Cabbage, Celery & Radish Slaw

I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »

Crunchy Winter Salad with Lime and Fish Sauce

This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.  ... Read more »

Warm Mushroom Sesame Slaw

I love combining cooked and raw elements in salads and here the warm, crispy mushrooms are a lovely counterpoint to the bright crunchy slaw.   You can use carrots, kohlrabi, celery, bok choi stems, black Spanish radish or even cabbage in any combination you'd like, however, radishes are too strong on their own so be sure to mix with something sweeter like kolrabi or carrots.... Read more »

Chicken (or Tofu) and Vegetable Teriyaki

  [caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption] My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer. [caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »

Radicchio and Radish Salad with Walnuts and Citrus Dressing

I happened to have a purple daikon (radish) and radicchio on hand as well as some leftover citrus dressing. I always try to have some kind of toasted nuts or seeds as well as fresh herbs, for exactly this reason. It's quick to pull together something really delicious. Radicchio, with its tight head of leaves doesn't really need washing making this even quicker than a typical salad.... Read more »

Grated Vegetable Sauté

A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.   Variations: Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems. 1 stalk green garlic or 2-3 cloves garlic, minced Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time. Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time. ... Read more »

Fresh Herb, Radish and Carrot Salad (with Steak)

This bright, crunchy salad (template) can be rounded out with crumbled feta, if you'd like. It pairs beautifully with medium-rare steaks. Alternatively serve it with 7-minute eggs (eggs covered with cold water, brought to a boil and simmered for 7 minutes then drained), beans or grains, grilled tofu, etc.    Use whatever tender herb you have or like. Cilantro, parsley, mint, chives, chervil or basil would all be great--or mix and match any of these. You could also just use radishes or turnips. Make it work for you!  ... Read more »

Fried Rice

The only thing you need to have thought of in advance is to have made more rice than you needed for an earlier meal so that you have leftover rice ready, whether in the fridge or freezer. It matter little whether you use white or brown rice, short or long grain. I always make more rice than I need at any given time and then freeze the rest for the fried-rice-nights. Or make it in the morning and leave it sitting out all day and then you’ll have nicely dried out rice for the fried rice that evening.   Variations You can use most any vegetable you have on hand such as, broccoli, celery, Brussels sprouts, daikon, bell pepper, radish, and/or water chestnuts. Watery vegetables, like zucchini and tomatoes, are less well suited. Use a handful of radishes, chopped or a few salad turnips, chopped, in place of the carrots. If you don't have turnip tops, use beet greens, bok choi or any leafy green, you have. Snap or snow peas are great instead of shelling peas. Add any leftover meat you'd like or dice a couple slices of bacon or half a chicken breast and cook with the vegetables before adding rice. Add toasted peanuts or cashews for crunch and heft. Delicious herbs to add, in place of or with, cilantro are mint or basil ... Read more »

Black Spanish Radish Salad with Parsley and Sunflower Seeds

This wonderfully pungent radish softens and sweetens in this quick preparation and is a lovely addition to most any wintry meal. Scale this as needed based on how much radish you have on hand or want to use.... Read more »

Quick Pickled Black Radish

Sliced very thinly and softened with a bit of salt and rice vinegar, these radishes are lovely on good crusty bread with some cheese or just butter or on a bowl of rice. These pickles get stronger with age so make a fairly small amount to see how you like them before you make lots.  ... Read more »

Black Radish Pancakes

I make these small and fry them until quite crisp. They are strong but delicious and nice as a part of a bowl or grains, pickles, vegetables, etc. Black radishes vary in their sharpness. For very strong ones, let them sit with the salt a little longer.  ... Read more »

Black Radish, Grated with Sour Cream/Yogurt and Green Onion

This is a delicious spread/salad/garnish that is perfect with hearty breads or roasted meats or root vegetables. Don't be tempted to skip the salting/resting step. It mellows and softens the radish nicely. You can add fresh parsley, chives or dill, if you'd like.   If you use sour cream it will be thicker and more like a spread, however, with yogurt it is more like a slaw.... Read more »

Grated Black Spanish Radish and Beet Salad

Grating and lightly salting Black Spanish radish softens and mellows it nicely. And the earthy sweetness of beets offers a nice counterpoint. This salad/garnish of sorts is good with bread, cheese, charcuterie or lentils and sausages or bean stews or any meats or eggs.... Read more »

Grated Winter Root & Squash Salad with Toasted Sesame

This is a gorgeous, robust salad that holds up well and nicely pairs with richer wintry dishes, stews, roasts, curries, etc.   This is one of the few recipes in which winter squash is called for raw. I used a kabocha squash here, but others work great too!  ... Read more »

Radish and Carrot Slaw with Toasted Pumpkin Seeds

This is gorgeous, bright, tart and crunchy from the seeds. It's delicious as a salad as well as on toast with hummus or avocado or cheese or egg, in some form. It will enliven most anything, really. ... Read more »

Black Radish, Carrot, Collard Green and Apple Salad with Toasted Walnuts

I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically--the hint of char is delicious here. ... Read more »

Winter Roots Slaw with Bread and Cheese

Radishes, dark breads, cheese and beer is a classic German (especially Bavarian) snack. This dish puts all these components (minus the beer and plus a few others) together into a salad bowl with a lively dressing.   Mix and match roots based on what you have/like. Thinly sliced celery root would be good here as would daikon or any type of turnip or rutabaga and non-roots like kohlrabi would be good too. ... Read more »

Crunchy Winter Salad of Radish, Celery, and Chickpeas

I love the crunch of watermelon, Black Spanish or daikon radishes in winter salads. They're refreshing and imposing and stand up to lots of different ingredients.   Adapt this to suit your tastes and what you have on hand just be sure to chop everything fairly small so all the ingredients integrate well.... Read more »

Black Radish and Celery Root Salad

  I'm always on the lookout for ideas for black radishes, this crunchy, nutritious winter time CSA and market staple in the Northwest. This salad/slaw/remoulade fits the bill. It keeps well and is a fresh, robust accompaniment to many heavier winter dishes. I happened to have a purple radish that I tossed in the mix which made it extra beautiful. And if you don't have dill, use parsley or chives or a combination.   This makes a light supper accompanied by what we call cheesy toast. Good, crusty bread toasted and then topped with sharp cheddar or gruyere and a few lightly pickled onions and broiled until bubbly and browning. ... Read more »

Mixed Vegetable Gratin with Herbs (quicker version)

--Technique inspired by Todd Coleman's Potato Gratin via Food52.com   This is endlessly adaptable in that you can use any combination of roots and/or tubers you have or even mix in hearty greens. You can change the herbs or add or substitute spices. By cooking the vegetables in a a bit of cream or milk (or with some broth) before you put them in the oven you also save some time. ... Read more »