dilly beans :: by radish*rose

spicy garlic dilly beans

Do you love green beans? Me too! These are a crunchy fresh green bean flavor bomb of garlicy, vinegary, dilly goodness – yet they are low in fat and salt. Healthy eating does not have to be boring! The first time I made these, I had a handful and my husband ate the rest of A WHOLE POUND of beans, he loved them so much! (A pound of green beans is kiiiind of a lot for one person. LOL. He’s awesome.) The nice thing is, you can make these ahead and/or make a ton, because the longer they sit in the marinade, the more imbued with flavor they become. A great addition to your fresh appetizer, picnic, or tapas table, or to accompany a healthy wrap or sandwich! Or just eat ’em standing up in the kitchen. They’re that good.

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scallops with tomatoes and tamari baked in a packet :: by radish*rose

spicy saucy scallops with tomatoes and tamari, baked in a packet

Scallops are cute round delicious seafood. Need I say more? Well OK. Here is a scallop primer for total beginners (because I was one, too). There are lots of places giving detailed tips on purchasing scallops, so definitely Google it for more deets, but here are my quick tips.

Get DRY scallops.  This means they are not soaked in brine or water, which is a cheapo way of keeping them preserved, AND increases their weight so you pay more for less. Disapprove.

There are SEA scallops and BAY scallops.  Bay scallops are freshwater, sea scallops are seawater, so sea scallops are naturally saltier. Keep this in mind when seasoning your food.

Get the big ones (size of a poker chip or larger), not the tiny ones (size of a pencil eraser). They are different types, and my research said the tiny ones can be rubbery. It seems most recipes are for the big ones anyway.

Rinse them well. They can be gritty. And obviously like any seafood, make them right away once you buy them!

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