For vegans, vegetarians, and everyone else!

Pickled Red Onions

• 3/4 cup water
• 2/3 cup white wine or cider vinegar
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 medium red onion, thinly sliced
• pickling spice or black peppercorns

In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Rodney Scott’s Grilled Vegetable Salad 

by Christian Dashiell

Ingredients:

• 1 large red bell pepper
• 2 tablespoons canola oil
• 2½ teaspoons Diamond Crystal kosher salt
• 1¼ teaspoons freshly ground black pepper
• 1 bunch baby carrots, tops trimmed (real baby carrots, not the carrot scraps typically sold as baby carrots)
• 1 medium yellow squash, quartered lengthwise and then halved crosswise
• 1 medium zucchini, cut into ½-inch rounds
• 1 bunch asparagus with the woody ends snapped off
• 1 bunch scallions, with the root ends trimmed
• 1 teaspoon Rodney Scott’s Rib Rub (see recipe below)
• ½ cup Rodney Scott’s Vinaigrette (see recipe below)

Directions

Fire up your grill to 400°F to 450°F.

In a medium bowl, toss the whole bell pepper with 2 teaspoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place the whole pepper on the grill. (Keep the bowl for the rest of the vegetables.)

As the pepper chars and blisters, use grilling tongs to turn it frequently so that the pepper gets charred on all sides — this will take 8 to 12 minutes. Remove it from the grill and immediately place it in a small paper or plastic bag.

Close the bag and allow the pepper to steam for at least 5 minutes. Then remove the pepper from the bag and use a spoon to remove the skin. Remove the seeds and stem, cut the roasted pepper into strips, and transfer them to a large bowl.

Place the carrots in the same bowl used to season the bell pepper. Toss them with 4 teaspoons of the oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Place them on the grill (perpendicular to the grates).

Add the squash and zucchini to the bowl you used for the carrots and toss with 1½ teaspoons of the canola oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Once the carrots have been on the grill for 4 to 5 minutes, they should be brown and wrinkled and their thin tips might be almost black. Flip them. Place the squash and zucchini on the grill. Cook for another 5 to 6 minutes.

Toss the asparagus and scallions with the remaining 1½ teaspoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place the asparagus and scallions on the grill, turning and rotating so that they cook evenly. Once they have a slight char and wrinkled skin, after 6 to 8 minutes,

Begin removing the vegetables as they are done and place them in the bowl with the roasted peppers. Toss the vegetables with the vinaigrette and transfer them to a serving platter. Sprinkle with the BBQ rub and serve warm.

Rodney Scott’s Vinaigrette

Ingredients

• ½ cup Rodney Scott’s BBQ Sauce (see recipe below)
• 2 teaspoons Dijon mustard
• ¾ cup extra-virgin olive oil
• 1 teaspoon Diamond Crystal kosher salt

Directions

In a small bowl, whisk together Rodney’s Sauce and the mustard. While whisking, slowly drizzle in the olive oil to create a creamy emulsion. Add the salt and whisk until it is thoroughly incorporated. Use immediately or store in a screw-top jar in the refrigerator for up to 1 month. Shake vigorously before use. Makes about 1 ¼ cups.

Rodney Scott’s Rib Rub

Ingredients:

• ¼ cup Diamond Crystal kosher salt
• 2 tablespoons MSG
• 2 tablespoons freshly ground black pepper
• 2 tablespoons sweet paprika
• 2 tablespoons chili powder
• 2 tablespoons packed light brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon cayenne

Directions

Mix all the ingredients in a bowl and place them in an airtight container. Cover and store in a cool, dry place until ready to use. Makes 1 cup.

What I did: I bought 1 pint of BBQ sauce from the original Scott’s BBQ in Hemingway, SC rather than making my own. I used it, with half the salt, to make the vinaigrette. I made the rib rub with half the salt, no MSG, half the pepper, and no cayenne (I have guests who don’t do spicy). Worked just fine

Strawberry Mousse

1 quart box strawberries (3/4 pound)

1/2 cup  granulated sugar

¼ cup confectioner’s sugar

1 cup very cold whipping cream

extra strawberries for topping

Instructions

Set aside the 4 prettiest berries for garnish. Remove the green top but don’t cut the berry.

Clean and slice the remaining strawberries.  If they are not sweet enough, add an extra 1/4 cup sugar and a squeeze of lemon juice.

Add the sliced strawberries and ½ cup sugar to a blender or food processor and puree.  Remove 1/2 cup of puree and set aside. Do not mix with the whipped cream.

