Who doesn’t love homemade pickles? But sometimes the idea of making them seems daunting. Quick pickle recipes to the rescue! Easy to make and store refrigerated, this method is perfect for beginning home picklers. Almost anything can be a quick pickle. Pickled red onions are the thing that comes to mind as the easiest to make and are so tasty on a salad or sandwich.

My recipe for Quick Summer Garden Pickles is fast and easy. Clean, quart jars – then pack with a mixture of vegetables (think baby cukes, carrots, peppers, and cauliflower), garlic, chili pods and some fresh flowering dill too if you have it. Boil up a sweet and tart brine and quickly pour into the veggie-packed jars. Quickly screw on the lid, and cool to room temperature for about 45 minutes –then pop in the refrigerator! In just two days you have delicious pickles to add to that charcuterie board or enjoy at your next backyard BBQ. -Kathy

Quick Summer Garden Pickles
The following is a mixture of veggies that I like to use, but feel free to switch it up and add some cauliflower or whatever strikes your fancy from your garden or the market.

Makes about 4 quarts

Vegetable Mixture:
7 cups (about 2 lbs.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt.) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.

Recipe © Kathy Casey Food Studios®

*Cherries are beginning to arrive in our local markets soon (we have been waiting!)

*Local varieties: Bing is King – but early varies such as Chelan are followed by Rainier, Lapin, Skeena, Sweetheart, Queen Ann, and Lambert.

*Eaten right out of hand or in recipes from beverages to salads to entrees to desserts – enjoy cherries as much as you can this season.

One of my favorite easy apps is Cherry Bings – so easy you don’t even need a recipe! Pit big Bing cherries (and if you don’t have a pitter, use a disposable wood chop stick; I know you have in your kitchen drawer, to poke out the pit!) Enrobe in some goat cheese and then roll in some toasted almonds – that’s it, just refrigerate until ready to enjoy.

My other favorite cherry recipe is Cherry Mojitos for a Crowd, it is the perfect recipe to batch, and then just chill out and enjoy. (recipe below)

I also love a fresh cherry salsa over grilled salmon – an amazing pairing, and so good with a glass of Pinot or Merlot.  How do you make that cherry salsa you ask?….it’s easy, just combine diced fresh cherries, a little finely minced onion, chopped cilantro and some fresh lime, salt, and a splash of sweet chili sauce brings it all together. -Kathy

Cherry Mojitos for a Crowd
Makes about 10 servings

1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups Bacardi Limón rum
2 cups sugar
2 cups fresh lime juice
1/4 cup clear cherry liqueur, such as Maraska Maraschino Liqueur
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
Loads of ice for serving
Two 10-ounce bottles soda water

Garnishes
Fresh mint sprigs
Fresh cherries on the stem

In a large nonreactive container, such as a glass pitcher, combine the mint, rum, sugar, lime juice, liqueur, and pitted cherries. Stir well to dissolve the sugar. Cover and refrigerate overnight.

For each serving, fill a large rocks glass or tumbler with ice and measure in 6 ounces (3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 2 ounces (1/4 cup) of soda. Stir, then garnish with a mint sprig and a cherry.

Chef’s Note: You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.

Recipe © Kathy Casey’s Northwest Table Cookbook

Nothing says summer like a tall, icy cold glass of lemonade and these days we’re seeing lots of revamped versions of this American staple.

Start with the basics and switch it up a bit; how about changing lemon for lime, or adding some sparkle to your lemonade and lightening it up with a splash of your favorite La Croix.  Another riff can be instead of making it with traditional sugar, sweeten with organic agave or local honey.

How about getting creative with the classic Arnold Palmer made with iced tea and lemonade– by substituting classic black tea with green tea or chai tea?

One of my favorite flavor profiles is Strawberry Jalapeno Lemon-Limeade (recipe follows), I love it with a shot of tequila or mezcal!

For the garnish, get herbalicious and use up some of those herbs from your garden like thyme, rosemary, or basil. So, get creative and quench that summer thirst… there is nothing like a tall glass of freshly made lemonade! -Kathy

Strawberry Jalapeno Lemon-Limeade
Fresh strawberries and jalapenos give this drink some zing! Try garnishing with sprigs of fresh mint or cilantro.

