Salsa Verde Para Tacos (Tomatillo Salsa for Tacos) Recipe by Amy Hernandez

Salsa Verde Para Tacos (Tomatillo Salsa for Tacos) Recipe by Amy Hernandez

Here in Chicago, as in Mexico, we love our tacos.  Whether you’re a “native eater” as I like to say, or a latecomer to the taco scene; it only takes one trip to the local taqueria to transform your stomach into a bottomless pit.  It can be disconcerting at times to recognize you still want more and you’ve already eaten 5.

Tacos are also a bit of a curious creature, in that, although the filling is arguably the most important part; it is reduced to little more than chopped meat on a tortilla if not accompanied by the usual bells and whistles.  For the authentic diner, the normal toppings are finely chopped onion, cilantro, and a squeeze of lime juice.  With these, the stage is set for the entrance of the salsa, which is the crowning glory of the taco experience.

You can view this recipe here: Salsa Verde Para Tacos (Tomatillo Salsa for Tacos) Recipe by Amy Hernandez

Easy Seven-Day Sweet Pickle Recipe by Rachael Monaco

Easy Seven-Day Sweet Pickle Recipe by Rachael Monaco

Pickles are a part of any summer picnic, barbecue, or family reunion all summer long. Many people are afraid to make pickles because they think pickles are difficult to make and require a lot of expensive canning equipment.

Seven-day sweet pickles are very easy to make and they do not require any special equipment such as a water bath canner. You can store these sweet pickles using small, pint-sized freezer-safe containers instead of glass jars. Ball, the manufacturers of most products needed to can, make a a line of freezer-safe canning containers that work perfectly for this seven-day pickle recipe.

You can view this recipe here: Easy Seven-Day Sweet Pickle Recipe by Rachael Monaco

Orange-Lavender Marmalade Recipe by Candi Fox

Orange-Lavender Marmalade Recipe

Orange marmalade is a favorite of mine. During the holidays it’s frequently added to cranberries, stuffing, and many other things. It adds amazing flavor. Lavender as an added ingredient just makes regular marmalade even different.

You can view this recipe here: Orange-Lavender Marmalade Recipe by Candi Fox

Parmesan Herb Croutons Recipe by Valerie Cogswell

Parmesan Herb Croutons Recipe

The next time you’re feeling innovative in the kitchen, consider the crouton; a mere square inch of baked bread, bursting with garlic, herbs and parmesan cheese. For the home chef, croutons can elevate the flavor and texture of even the most humbling of dishes. Toss homemade croutons in your favorite salad, pasta and soup dishes to make them sing (see suggestions in Chef's Notes below). Or, snack on a few straight out of the bag. The ingenious crouton is one small bite that really knows how to pack a punch.

You can view this recipe here: Parmesan Herb Croutons Recipe by Valerie Cogswell

Muscadine Grape Jam Recipe by Lucy Mercer

Muscadine Grape Jam Recipe

Recognize these plump grapes? They're Muscadines, a grape native to the Southeast that has been cultivated for more than 400 years. They appear briefly in Southern supermarkets in autumn, usually alongside their green-skinned cousins, the Scuppernong. These native grapes are distinguished by thick skins and sweet juice, with a slightly musky or earth fragrance.

Muscadines may be enjoyed out of hand, but they have many uses in the kitchen. Chef Brian Jones of Atlanta's Ritz-Carlton (downtown) serves a muscadine sorbet at the Atlanta Grill and preserves the harvest with muscadine jam each fall.

You can view this recipe here: Muscadine Grape Jam Recipe by Lucy Mercer

Zucchini Relish Recipe by Nannette Richford

Zucchini Relish Recipe

If you find yourself overrun with zucchini, this relish recipe may save the day. Similar to sweet pickle relish, this relish is great on hotdogs or burgers or in any dish where you normally use cucumber relish. Harvest zucchini when they are 6 to 8 inches long for the best flavor and grate them coarsely for this this delicious relish.

You can view this recipe here: Zucchini Relish Recipe by Nannette Richford