Overnight Pickled Okra

Ingredients

* 1/2 lb. okra

*4~5 cloves of garlic

*1 dill stem with dill flowers about 8 in long

*2 dill stems with leaves 8 inches long ( if you don’t have fresh dill, substitute with 1 tsp of dill seed.)

Pickling liquid

* 2 cups water

* 1/3 cup rice vinegar

* 2 Tbsp sea salt

* 1 hot pepper, deseeded and sliced

Preparation

1. Place okra, garlic, dill in a bowl.

2. Put all ingredients for pickling liquid in a pot and boil for 2 minutes. If you are using dill seeds in place of fresh dill, put it in at this time.

3. Immediately pour the liquid over the okra, garlic and dill. You may want to place a plate over the okra so it doesn’t float.

4. After it has cooled down, transfer contents to a jar and store in the fridge. You can start eating the next day but waiting a couple days has the best flavor! Be sure to eat it within a week.

Spicy Okra and Potato Dry Curry

Shishito Pepper Quiche

http://foodlibrarian.blogspot.com/2009/06/shishito-peppers-japanese-treat.html

Never in a thousand worlds would I have come up with putting shishito in a quiche. I LOVE having shishito as a beer snack, an appetizer, pan fried and lightly flavored with sea salt or soy sauce. (If you haven’t tried it this way yet please do!) And until today, that was basically the only way I have been eating them. Now that we sell the shishitos to a wide range of customers, it is exciting for me to hear how other people prepare the vegetables we make and so I was inspired to broaden my horizon and make a quiche following jalapeno quiche recipes online. I have also tried roasting them and they turned out great! So roast away and freeze shishitos for the cold winter months:)

Shrimp Etouffee