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Quick Pickled Shishito Peppers

Around these Rick’s Picks parts, we love ourselves some Shishitō Peppers! I go nuts for them each summer, putting all of our market associates on notice to “just buy them for me” whenever they’re seen at the market. A summer season pepper, I was thrilled to see them make an appearance at the market last week to welcome Spring. I couldn’t resist. I’m glad I did, the next day they were all gone.

Pan seared with a little extra virgin olive oil in a hot cast iron until blistered and wilted, immediately sprinkled with kosher salt, and finished with a squirt of lemon is the way to go when preparing Shishitōs!!! In fact, this was the only way I’d had them prepared, until I ran acrossthis recipe in the Los Angeles Times online. I was curious.

I “jujjed” the recipe a little by adding baby onions, garlic, red Fresno peppers, and a couple Meyer lemons. All of which were welcomed flavor companions to the smoky-sweet Shishitō. Shishitōs are the roulette of game of peppers. Generally mild mannered, the numbers and experts vary, but it’s said that one in ten are actually spicy.

I say, give or take. (smile)

Quick pickles are made for immediate texture and flavor satisfaction rather than long term preservation purposes. The saturation of the brine and seasonings into the vegetable (or fruit) are expedited. As such, their essence may not be as concentrated as if they were preserved. Still, the benefits of quick pickling are numerous.

We encourage our customers to reuse leftover brines from our pickles to quick pickle everything from mushrooms, and pearl onions to carrots or zucchinis.

With minimal effort and experimentation, you can bring a boost of great flavor, texture, and extra veggies to any meal. We enjoyed these Shishitōs alongside grilled skirt steak.

Onward to warmer weather!

Inspired by The Los Angeles Times

Yield 1 – ½ quarts of Pickles

The Method: The Ingredients: The Brine

12 oz. (1 bottle) rice vinegar

12 oz. water

1 tablespoon of balsamic vinegar

1 teaspoon of mixed peppercorns

1 teaspoon of cumin seeds

1 teaspoon of coriander seeds

1 star anise

5 cardamom pods

2 cloves of garlic, peeled.

1 tablespoon of sugar

1 teaspoon of kosher salt

The Method: The Ingredients: The Vegetables

10 pearl onions

50 Shishitō peppers

6 red Fresno peppers

2 Serrano peppers (halved)

The Madness: The Assembly

In a medium pot, blanch the pearl onions in simmering water, about 45 seconds. Drain the water, set onions aside to cool. The blanching of these tiny onions will make them much easier to peal.

In the same pot, simmer the rice and balsamic vinegars, water, peppercorns, cumin and coriander seeds, the star anise, cardamom pods, garlic cloves, sugar and kosher salt until fragrant, 5 minutes. Turn off and set aside to cool.

In a large heavy bottom skillet or cast iron pan, toast the Serrano halves, Shishitō and Fresno peppers for approximately 7 minutes, turning occasionally. Allow the peppers to develop a light toast on them.

Peel the pearl onions.

In one or two nonreactive airtight containers (large enough to hold 1½ quarts of brine and vegetables) with covers, layer the toasted peppers, garlic cloves and pearl onions. Pour the seasoned vinegar brine over the vegetables. Seal tightly and refrigerate. Allow pickles to sit at least 4 hours to meld. Make sure that the brine comes to room temperature before refrigerating. Pickles will keep refrigerated for 2 – 3 weeks.

FORP #1: Charlie Sahadi, Sahadi's Fine Foods

A brand new segment is being introduced here at Rick's Picks: FORP! "FORP" stands for "Friends of Rick's Picks", and it is intended to highlight our nearest and dearest friends; the people that make fuel the lifeblood of our passion for pickling.

One might argue that Charlie Sahadi is the original FORP (Friend of Rick's Picks). The relationship between Charlie and Rick Field goes back all the way to the inception, back when Rick was starting to experiment with his own pickling in his kitchen. Rick was a customer at their Atlantic Avenue location, where he would buy spices for his pickles. As time went on and the company grew, Rick never stopped using Sahadi products, and began ordering larger and larger quantities. To this day, Rick uses spices from Sahadi’s, maintaining a crucial friendship in the lifeblood of Rick’s Picks.

