferably Vidalia

red bell pepper

salt

cider vinegar

sugar

mustard

The Kitchn

Nealey Dozier

Step 1

Slice squash into very thin rounds. Remove both onion ends, peel, and cut in half lengthwise. Slice 1/2 of the onion into very thin strips, reserving the other half for another use. Seed and finely dice the bell pepper.

Step 2

Toss squash, onions, peppers, and salt together in a mixing bowl. Add a handful of ice cubes and just enough cold water to cover. Stir well to combine, and set aside for thirty minutes.

Step 3

Rinse the vegetables well and place in a colander or sieve to drain. Meanwhile bring the vinegar, sugar, and ground mustard to a boil in a small saucepan. Immediately remove from heat, stirring to make sure the ingredients are dissolved, and allow the vinegar to cool for 3-5 minutes.

Step 4

Gently pat vegetables dry with a towel and place in an airtight container. Pour vinegar over the mixture, tossing a fork to make sure all the slices get soaked. Cover and refrigerate until cool. Strain from brine before serving.

All you need is sugar, vanilla, and rhubarb to make this  jammy sweet-tart compote.

3-Ingredient Rhubarb Compote

rhubarb stalks (6 to 7 medium)

vanilla bean, vanilla

Storage:  Leftovers can be refrigerated in an airtight container for up to a week or frozen for up to 3 months.

Sheela Prakash

Trim 1 pound raw rhubarb and cut crosswise into 1/2-inch pieces (about 3 cups). Place in a medium saucepan.

Add 1/2 cup granulated sugar. If using 1 vanilla bean, cut in half lengthwise, then scrape the back of a paring knife along the cut side of each half to scrape out the seeds; add the seeds and scraped bean pod to the saucepan. If using vanilla bean paste or vanilla extract, add 1 teaspoon. Add 1/4 teaspoon kosher salt.

Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved, 2 to 3 minutes. Reduce the heat to medium low and simmer gently, stirring occasionally, until the rhubarb is tender and beginning to fall apart, and a sauce is formed, about 8 minutes.

Remove the saucepan from the heat and let cool for at least 10 minutes. Remove and discard the vanilla bean pod. Serve warm, at room temperature, or cold.

Packed with bright, fresh, bold flavors and juicy strips of chicken breast, this is the grilled chicken salad you&#x27;ll eat on repeat all summer long. 

Big, Beautiful Grilled Chicken Salad

garlic

apple cider vinegar

limes

Dijon mustard

honey

black pepper

olive oil

boneless, skinless chicken breasts (1 to 1 1/2 pounds total)

red onion

romaine lettuce hearts

fresh herb leaves,

Vegetable oil,

Persian cucumbers, or 1/2 medium English cucumber

cherry tomatoes (about 1 cup)

avocado

goat cheese

Make ahead: The dressing can be made a day in advance and refrigerated in an airtight container. The chicken can be grilled a day in advance and refrigerated in an airtight container.  

Kelli Foster

Mince 2 small garlic cloves and place in a medium bowl. Squeeze the juice from 2 to 3 medium limes until you have 1/4 cup, then add to the bowl. Add 1/3 cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and a few grinds black pepper. Whisk until the salt is dissolved. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified.

Place 1 boneless, skinless chicken breast inside a gallon zip-top bag. Use the flat side of a meat mallet or a rolling pin and pound until 1/2-inch thick. Repeat with the second chicken breast.

Make sure your zip-top bag does not have any holes in it from pounding the chicken breasts. If it does, replace with a new bag. Otherwise, return the chicken to the bag and add 1/4 cup of the dressing. Seal the bag and massage to coat the chicken. Place the bag on a baking sheet and arrange the chicken so it sits in a single layer. Refrigerate for at least 30 minutes or overnight. Refrigerate the remaining dressing if marinating the chicken overnight.

Prepare a gas grill for direct, high heat, or prepare a charcoal grill for both direct and indirect high heat (pile the coals on one half the grill). Meanwhile, remove the chicken and let sit at room temperature. Thinly slice 1/2 small red onion. Place in a small bowl, add 2 tablespoons of the dressing, and stir to combine. Core and chop 1 large or 2 small head romaine lettuce hearts crosswise into thin strips (about 10 packed cups). Place in a large salad bowl. Finely chop 1/2 cup fresh herb leaves and add to the bowl. 

Step 5

When the grill is ready, scrape the grates clean. Remove the chicken breasts from the marinade with tongs. Place on the grill, cover, and cook undisturbed until grill marks appear, about 4 minutes. If the meat sticks to the grill, continue to cook for another minute until it releases easily. Flip and cook the second side until grill marks appear, about 5 minutes. Reduce the heat to medium on a gas grill (or transfer to indirect heat on a charcoal grill) and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer to a clean plate and let rest while you finish the salad.

Step 6

When ready to serve, drizzle 1/4 cup of the dressing (rewhisk before using if needed) over the greens and gently toss to coat. Prepare the following ingredients, adding each one to the salad bowl as you complete it: quarter 2 Persian cucumbers or 1/2 English cucumber lengthwise, then chop into 1/2-inch pieces; halve 6 ounces cherry tomatoes (about 1 cup); thinly slice 1 medium avocado.

Step 7

Cut the chicken crosswise into 1/2-inch-wide strips and transfer onto the salad. Top with the red onion (discard the liquid) and crumble 4 ounces goat cheese (about 1 cup) on top. Drizzle with the remaining dressing and serve immediately. 

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Summer Recipe: Pickled Yellow Squas...

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Top 3 condiments seasonings recipes from across the web

The most viewed condiments seasonings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Summer Recipe: Pickled Yellow Squas...

3-Ingredient Rhubarb Compote

Big, Beautiful Grilled Chicken Sala...

The most viewed condiments seasonings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine