Side Dishes

Quick and Easy Pickling Recipe

Thursday, May 7th, 2015

Pickle your favorite vegetables in no time at all in this versatile sweet and tangy brine. Toss in a few jalapeno slices with any vegetable to make it spicy!


For pickling solution:
4 cups white vinegar
1 ½ cups sugar
1 teaspoon celery seed
2 tablespoons minced garlic

For each pint jar:
7 stalks celery, chopped OR
1 ½ heads (about 15 medium) radishes, sliced thinly OR
1 ½ cups chopped jalapenos or banana peppers

For solution:

1. Combine vinegar and sugar in small saucepan over medium heat. Stir occasionally until sugar is completely dissolved. Remove from heat.
2. Add celery seed and garlic.
3. Gather and loosely pack vegetables into your pint sized mason jars.

For each pint jar:

For tender vegetables such as radishes and celery dilute this solution 1:1 with water. Firm vegetables like peppers and carrots use it full strength.

1. Pour vinegar (and water if using) over vegetables leaving ½ inch of room to top.
2. Cap with lid and twist down ring firmly.
3. Leave for 24 hours at room temperature and then refrigerate.

Radishes and celery can be used as quickly as 6-12 hours later and are best served within 2 days. Peppers and firm vegetables can be stored for weeks in this solution.

Time: 30 minutes

Yields: 4-8 pints

Recipe by The Adventure Bite.

Potato Salad with Pickled Celery

Thursday, May 7th, 2015

This potato salad uses sour cream instead of the traditional mayonnaise. The pickled celery adds the perfect crunch to every bite of this crowd pleasing side dish.


8 medium yellow potatoes (about 2 ½ lbs)
2 tablespoon honey
½ of a red onion, diced
⅓ cup DANDY® celery, chopped (Optional: try them quick pickled for added flavor!)
2 chopped mini dill pickles
1 ¼ cup sour cream
1 ½ tablespoon white vinegar
2 tablespoon honey dijon mustard
2 tablespoons minced cilantro
½ tsp salt
¼  tsp pepper
4 hard boiled eggs


1. Boil potatoes whole with skins on until they are very fork tender but not turned to mush. Cool until they can be safely handled. Chop into bite sized pieces leaving skins on.

2. Pour honey over hot potatoes and stir to coat. Add red onion, pickled celery, and dill pickles to potatoes.

3. Combine sour cream, vinegar, mustard, cilantro, salt and pepper in small bowl. Pour over potatoes and stir until potatoes are thoroughly coated.

4. Hard boiled eggs can either be diced and mixed in or sliced and arranged on top for a nice presentation.

5. Serve immediately or refrigerate overnight before serving.

Recipe by The Adventure Bite.

Belgian Waffles with Mandarin Compote

Thursday, March 20th, 2014


1 Large egg, 5 egg whites
2 Tbs. Oil based butter spread
2 Tbs. Low-Fat Milk
3 Tbs. Water
¼ cup whole wheat flour
¼ tsp. Sea salt
1 tsp. Cinnamon
2 tsp. Vanilla extract
½ tsp. Baking powder


  1. Preheat waffle iron.
  2. Lightly mix together eggs, butter spread, milk, vanilla, cinnamon, salt, water
  3. Add Flour and baking powder well until all lumps are blended.
  4. If too thick add 1-2 more Tbs. Of water or milk.
  5. Pour into waffle iron takes approximately 2-3 minutes to cook.

Mandarin Compote

1.5  cups of frozen cranberries
2 medium DANDY red grapefruits, peeled and sectioned
1 tsp. Ground cinnamon
½ tsp. Ground nutmeg
½ cup of fresh squeezed DANDY mandarin juice
Zest from 1 DANDY mandarin


  1. Place all of the ingredients into a saucepan, medium to high heat 10 minutes

Cranberry Mandarin Dressing

Thursday, March 20th, 2014


2 Dandy mandarins, peeled and seeded
1/2 bag of frozen but thawed cranberries
about 15 fresh cherries-pitted
3 tbs of sugar
1/3 cup of vegetable oil
1/4 cup of vinegar
1/2 cup sliced almonds


Blend together all ingredients except almonds for about 2-3 minutes and serve over your favorite salad. Top with almonds if desired. You can even serve this over turkey as well. The choice is yours and the possibilities are endless. Enjoy!

Recipe provided by Cooking Guru: Juliana Palmcook