Quick Pickled Taqueria Style Carrots

Ingredients:

Enough carrots to fit in a small jar (cut into long strips)

1 hot pepper

1 sprig of oregano

1 tsp black peppercorns

1 or 2 tbsp salt

1/2 tsp toasted cumin seeds (optional)

1/2 tsp mustard seeds  

3 cloves of garlic (sliced lengthwise)

1/2 c apple cider vinegar

1/2 c vinegar 

(you may need more vinegar depending on the size jar you are using)

1 tsp sugar

Step 1: Make a brine

Place vinegar in a pot and heat until slightly boiling

Add salt, sugar, cumin seeds, mustard seeds, and black peppercorns and simmer for 5 minutes

Place garlic and oregano at the bottom of the jar. 
Pack carrots tightly in jar. Pour brine over carrots (all the way to the top of the jar, covering carrots completely)
Allow jar to cool. Place lid on jar. Label. 
Store in the refrigerator for up to one month.

A family favorite, ratatouille is fun to make and delicious. From start to finish, it takes about an hour to make.

3 potatoes

1 small eggplant

1 zucchini

1 summer squash

1 pepper

6 mushrooms

1-2 jars of pasta sauce

1 cup shaved parmesan

Preheat oven to 400°F. Slice veggies (I use a food processor to slice the potatoes, squash and eggplant.). In a lightly greased baking dish, arrange ingredients, as pictured, in the following order: potatoes, eggplant, sauce, cheese, squash, mushrooms, peppers, sauce and cheese. Bake for 30 minutes.

 24 fire-roasted jalapeños (preferably red)

6 fire-roasted poblano peppers

2 tablespoons red wine vinegar

1 teaspoon Celtic sea salt

1 lime, juiced

A few sprigs of oregano (leaves only)

A few sprigs of cilantro

Grill hot peppers over a wood fire until they are slightly charred. Allow to cool.

In a food processor, combine all ingredients and process for one minute or until smooth and creamy. The paste will stay good refrigerated in a tightly sealed jar for up to two weeks. It freezes well in freezer-safe bags.