In a cold bowl, add the cream and ¼ cup confectioner’s sugar and beat until stiff peaks form.  Then very gently fold in the puree that you didn’t set aside. Don’t overmix, or it will be more like butter than whipped cream.

Divide the remaining 1/2 cup of puree equally (about a tablespoon per serving) between  4 smallish glasses (very pretty) or dessert bowls and top with the strawberry mousse.  Refrigerate for at least 1 hour until firm and completely chilled.  Top each serving with 1 fresh strawberry and serve. 

Orca Beans

Ingredients  

• 1 bag of orca heirloom beans, approximately 1 pound
• 5 cups of water
• 1 large garlic clove or three small ones.
• 1 tablespoon of cumin
• 1 tablespoon of sea salt
• 1 tablespoon of cooking oil

Instructions 

• Clean the beans and rinse them with water. Place in the pressure cooker, add the water, garlic, other condiments, and close.
• Cook the beans using the correct setting. When ready, let the steam escape for 10 minutes, then manually release the remaining pressure.

Melting Potatoes

Ingredients

• 5 Tbsp. (2 1/2 oz.) unsalted butter, divided
• 4 medium (5 oz. each) Yukon gold potatoes, peeled and cut crosswise into 1/2-in.-thick slices
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 3/4 cup chicken stock

Directions

• Preheat oven to 475°F with a rimmed baking sheet positioned on center rack. Microwave 3 tablespoons of the butter in a large microwavable bowl on MEDIUM (50% power) until melted, about 1 minute. Add potatoes, salt, and pepper, and toss to coat.
• Remove preheated pan from oven, and pour potatoes onto pan; spread into an even layer, leaving space between each potato slice.
• Bake until browned on bottom, about 15 minutes. Flip potatoes, and bake until browned on both sides, about 15 minutes.
• Meanwhile, microwave chicken stock on MEDIUM (50% power) until warm, 1 to 2 minutes; stir in remaining 2 tablespoons butter until melted. After potatoes have been cooking for 30 minutes, pour stock mixture over potatoes, carefully tilting pan to evenly distribute stock mixture. Reduce oven temperature to 400°F, and bake until stock has been mostly absorbed and potatoes are very tender and browned, about 10 minutes.

Black pepper pineapple is delicious.

Martha Stewart’s Mom’s Mashed Potatoes

Ingredients
3 ½ pounds white or Yukon Gold potatoes
Kosher salt and freshly ground pepper
8 ounces cream cheese, softened
1 stick unsalted butter, room temperature
¼ cup whole milk, warmed
½ cup heavy cream, warmed

Directions

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle.
• Rub off skins, and discard. Cut potatoes into large pieces.
• Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

How To Make My Broccoli Tots

For a batch of roughly 22 tots, you’ll need:

• 1 head broccoli, tough stalk trimmed and discarded, then cut into large florets
• 1 cup seasoned bread crumbs 
• 1/2 cup grated low-moisture mozzarella 
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper, to taste 
• Milk or water, as needed

Preheat the oven to 425°F. Line a sheet pan with parchment paper. 

Place the broccoli florets in a pan fit with a steamer basket. Add water just until it reaches the bottom of the steamer insert. Cover the pan and set over medium-high heat. Once the water reaches a boil, cook the broccoli for about 5 to 7 minutes, or until bright green and fork tender. Remove from the heat, drain the water, and let cool slightly. 

When the broccoli is cool enough to handle, chop the florets into small pieces, about the size of a pea. Transfer the chopped broccoli to a large mixing bowl and add the bread crumbs, cheeses, and eggs. Season with salt and pepper, then use a rubber spatula to thoroughly combine the ingredients. 

Test the mixture; you should be able to squeeze a small portion and see that it holds together strongly. If this is not the case, add a little water or milk, 1 tablespoon at a time, until the mixture holds together when squeezed.

Using a spring-loaded 1 tablespoon-sized cookie scoop, dish the broccoli mixture onto the prepared sheet pan. It should make about 22 tots. With wet hands, pick up each portion and form it into a tot shape, pressing the mixture firmly so it holds together. 

Bake for 15 minutes, or until golden brown and crisp on the bottom, then flip over and cook for an additional 10 minutes.

Sweet Potato Fries by Mark Bittman

Ingredients

• 2 pounds sweet potatoes, peeled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

1. Heat the oven to 400.
2. Cut the sweet potatoes into sticks ¼ to ½ inch wide and 3 inches long, and toss them with the oil.
3. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.