Charlie is passionate about his store. The specialty food store carries a plethora of ingredients, from mixed nuts to spices of every color. Not only do these ingredients make great pickles, they are the basis of any great meal. As Charlie says, “A great meal starts with top quality ingredients and simple cooking that brings out the flavor.” For the Sahadi family, a great food experience consists of many small dishes that compliment each other. Charlie’s daughter suggests a falafal bowl with tahini, maza with wine, spinach and cheese, or some Phat Beets with shaved red onion and feta cheese. Oh, and Charlie’s favorite Pick? He’s a Phat Beets guy. “It’s not too sweet and makes a great salad.”

Deviled Eggs Phat Beets Style!

Always retro, always beloved, always the first appetizer to go; these lovely pickled beet dyed deviled eggs will bring color and conversation to your menu. When you’re wondering what to do with that extra jar of Phat Beets brine, try these. Who says dying eggs is just for kids at Easter?

Yield: 12 deviled egg halves, approximately 4 servings (You will want more than one!)

Inspired by The Kitchn

Note: You’ll need at least 12 - 48 hours of lead time on this recipe to get proper saturation of the hardboiled eggs.

The Method: The Ingredients

1 15oz jar of Rick’s Picks Phat Beets

1 15oz jar of reserved brine from Rick’s Picks Phat Beets

7 eggs, hard-boiled

1 ½ tablespoon of Rick’s Picks With Relish

1 teaspoon of favorite mustard

¼ cup of mayonnaise

½ teaspoon of sweet paprika, divided

½ teaspoon of kosher salt

The Madness: The Assembly: Pickling the Hard Boil Eggs

This recipe has a two-step process. First we pickle the hard-boiled eggs, then we devil them.

The best way to hard-boil eggs I’ve found is to start with a medium saucepan that has a lid. Carefully add eggs, and enough cold water to cover the eggs by approximately 1”or so. Bring the water to a boil under high heat. Once the water begins to boil, turn off the heat, cover the saucepan with its lid and allow the eggs to sit for 10 minutes. Don’t open the lid. Drain the eggs. Either place the eggs into an ice bath, or cover with cold water. Once the eggs have cooled, peel and set aside 6 of the eggs, placing the 7th into the refrigerator for later use. Unshelled hard-boiled eggs keep for about a week in the refrigerator.

Now on to the pickle process: Strain into a medium bowl a jar of Phat Beets, separating the brine from the contents of the jar. Be sure to keep and incorporate all of the great ginger, onion, and rosemary pieces from the jar in with the strained Phat Beets. Add the additional jar of reserved Phat Beet brine to the strained brine. Set aside.

In an airtight quart container or canning jar alternate layers of the strained contents of the Phat Beets jar with hardboiled eggs. You will have enough room to have three layers of both eggs and pickled beets. Add the two jars of reserved brine to the layered quart of phat beets and hard-boiled eggs. Be sure that there is enough room in the container to allow the brine to fully cover all of the eggs and beets. Place the lid on the container, and let this mixture sit refrigerated for 12 to 48 hours.

Once the eggs have brined, remove them from the quart of Phat Beets. Slice each egg in half, being careful to wipe your knife between cutting each egg. Remove the yolks into a medium bowl. Return to the refrigerator to retrieve the 7th hardboiled egg. Peel and mash well the entire hard-boiled egg with a fork. This reserved egg will act as filler for the 6 yolks. Add the mashed egg to the bowl of yolks. Add relish, mustard, ¼ teaspoon of paprika, salt, and mayonnaise. Stir and mash the egg mixture until its texture is to your liking.

Using a small spoon, add the egg salad mixture into the beet colored egg whites.

Garnish each deviled egg with a cube of Phat Beets, and a sprinkle of paprika.

Happy Holidays, from us here at Rick’s Picks!

