I think we’ve received radishes every week (at least most every week) and I just found this recipe that riffs on the plates of radishes, walnuts, feta and herbs that come when you eat in Persian restaurants. Tuck this into pita for a great salad sandwich. And there’s also a recipe for radish top soup.
from allrecipes.com
When we have a week with just one zucchini, or just one crookneck squash, like this week, I’m sometimes at a loss for what to do with them. But that’s just me thinking everything has to be made in big batches. I ran across a recipe that reminded me that simple and small is ok. It was suggested by the farmers market in Macon, Mulberry Market, that’s run by a community health center – so the focus is on healthy food for our state’s food deserts, and healthy recipes.
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.
Yes, they call it potato pizza, but really it’s potato flatbread. Absolutely delicious right out of the oven and until it gets cold. After that, not so much. So make this when you can share.
And for a new recipe, I’m sharing another recipe from Aluma Farms, one they adapted from SmittenKitchen.com. It’s totally adaptable for whatever greens were in your box … or will be in next week’s box …. or the box the week after that.
I have this chicken thigh recipe that I’ve been wanting to try. It was in Bon Appetit. So most of my daikon this week will go into this recipe. The original called for cucumbers, too, but I’m just going with daikon. And one of those friends at dinner gifted me with a bunch of radishes (none this week in our box!) so that’s going in as well. It’s really just another version of pickled daikon!
For those who are wondering what to do with their bounty of garlic …. how about making garlic confit? Down below is a simple recipe from Bon Appetit ages ago. It calls for one head of garlic but they were thinking those big heads of grocery store garlic. I’d peel as much garlic as I thought I wouldn’t be using fresh and make the garlic confit. What you don’t use to make garlic toast will keep for weeks and be perfect for your other cooking. You can stop at the first step – just the garlic and butter – and it will be useful in a hundred ways.
Also including a recipe for roasted radishes. This is for a big batch – two pounds of radishes – but just adapt the idea to the little bunch you have if you’re already putting something in the oven. Also a recipe from America’s Test Kitchen. Love the yogurt dressing and the crunch of added nuts at the end. That dressing will be great on your lettuce, too.
I started thinking about the little bunches of radishes we’ve been getting every week. Not everyone is a fan of slicing them into salads … but what about cooking with them? Or serving them on a baguette? Probably we’ve all heard about enjoying crunchy radishes spread with a little butter and dipped into coarse salt. America’s Test Kitchen put out this recipe for a radish baguette. I snagged the photo because I loved the watermelon radish version … but think of this when the daikons start arriving in our boxes.
Yes, there was that sweet potato – rivaling in size the watermelons of summer. Huge! What to do with it? In our house, the answer is, divide it up. I cut mine into thirds. One third went into sweet potato burritos (recipe below). One third will get cubed and roasted with sweet spices for another dinner, and the last third is going into this African Chickpea Soup because cooler temperatures are coming, right?
Adapted from Alexandracooks.com