Breadwinner

……………………………………………………. Baking our mark

Asparagus, pea and radish salad June 27, 2012

For the first time ever, I’m growing radishes in my yard. They’re terribly exciting because the red starts to show through the soil very early – and the greens grow to be enormous rather quickly.

As a result, I’m been looking for radish recipes – and something along these lines seems to be quite the thing this summer. It’s quick, easy and really delicious.

Note that it’s important to eat this right when it’s done. While it’s still edible, refrigeration does nothing good to the dish.

Asparagus, Pea and Radish Salad– adapted from a bunch of sources; everyone seems to like some combination of radishes and peas as a summer salad

2 tsp. cumin
2 Tbs. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil
3 Tbs. chopped fresh dill

1.5 lbs. asparagus, tough ends discarded
5 oz. frozen peas, thawed
8 or so radishes, greens discarded, thinly sliced
1 Tbs. butter

In a small bowl, whisk together cumin, lime juice and honey. Slowly add oil, then stir in dill. Set dressing aside (or refrigerate if you’re making ahead of time).

Steam asparagus until crisp-tender (less than you normally would), then immediately transfer to an ice bath. Let it cool completely, then pat dry. At this point, you can refrigerate the asparagus for up to a day.

In a large pot, heat butter over medium. Add asparagus and heat until it begins to get warm. Then add peas and cook until vegetables are warm, stirring occasionally. Remove from heat, transfer to a bowl, and stir in radishes.

Pour dressing over and stir to coat. Serve immediately.

 

Shaved Squash Salad June 22, 2011

At my [rented] house in Philadelphia, I have a vast, spacious yard tiny patio with a large[ish] planter box. It is just perfect for growing squash. My squash plants have become, since I first planted them in April, crazy giant monster plants. So, now, I have an incredible amount of squash. [The boyfriend is quite pleased that it’s a mild yellow squash – he was worried he was going to get saddled with pounds of butternut squash when I told him what I planted.]  So, when I saw a recipe on B.A. for a squash salad that involves no cooking but lots of garlic, I knew I had to try it. And, it’s great. Went quite nicely with the other things I served at my recent mini-dinner party.

Shaved Squash Salad 

3 Tbs. almonds, roasted, then coarsely chopped
1 lb. summer squash [I used 2 yellow squashes and 1 zucchini]
3 to 4 handfuls of baby arugula

Dressing [I doubled this part of the recipe since I like the flavor of garlic better than the flavor of squash]
2.5 Tbs. extra virgin olive oil
2 Tbs. lemon juice
1 minced garlic clove
Salt and pepper

Trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a separate bowl, whisk together the dressing, then pour over squash shavings. “Toss” (as much as you can toss squash shavings) to coat, and let rest for a few minutes. Then, add some handfuls of baby arugula to the mix.

Garnish with the almonds. [Yes, it’s worth it to buy almonds – without the texture differential in there, the salad doesn’t seem as exciting.]

 

Spinach Salad with Grapefruit Dressing March 10, 2011

Filed under: Salad,Vegetarian — krandle @ 8:53 pm
Tags: , , ,

This recipe is all courtesy of my roommate. She made it once last fall when I had people over for a dinner that included a spicy carrot soup that I’m sure I’ll post about later–and she and I have been hooked ever since.

It’s just one of those recipes you should keep in your back pocket for when someone asks you to bring the salad to the party. You don’t want to show up looking like a boring jerk with a couple of bags of lettuce and a cucumber.

Spinach Salad with Grapefruit Dressing

Spinach leaves (and any other dark green, leafy stuff you like)
Dried cranberries (sweetened is good)
Sugar roasted pecans (you are allowed to use walnuts only if you use the “Butter Toffee Glazed Walnuts” that Emerald Nuts makes)
Goat cheese (lots)
Avocado slices (optional–but if they’re on sale, they’re not optional)

Awesome Grapefruit Dressing

Juice from one large grapefruit
1/4 cup vegetable oil (or “salad oil,” if you’re old school)
1/4 cup (or less) honey
2 Tbs. Dijon mustard
2 Tbs. chopped onion or shallot
1/4 tsp. salt
2 Tbs. poppy seeds (optional)
Dash of pepper