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Dill-licious Ravishing Radishes

August 4, 2012

This morning, as I combed my garden for goodies, I stumbled upon a large amount of ready-to-go radishes and a veritable bounty of dill. Naturally, this means I am eating radishes and dill for lunch. I am in the last week of my month of vegetarianism, so my garden has been a definite go-to the last three weeks.

The first dish I whipped up with my lovely little radishes was a cold salad reminiscent of Scandinavia (if there was some pickled cod in it or something)…sliced radishes, hard-boiled egg, dill, capers, stone-ground mustard, mayonnaise, sour cream, and a little smoked salt.

Most folks consider radishes a vegetable to be simply sliced and tossed into a salad. But, they are absolutely delicious roasted or tossed into veggie soups. In my second dish, I cut them in half, mixed them with dill and olive oil, and roasted them until tender. While they were still hot I stirred them in with goat cheese and course-ground black pepper and served them over romaine and chiffonade of mint with a squeeze of lemon.

I can’t wait until more of my garden bounty is ready to rock. Spaghetti squash…I have plans for you.


From → The Good Stuff

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