Homemade Pickles

Divide 1 3/4 lbs halved Kirby cucumbers, 2/3 cup dill sprigs and 2 tbsp pickling spice between two 1-quart canning jar (packed tightly).  Bring 3 1/2 cups water to boil and add 6 halved cloves garlic.  After 1 minute, stir in 1 cup white vinegar and 1/4 cup kosher salt.  Return to a boil.  Pour liquid into jars; cool to room temp.  Cover and refrigerate 2 days before eating; enjoy for up to 1 month.  Makes 10 servings.

Mega Omega Farfalle

Makes 6 servings     Prep 20 minutes     Cook 11 minutes     Grill 9 minutes

1 lb salmon fillet

1 tsp. salt

1/2 tsp black pepper

1 cup fresh bail leaves

1/2 cup pumpkin seeds (peptitas)

1/4 cup grated Parmesan

1 clove garlic

3 tbsp olive oil

2 tbsp warm water

1 lb. farfalle

1 bunch asparagus, trimmed

*Heat grill or grill pan to medium-high.  Bring a large pot of salted water to a boil.  Season salmon with 1/4 tsp each salt and pepper.

*Combine 1/2 tsp salt, 1/4 tsp pepper, the basil and next 3 ingredients in a food processor, process until finely chopped.  With machine running, gradually add oil and water.  Continue to blend until smooth.

*Add pasta to boiling water; cook 11 minutes and drain, reserving 1 cup cooking water.  Meanwhile, grill salmon 9 minutes, turning once, and asparagus 5 minutes, turning often.

*Place pasta in a large bowl.  Cut asparagus into 2-inch pieces and add to pasta.  Flake salmon with a fork (discard skin) and toss with pasta along with pesto, 1/4 tsp salt and reserved pasta water.  Serve warm.



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