Breakfast
Oatmeal
Grapefruit
Dinner
Spaghetti
Marinara sauce with roasted red peppers and turkey Italian sausage
Pepperoni bread (homemade by the s.o. a while ago and brought out of the deep freeze)
Radish and sugar-snap pea salad
Put up for later
Radish relish
Recipes:
Our garden turned out a bunch of radishes last week and this week. They're gorgeous--ruby-red and perfect and delicious--but they have to be used up right now! So today we got down to business...
RADISH AND SUGAR-SNAP PEA SALAD
2 to 3 c. fresh sugar-snap peas
2/3 c. radishes
1 tsp. fresh herbs (anything that sounds good...parsley, oregano, tarragon, chives, etc.), chopped fine
1/4 c. mayonnaise
1/2 tsp. salt
1/8 tsp. freshly-ground black pepper
1 tsp. white vinegar
red leaf lettuce
Steam the sugar-snap peas for a few minutes until they're bright green but still have plenty of crunch. Drain and plunge into ice water to cool.
Slice the radishes, then combine them in a bowl with the herbs, mayonnaise, salt, pepper, and vinegar. Mix well. Stir in the chilled sugar-snap peas.
Serve mounded on beds of red leaf lettuce.
RADISH RELISH
This is hot-pink and begs to be eaten on hot dogs. Really cool stuff. This recipe makes one pint, but you can double it.
1/2 lb. radishes
1/2 medium onion, quartered
1 small carrot, cut into 1/2-inch pieces
1/2 c. white vinegar
1/4 c. + 2 Tbs. sugar
1/4 c. + 2 Tbs. water
1/2 tsp. brown mustard seed
1/4 tsp. salt
1 Tbs. whole allspice
1/4 tsp. whole cloves
In the food processor, combine half the radishes, half the onion, and half the carrot. Process until finely chopped. Remove to a saucepan and repeat with the remaining vegetables. Add them to the saucepan, too.
Add vinegar, sugar, water, mustard seed, and salt to the saucepan. Combine the allspice and cloves in a tea ball and drop it into the mixture.
Bring to a boil, cover, and boil 7 to 9 minutes. Remove tea ball and spoon mixture into a pint Mason jar. Will keep several weeks in the refrigerator or can be preserved by sealing and processing 15 minutes in a hot-water bath.
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