I love making all types of preserves, pickles, vinegars, etc...  so "The Food in Jars Kitchen:  140 ways to cook, bake, plate and share your homemade pantry" cookbook definitely speaks to me.  Never have a come across such a great resource to help me use up some of these jars of stuff!

This quinoa salad uses pesto (I had carrot top pesto on hand), pickles (yep, had some of those!), vinegar (I used beer vinegar I made from a keg we had that went flat).  And to be extra instead of water I used whey from mozzarella cheese making.
​
This salad helped me clean out my fridge and is really interesting.  I'd never thought to use pickles in a salad but I'm loving that!  I highly recommend this book for any preserver!

Quinoa Salad with Pesto Dressing
The Food in Jars Kitchen:  140 ways to cook, bake, plate and share your homemade pantry by Marisa McClellan

2 cups quinoa, uncooked
3 tablespoons extra virgin olive oil, divided
3 cups water
4 ounces pesto 
1/4 cup cider or red wine vinegar
salt
pepper, freshly ground
1 red bell pepper, seeded and diced
1 red onion, diced
1 cup sour pickles, diced
15 ounces chickpeas, drained and rinsed
6 ounces feta cheese, crumbled
1 bunch flat leaf parsley, chopped

​1. Pour the quinoa into a fine mesh sieve or very fine colander and rinse under running water.  Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat and add the wet quinoa.  Add the 3 cups fresh water, increase the heat to high, and bring to a boil.  Once the water boils, lower the heat to medium-low and cover the pan.  Cook for 18 to 20 minutes, or until the quinoa is finished cooking, spread it out on a rimmed baking sheet so that it will cool quickly and won't become gummy.

2. In a spouted measuring cup, combine the pesto and vinegar.  Whisk the vinegar into the pesto to loose in.  Still whisking, stream in the remaining 2 tablespoons of olive oil.  Taste and add salt and black pepper as needed.

3. Place the red pepper, onion, pickles, chickpeas, feta and parsley in a large bowl.  Add the pesto vinaigrette and stir to combine.  

4. Once the quinoa is cool enough so that it won't immediately wilt the parsley, stir it into the salad.  Taste and add salt, if necessary.

5. Serve at room temperature or chilled.

Vegan Peanut Sauced Chicken Pitas
Inspired by Cooking Light Magazine, August 2011
by Jackie Newgent

​1 cup shredded chicken
1/3 cup thinly sliced green onions
2 tablespoons thin red bell pepper strips
2 tablespoons peanut satay sauce
1/8 teaspoon kosher salt
1 teaspoon chili paste with garlic
1 6" whole pita, cut in half
1/2 cup fresh mung bean sprouts, rinsed, drained, patted dry
2 tablespoons diagonally cut carrot
2 tablespoons chopped fresh cilantro

1. Combine the first 5 ingredients, tossing well to coat.  Stir in the chili paste.
2. Fill each pita half with half of the chicken mixture, 1/4 cup bean sprouts, 1 tablespoon carrot and 1 tablespoon cilantro.

I feel in love with these peppers when spotted on a small plates menu at one of our favorite places...  "really?  peppers?"  I asked the waiter skeptically.  He explained "yes, they are amazing...  not too spicy but once in a while you will get one with a kick."  Alright I said and the rest is history.  Immediately I was addicted and had so many small plates of these little peppers!

Fast forward a few years and another state later when filling up my new garden space my favorite heirloom plant grower was selling interesting pepper varieties, including Shishitos!  I was so excited to have my own plant full of it and just as I forgot about it for a minute I was browsing one of my favorite garden summer time cookbooks and spotted this gem.

This spice mix came into my life via Crazy Burger's Just Plain Nuts Burger.  I loved the smell of it and these burgers were amazing so I've transferred this to where they belong, on fries and YES...  best fries ever!  I make my fries in my air fryer from the recipe in the book but after drying I season.  Then season again before serving.

​Fry Salt
​Wendy McMillian naturalhealthmag.com
July/August 2011

3 tablespoons salt
2 tablespoons white pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons chili powder
1 1/2 teaspoons cayenne pepper

​Mix all ingredients to evenly combine.  ​

Being vegetarian is easy for me since I never liked meat.  Vegan is another story.  I'm from Wisconsin, I love cheese!!!  I was very skeptical of cheese replacements but after falling in love with Daiya and getting my skeptical husband as addicted I started to ponder other dairy free cheesestuffs.  I started with my Vitamix book and hit the jackpot.  This sauce is versatile and good, better than any processed cheese sauces.  I've used this to make mac n cheese, nachos and to top anything.  And unlike my friend Daiya, it's oil free so ok for the Engine 2 Diet!  It has been a lifesaver, elevating any oil free veg dish.  The consistency of this sauce as below is very thin.  I prefer it on the thick end so only add as much water to get everything moving at first then slowly adding the boiling water just to make it smooth.  I use a little under half the amount of water they suggest.  It lists a few choices for nuts, I've only tried with cashews but it looks like almonds work as well.

Not-So Cheese Sauce Vitamix
1 cup water
2 tablespoons lemon juice
1/4 cup canned pimentos or roasted red pepper
1/2 cup raw cashews or almonds
1 teaspoon onion powder
1/4 cup nutritional yeast
2 teaspoons salt
1 1/2 cups boiling water
2 tablespoons potato starch, mixed in 1/4 cup cold water

Place all ingredients, except the boiling water and potato starch mixture, into the Vitamix container in the order listed and secure lid.

Select variable 1.

Turn machine on and quickly increased speed to Variable 10, then to High.

Blend for 6-7 minutes or until heavy steam escapes from the vented lid.

Reduce speed to Variable 7 and remove the lid plug.  Pour boiling water and potato starch mixture through the lid plug opening.

Continue to blend until mixture is thickened, about 1 minute.
​

One of my favorite things about Wisconsin summers is enjoying fresh zucchini. 

A good friend is keeping us supplied since I didn't get any planted this year. 

For a party I was hosting I just knew there had to be some of this amazing veggie so I turned to my grill and some other local veggies available at Growing Power!

FOR THE GRILL:
4 ears corn, shucked and soaked in sugar water overnight or longer 
    (I fill a container with water and sprinkle some sugar in and cover and set in the fridge for a couple days)
1 large zucchini, ends cut off and sliced the long way into 4-8 pieces depending on the thickness
1 large bell pepper, any color
1 serrano chili pepper

Grill the above veggies on medium heat until you see grill marks or blistered skin on the peppers.  I go for low fat so I grilled all naked.  For a richer salad, you can coat all the veggies in olive oil.
Allow all veggies to cool.  Cut corn off cobs, chop zucchini into 1/4" wide triangles and dice peppers.  Toss with drssing below.

FOR THE DRESSING:
2 Tablespoons Olive Oil
2 Tablespoons Cider Vinegar
1 Teaspoon Ground Cumin
Whisk the above together.  Season with salt and pepper (I prefer celrey salt) here.

FINISH WITH:
1/2 Cup Chopped Onion (Red or whatever you have on hand, I used a nice local cippolini)
1/4 Cup Crumbled Feta Cheese
1/2 Cup Chopped Fresh Cilantro
Mix veggies with the dressing along with the feta, onions and cilantro.  Save a little cilantro to put on top for garnish.