Asparagus Pesto & Pasta

1 16 oz jar of Pretty Pickle Company Pickled Asparagus with Dill , drained
3 fresh basic leaves (or dash of dry)
1/4 cup grated parmesan
1/4 cup chopped pecans or walnuts
1 small clove Pretty Pickle Company Dill Pickled Garlic
1/4 teaspoon salt
3 tablespoons olive oil

8 ounces fine spaghetti noodles
1 tablespoon olive oil for noodles

Blend until smooth all of the drained pickled asparagus spears, basil leaves, parmesan cheese, chopped nuts, garlic, salt with  2 tablespoons of the olive oil.

Cook spaghetti noodles to al dente stage. Drain, add olive oil and toss. 

Pour pesto sauce over hot spaghetti and serve. 

Serves 4

______________________________________________________________

Fresh green beans Stir Fry with pickled garlic

In Oregon’s Willamette Valley, we have lots of fresh green beans growing in fields, back yards gardens and farmer’s markets so it becomes a challenge to find new recipes them while they are fresh and local.  Garlic and green beans go so well together and we grow a lot of garlic in the valley as well.   Pickled garlic works just as well as fresh. 

1 pound fresh green beans, washed and trimmed of stems. Can be left whole or snapped.
5 cloves of Pretty Pickle Company Dill Pickled Garlic cloves
1 tablespoon olive oil
Pinch of salt

Bring 1/2 gallon water to a boil, add green beans and cook for 2 minutes, drain and fill pan with cold water to stop the cooking process.
Saute 5 cloves, sliced or left whole in olive oil in medium fry pan to a light brown but do not burn.
Add green beans to pan with a pinch of salt.
Stir-fry until beans are sweet and still crunchy.  Do not cover the pan or they will be steamed beans.

Serve with garlic bread.

Serves 4-6 depending on use and love of green beans!  

________________________________________________________________

Moroccan style chicken with Brined Meyer Lemons and Couscous

Try this recipe with your family first!  Good dish for company or potluck! 

1/4 cup fresh lemon juice
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
8 large skinless chicken breasts
8 quarters of Pretty Pickle Company Brined Meyer Lemons
1 1/2 cups chicken stock
1/3 cup slivered almonds
2 teaspoons olive oil
1 small yellow onion, halved and finely chopped
1 small red chili pepper, deseeded and finely chopped
1 cup of couscous or basmati rice
1/3 cup currants
1/3 cup fresh coriander (cilantro) leaves, firmly packed.

• Combine the lemon juice, honey, garlic, turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish large enough to hold the chicken. Add the chicken breasts and thoroughly coat them with marinade.  Cover and place in refrigerator for at least 3 hours, preferably overnight, to develop flavors.
• Preheat oven to 350 degrees F
• Remove the chicken from the marinade and reserve the marinade.
• Place the chicken and the preserved lemon in a roasting pan.  Roast in preheated oven for 20 minutes or until cooked through.
• Transfer chicken to a plate to rest while preparing couscous.
• Wipe the roasting pan with toweling to remove any fat, add the reserved marinade and 1/2 cup chicken stock and bring to boil over a high heat.  Cook while stirring for 5 minutes or until the sauce thickens and remove from heat.
• Heat a small saucepan over a medium heat, add the slivered almonds and cook, stirring for 2 minutes or until toasted.
• Heat the oil in a large sauté pan over a medium heat, add the onion and chili pepper and cook, stirring, for 2 minutes or until both have softened.  Add the remaining chicken stock and bring to a boil.  Remove from heat. 
• Add the couscous to the large saute’ pan with the onions and chili and stir to combine.  Cover and set aside for 5 minutes or until the liquid is absorbed.  Use a fork to fluff and separate the grains.
• Add the thickened marinade mixture from the roasting pan and the toasted almonds and the currants to the couscous and cook, stirring over a low heat for 2 minutes or until all the liquid is absorbed.  Remove from heat.
• Carve the chicken across the grain into thick slices, spoon the couscous mixture into a serving platter or into separate dishes, sprinkle with coriander (cilantro) leaves, top with chicken slices and garnish with the roasted Brined Meyer Lemon wedges. 

Serves 8 generously.

