thyme
DIY, Gluten Free, Quick, Salads, Sides, Vegetables, Vegetarian, World CookingRebecca Shetler Fastcabbage, bell pepper, onion, radish, clove, thyme, lime, vinegar, garlic

Haitian Pikliz

It is a big week for us. Friday marked our first official day as country representatives, and tomorrow we are moving into our new house. The thought of unpacking after 6 months makes me giddy! This week's transition seems more final than the previous ones, it feels like we have finally arrived at our destination, Haiti is home. As we have explored Haitian culture through food, pikliz was our first culinary attempt. Pikliz is a beloved Haitian condiment; a pickled cabbage dish with spices and citrus notes, that often accompanies rich or fried foods. Our usual make-taste-adjust routine was somewhat stymied, when after our 9th batch, we just couldn't seem to get a consensus from our Haitian friends and co-workers, of the flavor profile for the perfect pikliz. More heat, more sweet, less sour, more citrus, less salt, more salt, add color, more crunch. Finally we figured it out, there is no perfect master recipe. This is our favorite version of our many, many batches. Enjoy tinkering with the recipe to make pikliz your own. This tangy condiment is fantastic with all manner of meat, hot dogs, burgers, and stewed dishes.

DIY, Gluten Free, Quick, Salads, Sides, Vegetables, Vegetarian, World CookingRebecca Shetler Fastcabbage, bell pepper, onion, radish, clove, thyme, lime, vinegar, garlic
Haitian Pikliz
Gluten Free, Mains, Meat, World CookingPaul Shetler Fastchicken, thyme, allspice, black pepper, nutmeg, cinnamon, cayenne

Caribbean Spiced Roast Chicken

Several years ago, while traveling in New Orleans, Rebecca and I heard about a local chef who made a traditional roast every weekend for a family dinner. Inspired, we began our own tradition of a weekly roast, sometimes meat, other times vegetarian. Our frequent favorite was a classic roast chicken with butter, garlic, and lemon. Adapting this dish to our new home in Haiti, we created a Caribbean Spiced Roast Chicken, drawing on the sweet, spicy, and tangy flavors found across the Caribbean basin. This combination of spices is reminiscent of Jamaica's famous jerks and Haiti's vibrant marinades, and the crispy skin will have you coming back for more.

Gluten Free, Mains, Meat, World CookingPaul Shetler Fastchicken, thyme, allspice, black pepper, nutmeg, cinnamon, cayenne
Caribbean Spiced Roast Chicken
Salads, Spring, Vegetables, Vegetarian, Whole Grains, Gluten Free, SidesRebecca Shetler Fastthyme, lemon, mushroom, asparagus, wild rice, rice, quinoa

Wild Rice & Quinoa Salad with Mushrooms & Asparagus

I opened the fridge after a long weekend of travel, and found slim pickings aside from some local asparagus and mushrooms.  At this point, feeling too tired to grocery shop, I needed to get creative. Raiding our pantry for grains, I made this impromptu spring wild rice and quinoa salad with sautéed asparagus and mushrooms. I added thyme, citrus, and almonds to round out this light and vibrant dinner, and felt ready to take on the week.

Salads, Spring, Vegetables, Vegetarian, Whole Grains, Gluten Free, SidesRebecca Shetler Fastthyme, lemon, mushroom, asparagus, wild rice, rice, quinoa
Wild Rice & Quinoa Salad with Mushrooms & Asparagus
Fall, Meat, Summer, Gluten Free, MainsPaul Shetler Fastpork, paprika, thyme, cider vinegar

Slow Roasted Pork Ribs

Ribs, done right, are a beautiful thing to behold: rich, moist, perfectly tender meat pulled from the bone as you eat; deeply flavored smokey salty charred crust; and all the primal pleasure of eating juicy, messy, meaty food with your hands. Barbecue is a topic of passionate opinions and deep traditions. My approach blends what I consider the best of all worlds for a foolproof delicious rib that works for both smoker and oven applications. With a long weekend ahead and the first warm days of spring, I can't think of a better time for Slow Roasted Pork Ribs!  While my recipe gives two days for the dry rub to penetrate and salt the meat, you can also compress this step and have your ribs ready the same day for dinner.

Fall, Meat, Summer, Gluten Free, MainsPaul Shetler Fastpork, paprika, thyme, cider vinegar
Slow Roasted Pork Ribs
Fall, Spring, Summer, Vegetarian, Whole Grains, MainsPaul Shetler Fastmushroom, thyme, butter, chives, cheese

Grilled Flatbread with local Pecorino and Mushrooms

Sometimes you just need a mouthful of umami: that indescribable savory unctuousness, even meatiness, that defines many of our favorite foods.  This dish is quick to prepare (about 30 minutes if you've got a bread/dough on hand), and will leave you satisfied without feeling heavy. It was inspired by the the last delivery of our winter CSA from Penn's Corner, which included chives, local pecorino style cheese, and fresh crimini mushrooms. Mushrooms and aged cheese each pack an savory wallop, and when you bring this together with deep browning of the mushrooms and flat-bread crust, it makes for an unbeatable combination.  For those less inclined toward vegetarian cooking, this recipe will not let you down.

Fall, Spring, Summer, Vegetarian, Whole Grains, MainsPaul Shetler Fastmushroom, thyme, butter, chives, cheese
Grilled Flatbread with local Pecorino and Mushrooms