Yes, here’s another reason you need to have smoked paprika in your pantry. This recipe from Carvel Grant Gould of Canoe uses a pinch of smoked paprika. Once you try it you’ll see why our chefs all like to incorporate small amounts into their food.
Ok, what are you doing with all those daikon radishes? These days I’m slicing them onto sandwiches and stirring them into soup. I’m planning to experiment tomorrow with dicing the daikon and combining it with diced avocado, then making a dressing featuring sesame oil and trying that as a bruschetta-type topping. How about you?
Here’s another idea for your radishes – using them in potato salad. This recipe is from Scott Serpas of Serpas Fine Food. He made it for a demo at the Peachtree Road Farmers Market. Great now, great next spring.
Have you ever made gnocchi? It’s actually pretty easy and lots of fun. It takes a little time, but that’s what the slow food movement is all about. This recipe is from Marc Summers. Parsley’s Catering is based in Kennesaw.
Last January, Bon Appetit featured a recipe for Potato and Kale Cakes. I’ve adapted this to use collard greens (and/or the tops of your kohlrabi and your turnip greens). It makes a beautiful entrée and all the parts can be made ahead of time, leaving just the cakes to be sautéed when you’re ready for dinner. Try sweet potatoes instead of white potatoes. Ought to be just as good.
Adapted from a recipe in the November 2011 issue of Saveur magazine. Potatoes and rutabagas are a great combination.
The recipe for Japanese Curry Rice comes from Marc Matsumoto of norecipes.com. He says: “ I make almost everything I post without a recipe. I think cooking is most fun and innovative when you just wing it. I do recognize that not everyone is as adventurous as me, so I post the ingredients and method to give you a starting point.”
So in that spirit, substitute okra for the carrots, thinly sliced green beans for the peas, use applesauce instead of the fresh apple, or make any other substitutions that appeal to you.. You could skip the protein and still have a lovely meal.
And finally, our boxes had radishes, radishes, radishes, so here’s a radish soup recipe. Make pesto from the radish greens – using any pesto recipe you like – and dollop that on top of the soup. Perfect way to enjoy both the French breakfast and daikon radishes we found in our box.
Speaking of rutabagas, here’s an interesting recipe I’m trying this weekend. Rutabagas have such a lovely sweetness. If you don’t want to serve them by themselves, they work beautifully in any vegetable soup or roasted along with other roots like carrots, beets and parsnips. This recipe comes from wholeliving.com.