I know it takes some time to mentally get around the idea of pickled grapes — heck, even my pickle-loving husband was frightened of them, not that I think a guy who eats pickled watermelon reserves the right to judge — but even if you are a pickle-phobe, I believe these grapes in a syrupy vinegar could convert you.
I have tried the recipe below twice now with country style pork spare ribs. This is a keeper! The pork comes out fork tender. I throw different veggies on top and have a full meal in one pot. Red potatoes and baby carrots go very well with this dish. You can also put the chopped or sliced onions on top of the meat instead of in the sauce. The second time I upped the amount of mustard, brown sugar and Worcestershire and it was even better than the first time.
The surprising and delightful varieties of leafy greens now available can deliver a unique and fresh taste experience whether as a side salad or a meal. Adventurous salad eaters no longer have to settle for the so-so -instead they can find stand-out fresh salads with eye-catching colors, an array of textures and a perfect balance of sweet and bold flavors.
This time of year, your winter pantry is sure to be bursting with the robust color, texture and flavors that comfort us through the chill. There is nothing better than a pot of simmering soup to make use of the hearty and imaginative root vegetables, dark, leafy greens, hard-shelled winter squashes, meats, and grains to nourish the body and warm the soul.
