Fried Dill / Sweet Pickles

Fried Dill / Sweet Pickles
  • 1 pt. Kosher Dill pickles or our Sweet Pickle Chips (sliced dill pickles undrained)
  • 1 egg (lightly beaten)
  • ½ cup all-purpose flour as well as 1 tbsp. flour
  • ½ tsp. hot sauce
  • 1½ -2 tsp. ground red pepper
  • 1 tsp. garlic powder
  • ¼ tsp. salt
  • 1 tsp. paprika
  • 1 tsp. vegetable oil
  1. Drain pickles, reserving ⅔-cup pickle juice.
  2. Press pickles between paper towels.
  3. Combine ⅔ cup pickle juice, egg, flour, and hot sauce.
  4. Stir well and set aside.
  5. Combine 1½ cups flour with ground red pepper, garlic powder, salt, and paprika.
  6. Blend well.
  7. Dip pickles in egg mixture, then dredge in flour mixture.
  8. Fry coated pickles in 375-degree oil until golden brown.
  9. Drain on paper towels.



Stuffed Peppadews

Stuffed Peppadews Recipe
  • Our Dirty Martini Dip- Which is a tasty blend of cream cheese and green olives accented with onions, jalapeno peppers and garlic.
  • Peppadews- A sweet and vinegary tart pepper with a little heat.
  1. Using our Robert Rothchild Dirty Martini dipping sauce
  2. Scoop a helping amount into one of our sweet/ spicy delicious Peppadew
  3. And Volia! A delicious eye catching snack or hors d’ oeuvres you can't resist!



Fried Green Tomatoes Recipe

Fried Green Tomatoes
  • 2 eggs
  • Salt
  • 1½ cups panko bread crumbs
  • 2 tsp. fresh thyme
  • 3 green tomatoes, sliced ½ inch thick
  • 1 cup flour
  • 1¾ cup oil
  • 1 tsp. sriracha sauce
  • ¾ cup mayonnaise
  1. Whisk eggs with generous pinch salt
  2. Mix panko and thyme
  3. Coat tomatoes with flour, then egg, then panko
  4. Heat oil in large, deep skillet
  5. Fry in batches until golden, 2 minutes per side
  6. Mix sriracha and mayo for dipping
Makes the perfect snack! YUMM



Potato Salad Recipe

Potato Salad Recipe
  • 2 pounds small potatoes (preferably Yukon gold)
  • 2 large eggs
  • kosher salt
  • ½ bunch slices scallions, white and green parts
  • 2 tablespoons of drained capers
  • 2 cups mayonnaise
  • ¼ cup Dijon mustard
  • ¼ cup finely chopped dill pickles with ¼ cup juice (WE CALL IT BRINE) roughly about 2 pickles
  • ½ small red onion chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ bunch dill, chopped
  • ½ lemon, juiced
  • Freshly ground black pepper
  • Extra-Virgin olive oil (for drizzling)
  1. Put the potatoes and eggs Into a big saucepan of cold salted water.
  2. Bring to a simmer.
  3. After 12 minutes remove the eggs with a slotted spoon and let cool.
  4. Continue cooking the potatoes until a paring knife poked into them goes In without resistance, about 3
  5. minuted longer.
  6. Reserve some scallion greens and capers for garnish.
  7. Meanwhile stir together the:
  8. Mayonnaise,mustard,pickles,and their juice, onion, remaining scallions and capers, parsley and lemon
  9. juice In a bowl large enough to hold the potatoes.
  10. peel and cool eggs and grate them into the bowl.
  11. Stick a fork into the potatoes and lift them one at a time out of the colander.
  12. Break up the potatoes by hand into rough chunks.
  13. Add them to the bowl and toss to coat with the dressing.
  14. Season, to taste, with salt & pepper.
  15. Drizzle with a little olive oil before serving.
Make sure to get as many ingredients at the Farmers Market as possible AND ENJOY!



Creamy Pickled Soup

Creamy Pickle Soup
  • 2 TBS Butter
  • 1 Med Onion
  • 4 Cups Chicken or Veggie Stock
  • 4 Large Kosher Dill Pickles or Hot & Spicy Pickles (for those who like to kick It up a notch)
  • ⅔ Cup Liquid from the Pickles (we call It BRINE)
  • 4 Lg Potatoes _peeled & cut into ½ in and diced)
  • 2 TBS Flour
  • 1 Cup Sour Cream
  • Chopped Fresh Dill (as a garnish)
  1. Melt butter, saute onion (about 3-4 minutes)
  2. Add broth, pickles, brine & potatoes.
  3. Bring to a boil, reduce heat & simmer until potatoes are tender (approx. 20 min.)
  4. Blend flour with sour cream.
  5. Add a small amount of hot soup to the sour cream mixture.
  6. Blend together and than constantly whisking back into hot soup, until soup comes to a boil.
  7. Reduce heat & simmer 3 minutes until slightly thickened.
  8. At this point soup can be left chunky or pureed.

“Bob’s” Mushroom and our Homemade Tapenade Recipe

"Bob's" Mushroom and our Homemade Tapenade Recipe
  • 1 dozen white cap mushrooms (medium to large size)
  • 6 cloves roasted garlic & oil
  • ½ pint Pickle Licious Homemade Tapenade
  • 4 oz. goat cheese
  • 3-4 Tbs. panko (Japanese bread crumbs)
  • Fresh parsley
  1. Remove stems and chop finely
  2. Saute oil with roasted garlic & chopped stems
  3. Brush mushroom caps with oil and grill caps side down 3-4 minutes
  4. Remove from grill and drain liquid
  5. Combine chopped mushrooms with olive tapenade and panko
  6. Stuff mushroom caps with goat cheese and top with olive mixture
  7. Put under broiler for 1-2 minuted (until just browned on top)
  8. Sprinkle with fresh parsley