I am sharing with you some of my most favorite and popular party foods. They will quickly disappear. Try some of them for your next get-together.
Mixed Olives, Sliced Cheese and Breadsticks
Serve with your favorite cheese, cut into slices, and breadsticks.
Olives
1 cup mixed Italian olives
1 teaspoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped mixed fresh herbs, (flat-leaf parsley, basil, oregano)
1/2 teaspoon lemon zest
To prepare the olives:
Combine the ingredients in a bowl and let sit for 1 hour. Serve at room temperature. Store in a covered container in the refrigerator for up to 2 weeks.
Deviled Eggs and Smoked Salmon
Ingredients
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives
Directions
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a platter and chill.
To serve:
Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.
Asian Meatballs
To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.
For the Meatballs
1 lb organic ground pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil
For the Sauce
1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions
To make the meatballs:
Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.
Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.
To make the sauce:
Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.
Whisk until combined and bring to a boil.
Simmer for five minutes until thickened.
To serve:
Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.
Tuna Dip
Serve with fresh celery and carrot sticks and thinly cut radish rounds.
Makes 8 servings.
8-ounces canned tuna
4 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
3/4 cup chopped red onion
3/4 cup chopped fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon capers, washed and drained
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions
Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.
Place the tuna in a food processor and pulse to break it up.
Turn the speed to low-speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.
Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.
Mediterranean Bruschetta
Ingredients
1 tablespoon olive oil, plus extra for the bread
1 clove minced garlic
2 large tomatoes, seeded and finely chopped
1/2 cup finely diced red onion
1/2 cup crumbled feta cheese
1/4 cup chopped oil cured Italian olives
1/4 cup finely chopped parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh thyme
1 baguette, cut diagonally into 1/4 inch-thick slices
Directions
Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.
Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.
Brownies
Ingredients
3 tablespoons unsalted butter
2 tablespoons vegetable oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 large eggs
1 tablespoon cold leftover brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda
Directions
Position rack in the lower third of the oven and heat oven to 325 degrees F.
Use an 8 by 8 silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely with cooking spray.
Put the butter, oil and chocolate in a microwave-safe bowl and heat at 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)
Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously by hand until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using a silicone pan).
Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 16-2-inch squares.
Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
In my part of the world, produce planted in February is coming into season during the month of April. Friday’s market had plenty of radishes, cauliflower, broccoli, potatoes, spinach, leeks and asparagus. Fresh herbs and citrus fruits are still plentiful and they make excellent flavor additives to savory dishes.
There was lots to choose from, so the menu this week will reflect the variety of spring crops available. Here are a few ideas for when these crops are in season in your area.
Radish Salad
Pair this salad with the scallop recipe below. It is a great combination.
2 servings
Ingredients
4 large radishes
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
1/4 cup extra virgin extra virgin olive oil
1/2 cup shredded carrots
1 oz baby spinach leaves
1/2 cup toasted pecan halves
Directions
Whisk together the lemon juice, orange zest, salt, honey and cayenne; whisk in the extra virgin olive oil. Set aside
Rinse and trim the radishes and slice into thin rounds.
Line a salad bowl with the spinach leaves and mound the radishes in the center and top them with the olives.
Drizzle the salad with the dressing just before serving.
Broccoli and Ricotta Pizza
Ingredients
1 lb pizza dough, at room temperature
2 cups broccoli florets
8 oz mozzarella, sliced thin
2 cups ricotta cheese
1 clove garlic, finely chopped
1/2 cup grated Parmesan cheese
20 black olives, pitted and halved
2 chopped fresh plum tomatoes
Salt
Olive oil
Directions
Heat the oven to 500 degrees F. Oil a large pizza pan.
Press the pizza dough out on the pan to the edges.
Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender.
Drain, rinse under cold running water and drain well.
In a medium-sized bowl, combine the ricotta, Parmesan and garlic. Add a pinch of salt.
Place the sliced mozzarella evenly on the dough.
Drop the ricotta mixture in tablespoons on top of the dough and mozzarella.
Sprinkle with the olives and chopped tomatoes. Arrange the broccoli on top of the mixture.
Drizzle the top of the pizza with 1 tablespoon of olive oil.
Bake the pizza for 18 to 20 minutes. Let rest 5 minutes before slicing.
