Pickled Veg Toast with Lemon Aioli & Herbs

I am a pickling machine. Literally words I never thought I’d write.

I grew up in Kansas thinking a pickle was a pickle. You know, the crinkly coin kind that you’d pick off of burgers (yes, pickles are wasted on the youth). Fast forward to my bougie 40s, and I quick-pickle anything and everything: onions, radishes, cabbage — you name it. Which is why this toast is a springtime delight: originally offered in our 2022 online retreat, this is my vegetarian spin on the Pickled Shrimp toast from Charelston’s Edmund’s Oast. A big ol’ slab of toasted bread slathered in lemony aioli (easily made vegan) and topped with a small mountain of fresh herbs — y’all, stop reading and start cooking.

And as always, explore our Hungry Phoenix library for more deliciousness.

WABAM, Kathryn