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.
Yes, I know it is summer and soup is the last thing you want to make. That’s okay. I am going to share it anyway and you can store it away in your memory bank until the next time you get carrots with the tops on and have no idea how to use them. You’ll thank me then!
This is one of the easiest soups to make. First, saute carrots and onions in butter or olive oil. If you have any other veggies (like celery!), add it in.
Then, add in carrot tops and let them suck up the buttery goodness.
Throw rinsed/soaked uncooked quinoa on top.
Fill the rest of the pot with chicken broth and let it cook down. Serve over tasty bread (sourdough?) and top with cheese!
John planted some garlic a while back, and he pulled one out early to check it out. Look how little and cute it is!
For Pizza Friday, he incorporated it into the dough, along with fresh parsley.
I coated the dough with lemon olive oil, sea salt, and cheddar cheese.
While it baked, I chopped up some tomatoes, more garlic, more parsley, and some scallions. I really need to remember to use a different color bowl when I photograph tomatoes.
Once the dough was cooked, I took it out. Obviously.
I cut it up with kitchen shears and topped it with the tomato mix.
The perfect finishing touch was shaved Parmesan cheese…. MMmmmm!
This week’s Pizza Friday comes to you courtesy of my dad (and his gift of Lemon Olive Oil)!
I really wanted Salad Pizza again, and we were out of regular olive oil. I remembered that we had this one that we were saving for something special. I brushed it onto my pizza dough and sprinkled it with sea salt and pepper.
I baked it in the oven, and when it was done, I topped it with a salad, complete with shaved Parmesan Cheese!
In our CSA last week we received hyssop. I had No. Idea. what it was or what to do with it. Some quick Googling (is that how you spell it? Drop the “e” add -ing?) showed me that it was an herb with a minty taste that either works well with licorice flavor or tastes like it. Not sure.
Anyway, most of the recipes were with carrots. My favorite was this one. I didn’t have olives, but that was the only thing I didn’t have. Perfect!
I shredded up a bunch of carrots in the food processor.
The leftover pieces were perfect for a salad!
Anyway, I mixed it together with a ton of hyssop.
To season and dress it, I used balsamic vinegar, olive oil, salt, and pepper.
John couldn’t quite place the flavor of the hyssop, but he really liked it! Now I am excited to find other uses for it!
Lately I have been coming up with quick and easy meals…. Probably because I have been busy with these two!
One quick meal is really just another sauce for my home made fettucine. I took leftover tomato sauce and added in sauteed mushrooms and raw milk cream.
It was a great and easy sauce, especially topped with some cheese!
The second quick meal I made this week was roasted asparagus with fish. For the asparagus, I mixed together olive oil, oregano, sea salt, and thyme.
I bushed it on the asparagus and topped it with sliced lemons.
I roasted it, along with some fish, and it was quick and easy.
As some of you may know, I often watch The Chew when I am at home. I love the mix of talk-show banter and cooking goodies. My favorite co-host is Michael Symon, because he isn’t afraid of butter, steak, or bacon. A few weeks ago he did a Pan Roasted Steak with a Red Wine Sauce. John has started making his own wine, so I decided to make this recipe with his wine! He even built a wine rack!
Since then, he has filled a few more rows up with his white wine. It is pretty good, too! I’m so proud of him.
Anyway, back to the food. I started by defrosting some steaks, seasoning them with salt and pepper.
I cooked them in our enameled cast iron pan in tallow… MMMM!
When they were seared and cooked I added a few cups of sliced up mushrooms to the pan.
When they started to cook, I added in sliced spring onions and garlic.
Once they were browning nicely, I added John’s delicious red wine, oregano, and red wine vinegar.
I took the steak out, let the sauce start to reduce and added butter.
It finished reducing the sauce while the steaks rested.
While all of this was going on, I also cleaned all the random leafy greens we had in the fridge. Beet greens, rainbow chard, carrot tops…
I had another pan going that I used to saute onions and garlic for the greens.
Together, the steak with mushroom sauce and garlicky greens were a perfect match!
This post was shared on Pennywise Platter!