Pasta with Asparagus, Prosciutto and Lemon Sauce
Ingredients
1 tablespoon olive oil
4 ounces thin sliced prosciutto, diced
1 garlic clove, sliced thin
1 cup half & half or heavy cream
2 tablespoons lemon juice
Salt and freshly ground black pepper
12 oz short pasta (I use Barilla’s Casarecce pasta for this dish)
1 bunch very thin asparagus, trimmed and cut into 1 in pieces
1 1⁄2 cups grated Parmesan cheese
Chopped fresh basil to taste
Directions
Bring 4 quarts salted water to boil in large pot.
Add the asparagus to the boiling water with the pasta for the last two minutes of cooking time.
Cook pasta al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, drain pasta and asparagus and return to pot.
While the pasta is cooking, heat oil in large nonstick skillet over medium heat until just smoking.
Cook prosciutto until lightly browned and crisp, (5 minutes) Transfer to paper towel lined plate.
Add garlic to the pan and cook 30 seconds.
Stir in cream and lemon juice and simmer until thickened, 3-5 minutes. Season with salt to taste.
Add the pasta and asparagus to the lemon cream sauce with 1/2 cup reserved pasta water, the cheese and the basil, toss to combine, add remaining water, if needed.
Sprinkle with black pepper and crunchy prosciutto. Serve immediately.
Sea Scallops in a Citrus Rosemary Sauce
I also like to serve this dish with a mango salsa. See recipe:
Serves 2. This recipe is easy to increase the number of servings.
Ingredients
1 tablespoon olive oil
1 small finely chopped shallot
6 large sea scallops, side muscle removed
Flour, for dredging
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
Juice and zest from half a large orange
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary
Directions
Heat oil in a small skillet. Sauté shallots over medium heat until soft. Push them to one corner of the pan.
Pat scallops dry with paper towels. Season flour with salt and pepper.
Dredge the scallops in the flour.
Increase heat under pan to high; sear the scallops for 1 minute. Turn and cook the other side for 2 minutes.
Add lemon juice, orange juice and orange zest to the skillet (the sauce will sizzle and steam).
Bring to a boil, reduce heat and swirl in butter and rosemary. Serve immediately.
Potato Soup
Ingredients
2 slices pasture-raised bacon
2 leeks, rinsed well with white and light green parts sliced very thin
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and cubed
1 quart vegetable or chicken broth
2 bay leaves
2 cups half & half or whole milk
Fresh dill or chives, chopped fine
Sea salt and freshly ground white pepper
Sour cream for garnish, optional
Directions
In a heavy-bottomed soup pot, cook the bacon until crisp. Remove to a paper towel. When cool enough to handle crumble into small pieces.
Heat the reserved bacon fat over medium heat and add the leeks, garlic, celery and carrot.
Cook until tender, about five to six minutes or so.
Add the broth, cubed potatoes and a teaspoon of sea salt and ½ teaspoon of pepper. Cover the pot.
Cook the potatoes, vegetables and broth together over medium-low heat until the vegetables are softened and fall apart when pressed with the tines of a fork, about thirty minutes.
Puree with an immersion blender or use a processor.
Add the half & half, dill or chives to taste, crumbled bacon and adjust the seasoning. Reheat over low.
Serve with a tablespoon of sour cream, if desired.
Looking for some new ideas for sides for dinner? Here are a few recipes that my family likes.
Broccoli with Cheese Sauce
Ingredients
- 6 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons unbleached white flour
- 1/4 teaspoon dry mustard powder
- Sea salt, to taste
- 1 cup low-fat milk
- 1 cup Italian fontina cheese, diced
- ½ cup grated Parmesan cheese
- White pepper, to taste
Directions
Steam or stir fry the broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste.
Gradually stir in milk, whisking over medium low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper.
Pour over steamed broccoli and serve at once.
Oven Roasted Parmesan Cauliflower
Ingredients
- 1 whole cauliflower head
- 2 eggs
- ¼ cup milk
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
Cut the cauliflower into large florets.
Beat the eggs with the milk in a shallow dish.
Place the grated cheese in a shallow dish.
Place the flour in a plastic bag and add the salt and pepper.
Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.
Dip each floret in egg and then in cheese and place on the prepared pan.
Place the pan in the oven and bake for 23-30 minutes.
Spaghetti with Cheese and Black Pepper
Ingredients
- Kosher salt, to taste
- 8 oz.spaghetti
- 4 tablespoons extra-virgin olive oil or butter
- 1 teaspoon freshly cracked black pepper
- 3/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
- Chopped parsley for garnish
Directions
Bring a large pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.
Heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil.
Using tongs, transfer pasta to skillet; spread it evenly.
Sprinkle the Pecorino Romano cheese over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary.
Transfer to a serving bowl and sprinkle with chopped parsley.
Green Bean Salad
Ingredients
Green Beans
- 1 lb green beans, trimmed and halved
- 1 cup low sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad Ingredients
- 1/4 of a red onion, diced
- 1 celery stick, sliced thin
- 2 tablespoons extra virgin olive
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 large clove garlic, minced
- Freshly ground black pepper, to taste
- Sea salt to taste
Optional Additions
- 1/3 cup feta cheese
- 1 cup tomatoes, sliced
- ½ cup shredded carrots
- ½ cup sliced radishes
Directions
Bring the chicken broth to a boil in a medium saucepan. Add the salt, pepper and green beans. Reduce the heat and simmer the beans until they are tender but very firm, 3-4 minutes. Drain.
Add the salad ingredients and any of the additional optional ingredients that you may wish to add. Toss well and chill before serving.
Italian Stuffed Baked Potato
4 servings
Ingredients
- 2 russet potatoes
- 1 cup diced tomatoes
- 1 teaspoon plus one tablespoon of olive oil
- Salt and pepper
- 2 tablespoons sliced basil plus extra for garnish
- 1 cup whole milk ricotta
Directions
Preheat the oven to 400 degrees.
Rub the potatoes with 1 teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour. Do not turn off the oven.
Toss the tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt and a grinding of black pepper.
Cut the baked potatoes in half and remove most of the potato flesh from the shells. Mash the potato pulp and add the tomatoes, basil and ricotta. Mix well.
Add the mixture to the potato shells and return the stuffed potatoes to the oven and heat until the potato mixture is hot. Garnish with additional basil.
What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.
Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make. Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.
Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.
Tuna-Nectarine Salad with Pita
4 servings
Ingredients
- 1/2 cup plain fat-free Greek yogurt
- 3 tablespoons low-fat buttermilk
- 2 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons snipped fresh chives
- 12 oz canned tuna in water, drained
- 4 ripe, yet firm, nectarines or peaches, pitted and diced
- 1/4 cup chopped, toasted pecans
- 2 whole pita breads, quartered
Directions
In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.
Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.
Cucumber Soup With Prosciutto Sandwiches
4 servings
Ingredients
- 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
- 2 cups buttermilk
- 1 cup plain fat-free Greek yogurt
- 1/3 cup chopped shallot
- 1/4 cup fresh chives or basil, plus extra for garnish
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon lemon-pepper seasoning
- 2 tablespoons white balsamic vinegar
- 4 slices Italian country bread
- 1-2 tablespoons extra virgin olive oil
- 4 ounces thinly sliced prosciutto
Directions
In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.
Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.
Chill until serving time.
Ladle into soup bowls and garnish with chives or basil.
Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.
Crab Rolls
Serves 4
Ingredients
- 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
- 1/4 cup mayonnaise
- 4 radishes, chopped
- 1 stalk celery, chopped, plus 2 tablespoons celery leaves
- 1/2 Granny Smith apple, cored and chopped
- 2 tablespoons fresh lemon juice
- Kosher salt and black pepper
- 4 hot dog buns, split
- Pickles and low salt sweet potato chips, for serving
Directions
In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.
Roast Beef Salad
Serve with bread sticks.
Serves 4
Ingredients
- 2 small heads Boston (tender) lettuce, torn into pieces
- 12 ounces deli roast beef, sliced into thin strips
- 1 large tomato, cut into wedges
- 1/2 red onion, sliced
- 4 ounces blue cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and black pepper
Directions
Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.
In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.
Antipasto Plate
Serve with with fresh seasonal fruit.
Serves 4
Ingredients
- One 15-ounce can chickpeas, rinsed and drained
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped fresh flat-leaf parsley
- 2 scallions, sliced
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 1/2 pound Provolone (or cheese of choice) cheese, sliced
- 1/4 pound thinly sliced prosciutto
- 1/2 cup mixed Italian olives
- 1/2 small loaf Italian country bread
Directions
In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Serve with the cheese, prosciutto, olives and bread.
Seasonal Fruit with Orange-Ricotta Cream
2 servings
Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup vanilla low-fat Greek yogurt
- 1 tablespoon sugar
- 1 tablespoon orange liqueur (such as Grand Marnier), optional
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 1 cup quartered strawberries or whatever fruit is in season
- 2 whole strawberries
Directions
Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.
Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.
Garnish each serving with a whole strawberry or other fruit.
Although the radish was a well-established crop in Greek and Roman times, one might assume that it was brought into cultivation at an earlier time, however, there are almost no archeological records available to help determine the radish’s history and domestication. Wild forms of the radish and its relatives, mustard greens and turnips, can be found over western Asia and Europe, suggesting that their domestication took place somewhere in that area. They are certainly revered and highly appreciated in Asia, particularly in Japan where the long, white daikon radish is a major food. The ancient Greeks prized radishes above all root crops, even making replicas of them in gold. The radish was a common food in Egypt long before the pyramids were built and was popular in ancient Rome as well. Columbus and the early settlers brought radishes to America where they are a favorite spring crop for home gardeners because they’re so easy to plant and they grow quickly.
There are two basic types of radishes- spring and winter. The crunchy spring varieties are ‘Cherry Bomb’, ‘Champion’, ‘Burpee White’ and ‘Crimson Giant’. Winter radishes such as ‘China Rose’ and ‘Long Black Spanish’ store better and have a more distinctive flavor than the spring varieties. The Bunny Tail is an Italian radish that is slightly oblong in shape. It is mostly red and has a white tip. The Sicily Giant radish is a large heirloom variety originating from Sicily. It has a smooth, bright red skin and tastes hotter than some other radishes. It can grow up to 2 inches across the widest part. White Icicle radishes are completely white and are carrot-shaped. These radishes come from an Italian heirloom variety. Sometimes, they are simply called Icicle radishes.
Radishes are more versatile in the kitchen than many cooks realize. Besides adding crisp radishes to salads, try them sliced into stir-fries, stews and soups. Sauté them in butter for a minute and then serve with salt, pepper and herbs (especially chervil) for a different and unusual side dish. Long radishes are particularly good for sautéing. Slice them diagonally to obtain larger pieces and cook quickly to retain crispness. Grate radishes into your favorite slaws or dice them for egg and potato salads. Radishes can even be pickled!
Appetizers
Prosciutto-Wrapped Radishes
Serves 2
ingredients
- 6 long, red Italian radishes (or any radish)
- 6 thin slices prosciutto
- Olive oil
Directions
Wash and peel radishes, leaving stems intact.
Carefully wrap each radish in a slice of prosciutto.
Drizzle with olive oil and season with freshly ground black pepper.
Fresh Radish Dip
Ingredients
- 8 ounces large radishes (about 12), cut into very thin bite-size strips, chopped or grated
- 1/2 cup light sour cream
- 1/2 cup crumbled feta cheese (2 ounces)
- 2 tablespoons snipped fresh dill
- 1/2 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- Fresh dill sprigs
- Carrot sticks, celery sticks, Belgian endive leaves and/or fresh snow pea pods for dipping
Directions
In a large bowl stir together radish strips, sour cream, feta cheese, dill, lemon peel and lemon juice. Garnish with dill sprigs. Serve with fresh vegetables for dipping.
Salads
Radish and Olive Salad Recipe – Ravanelli con Insalata di Olive
While radishes are not the most common salad vegetable in Italy, you will find them in well stocked markets. Valeriana (Valerian) is a popular salad green belonging to the Valerianella family. It has a number of local names in Italy, including soncino and is also called lamb’s lettuce or corn salad in the English speaking world. Substitute mache, arugula or wild baby lettuce for the valeriana.
Serves 4
Ingredients
- 1/4 pound (100 g) medium red radishes
- 2/3 pound (300 g) valeriana or other spring lettuce
- 10 pitted black olives
- Juice of one lemon
- Extra virgin olive oil to taste
- Salt to taste
Directions
Wash the radishes, pat them dry, remove the leaves and roots and thinly slice them. Put them in a bowl with the lemon juice and let them steep for about 20 minutes.
In the meantime, wash and drain the valeriana. Drain the olives and slice them. Add the valeriana and olives to the radishes.
Drizzle lightly with olive oil, season to taste with salt (Italians rarely add pepper to salads) and toss. Let the salad rest for a minute or two before serving it.
