It’s no great secret that my husband Jamie is an awesome cook.  He shares my dedication to delicious, healthy food made with care, completely from scratch (as much as is humanly possible).  However, when you are building a business, as he is, you don’t have all day to slave over the stove.

This week’s recipe is one of Jamie’s favorite quick (yet from scratch) vegetable tricks, and a perfect one to celebrate spring’s return to Vermont, since the fresh produce available here is still lacking in quality and the warm weather makes cold salads more welcome.  It’s based on a dish his grandmother (Nan) and mother make.  If you want your broccoli to stay vibrantly green, use apple cider vinegar as Nan and Mom would, but it’s also very tasty with balsamic.  Overall, this recipe is extremely versatile; consider changing the seasonings, oil, or even the vegetable; canned green beans and frozen cauliflower work beautifully.

Jamie’s Pickled Broccoli