Kool Gherks & Saxelby’s Pawlet Grilled Cheese Sandwich

As far as FORP (Friends of Rick’s Picks) go, Saxelby’s Cheese Mongers is right up there with Family. I ventured to Essex Market last Saturday with the dream of a compliment to a Kool Gherks grilled cheese sandwich in tow. We were making lentil soup. Saxelby’s immediate recommendation of their Pawlet was spot on. Freshly sliced, I imagined that the tart lingering finish of the Pawlet would be great on a charcuterie platter with the Kool Gherks, but I had plans.

Soup and a grilled cheese sandwich waited!

The aromatic whole gherkin with dill and pickling spices, coupled with the earthy nuttiness of the Pawlet was a match made in pickle and cheese heaven. Hot off the cast iron with the crunch of toasty bread, the Pawlet and Kool Gherks finished one another sentences as the perfect warm gooey blend.

When you’re in the mood for a little twist on your comfort food, this is your sandwich.

The Method: The Ingredients

1 jar of Rick's Picks Kool Gherks

1 rustic loaf of sourdough bread

1/2 lb. of Saxelby's Cheesemongers Pawlet cheese

1 tbsp. of unsalted butter

1 tbsp. of extra virgin olive oil

The Madness: The Assembly

Slice the bread into 1/2" thick portions.

On the base of the sandwich bread, we placed sliced pieces of the Pawlet cheese. We then piled thinly sliced Kool Gherks rounds onto the cheese. For good measure, we topped the pickle slices with additional cheese before finishing off the sandwich.

In a large skillet melt 1/2 tablespoon of unsalted butter with 1/2 tablespoon of extra virgin olive oil over medium heat. Add sandwiches to heated skillet. Either press the sandwiches with a weight (I use a mini cast iron skillet), or carefully press your sandwiches with a spatula. Allow the sandwiches to brown, approximately 2 - 3 minutes. Flip your sandwiches. If you find that your pan is a little dry of butter and oil, add the remaining 1/2 tablespoons of butter and olive oil. Repeat your browning process until the Pawlet is melted; and both sides of your sandwich are beautifully grill cheesy brown.

Remove sandwiches from the pan, slice, and serve immediately!

Enjoy!

sladewilson

Got my @rickspicksnyc Phat Beets and Kool Gherks plus my Olive A’Sudden. #saladtime (at Assassin’s Lair)

Rick's Picks Recycling: LEFTOVERS!

When homemade leftovers have to go somewhere air tight and space efficient. Besides, it helps to remember which pickle you used in your recipes by saving its jar!

Sassy Muffuletta

What’s better than an old school cold Italian sub from this place?

Answer: A homemade New Orleans Mardi Gras inspired Muffulettasandwich with goodies from these kind folks, complimented by my new favorite tapenade. An unctuous olive salad made using two of our favorite products at the office, Pepi Pep Peps, and our newest launch, a delicious giardiniera, the Rick’s Picks Sweet & Sassy Mix.

You’ll want to dig in!

Inspired by O Magazine

Yield: Serves 4 to 6, Generously!

The Method: Ingredients

1 15oz jar of Rick’s Picks Sweet & Sassy Mix, drained and brine reserved

1 15oz jar of Rick’s Picks Pepi Pep Peps, ½ cup of Pepi Pep Peps reserved

6 oz green pitted olives

6 oz black pitted olives

1/4 cup of sweet and spicy banana peppers

1/2 cup of extra virgin olive oil

2 tsp dried Italian seasonings (optional)

5 anchovy filets (optional)

Pinch of kosher salt

1 Italian bread, rustic loaf or round, preferably seeded

3 tbsp. oil from olive salad (or more, to taste)

3 oz capicola ham, thinly sliced

3 oz Genoa salami, thinly sliced

3 oz mortadella, thinly sliced

3 oz provolone cheese, thinly sliced

3 oz Swiss cheese, thinly sliced

The Method: The Tapenade

Coarsely chop contents of entire jar Sweet & Sassy Mix (brine and thyme stems reserved), ½ cup of Pepi Pep Peps (generously collect all of the good garlic bits), green and black olives, banana peppers. Mince anchovy filets. Combine all in a medium bowl, mix well. Add extra virgin olive oil and all reserved Sweet & Sassy Mix brine. Be sure to remove all of the thyme leaves from the brine, pulling off all of the leaves. We want all of the good bits. Add kosher salt.

