Tag Archives: Radish

recipe goodness :: how to love a radish {with sesame ginger lime-poached cod}

How to Love a Radish

The Radish is one of the most under-appreciated vegetables in my opinion. It’s often the last man standing on a veggie platter, the filler in the sad tasteless airplane salads or an ornament carved to serve no other purpose than to decorate a dinner plate.

But what’s not to love about a radish — it’s pink! it’s purple! it’s Chanel red! A radish has a great crunch that can add texture to any dish and has a peppery bite that makes this veg one of the more flavorful fresh ingredients that can completely change a recipe without a lot of fuss. And because it’s hearty, radishes can keep for at least a week if stored properly in an airtight container, so you use them up as time allows.

We are often at a loss of what to do with a radish, other than slice it up into a bowl of greens. Keep this recipe in your back pocket for a vibrant and quick Spring radish slaw that is not only good on its own, but can be the perfect accompaniment to a grilled steak, fish, pork chop or just about anything asking for a punch of flavor {also xoxo on tacos!}

Grilled Ginger Sesame Cod with Radish Slaw

Grilled Ginger Sesame Cod with Radish Slaw

Spring Radish Slaw {on Sesame Ginger Lime-Poached Cod}
Serves 2

6 radishes, thinly sliced
3 scallions, diced
small handful of flat-leaf parsley, chopped
1/2 lime, zested and juiced
sel gris or other coarse salt
pepper to taste

1 x 12-16oz cod filet
1 teaspoon ground ginger
1 teaspoon black sesame seeds
1 teaspoon regular sesame seeds
1/2 lime
olive oil for drizzling
sel gris or other coarse salt
pepper to taste

For the Slaw:

  1. Wash and thinly slice radishes, removing roots and stems. Thinly dice scallions halfway up the dark green stem, discarding the rest and the root. Roughly chop parsley and add everything to a small bowl.
  2. Add the zest and juice of half a lime, a general sprinkle of coarse salt and pepper and toss everything together with your hands, giving it a good squeeze. Set the bowl to the side or place in the fridge if you don’t plan to use it within ~30 minutes. Enjoy as a salad as is, or continue to cook your favorite grilled item and use as a fresh slaw topping.

For the Fish:

  1. Cut a large enough piece of foil to place your fish filet in the center and be able to bring the edges together to create a sealed pouch after prep.
  2. Place your filet in the center and lightly drizzle with olive oil and the juice of half a lime. Bring up the edges of foil slightly if needed to prevent juice for getting all over your counter. Season with salt and pepper.
  3. In a small bowl mix the ginger and sesame seeds and sprinkle over the fish to generously cover. Save any extra for another time.
  4. Bring the edges of the foil together and fold over creating a tight seal, which leaving enough room for air to circulate to poach the fish.
  5. Heat your grill to low and place the foil pouch either directly on the grill or on the rack above, allowing it to cook 10-15 minutes. Check when the timer is down that the fish is completely white — add additional time if needed.
  6. Top your filet with the radish slaw, sprinkle some flaky maldon salt across the top and enjoy!

Summer Grillin’ is Good:
Gourmet Grilled White Truffle Corn
Grilled Thyme-Cumin Vegetable Kabobs

Creative Crowd-Pleasing BBQ’d Pizzas
Bison, a Better Burger Worth Biting Into
Whole-Grain Mustard & Rosemary Pork Chops 

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recipe goodness :: best butternut squash and green apple soup

Fall is my favorite time of year. The air has a slight chill and smells of damp leaves, the colors have a vibrance that puts spring blooms to shame, and the farmer’s market is flush with the fall harvest eager for roasting up a cozy meal to share. Some of the most spectacular veggies made their way to the market this weekend, so before I jump into my favorite fall soup recipe, I just have to share my bounty: Easter Egg Radishes and Graffiti Cauliflower

Fall Farmer's Market Bounty

…leeks, butternut squash and granny smith apples.

Butternut Squash Soup Inspiration

I’ve made this recipe so many times, I’ve lost count. The base of the soup is courtesy of Michael Chiarello, but I’ve made a few adjustments that make this one of the best bowls of butternut squash soup I’ve ever had. The sweetness of the squash and apple is enhanced by the subtle spice from the chili and pepper, but what really adds a memorable, unexpected contrast is the slightly tart pomegranate that bursts with each bite and the salty melt-in-your mouth fluffy popcorn.

Best Butternut Squash and Apple Soup

Prep Time: 20 mins | Cook Time: 1 hour
Serves 8

Squash Soup
2 TBS unsalted butter
1 1/2 cups sliced leeks, white parts only (~1 large leek)
1 TBS minced garlic
6 cups peeled and roughly diced butternut squash (~1 medium squash)
3 cups peeled and roughly diced apples (~2 large apples)
3 tsp Toasted Spice Rub, recipe follows
6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
Sea salt
Pomegranate, deseeded
1 bag microwave popcorn

Toasted Spice Rub
Note: the spice mixture makes enough to fill an empty spice container to use in the future and make the soup even quicker next time.

1 TBS coriander seeds
1 TBS black peppercorns
1 1/2 tsp crushed red pepper flakes
1/4 cup pure chili powder (about 1-ounce)
2 TBS kosher salt
2 TBS ground cinnamon

In a small heavy pan over medium heat, combine the coriander seeds and peppercorns. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance. Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute. Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes. Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt. Divide the soup among bowls and garnish each portion with some of the pomegranate and popcorn. Serve immediately.

Roughly Dice Peeled Squash and Apples

Slice Leek and Mince Garlic

Saute Leeks and Garlic Until Soft

Stir Until Caramelization Begins and Add Toasted Spice Rub

Add stock, simmer partially covered for 40 minutes and then blend until smooth. Garnish with Pomegranate seeds and popcorn kernels. Serve immediately.

The Best Butternut Squash Soup

A Bountiful Market:
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