Yield 3 cups – from the Hawaii Farmer’s Market Cookbook This radish salsa is the Yucatecan version of the classic Mexican tomato salsa and is bursting with flavor and texture….
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Serves 6 – from The Herbal Kitchen, Cooking with Fragrance and Flavor by Jerry Traunfield 1/4 cup finely chopped shallots 2 tablespoons sherry vinegar 1 pound fresh green beans 1…
Serves 4 – Gourmet, July 2004 Ingredients: 6 cups water 1 teaspoon sugar 4 large garlic cloves, crushed 1/4 teaspoon black peppercorns 3 tablespoons plus 1/2 teaspoon kosher salt 1…
3-4 servings 20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white) 1 1/2 T roasted peanut oil 1-2 T soy sauce…
Ingredients * 8 ounces sugar snap peas, trimmed and halved (about 2 cups) * 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups) * 3…
from our 2009 CSA Potluck Dinner 4 cups chopped cabbage (~5 large leaves) 2 carrots, grated 1/2 red pepper, chopped 6 stalks celery, chopped 1 kohlrabi, peeled and shredded 3…
from Vegetarian Cooking &Vegetable Classics 10-15 radishes 1 dessert apple; peeled, cored, and thinly sliced 2 celery stalks, thinly sliced 1 small, ripe mango, peeled and cut into small chunks…
Recipe courtesy Tyler Florence Ingredients 12 large shrimp 1/4 cup extra-virgin olive oil 1 lemon, juiced Kosher salt and freshly ground black pepper Salsa: 2 limes 2 mangoes, diced 4…
Bon Appétit | August 2001 Serve this alongside quesadillas. Makes 6 servings. Ingredients: 4 cups fresh corn kernels (cut from about 4 ears) 3/4 cup thinly sliced radishes 6 tablespoons…
Ingredients: 1-2 large cucumbers 1-2 ears of corn 3-4 radishes 3/4 cup vinegar 1 1/2 cups sugar salt and pepper Directions: Slice the cucumbers and radishes very thinly. Cut the kernels off the…
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