Allow the tapenade to sit and meld. Being in a hurry, I couldn’t wait the two days, preferably one week melding time recommended for the tapenade; however, I would highly suggest allowing your tapenade to sit covered refrigerated for at least 2 hours.

The Madness: The Sandwich Assembly

Halve loaf of bread lengthwise. Our bread was a long rustic loaf Italian about twelve inches (12”) in length. Generously spoon the tapenade and its brine on the top side of the loaf. Spread out the olives and pickle salad all over the bread. Set aside. Coat the bottom side of the bread with three (3) to four (4) tablespoons of the tapenade’s brine and olive oil liquid. Use your discretion. The idea is to have the liquid lightly saturate through the bottom side of the loaf without making the loaf soggy.

The easy, more practical way of assembly would be to layer the tapenade-pickle laden side of bread with overlapping slices of ham, salami, mortadella, provolone, and Swiss. However, by this time, I was completely enamored with this sandwich. I wanted to gawk at its rich magnificence for as long as possible. I took the road less traveled, and set the tapenade topside of the loaf aside, and layered the oil laden side with alternate rows of the meats with the cheeses: salami, Swiss and provolone cheeses, capicola, Swiss and provolone cheeses, mortadella, Swiss and provolone cheese, and with a little help successfully assembled this good eats!

A little more patience is required before enjoyment of this hand meal. Wrap the entire sandwich in clear plastic wrap. Squeeze out as much air as you can, forcing the olive oil/brine/tapenade sandwiched meats together. Now is where patience is indeed a virtue. Allow your wrapped sandwich to sit, at least one (1) more hour.

After the hour, unwrap. If using a round loaf, slice it into wedges, or if you’re using a long loaf, cut into large sliced sections.

Isn’t She Gorgeous!?!?

beertable

Rick’s Picks began making pickles from locally-sourced, seasonable vegetables back in 2004. Since then, the business has grown to become a nationally-recognised brand known for its original and eclectic take on this traditional and humble foodstuff.

We’ve been selling a range of those...

Rick's Picks Recycling Drive

Here at Rick's Picks, we value taking care of our planet. Whenever we can think of ways to reuse products instead of throwing them into a gross landfill, we're pretty stoked. For this reason, we're going to start Rick's Picks Recycling Drive. We will continuously provide you with creative ways on how to reuse leftover Rick's Picks products, so you can reduce your negative impact on the environment and save some cash in brined-out flair.

For our first installment:BULK SEASONING CANISTERS

As you can see from glancing over this blog, our pal Deittra loves to cook. If her soft gingerbread served with a dollop of warm orange glaze that she brought to the Rick's Picks holiday lunch-in is any indication to the rest of her cooking, I'd say she's a pretty great cook.

What makes great cooking is great ingredients. For the home chef that aspires to experimentation and creativity, the bulk section is the mecca of mealtime. You can get as much or as little as you'd like, usually at a much cheaper cost than the prepackaged variety. What better way to carry and store your bulk spices than with a Rick's Picks leftover jar? They seal nicely, are the perfect size, and it will remind you how awesome those pickles actually were.

Deittra got her spices at the vast landscape of spices that is Kalustyan's. The availability of spices there will blow your mind.

ladyandlikee-blog

The back of this beet jar literally begs you to pair these with goat cheese. Rick, you and I are kindred souls. Kindred souls indeed. _________________________________________________________________

So here’s the thing. I thought that Whole Foods was lame for a hot minute...

