Watermelon with Spicy Tahini Sauce

june 26, 2015

watermelon with spicy tahini sauce

The ideal scenario for summer outdoor dining and entertaining may be summed up in several steps. Throw something on the grill. Steam some ears of local corn (or grill them, as in grilled corn and sugar snap pea salad). Toss a simple salad. Serve something chilly for dessert – ice cream, gelato or sorbet.

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Roasted Radish and Arugula Salad

june 13, 2015

roasted radish and arugula salad

Farmer Teal Brooks of Pine Fork Farm told me she likes her French breakfast radishes roasted. Hmmm….never made them like that and sounds delicious, I said. When I tasted them for the first time, I was most pleasantly surprised at their sweetness and texture. They lost their radish “bite” and transformed into something close to young turnips.

roasted radish and arugula salad

French breakfast radishes from Pine Fork Farm and the Sunday Carytown Farmers Market

 

With a deconstructed vinaigrette of fresh lemon, dijon mustard and brilliantly hued extra virgin olive oil, this salad is art on a plate,roasted radish and arugula salad and can be a starter or entree with the addition of roasted (as long as you have the oven hot) or grilled meats and seafood. The addition of poached farm fresh eggs would make this a light brunch entree.

We have all tried the common red globe radish found in grocery aisles (called Cherry Belle), packed in cellophane bags, but the other beauties will blow your mind with flavor, especially if locally grown. French breakfast radishes have a nice peppery bite raw in salads, and an even stronger zing can be had with black radish . Area farmer’s markets deliver all types each spring and then again in fall.

roasted radish and arugula salad

roasted French breakfast radishes

Loving their crunch in salads will not keep me from enjoying their incarnation as roasted vegetables, now that I have been awakened. Thanks, Teal.

Roasted Radish and Arugula Salad

recipe by Michele Humlan, The Good Eats Company

serves four

ingredients

two bunches French breakfast radishes, cleaned and trimmed*
best quality extra virgin olive oil
kosher salt
four cups baby arugula
strained juice of one large lemon
one level tablespoon Dijon mustard
one half cup shaved pecorino romano cheese
coarse ground black pepper
flaky sea salt (I like Maldon)
*save greens for another salad if desired

directions

  1. Preheat oven to 425.
  2. On large heavy sheet pan, toss radishes with one half tablespoon olive oil and a pinch of kosher salt.
  3. Roast for 15 minutes and cool to room temperature.
  4. In small bowl, whisk lemon juice with mustard.
  5. To plate, arugula is scattered on serving dishes, then topped with radishes.
  6. Drizzle the lemon mustard mixture, then olive oil in drops, then flaky salt and black pepper.
  7. Scatter shavings of cheese atop salad and serve immediately.

Shirataki Sausage Lasagna

may 29, 2015

shirataki sausage lasagna

 

Lowering your carbohydrate intake doesn’t mean you have to give up lasagna, not when shirataki noodles take the place of pasta. Besides, some of us like lasagna for the gooey cheese and meat sauce, viewing pasta as simply the vehicle for those ingredients.

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Vegan Chocolate Cashew Cheesecake

may 15, 2015

vegan chocolate cashew cheesecake

 

Recipe inspiration comes from many sources. A dish enjoyed at at restaurant. A glistening bowl of spicy roasted vegetables glimpsed in a magazine. A revamp of a vintage recipe from my trove of family cookbooks.

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Asparagus with Carrot Honey Vinaigrette

may 1, 2015

asparagus with carrot honey vinaigrette

Two very important words : local, and asparagus. Placed together,  an item that is at the top of your farmer’s market shopping list. You must enjoy local asparagus during its short run at the markets, because the taste, and the color, and the texture is superior to any asparagus purchased at your grocer’s. Unless, of course, your neighborhood grocer carries local.

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Spicy Ham Spread

 

april 3, 2015

spicy ham spread

After you’ve carved the Easter ham to your satisfaction, you’re likely to have some tasty leftovers. One can only eat so many sliced ham sandwiches, so I’m offering a spicy ham spread that’s nothing like the canned versions you had in your formative years.

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Broccoli Apple Ale Soup

march 20, 2015

broccoli apple ale soup

 

During this week’s Saint Patrick celebration (why just one day?), some folks enjoyed green beer. Here is a recipe for broccoli apple ale soup that provides your serving of greens in a more natural manner, with locally brewed beer for good measure.

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Lemon Tart with Olive Oil and Flaky Sea Salt

march 6, 2015

lemon tart with olive oil and flaky sea salt

Lemon bars were one of the first things I cooked as a kiddie baker, and when the call was put out for school bake sale goods, I delivered.  Yep, I was the kid who cooked homemade lemon bars for the bake sale.  My parents both worked and I could never imagine burdening them with baking tasks, much less taking something store-bought to the sale.

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Slow Cooker Pork Pozole

february 20, 2015

slow cooker pork pozole

We have been waiting patiently in Richmond for the first snow of the season.  Not flurries, but real snow with accumulation and temperatures that ensure it will remain beyond a fleeting moment.  Wishes came true this week with a magical snowfall of half a foot, making kids and grownups alike giddy with the prospect of play followed by snuggling by the fire enjoying comforting meals and hot beverages.

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