- 2 red peppers, diced
- 2 green peppers, diced
- 1 medium zucchini, diced
- 1 c fennel, diced
- 1 c cauliflower, mini florets
- 6 – 8 scallions, chopped
- 3 cloves garlic, minced
- 2 jalapeños, diced
- 1/4 c coarse salt
Mix all ingredients in a non-reactive bowl, one made of glass, porcelain, clay or stainless steel. Avoid aluminum and cast iron which can react with the acids in the marinade. Cover with a dish towel and leave on counter for 6 hours or overnight.
Drain and rinse in cold water. Taste and keep rinsing or soaking in cold water to reduce saltiness.
Add marinade ingredients to vegetables. Refrigerate in a closed container. Serve after a few hours or wait 2 days for it to marinate more. Keeps for months. Serve with fish, meat, potatoes, grains or sandwiches. Tastes great with Plain Hummus. Good addition to a charcuterie platter.
- 3 T lemon juice
- 1/4 c mustard seed
- 1 T oregano
- 1 t smoked paprika
- 1/2 t black pepper
- 1 c olive oil
- 1 c vinegar
- 2 T honey
- 2 c drained well-cooked or canned chickpeas, liquid reserved
- 1/4 c tahini
- 1/4 c olive oil
- 1 – 2 cloves garlic, grated on a microplane
- 1/2 t each kosher salt and freshly ground black pepper
- 1/2 T paprika
- 1 lemon, juiced
In a blender or food processor, combine all ingredients until smooth. Serve on or with thinly sliced bread or crackers, along with Giardiniera for a new taste sensation. Can be arranged bruschetta style or garnished with Giardiniera in a shallow bowl.
- Check out Well Preserved, the blog behind Joel and Dana‘s cookbook, Batch.
- For a batch of interesting collective wisdom, read the comments elicited by the Paupered Chef’s Giardiniera recipe.
- Last week’s recipe came with a pretty cool short story in the final notes; today’s recipe comes with another good story: They’re Made Out of Meat, by science fiction writer Terry Bison. You can thank my sister Julia for sourcing these gems.