Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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Garlicky Buttered Radishes with Scallions

We had two bunches of radishes in our crisper.  
 I do love having lots of fresh produce, but I’m not a fan of radishes.  John, on the other hand, LOVES them.  I usually leave them for him to eat raw, but this time there were too many to eat in time.  I decided to try buttered radishes.  I melted down butter and added in sliced garlic to brown.
While the garlic became fragrant, I sliced the radish thinly.
Once the garlic was ready, I added the radish to the pan and stirred it until it was softened.  Then, I seasoned it with salt.
To make it extra special, I topped it with scallions and shaved Romano cheese and served it with a roasted chicken leg.  
John wasn’t a fan, because he likes them fresh.  I loved them, though, so I think it is a good way to eat radishes if you don’t like them raw.


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Scalloped Asparagus and Potatoes

I’m all about the scalloped recipes lately.  I think it is because it is cheesey and comforting.  We have been getting a lot of asparagus in our CSA and this was a great recipe to use it in. 
I took some tasty potatoes, sliced, and steamed them.
Then, I took the asparagus, sliced it, and lightly boiled it.
Once that was all done I got to work on the scallions.  I sauteed them in olive oil until they were soft and smelled delicious.
Then, I added in the flour, milk, and cheese!
I let it cook down until it was coating the spoon.
At that point, I added in the spices and seasonings.  
Once I mixed in the potatoes and asparagus, I poured it into a buttered dish, topped it with more cheese, and sprinkled it with scallions.
Once it was baked up, WOW!  Delish!
This post was shared on Fat Tuesday!


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More Hyssop Fun!

After the success of the last hyssop recipe, I decided to try and experiment a little.  We received radishes and asparagus in our CSA, and I saw a recipe for a cool salad using both. 
First, I chopped and steamed a bunch of asparagus.
While that was cooking, I mixed up the dressing.  It was rice wine vinegar, olive oil, nama shoyu (which is like soy sauce), salt, pepper, red pepper flakes, and a splash of sesame oil.  Sesame oil is strong!  
Once the asparagus was done and chilled, I mixed it into the dressing along with lots of scallions, leftover chicken, and chopped up radishes.  Then I thought about the hyssop.  It is kinda like anise, which is the flavor of the Lebanese liquor Arak.  Arak is often enjoyed with radishes, so I thought the hyssop might work well in the salad. 
It did!  It was so light and perfect for a hot day.

This post was shared with Real Food Wednesday and Fight Back Friday!