Feed You Mind Series August:

Thank you so much for attending our   

Feed Your Mind Series with The Common Market Co-Op!

We hope you enjoy these recipes from the event on August 9th, 2017.

L.O.V.E.'s Dill Pickles:

Ingredients:

3 large or 6 small cucumbers, unpeeled, sliced into circles

2 bunches fresh dill

4 cloves garlic

1.5 tablespoon kosher salt

1/4 Cup Water

1-1/4 cup L.O.V.E.'s Champagne Wine Vinegar

 

Instructions:

Pack the sliced cucumbers, garlic, and dill into glass mason jars. Then pour in the vinegar, water and salt. Shake to disperse the salt and then seal and put in the refrigerator for 3 to 4 days to "steep." The pickles will be good for up to 1- 1 ½ months in the fridge! Enjoy!

L.O.V.E.'s Balsamic  Pickles:

Ingredients:

3 large or 6 small cucumbers, unpeeled, sliced into circles

2 cloves garlic

1 small red onion, sliced very thin

1 tablespoon kosher salt

1/4 Cup Water

1-1/4 cup L.O.V.E.'s Oregano White Balsamic Vinegar

 

Instructions:

Pack the sliced cucumbers, garlic, and onion into glass mason jars. Then pour in the vinegar, water and salt. Shake to disperse the salt and then seal and put in the refrigerator for 3 to 4 days to "steep." The pickles will be good for up to 1- 1 ½ months in the fridge! Enjoy!

L.O.V.E.'s Veggie Dip:

Ingredients:

2 Cloves Garlic

1 Small yellow onion

24 oz Sour Cream

1/3 Cup L.O.V.E.'s Wild Dill Olive Oil

1/4 Cup L.O.V.E.'s Red Wine Vinegar

1 Tablespoon Kosher Salt

Fresh Cracked Pepper

3 large cucumbers, unpeeled, sliced into sticks

3 large carrots, sliced into sticks

2 Tbsp. Milk* if made into creamy dressing

 

Instructions:

Add the garlic and onion to a food processor. Process until minced into a paste. Place the sour cream in a large bowl and slowly mix in the olive oil and vinegar. Once incorporated, add the garlic and onion mixture to your liking. Add the salt  and cracked pepper to taste. Use as a dip for the carrots and cucumbers, or as a sandwich spread instead of mayonnaise. This also makes a delicious creamy ranch when 2 Tbsp. milk is added.

L.O.V.E.'s Summer Gazpacho

Ingredients:

4oz L.O.V.E.'s Smoked Olive Oil

8 oz Sour Cream

1 clove garlic

1/2 small red onion

6 large tomatoes

4 large cucumbers

1/2 Tablespoon kosher salt, and 1 tsp

1/4 cup L.O.V.E.'s Sherry Wine Vinegar

1/2 Cup L.O.V.E.'s Cobrancosa Olive Oil

 

Instructions:

Add the sour cream and smoked olive oil into a small bowl. Whisk together with the teaspoon of salt and set aside for serving. Place the garlic and onion in the food processor and process until smooth. Add the rest of the ingredients save the sherry vinegar and cobrancosa olive oil and pulse until chunky. To serve, place the gazpacho in a bowl (chilled) and top with a dollop of the smoked sour cream.