Shoshana's Phat Beets Deviled Eggs

Here's a recipe straight from the archives. Our former colleague Shoshana whipped up this awesome Phat Beet spin on the crowd pleasing Deviled Eggs. This was done in conjunction with the Eat Local Challenge in 2010. Enjoy!

My personal mission when accepting the Eat Local Challenge was to use a Rick’s Pick product as more than an element in my forthcoming dish—I wanted whatever lucky pickled product I chose to be the center of attention. Of course, spotlighting the fresh produce at the Greenmarket was of equal importance both personally and for the purposes of the challenge. After mulling over several ideas, including a Mexican tomato salad with Handy Corn thrown in for color, and several Smokra situations, Phat Beet Deviled Eggs was the clear answer. Updated takes on classic finger foods (think pigs-in-a-blanket with homemade ketchup and fried truffled mac n’ cheese balls) have been in vogue for some time, but I’m sure these fuchsia beauties have yet to show up at a dinner party lately.

Here is what you need:

1 dozen eggs

8 slices Rick’s Picks Phat Beets

approx. 2 Tbsp. Phat Beets brine

2 oz. chevre

2 scallions

5 sprigs of chives

Salt and Pepper

Here is how you do it:

1. Put the eggs in a large pot. Fill with cold water until the eggs are covered. Once the water hits a rolling boil, lower flame to medium-low and let the eggs boil for 11 minutes. In the meantime, fill a medium sized bowl with water and ice. Once the eggs are done cooking, drain from the pot and place in the coldwater bath for approximately 10 minutes.

2. Drain the cold water from the bowl and peel the eggs. Rinse the peeled eggs in cool water to remove any shell residue, and lightly pat with a paper towel to dry.

3. Slice the eggs in half, lengthwise, and remove the yolks; set yolks aside. Place the halved egg whites on a large flat serving platter; set aside.

4. Now, for the colorful part—in a food processor, blend 8 slices of Phat Beets and 2 tablespoons of Phat Beet brine at high speed until fairly smooth (a few small chunks of beets remaining is ideal).

5. In a medium mixing bowl, combine the pureed beets, chevre, and 6 egg yolks. Mix until even and all yolks and chunks of chevre have been incorporated. The mixture should be a smooth dark pink color. Add salt and pepper to taste.

6. Thinly slice the whites of the scallions and add to the mixture after everything else has been sufficiently combined. Gently stir the mixture, being careful not to smash the scallions.

7. To fill the eggs you need to make a makeshift pastry bag. In a quart size Ziploc bag, spoon the mixture in with a rubber spatula and force to one of the bottom corners. Cut a small piece off the bottom corner of the bag. Gently squeeze the mixture into each egg, filling the entire hole generously.

8. Finely mince the chives and neatly garnish each egg.

So long to your mother’s mayonnaise-y deviled eggs!

Cage free egss from Central Valley Farms

Scallions and chives from Norwich Meadows Farm

Phat Beets courtesy of Rick’s Picks, of course

Goats in the Henhouse

A quick and easy appetizer, starring our favorite pickled Phat Beets! Inspired, these hens are our take on the traditional Devils on a Horseback appetizer. Easy to assemble, these bites can be made a day in advance, placed in an air-tight container, refrigerated, and ready to be popped in the oven whenever you are. Tasty indeed, watch them be the first to go from your entertaining table!

1 15oz. jar Rick's Picks Phat Beets

3 Phat Beet pickle slices, minced and mashed, reserved

3 tbsp. Phat Beets brine, reserved

6oz. softened goat cheese

1 8oz. package pitted dates (35-42 dates)

2 8oz. package of all natural whole thigh meat turkey bacon, cut crosswise into thirds

2 tbsp. Grade A maple syrup

1 9x17" prepared baking sheets, sprayed w/ nonstick cooking spray

45 wooden toothpicks

Preheat oven to 400ºF

Soak the toothpicks in a bowl of water. This prevents the toothpicks from burning while roasting the appetizers.

Lightly spray 9x17" baking sheet with non-stick cooking spray.

