Pickled Pepper Ratatouille With Pasta

Serves:

6 to 8

What You Need:

1 jar (16 ounces) mild pickled pepper rings
2 small onions, sliced into rings
2 medium zucchini, cut into 1/2-inch rounds
1 long, thin eggplant, cut into 1/2-inch rounds
6 plum tomatoes, cut into 1/2-inch rounds
6 cloves garlic, minced
8 fresh basil leaves, minced (or 1 tablespoon Italian seasoning)
Salt
1 pound wagon wheel pasta

Into a large skillet, drain the liquid from the pickled peppers and bring to a simmer; reserve pickled peppers. Add onions, zucchini, eggplant, tomatoes, garlic and basil; cook over medium heat about 20 minutes or until tender but not mushy. Stir in the reserved pickled peppers and heat through. Season with salt if desired. Meantime, cook the pasta according to package directions. Toss the ratatouille into the pasta and serve hot, warm or cold.

Cooked chicken or sausage would be a great addition to this dish.

Pickled Sesame Pork Loin

Serves:

What You Need:

1 1/2 pounds boneless pork top loin

1 tablespoon olive oil

1 tablespoon rosemary

2 cloves garlic, finely minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup sweet pickle relish

2 tablespoons Dijon mustard

2 tablespoons sesame seeds

Sweet pickle relish, Dijon mustard and sesame seeds team to form an unusual sweet-savory crust on the exterior of this pork loin.

Preheat oven to 350°F. Brush pork loin all over with oil and set in roasting pan. Rub rosemary and garlic over top and sides of pork and sprinkle with salt and pepper. Combine relish and mustard in a small bowl and spread over top and sides of pork. Sprinkle sesame seeds on top and sides of pork to form a crust. Roast for about 1 1/2 hours or until meat thermometer registers 150°. Remove from oven and let stand for 5 minutes before slicing into 1/4-inch slices.

Stats:

Per serving: calories 293; fat 14g; saturated fat 3g; cholesterol 75mg; carbohydrates 11g; sodium 568 mg; protein 31.5g

Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.