Just the other day John and I were chowing down on blue corn tortilla chips using zuké citrus & ginger pickled things as the condiment. While we were snacking, he shared his favorite breakfast recipe with me. Ezekial Sprouted Whole Grain English Muffins, sliced avocado, teriyaki sauce, and Ozuké pickled things Just Juniper over the top of all that goodness. The store I visited did not sell the sprouted whole grain english muffins, so I substituted with a slice of Ezekial Sprouted Grain & Seed Bread (ESGSB).
Ingredients: 1 slice of ESGSB
1/2 Avocado
3 Tbsp of zuké pickled things
Just Juniper
Splash of Ohsawa Organic Nama Shoyu (another substitute) Directions: Toast bread
slice avocado 1/2 and layer on bread
sprinkle with shoyu
top generously with zuké pickled things Just Juniper
ENJOY!
Avocados are a great source of vitamins and minerals.
(serving size = 1/5 avocado)
It’s April and by all signs, like the snow outside and the cold temperatures these past few days, NOT tomato season. My decision to post this blog might surprise some of you, but I received a request for a fermented salsa recipe. Honestly, besides zuké pickled things, there is no other condiment I crave more than salsa. Daily. Thanks for prodding me Aaron!
So where do you get organic tomatoes in our temperate zone this time of year? Circle Fresh Farms organic tomatoes are available at Whole Foods Markets on the front range of Colorado. Circle Fresh is a network of 10 small farms working together to grow produce locally.
This is a simple recipe, and one that has a lot of flexibility, too. It can be spicy or mild, red or green (tomatillos), garlicky or garlic-free.
Fermented Tomato Salsa Ingredients:
2.5-3 lbs of tomatoes of choice
1-2 onions (yellow, white, or red)
Fresh Cilantro to taste (I use 1/2 cup or more)
1 lemon, juiced
2-3 limes, juiced
2 TBSP celtic salt
Spices to taste ( I use salt & pepper only, but cumin, oregano, or powdered chili could be added)
Peppers (sweet or spicy…I use jalapeno but sweet peppers work well too if you don’t like spicy!)
photo by Joe Baran
Directions:
Chop tomatoes, peppers, onion and cilantro (garlic if you decide to use it)
Toss all ingredients into large bowl
Add the citrus juice
Add salt & pepper (other spices at this time, if you like)
Pour into quart or half gallon size mason jars and cap
Leave on the counter for approximately 2 days
After fermentation is complete, store in refrigerator for up to 9 months
photo by Joe Baran
photo by Joe Baran
Some fermented salsa recipes include whey, but I do not use it when I ferment salsa. In our home, we enjoy salsa on just about anything. This recipe is an alternative for putting up your tomatoes in the fall, when so many are available either from our home gardens or the farmers’ markets.
The vibrant colors of the salsa makes me want to eat it immediately, but I will wait a couple of days! Buen provecho!
From the kitchen of our favorite foodie about town, Michelle Auerbach:
Feeling springy? Feeling cleansy? Feeling the need to eat all the greens that popped up at the Farmer’s Market this week? Want to add your Zuké to a salade composée? Here is the dressing and the salad for you.
Carolyn’s THE DRESSING
3 inch piece of fresh ginger grated
3 cloves of garlic
6 inch piece of turmeric peeled and chopped
½ cup extra virgin olive oil
2 lemons juiced
3 Tablespoons of tamari
2 Tablespoons raw honey
½ teaspoon sea salt
Place all the ingredients in a blender. Blend until smooth.
For the salad, I bought one bag of lettuce from Oxford Gardens, one bunch of carrots from Cure farms, I had some tofu in the fridge I had friend up yesterday in coconut oil, and some steamed asparagus. To this I added a heaping ton of Zuké beets, dulse, & kale. The key to a salade composée, or a composed salad, is to make it look appealing on the plate, with drizzles of this and jots of that in contrasting and vibrant colors. Use whatever you happen to have in the fridge including but not limited to cooked potatoes, chicken any way, steamed veggies, salmon, tempeh, good raw milk cheese, green beans, snow peas, really anything that catches your eye.
The key, though, is the combination of the grated beets and the salad dressing with some lettuce to catch the juices.
Erika’s ‘ancient family recipe’ wowed my palate at a potluck dinner recently. It was a tender brisket served over gluten free pasta. Although she brought other delicious food, it was the brisket that left a lasting memory. Several of us topped the dish off with some citrus & ginger pickled things. It was divine, and so delicious that I was caught scraping the pan clean with my fingers at the end of the night. I had to have that recipe!
