Colorful Russian sauerkraut is a blend of many flavors with more ingredients than the basic sauerkraut recipe. It is well worth the extra prep time and ingredients! This is a fermented healing food which it is good for digestion. It is rich in natural probiotics and enzymes. My favorite way of making sauerkraut is to have a “kraut party” and invite a few friends over to chop up the vegetables. We all have Harsch crocks so we make 6-7 times more than just doing a quart here and there. The crock ferments for 6 weeks so the flavors are magnificent.
This is a great dish to take for potluck, it’s light and fresh. This zesty salad or appetizer includes no-cook shrimp combining summer ingredients, such as mangoes and avocados with a light cilantro dressing. Few can resist the combo of shrimp, lime, avocado, mango, lime, and cilantro. Don’t wait to try this super easy dish.
I created this recipe because I came home from the farmers market with a huge basket of veggies and needed to prepare them. This is an amazing recipe which can be adapted in many ways. This is the basic recipe template, so for an Asian version I substitute walnut oil with sesame oil, omit the sunflower seeds and add 2 T. black sesame seeds, and switch the white wine vinegar to unseasoned white rice vinegar. It is awesome! Another absolutely fantastic version is to use walnut oil and substitute in Sicilian lemon balsamic vinegar. I have to say this is my favorite, but you may not have Sicilian lemon vinegar in pantry, but I would strongly suggest purchasing it online. I love to use all sorts of balsamic vinegars to attract different flavors, basically mix and match oils and vinegars. You really can’t go wrong.
If you love deviled eggs, try this nice departure from the traditional recipe. I made these for friends the other night and they raved about them. Oh my goodness, they are so good with a unique flavor and a spicy kick. Hopefully, you will enjoy them as much as we do because they won’t last long.