________________________________________________________________

Pickled Bean Salad with brine marinade

Ingredients

Marinade Dressing 1/2 c Salad Oil 1 tbls Vinegar 1/4 tsp Salt 1/4 tsp Sugar 1/4 tsp Celery Seed 1/4 tsp Paprika Salad 4 c Romaine lettuce (chopped or torn) 2 c Spinach leaves (chopped or torn) 1 c shredded Jarlsburg cheese

Directions
Drain and reserve brine of 16 oz  jar of Pretty Pickle Company Classic Dilled Green Beans in a separate bowl for the marinade.  Add remaining marinade ingredients to brine base to create the dressing

Cut beans into quarters, discarding stems.  Place pickled beans, romaine and spinach leaves in a mixing bowl; add shredded Jarlsburg cheese. Refrigerate until serving time.

Toss ingredients together with marinade prior to serving

*Note: May add cubed ham, chicken, tomatoes as desired for a main course or lunch.

_________________________________________________________________

Spinach Saute with Red Bell Pepper and Preserved Lemons

Like many good recipes, it starts with what you happen to have on hand.  What do you do when you have a bag of spinach, a red pepper and preserved lemons?  Put them together, of course.

2 Tablespoons olive oil
1 garlic clove, minced (try a clove of Pretty Pickle Dill Pickled Garlic)
1 red bell pepper, diced or cut in strips
1/2 Pretty Pickle Company Preserved Meyer Lemon, discard pulp, rinse rind thoroughly and dice
1 pound bag of fresh spinach leaves.

Heat the oil in a medium saucepan, add garlic, red pepper and lemon rind. 
Cook until garlic is golden and pepper and lemon is softened.
Add spinach and cook until just limp but still bright green. 
Serve as a side dish. 

Note:  Substitute a teaspoon of Pretty Pickle Company Meyer Lemon Tapenade for the Preserved Meyer Lemon

Serves 4 

_________________________________________________________________

DILL PICKLE SOUP

8 servings

1 c Margarine 
½  cup flour
1 1/2 qt Chicken broth
1/2 medium Onion -- fine chopped
2 Tbsp Vinegar
12 oz Dill pickles -- shredded or fine chopped (1-1/2 cups)
1 c White wine/chicken broth
3 tb Sugar
1 tb Worcestershire sauce
4 minced garlic cloves
2 tsp salt
1tsp dill weed
1tsp curry powder
½ tsp white pepper
2 Bayleaves
2 cups warm milk
Optional:       dash of green food coloring
Croutons –
 In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over med. heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

Source: The Inn at Orchard Heights, Salem, Oregon

_________________________________________________________________

Pesto Chicken Pasta Salad

This one-dish meal makes dinnertime easy.
8 ounces dry farfalle (bow tie) pasta
2 cups cut-up Pretty Pickle Company Pickled Asparagus or Dilled Green Beans
3 cups (12 ounces) cubed, cooked chicken
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 tablespoons freshly shredded or grated Romano cheese
Cook 8 ounces of dry pasta according to package directions; rinse and drain and cool.
Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Refrigerate for up to 4 hours to allow flavors to blend. Garnish with cheese. Refrigerate leftovers; they make a great lunch.

Makes 6 servings.
Note: May substitute canned, fresh or frozen asparagus in this recipe.

_________________________________________________________________

Potato and Garlic Soup

I don’t need any excuse to eat garlic or potatoes, for that matter.

1 pound potatoes, peeled and sliced
2 medium onions, finely chopped
2 teaspoons butter
3  1/2 cup stock or broth
2 large cloves or 4 small Pretty Pickle Company Dill Pickled Garlic cloves
Salt to taste
Freshly ground black pepper
2/3 cup plain yogurt
2 tablespoons chopped parsley

Peel and cut potatoes in cubes or slices
Finely chop onions.
Melt butter in saucepan over low heat.  Add potatoes and onions to pan. Cover and  let sweat until soft and some liquid is released, about 8 minutes.
Pour in stock or broth and bring to boil. 
Add garlic, salt and pepper.
Cover and simmer 20 minutes
Puree soup in blender or with stick blender in pan until smooth.  Stir in yogurt and heat, if necessary, without boiling.  Serve with chopped parsley on top.

Note: Dried herbs such as thyme, dill or basil can be used as a bouquet garni, tied in a cheesecloth during the simmer and removed. 

_________________________________________________________________

Turkey Asparagus Roll Ups

Real good finger food!

4 small 6” size flour tortillas or low carb wraps
4-8 spears of Pretty Pickle Company Dill Pickled Asparagus
4 tablespoons of low fat cream cheese
4 slices lean ham, thinly sliced or other deli meat
Optional additions:
Strips of red sweet bell pepper
Crumbled hardboiled egg
Rings of red sweet onion

Spread cream cheese over each of the tortillas to the edges.
Layer tortilla with ham slice and other ingredients to taste
Place one or 2 of the asparagus spears along one side.
Roll up and serve with salad.  

Serves 4