As soon as I got my hands on her ancient family recipe, I thawed my Lasater Grasslands brisket and prepared a feast of my own. Because this beef dish is slow cooked, you should plan ahead. However, the simplicity of the recipe is a time saving way to prepare a hearty meal for your family or a gathering. In fact, the original recipe recommends preparing it ahead of time, refrigerating, and reheating before serving. Yipee!
Directions: Heat over to 350°. Brown brisket on all sides (I actually cheated, and did not do this part) Place meat in a large baking dish, arrange onions on top. Combine chile sauce & water, pour around meat. Bake, covered, allowing about 45 min. per pound. Baste meat occasionally (I didn’t do this part either-call me lazy). About 45 min. before meat is done, add beer, continue to cook until done. Serve with noodles and top with citrus & ginger pickled things
The recipe calls for chile sauce, and one of the best chile sauces I know is available at The Bit & Spur Restaurant & Saloon in Springdale, Utah – just outside Zion National Park (available by mail order too). Their chile sauce is a sweet & smoky chipotle pepper ketchup they call ‘Red Chile Ketchup’. The rich tomato taste and zesty undertones make it a great marinade, as well as a satisfying dipping sauce. Visit the Lasater Grasslands Beef website for their monthly sales, and get yourself a case of Red Chile Ketchup so that you too can enjoy Erika’s ancient family recipe!
http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png00http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png2013-04-03 22:06:112015-08-06 18:41:42Ancient Family Recipe with pickled things
As the sun begins to shine longer each day, and our clocks spring forward, the energy changes at my house. My boys want to spend every minute outside in shorts, even when it’s blustery. Well, this past weekend, we tried to let them fulfill that desire. And although they were not in shorts the whole time, their celebratory attitudes were not hampered one bit. We all had a great time soaking up the sun and enjoying the warmer weather. Seems like with spring just around the corner, parties are happening everywhere.
Ozuké pickled things is participating in the Party Against Poverty at the Belmar Whole Foods Market, Saturday, March 30th. The festivities are from 12-4pm and include, beer, brats, kraut, and music! Whole Foods is partnering with The Friendship Bridge to support the Whole Planet Foundation, a nonprofit dedicated to alleviating poverty through microcredit in communities throughout the United States and around the world. Local brewery, Avery Brewing Company will be pouring beers. Come and eat delicious foods to support a great cause.
In anticipation of this festive event, I fired up my grill (well, Joe did, but I used it), and prepared a savory sausage dish. There is something so perfect about grilled meats with GREAT kraut. This simple recipe epitomizes that hearty combination. The best part is that is takes less than 30 minutes to prepare.
Fingerling potatoes, bratwurst, & Just Juniper
Ingredients:
3/4 pound beer brats, cut into 1/2″ angular slices
6 tablespoons (3/4 stick) unsalted butter, small cubes
2 tablespoons whole grain mustard
Freshly ground black pepper
3 tablespoons coarsely chopped fresh dill
2 tablespoons chopped fresh chives
ozuké pickled things Just Juniper (use as much as you like–for me that’s lots)
Directions:
Fire up grill. Place potatoes in a large pot. Add water to cover by at least 1″; salt water generously. Bring to a boil over medium-high heat; immediately reduce to a low simmer until potatoes are tender, about 18 minutes. Drain potatoes, reserving 1/2 cup cooking liquid. Meanwhile, boil beer brats for approx. 8 minutes, and then transfer to hot grill until lightly charred on both sides, about 2 minutes (each side). Let sausage cool (or not if you are in a hurry). Cut sausage into 1/2″ diagonal slices. Combine potatoes, butter, mustard, and 3 Tbsp. potato cooking liquid in a large bowl. Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season potatoes to taste with salt and pepper. Using a potato masher, lightly crush the potatoes (you want them to just break open but not fall apart). Add sausage, 3 Tbsp. dill, and chives. Serve with a few tablespoons of ozuké the best pickled things Just Juniper for a crisp topping.
To go with the potatoes, brats & kraut, I prepared a broccoli salad. This salad can be made ahead of time, and stored in the refrigerator for up to 2 days.
