This is our second week of receiving radishes in our CSA box. The first time we received them, I roasted them. Josh liked them, I… tolerated them. The taste of radishes is tough for me, so I knew I needed to find a recipe that better disguised them.
I stumbled upon a recipe on the amazing Pinterest, for “Braised Radishes” and figured I’d give it a shot.
Oh my goodness, yum! This is definitely my favorite way to enjoy radishes now. The sauce was so good, that I put the leftovers on my pork tenderloin. I never would have thought that I’d ever enjoy radishes that much!
1 C Radishes, trimmed and halved
1 C stock (I used vegetable)
2 t white wine or champagne vinegar
1 t olive oil
1/2 t salt
freshly ground black pepper, to taste
Trim the radishes and cut in half.
Put all of the ingredients in a small saucepan.
Bring to a boil, reduce heat, and simmer uncovered for about 15 minutes or until fork-tender.
* 1 (24-oz) bag Baby Red Potatoes (about 9-10 potatoes)
* 3 Tbsp olive oil
* 1/2 tsp salt
* 1/4 tsp black pepper
* 2 cubes frozen Crushed Garlic, or 2 cloves garlic, minced.
* 3-4 sprigs fresh rosemary or 2 tsp dried rosemary
1) Preheat oven to 400 degrees F.
2) Wash potatoes but do not peel (unless using thick-skinned potatoes like Russets). Pat potatoes dry. Quarter each potato, or cut in half if using small potatoes (under 2 inches in diameter)
3) In a large bowl, mix together oil, salt, pepper, and garlic. If using frozen garlic cubes, let thaw and then mix in. Strips leaves off rosemary sprigs and stir leaves into oil mixture.
4) Add potatoes to bowl and stir until well coated.
5) Spread in single layer in baking sheet. Bake for 40 minutes, using metal spatula to flip and move pieces halfway through baking time.
If roasting whole baby potatoes or using very small potatoes such as TJ’s Teeny Tiny Potatoes, please adjust the oven time accordingly. Potatoes are done when golden, slightly crisped, and soft when the tip of a knife is inserted through the center.
–Cooking with Trader Joes
* 1 butternut squash (2 pounds)
* 2 tablespoons butter, melted
* 1/4 teaspoon salt
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (I didn’t have nutmeg, so I used pumpkin pie spice instead)
* 1/8 teaspoon pepper
* 6 teaspoons honey
* Cut squash in half lengthwise; discard seeds. Brush squash halves with butter. In a small bowl, combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves. Place 2 teaspoons brown sugar in each half. Sprinkle remaining brown sugar over cut sides of squash.
* Place in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 40 minutes. Uncover; bake 15-25 minutes longer until squash is tender. Yield: 6 servings.
–Adapted from tasteofhome.com
*Could be a dessert!
1. Preheat oven to 250 degrees F.
2. Pour 4 cups unsweetened apple juice (I used water) into a large pot. Add two cinnamon sticks (I used ground cinnamon) and bring to a boil.
3. Cut off the top and bottom portion of each apple and discard. Hold the apple firmly, and use a sharp knife to slice into 1/4-inch chips.
4. Add slices to boiling apple juice. Return to a boil and cook for 5 minutes, stirring occasionally.
5. Lift apple slices out of apple juice with a large slotted spoon. Place slices on paper towels to absorb excess juice and pat dry.
6. Spread slices into a single layer on wire cooling racks and place on middle shelf in oven. Bake 30 to 40 minutes (Took me nearly an hour!). Remove from oven when slices are golden brown.
7. Leave apple chips on racks to cool. Serve alone or with a cup of yogurt for a healthy snack. Store any leftovers in an airtight container.
4 1/2 c carrots– peeled, sliced
1/4 c raisins
1/4 c butter
2 T honey
2 t fresh lemon juice
1/4 t ground ginger
1/4 c sliced almonds–toasted
1. Preheat oven to 375 degrees
2. Cook carrots for about 8 minutes–covered in a little water in a medium sized pot.
3. Drain and place into a 8 in square baking dish.
4. Add the raisins, butter, honey, lemon juice, and ginger and bake for 35 minutes, stirring occasionally.
5. Toast the almonds in a dry frying pan until lightly browned, and sprinkle on top of the carrots before serving.
*Sweet way to eat carrots.
1 t olive oil
1/2 minced onion
1 clove garlic, minced
1 bunch greens (can work with mustard greens, turnip greens, or collard greens)–torn into small pieces, without the stems
1.5 T capers
1 14 oz diced tomatoes (I used sundried tomatoes–super good!)
Salt and fresh ground black pepper
1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, season lightly with salt and pepper, and saute 2-3 minutes until onion has softened.
3. Add greens to pan and allow to deflate slightly. Then gently toss and stir greens deflate significantly.
4. Sprinkle capers over greens and stir to combine. Continue to greens until they are barely tender.
5. Pour tomatoes into pan. For fresh-tasting greens with crisp stalks, cook only until tomatoes are heated through and greens are tender. For Southern style, longer cooked greens, let the tomatoes come to a simmer and greens until they are a dark green.
*This was my favorite greens recipe so far. The capers really add great flavor and unlike most greens recipes there isn’t a ton of butter.
1/2 c thinly sliced onions
2 cloves garlic, minced
1 T olive oil
1 lb mustard greens, washed and torn into large pieces
2-3 T chicken broth
1/4 t salt
1/4 t dark sesame oil
1. In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
*Mustard greens have such a unique flavor, we really enjoyed them!