Bresaola with Radishes, White Asparagus and Baby Greens
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red color. It is made from top round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
6 servings
Ingredients
- 25 white asparagus stalks, cut into 2-inch pieces
- 1 cup Champagne vinegar
- 2 tablespoons freshly grated or high quality jarred horseradish
- Salt and pepper to taste
- 1 tablespoon chopped basil
- 1 tablespoon chopped oregano
- 1 tablespoon chopped Italian parsley
- 1/4 cup plus 2 tablespoons olive oil
- 42 slices bresaola, sliced paper thin
- 2 cups baby greens
- 1/2 cup baby frisée
- 1/2 cup shaved radishes
- Sea salt for garnish
- Marcona almonds for garnish
Directions
Bring a large pot of water to a boil. Add the asparagus and Champagne vinegar. Cook until very tender, about 12-15 minutes, dependign on thickness. Prepare an ice bath while the asparagus cooks. When the asparagus are cooked, transfer to the ice bath. Drain the asparagus and purée in a food processor. Add the horseradish. Season to taste with salt and pepper. Reserve.
Bring a small pot of water to a boil. Prepare a second ice bath. Add the basil, oregano and parsley to the water. Boil for 20 seconds, then transfer to the ice bath. Drain the herbs and squeeze out excess water. Combine the herbs and olive oil in a blender and blend on high. Transfer to a small bowl and set aside.
To serve, lay 7 slices of bresaola on each plate, overlapping the slices slightly. Spoon some asparagus purée on the bresaola slices. Toss the greens, frisée and radishes with the herb oil. Top each serving of bresaola with some salad and almonds. Season with sea salt and serve.
Side Dishes
Roasted Radishes
If you want a more substantial side dish add 12 baby carrots to the radishes in the recipe below and increase the cooking time to 20 minutes.
Ingredients
- 2 bunches fresh radishes, washed, dried, stems and tails removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons chopped thyme leaves
Directions
Preheat oven to 450 degrees F. Place a baking pan in the oven until hot.
In a bowl, mix the radishes with the oil, salt, pepper and thyme.
Place the radishes on the hot pan and put the pan back in the oven.
Every 5 minutes stir the radishes. Total cooking time should be 15 minutes, depending on the size of the radishes.
When ready, they’ll be blistered and pink with just a little bite left to the texture.
Serve as a side dish with a drizzle of fresh olive oil.
Pan-Roasted Radishes with Italian-Style Greens
Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor.
Serves 6
Ingredients
- 1/2 cup thinly sliced dried Mission figs
- 2 tablespoons olive oil, divided
- 2 cups trimmed radishes, halved or quartered (10 oz.)
- 8 cups baby spinach
- 4 cups radish greens or arugula
- 1/4 cup pine nuts
- 1/4 cup chopped black oil-cured olives
- 2 teaspoons balsamic vinegar, plus more to taste
Directions
Place figs in small bowl and cover with boiling water. Plump 5 minutes, then drain and set aside.
Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add radishes, cover, and cook 3 minutes or until browned on one side (do not stir). Shake pan and cook, uncovered, 3 to 4 minutes more or until radishes are just tender. Transfer to a bowl and season with salt. Set aside.
Return skillet to heat and add remaining 1 tablespoon oil. Add spinach and radish greens and cook 2 minutes or until barely wilted, turning with tongs. Add pine nuts, figs, olives and radishes. Cover and cook 3 minutes more or until greens are tender and radishes are heated through. Transfer to a serving bowl and drizzle with balsamic vinegar.
Sugar Snap Peas and Radishes
Ingredients
- 1 pound sugar snap peas
- 2 tablespoons olive oil
- 2 tablespoons tarragon vinegar
- 2 tablespoons chopped fresh tarragon
- 1/2 teaspoon salt
- 6 medium radishes, washed, trimmed and thinly sliced
- Freshly cracked pepper
Directions
Bring a pot of lightly salted water to a boil. Add snap peas; cook 1 to 2 minutes, until crisp-tender. Drain snap peas; run under cold water until cool.
In a large bowl, whisk together oil, vinegar, tarragon and salt until well combined. Toss snap peas and radishes in the dressing. Season with freshly cracked pepper.
Serve at room temperature or chilled.
Related articles
- Spring Carrot, Radish and Quinoa Salad with Herbed Avocado (cookieandkate.com)
- Cooking With Radishes (jovinacooksitalian.com)
- From the April Garden: A Crispy Green Salad. (happylittlesurprises.com)
- Radish and Springtime Eats (brownboxsoil.wordpress.com)
- 3 unexpectedly delicious ways to use grated radishes (twospoons.wordpress.com)