Broccoli, Red cabbage, & Carrot Salad Ingredients:
1 bunch fresh Broccoli, chopped into bite sized pieces
1 large Carrot, peeled, peeled & shredded
1 cup ozuké Ruby Calendula Kraut or Red Cabbage, sliced thin
zest of lemon, 1 lemon
1/4 tsp. salt, plus more, if needed
1 tsp dried dill or 2 Tbsp fresh dill
1 to 2 Tbs. freshly squeezed lemon juice
1/4 – 1/2 cup olive oil
Directions: Toss all ingredients together and serve. Can make ahead and store in refrigerator.
What types of grilled foods do you enjoy with ozuké pickled things? Share your combination ideas with us or send us your recipes. We’d love to try them.
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![](http://ozuke.com/wp-content/uploads/2021/06/pinterest-icon.png"){kind=icon}
John’s Fav Breakfast
/2 Comments/in Just Juniper /by OzukeJust the other day John and I were chowing down on blue corn tortilla chips using zuké citrus & ginger pickled things as the condiment. While we were snacking, he shared his favorite breakfast recipe with me. Ezekial Sprouted Whole Grain English Muffins, sliced avocado, teriyaki sauce, and Ozuké pickled things Just Juniper over the top of all that goodness. The store I visited did not sell the sprouted whole grain english muffins, so I substituted with a slice of Ezekial Sprouted Grain & Seed Bread (ESGSB).
Ingredients:
1 slice of ESGSB
1/2 Avocado
3 Tbsp of zuké pickled things
Just Juniper
Splash of Ohsawa Organic Nama Shoyu (another substitute)
Directions:
Toast bread
slice avocado 1/2 and layer on bread
sprinkle with shoyu
top generously with zuké pickled things Just Juniper
ENJOY!
Avocados are a great source of vitamins and minerals.
(serving size = 1/5 avocado)
5280 The Denver Magazine
/in Press /by20 DAYS OF GIVEAWAYS: Pickle Power: Zuké Pickled Things
Fermented Pico de Gallo
/32 Comments/in Other /by OzukeIt’s April and by all signs, like the snow outside and the cold temperatures these past few days, NOT tomato season. My decision to post this blog might surprise some of you, but I received a request for a fermented salsa recipe. Honestly, besides zuké pickled things, there is no other condiment I crave more than salsa. Daily. Thanks for prodding me Aaron!
So where do you get organic tomatoes in our temperate zone this time of year? Circle Fresh Farms organic tomatoes are available at Whole Foods Markets on the front range of Colorado. Circle Fresh is a network of 10 small farms working together to grow produce locally.
This is a simple recipe, and one that has a lot of flexibility, too. It can be spicy or mild, red or green (tomatillos), garlicky or garlic-free.
Fermented Tomato Salsa
Ingredients:
photo by Joe Baran
Directions:
photo by Joe Baran
photo by Joe Baran
Some fermented salsa recipes include whey, but I do not use it when I ferment salsa. In our home, we enjoy salsa on just about anything. This recipe is an alternative for putting up your tomatoes in the fall, when so many are available either from our home gardens or the farmers’ markets.
The vibrant colors of the salsa makes me want to eat it immediately, but I will wait a couple of days! Buen provecho!
photo by Joe Baran
photo by Joe Baran
Zuké Salad Dressing
/1 Comment/in Gluten Free, Other /by OzukeFrom the kitchen of our favorite foodie about town, Michelle Auerbach:
Feeling springy? Feeling cleansy? Feeling the need to eat all the greens that popped up at the Farmer’s Market this week? Want to add your Zuké to a salade composée? Here is the dressing and the salad for you.
Carolyn’s THE DRESSING
3 inch piece of fresh ginger grated
3 cloves of garlic
6 inch piece of turmeric peeled and chopped
½ cup extra virgin olive oil
2 lemons juiced
3 Tablespoons of tamari
2 Tablespoons raw honey
½ teaspoon sea salt
Place all the ingredients in a blender. Blend until smooth.
For the salad, I bought one bag of lettuce from Oxford Gardens, one bunch of carrots from Cure farms, I had some tofu in the fridge I had friend up yesterday in coconut oil, and some steamed asparagus. To this I added a heaping ton of Zuké beets, dulse, & kale. The key to a salade composée, or a composed salad, is to make it look appealing on the plate, with drizzles of this and jots of that in contrasting and vibrant colors. Use whatever you happen to have in the fridge including but not limited to cooked potatoes, chicken any way, steamed veggies, salmon, tempeh, good raw milk cheese, green beans, snow peas, really anything that catches your eye.
The key, though, is the combination of the grated beets and the salad dressing with some lettuce to catch the juices.
