Friday, June 27, 2014

RECIPE: Butter Braised Radishes

Difficulty Level: Easy

Time: 20 min.

Servings: 2-4 as side dish

2 bunches of radishes
1 c. chicken stock
2 Tbs. butter
2 cloves of minced garlic
1 Tbs. red wine vinegar
Salt and pepper

1. Trim radishes and cut into equal-sized wedges
2. Melt butter in a skillet over medium-high heat
3. Once butter begins to bubble add minced garlic
4. Once garlic has browned, add sliced radishes to the pan, being careful not to overcrowd
5. Allow the radishes to brown slightly (1-2 minutes) before adding chicken stock
6. Bring the stock to a simmer and cover until slightly softened (approximately 10 minutes)
7. Uncover and bring to high heat until the stock reduces to a glaze (approximately 2-3 minutes)
8. Drizzle in red wine vinegar and season with salt and pepper to taste

RECIPE: Superpower Smoothie

Difficulty Level: Easy

Servings: 1

Equipment: blender

1 large handful of roughly chopped kale (spinach or collards can be substituted, or a combination can be used)
1 frozen, peeled banana, chopped into large chunks
1 c. unsweetened coconut water (can be switched out for a different favorite liquid, i.e. almond milk)
2 Tbs. almond butter (or other favorite nut butter)
1 Tbs. ground flaxseeds
1/8 tsp. ground cinnamon
a few ice cubes (optional, for a colder beverage)

1. Place all ingredients into a blender. For a smooth blend, it's best to pour the coconut water in first.
2. Puree until completely uniform in color and all the bits of green are pulverized.
3. Serve immediately.

RECIPE: Sugar snap peas with mint and ricotta salata

Difficulty level: Easy

1 lb trimmed and washed sugar snap peas
1 tbs olive oil
3 tbs chopped mint
1.5 tsp grated lemon zest
Salt and pepper to taste
1/3 cup crumbled ricotta salata or goat cheese or feta (ok to omit)

Heat a large skillet. Add oil. Sauté sugar snaps for approximately 3 mins until bright in color. Add mint, zest and salt and pepper. Sprinkle with cheese prior to serving.  Enjoy!

Friday, June 20, 2014

RECIPE: Sweet and Sour Radish and Garlic Scape Quick Pickle

Difficulty Level: Easy

This basic pickling solution can be used with great success on a variety of vegetables.  Try it with sliced cucumbers, turnips, beets, kholrahbi, lightly salting the vegetables and letting them drain in a colander or sieve first to help them get rid of a bit of moisture. It helps keep them crunchy!

1 bunch radishes
1 bunch garlic scapes
1 cup sugar
1 cup rice wine vinegar

1. Trim radishes and cut into quarters. Cut scapes into 1 inch lengths.

2. Put sugar and vinegar in a pot, turn heat to medium and bring to a simmer, stirring occasionally to help the sugar dissolve.

3. Once sugar has dissolved into pickling solution, remove from heat and let cool while you jar the veggies.

4. Get a lidded glass jar large enough to fit your veggies but small enough so that they're not floating around, instead rather tightly packed, and begin layering the radishes and scapes.

5. When you are out of veggies (or room), pour pickling solution over until jar is full.

6. Cover and place in fridge for a few hours. Will keep well for about a week

RECIPE: Kale and Shitake Salad

Difficulty level: Easy

·  1large bunch Lacinato kale

·  1cup sliced Shitake mushrooms, stems removed

·  1/4cup toasted walnuts

·  1/4cup dried cranberries or raisins

·  1/4cup freshly grated parmigiano cheese 

·  Extra Virgin Olive Oil to taste

·  freshly squeezed lemon juice

·  sea salt

·  freshly ground pepper

Put sliced mushrooms in a glass pan and mix in 3 Tbs. extra virgin olive oil and sprinkle of sea salt and pepper. Roast in preheated 425 degree oven for 10-15 minutes.

Meanwhile, remove stem and tear Lacinato into bite-sized pieces. Put in bowl and with hands massage 1/4 tsp. salt into Lacinato until bright green.

Once Shitake have cooled, mix into Lacinato. Add walnuts, cranberries and Parmigiano. Generously add and season to taste with lemon juice, extra virgin olive oil and pepper. Remember, salt has already been added.

Sunday, June 15, 2014

RECIPE: Radish, Cherry Tomato, Strawberry & Herb Salad

Difficulty Level: Beginner
Time: 10 min.
Servings: 2-3 as side dish


1 - 1 1/2 c. sliced radishes
1 c. cherry tomatoes (other small varieties such as sungold tomatoes work nicely, too)
1 c. very ripe, quartered strawberries
1 - 1 1/2 c. loosely packed herb leaves (I used equal parts basil and mint, but other herb combos such as lemon balm, dill, etc. can work)
4 Tbs. organic plain yogurt (I used low-fat Stonyfield plain yogurt)
2 Tbs. pure maple syrup


1. Mix all of the salad ingredients together in a medium bowl.
2. In a small bowl, stir together the yogurt and maple syrup, and pour over the salad.
3. Mix well and serve immediately.


Difficulty Level: Intermediate


3 large beets (about 1 pound)
1 medium onion
2 tbsp maple syrup
1 big orange
1 tbsp soy sauce
thumb-size piece of ginger
2 tbsp oil fresh thyme pepper salt


Squeeze a big orange. This should make for 1/2 a cup (scant) orange juice.

Peel a medium onion and slice it in half-rings. Peel and grate a thumb-size piece of fresh ginger. Add 3 bay leaves to a pot of water and boil the beets for about an hour. Check them for readiness and let them cool off.

Pour 2 tbsp syrup in a bowl. Add the orange juice and pour 1 tbsp soy sauce in there. Stir until the syrup has dissolved. This could take a minute or so.

Heat 2 tbsp oil in a stir-fry pan (wok) and sautee the onions for 5 minutes, until soft but not brown. Add the ginger and cook for an additional minute.
Add the beet slices and stir fry for 2 to 3 minutes.  Pour the orange/syrup mix in there. Season with a good pinch of black pepper and salt. Strip 2 or 3 thyme sprigs and add the leaves. Simmer the beets for 5 minutes over low heat - then enjoy.

RECIPE: Radish Tartine

"Radish heaven"

Difficulty level: Beginner

1 slice good quality bread toasted

high quality butter @ room temp

Radishes sliced thinly

flaky salt

Smear the butter on the bread after bread has cooled. Top with radishes and finish with salt.