Pickles for your paramour

The post is very unromantic, very unsexy. It reeks of garlic and thrift. But here it is anyway, on Valentine's Day, because actually there is a heck of a lot of love in this little dish. From me, for it. It's tangy and potent and makes good use of an item that too often gets chucked into the compost bin, yes?! No more! Save the broccoli! Serve it to your sweetie! Savor it all yourself! Just make some! 

Pickled Broccoli Stems

Via Martha Rose Shulman and the New York Times Recipes for Health

3 or 4 broccoli stems (from one bunch)

1/2 teaspoon salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 tablespoon sherry vinegar or white wine vinegar

2 tablespoons extra virgin olive oil

Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick spears (I do a combo depending on the shape of the stalk — I find the medallions easier to manage.) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.

Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

Quick, easy — pico de gallo

Tomato season is finally here which means plenty of fixin's for the beak of the rooster! Huh? What? Pico de gallo, of course! Fresh, hand-cut salsa — the perfect treat, with some nice fresh tortilla chips, at the end of a long, steamy day.

Pico de Gallo
Makes about 2 1/2 cups.
1/2 medium white onion, finely chopped
4-6 ripe tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, finely chopped
½ cup fresh cilantro, chopped
1-2 tablespoon lime juice
Salt to taste

Combine all the ingredients in a nonreactive bowl and chill for about an hour or so.

For milder heat, remove the jalapeno seeds before adding. I like to rub a little bit of oil on my hands before chopping the peppers. This keeps the oils of the pepper from penetrating your skin very much. Some people choose to seed the tomatoes, too, but I don't mind this salsa being a little looser and juicier. Others like to add a bit of garlic. You could also add some cucumber, radish or mango. Serve with chips, fajitas, tacos … you name it! Summer's finest.