Ancient Family Recipe with pickled things
/5 Comments/in Citrus & Ginger, Gluten Free /byErika’s ‘ancient family recipe’ wowed my palate at a potluck dinner recently. It was a tender brisket served over gluten free pasta. Although she brought other delicious food, it was the brisket that left a lasting memory. Several of us topped the dish off with some citrus & ginger pickled things. It was divine, and so delicious that I was caught scraping the pan clean with my fingers at the end of the night. I had to have that recipe!
As soon as I got my hands on her ancient family recipe, I thawed my Lasater Grasslands brisket and prepared a feast of my own. Because this beef dish is slow cooked, you should plan ahead. However, the simplicity of the recipe is a time saving way to prepare a hearty meal for your family or a gathering. In fact, the original recipe recommends preparing it ahead of time, refrigerating, and reheating before serving. Yipee!
Brisket with Citrus & Ginger
Ingredients:
Directions:
Heat over to 350°. Brown brisket on all sides (I actually cheated, and did not do this part) Place meat in a large baking dish, arrange onions on top. Combine chile sauce & water, pour around meat. Bake, covered, allowing about 45 min. per pound. Baste meat occasionally (I didn’t do this part either-call me lazy). About 45 min. before meat is done, add beer, continue to cook until done.
Serve with noodles and top with citrus & ginger pickled things
The recipe calls for chile sauce, and one of the best chile sauces I know is available at The Bit & Spur Restaurant & Saloon in Springdale, Utah – just outside Zion National Park (available by mail order too). Their chile sauce is a sweet & smoky chipotle pepper ketchup they call ‘Red Chile Ketchup’. The rich tomato taste and zesty undertones make it a great marinade, as well as a satisfying dipping sauce. Visit the Lasater Grasslands Beef website for their monthly sales, and get yourself a case of Red Chile Ketchup so that you too can enjoy Erika’s ancient family recipe!
Longer days, warmer weather- potatoes, bratwurst, and Ozuke Recipe
/4 Comments/in Just Juniper, Paleo /byAs the sun begins to shine longer each day, and our clocks spring forward, the energy changes at my house. My boys want to spend every minute outside in shorts, even when it’s blustery. Well, this past weekend, we tried to let them fulfill that desire. And although they were not in shorts the whole time, their celebratory attitudes were not hampered one bit. We all had a great time soaking up the sun and enjoying the warmer weather. Seems like with spring just around the corner, parties are happening everywhere.
Ozuké pickled things is participating in the Party Against Poverty at the Belmar Whole Foods Market, Saturday, March 30th. The festivities are from 12-4pm and include, beer, brats, kraut, and music! Whole Foods is partnering with The Friendship Bridge to support the Whole Planet Foundation, a nonprofit dedicated to alleviating poverty through microcredit in communities throughout the United States and around the world. Local brewery, Avery Brewing Company will be pouring beers. Come and eat delicious foods to support a great cause.
In anticipation of this festive event, I fired up my grill (well, Joe did, but I used it), and prepared a savory sausage dish. There is something so perfect about grilled meats with GREAT kraut. This simple recipe epitomizes that hearty combination. The best part is that is takes less than 30 minutes to prepare.
Fingerling potatoes, bratwurst, & Just Juniper
Ingredients:
Fire up grill.
Place potatoes in a large pot. Add water to cover by at least 1″; salt water generously. Bring to a boil over medium-high heat; immediately reduce to a low simmer until potatoes are tender, about 18 minutes. Drain potatoes, reserving 1/2 cup cooking liquid.
Meanwhile, boil beer brats for approx. 8 minutes, and then transfer to hot grill until lightly charred on both sides, about 2 minutes (each side). Let sausage cool (or not if you are in a hurry).
Cut sausage into 1/2″ diagonal slices. Combine potatoes, butter, mustard, and 3 Tbsp. potato cooking liquid in a large bowl. Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season potatoes to taste with salt and pepper. Using a potato masher, lightly crush the potatoes (you want them to just break open but not fall apart). Add sausage, 3 Tbsp. dill, and chives. Serve with a few tablespoons of ozuké the best pickled things Just Juniper for a crisp topping.
To go with the potatoes, brats & kraut, I prepared a broccoli salad. This salad can be made ahead of time, and stored in the refrigerator for up to 2 days.
Broccoli, Red cabbage, & Carrot Salad
Ingredients:
Directions:
Toss all ingredients together and serve. Can make ahead and store in refrigerator.