In a medium bowl, mix together the softened goat cheese, the minced and mashed Phat Beets, and the reserved Phat Beets brine. Stir until well combined. Add additional pickled beets and brine to mixture according to taste.

Flatten and spread open the pitted date. Stuff the flattened date with approximately 1/2 tsp. of the goat cheese Phat Beets and brine mixture.

Wrap the stuffed date with 1/3 slice of turkey bacon. Firmly secure the bacon around the date with a soaked toothpick. Place the wrapped dates onto the prepared baking sheet.

Finally, brush the bacon wrapped dated with Grade A maple syrup.

Bake in the preheated oven until the bacon is brown and crisp, 12-15 minutes.

Serve immediately. Be careful, they're yummy, but still hot!

circlebirthday

Three Brine Bloody Mary

Sometimes you just need a good Bloody Mary. Luckily, our brine has your back. In this cocktail recipe we use three of our pickles from our Cocktail Pack. Try it out and sip the savory day away.

1 64 oz bottle Tomato Juice

Vodka (Tito's is preferred)

Worcestershire Sauce

Tabasco or other hot sauce

Fresh grated horseradish

Lemons

Coarse ground black pepper

Ice

1 jar Rick's Picks Mean Beans

1 jar Rick's Picks Hotties

1 jar Rick's Picks Smokra

To make a batch of Bloody Marys, pour 32 oz of tomato juice into a large pitcher. Mix in a couple of shakes of Worcestershire sauce, a couple of shakes of Tabasco sauce, a teaspoon of fresh grated horseradish, the juice of one lemon, and some coarse ground black pepper. Take a taste. There is no one exact formula like there is with most cocktails...if you like Tabasco, turn up the heat and add more! We always add a little bit of the pickle brine from one of the Rick's Picks jars to give the mix some extra zing. Once you get the non-alcoholic part to your liking, add the vodka. A 3-to-1 ratio of mix to vodka is a good way to start.

The next key is the glass. Many people use a tall highball glass. We use short lowball glasses, so that you finish the drink before the ice melts. Place a Rick's Picks Hotties slice in the bottom of the glass. Add ice. Pour in the mixed batch of Bloody Marys. Garnish with two Mean Beans and a Smokra. Enjoy this spicy treat with your sweetheart!

Magners Battered Classic Sour Wedge

Magners Cider is great any time of year paired with Rick’s Picks smoother, cleaner take on the ‘Classic Sour’ fried pickle spear. Accompanied by a Turmeric Buttermilk Dip, these snacks will be an absolute hit at your next party. Seriously.

Serves 12

The Ingredients: Pickles and Cider Batter

1 Jar Rick’s Picks Classic Sours

1 ½ cups AP flour + set aside scant 2 tablespoons for dusting

1 tablespoon of sugar

1/8 teaspoon of baking soda

¼ teaspoon of baking powder

½ teaspoon kosher salt

Couple pinches of cracked black pepper

1 ½ cup of Magners Irish Hard Cider

Vegetable oil for frying

The Method: Remove Classic Sours from their brine. Place onto a cooling rack to dry (sit 20-30 minutes), or dry with a paper towel. Allow to sit until ready to use. Whisk together AP flour, sugar, baking soda, baking powder, salt, and black pepper. Add Magners hard cider to dry ingredients. Whisk until well blended.

Pour oil into a large heavy skillet or small Dutch oven; heat over medium-high heat to 350°.

Take Dried Classic Sours, and lightly dust with reserved flour. Shake off excess flour. Dip Classic Sours into Magners cider batter until well coated. Allow excess wet batter to drip off. Place pickles into hot oil, one a time, in small batches to prevent overcrowding. Fry for approximately 2 minutes until crisp and golden brown.

Drain pickles on paper towels. Serve immediately with Turmeric Buttermilk dip.

