Gluten Free

When the basil plants get tall, it's time to make pesto (or dry it, but that's another story).  These plants started out as living basil in the grocery store several months ago.  The grocery store can be the source of many growable items (that's also another story).  These have been growing inside hydroponically all winter. The plan was to start these from cuttings taken from the basil growing in the yard last season but the cold killed those plants before they could be taken. So the grocery store became the source.

These pickles have become necessary additions for Taco Tuesday.  They really elevate most any taco.  Also referred to as Escabeche. Too good to make only one pint.  Cut veggies are packed into a quart Mason jar.  The pickling solution in the recipe seems to be plenty to cover all the veggies in a quart if the veggies are moderately packed in.  It doesn't need to be increased to handle that quart volume.

Great results without any deep frying nonsense. They freeze well, which is great news for when those 10 lb bags of potatoes are on sale and manage to make their way home. This recipe is intended for the Ninja Max air fryer and would most likely need adjusting for other air fryers.

Great recipe originally found here.  Prefer to make with Fuji apples.  Sweet Tango and Cosmic Crisp apples were good, too. Didn't care for it when using Granny Smith apples.  Cans up nicely in water bath/steam canner.

Recipe

The basic idea for this came from Half Baked Harvest but with lots of changes.  Mostly used the spice mix to flavor the sweet potatoes that are baked.  When a recipe says Chipotle, I think it's going to include adobo sauce.  This one doesn't.  So I swapped the salted lime crema sauce for adobo sauce.  That was added to the drained and washed canned black beans to impart more flavor to the beans.  It also served as the additional salsa for the taco assembly.