Makes about 8 cups

1 – 1/2 fresh jalapeno pepper (check the spice level)
6 cups water
2 cups sugar
1 cup sliced fresh strawberries
3/4 cup fresh lemon juice
3/4 cup fresh lime juice

Cut the stem off the jalapeno, slice in half lengthwise, remove the ribs and seeds with a spoon, and slice into strips. Place the jalapeno, water, and sugar into a saucepan. Bring to a quick simmer over high heat, then immediately remove from heat and cool to room temperature.

Meanwhile, place the strawberries in a large pitcher with the lemon and lime juice and crush with a potato masher (or blend berries and juice in a blender). Strain the cooled jalapeno syrup into the pitcher, stir. Serve over ice. Store refrigerated for up to 7 days.

Recipe by Kathy Casey Liquid Kitchen®

Good things really do come in small packages, and sliders are a perfect example. These two-bite wonders are popping up everywhere and are made with all kinds of delicious ingredients from pork belly to salmon – to plant-based patties. My recipe for Lamb Sliders includes a zingy spread spiked with garlic, whole grain mustard and horseradish, and a topping of arugula & roasted peppers (recipe follows).

Lamb, salmon, pulled pork, tuna, sliced steak … anything gourmet burgers can do, sliders can do to, just scaled down in size, but still dressed up.

For your next get-together why not set up a slider bar; put out a few different mini-patties, some great local mini buns, and an array of fun condiments like spicy chipotle mayo, horseradish aioli, blue cheese, tarragon mustard, pickled red onions, zingy slaw, and even grilled pineapple – yum! Think mini and cook up some d’lish slider fun! – Kathy

Lamb Sliders with Zingy Spread, Arugula & Roasted Peppers
I also like to top the hot burgers with dollops of soft goat cheese for a tasty variation.

Makes 16

Zingy Spread
3/4 cup mayonnaise, or substitute Greek yogurt
1 1/2 Tbsp. whole-grain mustard
1 tsp. prepared horseradish
1 Tbsp. minced fresh garlic

Burger Mixture
3/4 tsp. freshly ground black pepper
2 Tbsp. Dijon mustard
2 tsp. minced fresh rosemary
3 Tbsp. minced onion
2 tsp. minced fresh garlic
1 Tbsp. balsamic vinegar
1 1/2 tsp. salt
1 1/2 lbs. ground lamb, or substitute beef

Accompaniments
16 small slider buns
Thinly sliced red or sweet onions
Roasted peppers, cut in strips
Baby arugula

To make the spread: Mix the ingredients together well. Cover and refrigerate, for up to 2 days, until needed.

To make the burger mixture: In a bowl, mix the pepper, mustard, rosemary, onion, garlic, vinegar, and salt. Mix in the lamb until thoroughly combined. Divide the mixture into 16 portions. Shape into patties, about 2 inches in diameter.

Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Working in batches without crowding the pan, sauté the patties until just done, about 2 -3 minutes per side. (You can also grill the patties)

To serve, split the buns and spread with the Zingy Spread. Place the patties on the bottom buns and top with onions, roasted peppers, and arugula as desired. Close the burgers and secure with fun picks.

Recipe © Kathy Casey Food Studios®

Kale has always been one of those kinda polarizing foods.  Not everyone loves it… but this versatile green is experiencing a food renaissance, and not just in the health-food community!

This hippy-turned-hipster green is continuing to gain popularity, it’s loaded with nutrients and lots of fiber, is budget friendly, and is abundant at farmers markets.

Kale makes a tasty side dish when sautéed with garlic and adds a rich, hearty element to soups and stews. These days kale is the “darling” in recipes such as my Citrus Green Juice (recipe below).

And it seems kale continues to be a favorite on chef’s menus across the county– making appearances in a variety of forms. From Za’atar dusted Kale Chips, to Savory Vegetarian Hand-Pies, to your favorite Healthy Smoothie!

So, whether you’re looking to try something new, or just trying to get more fiber in your diet, pick up some kale and get cooking!

Citrus Green Juice

Makes about 2 cups (2 – 4 servings)

1 cup ice
1/2 cup freshly squeezed orange juice
1/4 cup fresh pink grapefruit juice or 1/2 a pink grapefruit segmented
1/2 cup chopped green kale
1 tsp. minced fresh ginger
1/4 – 1/2 cup fresh pressed apple juice (depending on the sweetness you like)
Dash of cayenne pepper (optional)

Place all ingredients into a blender cup in the order listed, secure lid and blend on high until totally smooth.

Recipe by Kathy Casey Food Studios ®