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Radishes
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In Season: Radishes
On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables — including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.
Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons.
Summer of Salads: Grilled Steak With a Pineapple Punch
While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.
The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill.
Move Over Cabbage, Jicama Takes Coleslaw
Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days.
Yummy Links: From Strawberries to Serving Pedestals
- Learn how to properly cook with rhubarb and strawberries. — Epicurious
- What makes a great bartender? — The Atlantic
- One reviewer wonders: are newspaper restaurant critics becoming obsolete?
Spring Produce: In Season and So Good For You
After months of butternut squash and other seasonal Winter produce, I was happy to see many of my Spring favorites appearing at the grocery store and farmers markets. Eating seasonally is not only cheaper, but the produce is tastier, fresher, and more nutritious when in season. Be on the lookout for these fruits and veggies on the shelves of your market.
Definition: Daikon
Daikon
An East Asian variety of Winter radish, the large, white daikon is mild in flavor and crisp in texture. Its root can be eaten raw, pickled, finely grated over other foods, stir-fried, or simmered in stews. The thicker top end of the root is sweet, and the bottom part of the root is more pungent, making it better suited for cooking.
Fast & Easy Dinner: White Bean and Chorizo Salad
Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.
Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.
Fast & Easy Dinner: Herbed Lamb Steak Salads
The classic steak salad gets a Greek makeover in this quick recipe. Lamb is seared on a grill pan before being tossed with mixed greens, radishes, and feta cheese.
A simple dressing combines yogurt with fresh chopped mint.
Butter-Braised Radishes: An Unexpected Surprise
Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités.
Fast & Easy Dinner: Vegetable Stir-Fry
Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables — bok choy, snow peas, radishes, and spinach — are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies.
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