Tag: radish

Snap Pea & Radish Salad with Burrata – Recipe of the Week!

Posted on by Jay Mendelsohn

Snap Pea & Radish Salad with Burrata

  • 2 French Breakfast Radishes (thinly sliced)
  • 1 pint Snap Peas (halved)
  • 2 C Spring Mix (roughly chopped)
  • ¼ C Mint (fresh leaves, chopped)
  • 1 T Scallions (finely chopped (about ½ scallion))
  • 8 oz Burrata cheese
  • 3 T Olive Oil
  • 1 T Lime Juice
  • 1 pinch Flaky Sea Salt

  1. Gather your ingredients

  2. Let burrata come to room temperature
  3. In a large mixing bowl, combine radishes, peas, spring mix, mint, and scallions.
  4. Add olive oil and lime juice to bowl, and toss to coat.
  5. Tear burrata to expose center, and set out on plates. Sprinkle flaky salt on top.
  6. Top burrata with salad.

In mine, I split some of the pea pods open to add to the texture variation!

Radish Risotto – Recipe of the Week!

Posted on by Meghan Buckley

Radish Risotto

  • 12 French Breakfast Radishes (chopped)
  • 1 C Radish Greens (roughly chopped)
  • 6 C Chicken Stock
  • 1 C White Wine
  • 2 C Arborio Rice
  • 1/2 C Parmesan cheese (grated)
  • 3 shallots (diced)
  • 1 clove garlic (minced (about 3/4T))
  • 5 T butter ((or olive oil))
  • 1 dash Lemon Pepper (optional)
  • Fresh Mint (to garnish)

  1. Prepare ingredients and set out so you will not need to step away from the risotto while it cooks.

  2. In a large saucepan, heat the chicken stock to medium temperature. Do not remove from heat during cooking process.

  3. In a large pan over medium heat, melt 3T butter and add the shallots and garlic. Cook until soft and aromatic, approximately 5 minutes.
  4. Add radishes and cook for approximately 2 minutes.
  5. Add rice, stir to combine ensuring rice is coated with butter. Cook for approximately 2 minutes.
  6. Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.

  7. Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.

  8. Along with the final ladle of stock, add the radish greens. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.

  9. Remove pan from heat, and stir in parmesan cheese, remaining butter, and 1 dash of lemon pepper.
  10. Serve, adding a few fresh mint leaves on top for garnish.

 

Some quick additional tips for making great risotto:

  1. Have patience! When you are adding each ladle of broth, it’s important to make sure the previous ladle has fully absorbed.
  2. Use tools that work for you.  I really like using a pasta spoon for all this mixing!
  3. Remove the risotto completely from heat before adding final ingredients, particularly cheeses.

Radish & Arugula Quiche – Recipe of the Week!

Posted on by Jay Mendelsohn

Radish & Arugula Quiche

An easy, delicious quiche that tastes like early spring!

  • 1 Pie Crust, frozen
  • 6 Radishes (thinly sliced)
  • 2 C Arugula (fresh, chopped)
  • 6 Duck Eggs
  • ¼ C Milk
  • ½ C Feta Cheese
  • 2 T Cream Cheese
  • 1 T Herbes de Provence Seasoning

  1. Preheat oven to 375°F

  2. Set aside ¼C feta cheese, and a few pieces of arugula and radish, for garnish

  3. In a large saucepan, melt butter and sauté radish and arugula for 8 minutes and remove from heat

  4. Beat together eggs, milk, cream cheese, feta cheese, and herbes de provence

  5. Mix together vegetables and egg mixture

  6. Pour into frozen pie crust

  7. Top with remaining feta, arugula, and radish

  8. Bake for 35-40 minutes

  9. Test for doneness by inserting a toothpick in the center