It’s that time of year again, when it is hard to be inspired by the root vegetables at the farmer’s market. However, you can add a little goat cheese to anything and it solves most problems in the world, including “the winter that refused to end.” I hope you enjoy this recipe, as we (im)patiently wait for more exciting vegetables. This comes from Cooking Light’s April 2013 issue.
- 4 teaspoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 2 cups radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
- 1 tablespoon chopped fresh oregano (I used about 1 teaspoon dried instead)
- 4 cups baby spinach
- 2 ounces goat cheese, crumbled (about 1/2 cup)
- 1/2 teaspoon freshly ground black pepper
- Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with 1/2 cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.
My parents went out east to go for a bike ride. They came back with a bushel of corn. Apparently it was a bargain. As a result, I got a fridge full of corn! (Yes, you are supposed to refrigerate corn if you are not going to use it that day.)
What to do with the surplus of corn? I wanted to make a corn chowder that didn’t require me to drink a cup of heavy cream. Enter coconut milk. This chowder would go really well with a side of basmati rice. This recipe comes from The Food Network’s site.
- 4 ears corn
- 2 cups diced red-skinned potatoes (about 12 ounces)
- 3/4 cup chopped scallions
- 2 tablespoons grated peeled fresh ginger
- 4 cloves garlic, smashed
- 8 black peppercorns
- 1 stalk lemongrass, cut into thirds (optional)
- 4 tablespoons unsalted butter
- Kosher salt
- 1 red jalapeno pepper, seeded and minced ( I used green jalapeño–keep the seeds in if you want some more heat)
- 1 13.5-ounce can coconut milk (I used the light version)
- 8 fresh basil leaves
- 8 fresh mint leaves
- 4 radishes, thinly sliced
- 1/4 cup roughly chopped fresh cilantro
- Juice of 1/2 lime, plus lime wedges for garnish
- 1 tomato, seeded and diced
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeño; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
UPDATE: Last night, I made this with blanched asparagus but into pieces instead of snap peas, and it was even better!
I was excited to use fresh herbs from my new garden to add the flavor for this dressing.
- 2 teaspoons minced shallot
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 2 tablespoons greek yogurt
- 2 tablespoons extra virgin olive oil
- salt and pepper, to taste
- 2 tablespoons minced fresh chives
- 2 tablespoons chopped fresh dill
- 4 radishes, thinly sliced
- 20-25 sugar snap peas, cut in half
- Combine all ingredients through dill for the dressing. Toss with the radishes and snap peas.
This simple salad was inspired by dinners at Frankie’s 457, including two of their salads: One has arugula and pecorino, and the other has a cipollini onion vinaigrette. My version uses balsamic vinegar and vegetables that can be found at the winter farmer’s markets including arugula, shallots, radishes, and carrots. Although I don’t crave fresh, crisp greens quite as much during the chilly winter months, this pretty salad balances out a heavy meal. You can definitely substitute your favorite greens in place of arugula.
4 cups arugula
1/4 cup thinly sliced Pecorino Romano
2 carrots, shaved (just continue to peel the carrot in long strips)
3 radishes, cut into matchsticks
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup extra virgin olive oil
1. To make the dressing, peel and roughly chop the shallot. Pulse the shallot in a food processor until finely chopped. Add the vinegar, sugar, salt, and pepper, and pulse again. Add the olive oil and blend until smooth.
2. Layer the arugula, carrots, radishes, and romano on 4 plates. Drizzle with the dressing and serve.
It’s been a busy month of moving and starting the school year all over again. This weekend my knives and cutting boards miraculously emerged from boxes, and the internet is somehow up and running. Here is the first fresh from brooklyn post from my new home, also (conveniently so I would not have to rename this blog) in Brooklyn.
Tonight’s salad was served alongside greek burgers (let me know if you want that recipe, too), which are bursting with rich flavor. It is a light salad that freshens up a heavy meal. I love the balance of sweet watermelon with peppery radish. It also helps that this salad could not possibly be any easier. Although it is fall, this week’s CSA shipment included incredibly juicy yellow watermelon. No one is complaining…we are smiling as we to cling to the last flavors of summer as long as possible.
Both the greek burgers and this salad come from Cook’s Illustrated’s America’s Test Kitchen.
4 cups cubed, seeded watermelon
1 cucumber, peeled, halved, seeded, and sliced
1 cup thinly sliced radishes (I used a mandoline)
1 tablespoon lime jice
1/4 cup chopped mint
Combine all ingredients in a large bowl. Season with salt and pepper.
This salad was a highlight of a Memorial Day weekend barbeque, which also included lamb chops on the grill and Near East red pepper quinoa and rice .
The Salad (serves 4-8, depending on how much salad people like…)
4 medium cucumbers, peeled and diced
2 small bunches of radishes, thinly sliced
several cups of baby greens (I used a very full bag of greens from the market)
1 cup crumbled feta cheese
2 tablespoons chopped mint
Juice of one lemon
2 tablespoons red wine vinegar
1 teaspoon dried oregano
salt and pepper
gradually whisk in:
1/4 to 1/2 cup olive oil