Enter your email address:

Delivered by FeedBurner

Tuesday, April 24, 2012

Radish Tea Sandwiches

My French Breakfast radishes are always dependable. It doesn't matter how nourished the soil is or how much or little it rains, they always seem to come up -- fast. Just a few weeks, and they're ready to eat. Radishes make me think of the brief time my dad had a garden when I was a kid. The radishes were dependable then, too, and I remember being on the back deck and eating them raw with salt on them.

Another way to eat them that I discovered last year is with creamy butter and salt, including the leaves. Just plop them on the table with coarse salt and butter, and slice it on your plate. The most recent Bon Appetit issue suggested putting them on a sandwich with herbed anchovy butter. I had to try it, immediately.

It was quite nice. The sandwich was not too heavy in spite of all the butter, and the radishes tasted really fresh. I ended up adding more anchovies straight to my sandwich because I like them so much. I had this with green beans, and it was a filling meal.

Radish Tea Sandwiches
Makes enough for about 4-5 smallish sandwiches
From Bon Appetit May 2012

1/2 cup room-temperature salted butter
5 (or more) mashed drained anchovies
1 clove garlic, mashed
3 tablespoons minced chives
3 tablespoons minced tarragon
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Coarse sea salt
Fresh ground black pepper
Mix together in bowl

1 loaf whole grain bread
12 radishes, thinly sliced, with leaves
Extra anchovies (optional)
Spread herb butter on each slice of bread. Fill with sliced radishes and greens. Add extra anchovies if you like.

Printable Recipe

Other posts you might like:

Sugar Snap Pea Salad

Pantry Sandwich

Spinach Dip

Tuesday, April 17, 2012

Spinach Dip

Hello friends. I am a bit embarrassed that it's been over a month since my last post. I don't have much defense, aside from busy-ness. My business class has been challenging and helpful, and my huge binder of work has certainly been taking up some time, along with recipe testing, pricing, and marketing research.

My in-laws came a couple of weeks ago, and we had a great time doing house projects, working on the yard, and going hiking. My mother-in-law helped me paint the arbor over the chicken coop. Justin put the finishing touches on a new raised bed we built, and my father-in-law built planters to hold alpine strawberries (they're starting to sprout!). It was a fun visit.

Then, we went to visit my family for Easter. We had a lovely time, met the newest member of the family (my two month old niece), played ping pong, ate a lot of food, made a lot of messes in the kitchen, and then ate some more food. I even went shopping with my mom, complete with, "how does this look on me?" I don't think we had ever done that before, and it was nice.

So how have you been? Enjoying Spring? I love it. Everything comes alive. The birds are excited. The flowers start their parade: first the yellows, then the pinks, then the purples. Gardens grow and layers come off.

I have for you a spinach dip today. I was trying to think of healthy sides for lunches that are different than the standard apple or carrot sticks. I came accross this recipe in Whole Living magazine and changed it based on what I had on hand. You can make a single batch that will give you 4-5 servings for lunches, or you can double it and set it out at a party with raw vegetables and crackers. It's rather addictive, so I hope you enjoy it.

Spinach Dip
Adapted from Whole Living Magazine
Makes 2 cups, or 4-5 servings

1 tablespoon extra virgin olive oil
1 garlic clove
4 cups spinach (or kale)
Saute the garlic in olive oil, and add in the spinach and salt. Cook until tender, about 3-4 minutes. Let cool a bit.

1 cup greek yogurt or cottage cheese
pinch red pepper flakes
1 tablespoon lemon juice
2 ounces Havarti cheese, diced
Transfer spinach mixture to food processor, and add in remaining ingredients. Puree until smooth.

Serve with assorted veggies such as carrots, snap peas, celery, red peppers, and cucumbers.

Printable recipe

Other recipes you might like:

Cottage Cheese with Lemon

Sugar Snap Pea Salad