Archives for posts with tag: Radishes

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I went into work one day this past week and overheard one colleague squeal to another, “Did you see? Asparagus at the Greenmarket today!” Truth be told, I hadn’t realized that was a new thing. I, somewhat obliviously, picked up a bunch for $4 at the Grand Army Plaza Greenmarket last weekend. Asparagus was everywhere, at nearly every stand; I just figured it’d been around for a couple of weeks at least.

I wanted to eat it raw and crunchy, although I do also love it roasted with garlic and dressed with lemon and parmesan. Also check out my friend Valerie’s recent post on green asparagus salad with parmesan. At the market, the radishes were calling to me too so I grabbed a bunch of those for $2 and a 1/4 pound of bright green tatsoi for $3 and headed home to make lunch.

Take advantage of the season, carpe diem, get to your local farmer’s market and see what calls to you. It may be tatsoi, it may be ramps, it may be an apple cider donut. Speaking of ramps, you can check out my recipes from past years for an omelette with ramps and feta, and ramp butter.

Asparagus & Radish Salad
Serves 2

1/2 bunch of asparagus (approx. 8–10 spears), washed
4 radishes, washed
bunch of greens like tatsoi, baby kale, lettuces, rinsed and dried
fresh lemon juice and approx. 1 tsp lemon zest
olive oil
salt and pepper

Cut off the tough bottoms of the asparagus spears and discard (usually the bottom one inch or so). Chop the top part of the spear and slice in half or thirds, setting aside. Using a vegetable peeler slice the remaining asparagus spears lengthwise.

Slice the radishes very thinly. You can either do this with a paring knife or the vegetable peeler. Combine in a bowl with the asparagus tops and sliced spears.

In a small mason jar or measuring cup, combine the lemon juice, zest, olive oil, salt, and pepper, adjusting proportions to your liking. I would use something like 2 tbsp olive oil, 1 tbsp lemon juice, a big pinch of salt and a few cranks of freshly ground pepper. Shake (or whisk with a fork).

Toss the dressing with the asparagus and radishes, then add your greens, combining a little more. Plate the salad, adding a few more thin slices of radish on top, and maybe a little more salt and pepper. Serve.

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It’s no secret: I am possibly cooking my way through the entirety of Yotam Ottolenghi’s cookbook Jerusalem. I’ve blogged about a couple of the recipes here—Lentils with Broiled Eggplant and Preserved Lemons; and from his earlier book Plenty, Hummus & Ful, Caramelized Garlic Tart. This month’s Recipe Lab at the New York Times is even focusing on Jerusalem and soliciting fan favorites. I’ve been meaning to write in.

I was flipping through Jerusalem the other day before shopping at the food co-op. I had almost settled on the Helbeh—a honey-soaked, fenugreek-infused cake—when I remembered the outside temperature (97 F) and how much I have been avoiding the oven. I stumbled next on a recipe for Spiced Chickpeas and Fresh Vegetable Salad, a gorgeous mélange of crisp vegetables that are all currently in season, accompanied by chickpeas coated in spices then quickly fried in olive oil. Served with greek yogurt it seemed like the only other thing I’d like to eat in this heat other than cold watermelon. (Check out Bittman’s Watermelon All Day Long in this weekend’s Times’ Magazine.)

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You need to get a head start on this the night before by soaking 1/2 cup chickpeas in cold water with a pinch of baking soda. The next day, as the chickpeas are cooking, you can assemble the rest of the salad. I improvised and bought what looked best at both the co-op and the farmer’s market—crunch Kirby cucumbers, local radishes, an assortment of cherry tomatoes from Hepworth Farms, purple scallions, cilantro, and parsley. It’s that time of year in the Northeast when you can’t really go wrong in the produce department if you stick to buying locally.

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I’d love to serve the salad as brunch for friends, along with some good pita and homemade hummus. To the salad you could add a salty cheese like feta; or maybe even watermelon!

Spiced Chickpeas and Summer Vegetable Salad

1/2 c dried chickpeas
1 tsp baking soda
2 small cucumbers
2 medium or large tomatoes, or a small basket of cherry tomatoes
1/2 pound of radishes
1 red pepper, seeded, with white pith removed
1 small or 1/2 large red onion, peeled
1/2 cup scallions (green or purple), chopped
1/2 cup cilantro leaves and stems, coarsely chopped
1/2 cup flat-leaf parsley, coarsely chopped
6 tbsp olive oil
grated zest of 1 lemon, plus 2 tbsp lemon juice
1 1/2 tbsp vinegar (such as sherry, champagne, or combo white and balsmic)
1 clove garlic, chopped
1 tsp sugar
1 tsp ground cardamom
1 1/2 tsp ground allspice
1 tsp ground cumin
Yogurt (optional)
salt and black pepper

Soak the dried chickpeas overnight in plenty of cold water with a pinch of baking soda. (In this hot weather I put them in the fridge overnight.) When you’re ready to cook them the next day, drain and transfer to a large saucepan. Cover with water (about twice the amount, in volume, as the chickpeas) and bring to a boil, cooking on high for up to an hour. Mine were thoroughly cooked in 30 minutes. Skim off the white foam as needed during cooking. Drain and set aside.

Chop the cucumbers, tomatoes, radishes, and red pepper into small (roughly 1/2-inch chunks, and place in a bowl. Add the chopped scallions, parsley, and cucumber. Mix together.

To make the dressing, combine 5 tbsp of the olive oil, the lemon zest and juice, vinegar, and sugar in a jar and shake well. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat.

Mix together the cardamom, allspice, cumin, and 1/4 tsp salt. Spread out over a plate, then toss the cooked chickpeas in the spice mixture. Heat the remaining 1 tbsp olive oil in a sauté pan and add the chickpeas, cooking for 2–3 minutes. Remove from heat and keep warm.

Divide the salad onto plates and serve with the warm chickpeas and a dollop of yogurt.

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Last night was a night for whole fish, stuffed with garlic, lemon, basil, and rosemary. And with the temperature still hovering around 90º at dinnertime, a crunchy Caesar seemed like just the accompaniment.

Snapper Stuffed with Garlic and Herbs

Serves 2
1 whole fish (between 1 and 2 pounds)
salt
pepper
1/2 lemon, sliced
3 cloves of garlic, minced
handful of herbs, such as basil, rosemary, chives, or thyme

Preheat oven to 400ºF or set oven to broil. (Or grill if possible.) Wash the fish and pat completely dry. Make a slice down the fish lengthwise, for inserting the herbs. Coat the fish inside and out with more salt than seems reasonable – I’d say about 1 tbsp – and fresh ground black pepper. Then stuff the fish with slices of lemon, the garlic, and herbs. Place in a shallow pan in the oven and cook for ten minutes on each side.

Caesar Salad

Serves 2
2 tbsp olive oil
1 tbsp fresh lemon juice
2 anchovies
1 tbsp Japanese mayonnaise
salt
pepper
hot red pepper
4 cups of crunchy greens (like Romain and radicchio)
5 radishes, sliced thinly lengthwise

In a bowl, whisk together the oil, lemon juice, anchovies, mayo, salt, and pepper. Make sure to break up the anchovies so they integrate into the dressing. Before serving, toss with the lettuce and radishes.

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