The Ingredients: Turmeric Buttermilk Dip

1/2 cup buttermilk

1/8 cup of Mexican crema/Sour Cream

¼ teaspon Dijon mustard

3-4 tablespoons of classic sour brine

Couple pinches of kosher salt

Couple pinches of white pepper

½ teaspoon of dried cilantro

½ - 1 teaspoon of ground turmeric

The Method: Whisk all ingredients in order as written until well-blended. Store in a tightly sealed jar, or sealed container. Chill until ready to serve.

Buy a jar of Classics today!

Jina's Bee 'n' Beez Egg Salad

We love egg salad sandwiches, especially with our Bee 'n' Beez pickles chopped into it. The bread and butter pickles add some sweetness to this relatively easy and inexpensive lunch option. Make a big batch, stick it in the fridge, and you've got lunch for the next few days. This recipe was adapted from our former colleague, Jina.

Yields 4 sandwiches

1/2 c. Rick's Picks Bee 'n' Beez, chopped

6 eggs

1/2 c. mayo

2 t. Dijon mustard

1/4 c. parsley, chopped

1/4 c. shallots or red onion, chopped

2 -3 celery stalks plus leaves, chopped

8 slices bread

Garnish: watercress, lettuce or tomato

Place eggs in medium pot, cover with 1 inch of water and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Drain eggs and submerge with fresh, cold water. Let sit until eggs are cool enough to handle.

Meanwhile, chop all ingredients except bread and garnish. Peel and chop cooled eggs and add to egg salad ingredients. Mix thoroughly; season to taste with salt and pepper. Assemble into sandwiches and serve with extra pickles. Enjoy!

Windy City Wasabean Soba Noodle Salad

If you’re like us, there’s a lot of cooking and baking going on during the holiday season. It’s always nice to have recipes in your arsenal that appreciate time and space as a commodity, especially when you have dozens of holiday cookies cooling on every inch of available kitchen space. Winter, Spring, Summer, or Fall this quick and easy salad does it all!

Windy City Wasabean Soba Salad Inspired by The Kitchn

Yield: Serves 4 (doubling the salad recipe works well too)

The Method: Salad Ingredients

1 jar of Rick’s Picks Windy City Wasabeans

Reserve ¾ cup of the brine, and ½ to ¾ jar of the beans. Set aside.

3 large carrots, diced

4 small scallions, sliced

8 oz. soba noodles (two packs of the divided noodles)

1 Tbs. extra virgin olive or vegetable oil

2 Tbsp. sesame seeds, toasted (optional)

The Madness: Very Easy Preparation

Soba noodles can be found either on the international specialty aisle of grocery stores, or in local Asian markets. The noodles are often divided into 4oz. sections within their pack. Cook the noodles according to their package directions, approximately 5 minutes. Drain the noodles, and toss them with the tablespoon of olive oil, or vegetable oil to keep them from sticking together.

Place the noodles in the refrigerator to cool.

As the soba noodles cool, wash and peel the carrots. Dice the carrots into bite sized pieces. This should yield approximately 2-2 ½ cups of diced carrots. Set them aside. Then, clean and slice the green and white parts of the scallions into small bite sized circles. Toss them in with the carrots. Take ½ to ¾ jar of Rick’s Picks Windy City Wasabeans and slice the beans into bite sized pieces. Toss the beans in with the carrots and scallions.

Toss the vegetables in with the cooled soba noodles. Make Dressing.

The Method: Salad Dressing Ingredients

2 Tbsp. minced shallots

¾ cup of Rick’s Picks Windy City Wasabeans brine

1 Tbsp. sesame oil

1 Tbsp. extra virgin olive oil

Pinch of Kosher Salt

The Madness: Even Easier Preparation

Whisk the shallots, reserved Windy City Wasabean brine, sesame and olive oils, and salt together in a large bowl. To make things easier, I just use the empty Windy City Wasabeans Jar to make the dressing, especially if I’ve eaten all of the reserved beans and emptied the jar. ShakeShakeShake! Taste the dressing once the ingredients are well incorporated. Adjust seasoning for taste.

Toss ½ dressing into the vegetables and chilled noodles, or serve dressing on the side.

Note: If you have them handy, garnish the salad with toasted sesame seeds.

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