Bread and Butter Pickles

For me, one of the easiest things to grow seems to be cucumbers. I can’t seem to pick them fast enough so this summer I’ve made pickles. Lucky for me, my son is a huge fan of sweet pickles so they will get eaten. Also, you can chop them up to make sweet relish. 

Kirby Cucumbers are the most common pickling cucumber. I picked them early before they have too many seeds. 

This is a very easy recipe and satisfying to make what I always perceived to be difficult process.

Bread and Butter Pickles


  • 6 Cups thinly sliced (about ¼-inch) pickling (Kirby) Cucumbers
  • 3 Tablespoons kosher salt
  • 1/2 Cup thinly sliced sweet onion
  • 2 Cup Granulated sugar
  • 2 Cup White Vinegar
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup Brown Sugar
  • 3 teaspoons Mustard Seeds
  • 1 teaspoon Celery Seeds
  • 1/4 teaspoon ground Turmeric


  1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. 
  2. Rinse thoroughly under cold water. Drain well, and return cucumbers to a bowl. Toss onion with the cucumbers.
  3. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. 
  4. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Potato Salad

Potato Salad is one of those dishes that people have a strong set of opinions on. It usually has to do with how they had it growing up. I don’t really remember my mother making Potato Salad but I do remember having it at Church Pot Luck dinners and other group events. Where I grew up the “mayo” was really Miracle Whip which I still don’t understand the miracle of it, it’s not even Vegan! 

For this recipe I did not peel the potatoes. You can but it’s a matter of preference plus you can be lazy and say it’s good for you since there are loads of good vitamins in the skins! Also you really shouldn’t worry about cutting the potatoes uniformly as different sized pieces will help with the creaminess of the dish, but obviously you don’t want the pieces to big or it’s hard to eat.  Try not to overcook the potatoes or they fall apart when you mix in the other ingredients. In this recipe, the Cashew Cream acts as the “mayo”. I used 1/2 Cup but then added 1 Tablespoon more because I felt it needed a bit more moisture. As for the Salt- this is again a personal issue. I added about 1 1/2 teaspoons at the very end. Remember that the Capers and Relish have saltiness so be sure to taste before you add (and take a big bite so you get a good taste!), start with a little and add as needed. Potato Salad, like many things, is usually better on day 2 so make it ahead of time. 

Potato Salad

Yields Approx. 5 Cups


  • 2 lbs Potatoes (combo of red & gold) diced
  • 1/4 Cup scallion, sliced
  • 1/2 Cup Cashew Cream (see Recipe in Pantry)
  • 1 Tablespoon Chopped Jalapeno Peppers (Jarred, deli style)
  • 3 Tablespoons Capers, chopped
  • 2 Tablespoons Dijon Mustard
  • 3 Tablespoons Sweet Relish
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Fresh Parsley, Chopped
  • Salt to taste


  1. Dice the Potatoes (*see Pro tip), then boil until a fork can pierce them (do not over cook). Drain and spread on baking sheet(s) and allow to cool completely (you can do this a day ahead .
  2. Mix the remaining ingredients together. Gently fold the potatoes into the Cashew cream. Adjust the seasoning and serve.

*Pro Tip: Dice the potatoes in different sizes- this will make it so the smaller ones get crushed up a bit during the mixing process and helps with creaminess.

Sweet Potato Hummus Recipe


Yeilds 3 cups

In our house we love hummus but for me, the loads of oil is just to much for my system to handle. This oil free version is wonderful. I like a very smooth and creamy style, for a thicker hummus, use less liquid.


1 Cup Sweet Potato

1 15oz can Garbanzo Beans, no salt

1/2 - 3/4 Cup Garbanzo Bean liquid

1 Tablespoon Tahini

2 Tablespoon Lemon Juice or Apple Cider Vingar

1 Garlic Clove

1 teaspoon Chili Powder

1/2 teaspoon Smoked Paprika

1/4 teaspoon Salt (optional)


  1. Cut Sweet Potato into large cubes. Steam for 10 minutes or until soft. Set aside to cool.
  2. In a pan, roast garlic until slightly browned
  3. Drain Garbanzo beans, keep the liquid and set aside.
  4. In a food processor or high speed blender add all ingredients, adding chickpea liquid 1/4 cup at a time until smooth and creamy.
  5. Adjust seasonings to taste.