Pickled Lemon Cucumbers with Banana Peppers

1.5 pounds lemon cucumbers, thinly sliced

1 sweet banana pepper, thinly sliced

1 serrano peppers, thinly sliced

2 cloves garlic, thinly sliced

2 cups apple cider vinegar

1 cup water

1/2 cup honey

1 tbsp pickling salt or kosher salt

1 tsp yellow mustard seeds

Instructions:

1) Wash the lemon cucumbers, removing any spines with a scrub

brush. Slice the cucumbers and peppers into 1/4-inch rounds

and place them in a large glass jar. Add the garlic slices.

2) Make the brine: In a saucepan, combine the vinegar, water,

sugar, salt, and mustard seeds. Bring the mixture to a boil over

medium-high heat, stirring until the salt and sugar dissolve.

Remove the pan from the heat.

3) Pour the hot brine over the vegetables in the jar, ensuring they

are fully submerged. Leave about 1/2-inch of headspace.

4) Store in the refrigerator for up to two weeks.

Fire Roasted Nectarine & Beet Salad

With Feta & Blueberries

2 large nectarines (firm is ok)

2 red beets

4 ounces feta cheese

1 cup blueberries

Dressing:

1/4 cup fresh basil leaves

¼ cup fresh tarragon

6 tablespoons extra virgin olive oil

2 tablespoons white balsamic vinegar3 teaspoons agave syrup

1/4 teaspoon salt and freshly cracked black pepper

Instructions:

1) In a small pot place beets and cover with water; bring to a boil. Boil for 10-12 minutes

until tender. Remove from water and let cool. Remove skin and slice. Chill until ready to

assemble salad.

2) 3) Grill the nectarines for 2 minutes on each side (you’re looking for a slight char); set aside

While nectarines are grilling, place dressing ingredients in a blender and blend until

smooth.

4) 5) Slice nectarines into small cubes

Assemble grilled nectarines, sliced beets and blueberries on a salad plate. Drizzle

dressing over the salad and finish with feta crumbles.