Ohh the allure of a shiny new Martha Stewart Living magazine, those were my most beloved early Saturday or sometimes Sunday mornings. I would wake up early before the house was up and grab a coffee and look through those glossy food-filled pages. And although I can’t recall the month or year, it was a spring issue. I remember the surprise of seeing an appetizer recipe involving spring radishes plated with bread or crackers, unsalted butter and salt. It looked inviting but it was beyond my taste buds at the time. That simple recipe burned a hole in my memory. Many moons later, I made it and it was different, beautiful, these fresh, bright radishes combined with creamy, rich butter and large flecks of sea salt. I was hooked in its’ beauty. Although spring is far from here, I needed that spring feeling and made a dish to match. It was snowing outside today but inside it felt like tulips were blooming. Enjoy!
- 1 13oz. bag cavatelli
- 1 bunch radishes
- 2 tablespoons walnut pieces
- 2 tablespoons unsalted butter
- shredded Manchego cheese
Bring a pot of water to a boil. In the meantime, prepare the radishes, leaving an inch of greens on the radishes, quarter and rinse well, using a brush if necessary to remove any dirt. Once the water comes to a boil, toss in the cavatelli, salt generously and finish cooking, as directed on the package. (I used frozen cavatelli.) In a pan, melt the butter on low heat, add in the radishes and saute for 8 minutes. Drain the cavatelli, reserving some of the pasta water. Add the cavatelli and walnuts to the radishes, saute for about 2 minutes, adding a little bit of the pasta water for a little creaminess.Top with the Manchego cheese. Serves about 2.
Just look at that cute little radish and all of that melted cheese…
I am still obsessed with the jar of preserved meyer lemon in olive oil that my cousin sent me in my birthday package. I can’t get enough of it. I want to put it on everything. I’ve been tempted to put it on ice cream and the closest I got was the Greek yogurt recipe that I posted the other day. It’s just addicting and makes a salad that much better, especially when that salad is topped with pork cracklins! Enjoy!
- 1 head romaine lettuce, about 4 cups chopped
- 1 corn on the cob, about 1 cup kernels
- 2 radishes, diced
- 1 heaping tablespoon preserved meyer lemon in olive oil
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- fresh ground black pepper
- 1/2 cup pork cracklings also know as chiccarons or country cracklins, found in the refrigerated section, roughly chopped to the size of the corn kernels
Combine the preserved meyer lemon, olive oil, vinegar and black pepper. Stir well until combined. In a large bowl, toss the lettuce, corn, radishes and the dressing together. Divide among 2 plates and top with the pork crackling crumbs. Serves 2.
Just in case anyone wanted to make a quick cucumber & radish salad to have with yesterdays’ post, “Grilled Porgy with Potato Chip Crumbs,” here it is! It’s such a simple salad to make, but it compliments the fish in such a way, that it leaves you nicely satisfied. Try to use garden fresh cucumbers, but if the seeds bother you, you can certainly use seedless cucumbers. The dressing is just olive oil and crunchy sea salt, it’s so simple and so fresh! Enjoy! And I hope you are enjoying your first weekend of fall!
- thinly sliced cucumber slices, halved
- thinly sliced radishes
- radish sprouts
- good extra virgin olive oil
- crunchy sea salt, like Maldon
There are no amounts in this recipe because really it’s depending on how big of a platter or plate you are using. And how much you like radishes and the sprouts, they can be pretty bitter. Begin by layering the cucumber slices, top with the radish slices and the sprouts. Drizzle with a good amount of olive oil and top with the sea salt. If making this ahead of time, dress with olive oil when ready to eat, so the radishes don’t lose their crunch.
After the bacon & margarita, a girl needs a salad, lol. And I love Belgian endive, I think they are just beautiful. But they can be a little bitter, so I decided to grill them. Dowsing them with olive oil cuts the bitterness, and grilling it mellows them out, transforming them into layers of smoky, oily deliciousness on a plate. Enjoy!
- 4 heads of Belgian endive, heavy for their size, leaves tightly packed
- 4 radishes, sliced thin
- 1 bunch cilantro, chopped
- olive oil, and 1/3 cup reserved for dressing
- 2 teaspoons agave syrup
- 2 teaspoons apple cider vinegar
- juice of 1 lime
Cut your endive heads in half lengthwise, and drizzle with olive oil and top with salt. Grill cut side down for about 5 minutes, so there are some nice grill marks, I had the heat on high. When your endive is done, remove from the grill, and make your dressing. Combine the olive oil, apple cider vinegar, agave syrup, lime juice and a little salt (I was tempted to add tequila, lol). Stir in your cilantro. It will be very thick dressing. Arrange your endive lettuces on a plate and top with your radish slices. Drizzle your salad with the dressing, and additional olive oil. This serves 4 as a starter or 2 as a main course. It is complete with some poached shrimp, adding some sweetness to the salad.