Recipes 6/27 & 6/28
Carrot Radish Salad
3 C shredded carrots
7 radishes, sliced and cut into strips
1/4 C raisins
2 Tbls lime juice
2 Tbls olive oil
1/2 tsp sugar
1/2 tsp salt
1/2 tsp grated lime peel
1/4 tsp pepper
Lettuce leaves, optional
In a small bowl, combine the carrots, radishes and raisins.
In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well.
Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. (From: tasteofhome.com)
Roasted Radish Bruschetta
1 bunch radishes
9 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons butter
8 anchovy fillets, finely chopped
4 large garlic cloves, finely chopped
Pinch red pepper flakes
8 thin slices crusty bread, toasted
4 teaspoons chopped parsley.
Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes.
In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
(From the New York Times)
Colorful Braised Greens
1 Tbsp olive oil
2-3 carrots, sliced
1/4 cup onion, coarsely chopped
1 ear fresh corn, kernels cut off
1/2-3/4 cup braising liquid (wine, water, broth)
1/2 pound braising mix
Heat the oil over in a large saute pan over medium heat. Add the carrots and onion. Cook 3 minutes. Add the braising mix, corn and 1/2 c. liquid. Cover the pan and cook just until the greens start to wilt, adding more liquid if necessary. Add the tomatoes, toss. Serve immediately. (From: nesfp.nutrition.tufts.edu)
Sherman House Dressing
1 C sugar
1/3 C vinegar
1 tsp salt
1 tsp paprika
1/3 C ketchup
1/3 medium onion
1/2 clove garlic
1/4 C salad oil
1 Tbls lemon juice
Put all of the ingredients in a blender and mix well. Serve over a bed of our awesome salad greens. Store in a tightly fitting container in the refrigerator. (From: Kate Rowe)
Quick Braising Mix Pasta
5 cloves garlic, chopped
red wine vinegar
Sauté five cloves of garlic in olive oil until they soften; turn the heat to high and toss in the braising mix until it wilts. Sprinkle with red wine vinegar and stir until it disappears. Serve over pasta.
To vary, add a handful of pinenuts and raisins or 2 tsp. honey 1 T Dijon mustard and some chopped walnuts or pecans. (From: nesfp.nutrition.tufts.edu)
Spicy Stir-Fried Radish Greens
1 T soy sauce
1 tsp. rice vinegar (not seasoned)
1 tsp. Agave nectar
1/4 tsp. (or less) Sriracha sauce or other hot sauce
Wash and dry radish greens and/or swiss chard. If desired, soak greens for about 30 minutes in very cold water. (This makes sure they’re crisp for the quick stir-frying.) Working in batches, cut greens crosswise into 1/2 inch slices.
Mix together sauce ingredients and set aside. Preheat the wok or large, heavy frying pan until it feels very hot when you hold your hand there, then add the oil. When oil looks shimmery, add the garlic cloves and cook about 30 seconds, making sure garlic doesn’t start to brown. Remove garlic and discard.
Add chopped radish greens and/or swiss chard all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted. (For me this was only one minute, but I have a great gas stove with a burner with really high heat.) When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more. Serve hot. (From kalynskitchen.com)
Braised Mixed Greens
1 Tbls olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped
A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned
3 to 4 slices chewy country bread
Shaved parmesan or crumbled gorgonzola
Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.
As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.
Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve. (From: Deborah Madison’s Kitchen)