What I Got – Fall Week 2

Clockwise from left: Spinach, Red Scallions, Gold Beets, Green Romaine Lettuce, Cranberries, Honeycrisp Apples, Jerusalem Artichokes, Mixed Hot Peppers, French Breakfast Radishes, Black Nebula Carrots

What I Made: Sautéed French Breakfast Radishes

I’ve gotten a lot of radishes in my baskets, and for the most part, I unimaginatively chop them up and toss them in a green salad. This week’s variety definitely looked different than the little round, red radishes I had been accustomed to seeing, so I was excited when I learned that their mild flavor made them ideal for a cooked radish dish.

It’s a basic sautéed dish: halve or quarter your radishes, and cook in a pan with some butter and a little olive oil until the radishes are translucent, or even a bit browned as I preferred. They are crispy, but with a mellow flavor that doesn’t bite back.

SauteedRadish

Continue reading

What I Got: Week 16

This week’s basket may make some of even the most ardent veggie lovers wrinkle up their noses, but I think you may be pleasantly surprised by some of the recipes I’ll post. Stay tuned!

Week16
Green Leaf Lettuce, Red Leaf Lettuce, Cabbage, White Cauliflower
Kiwiberries, Golden Delicious Apples, French Breakfast Radishes, Broccoli, Red Potatoes

What I Made: Warm Escarole Salad with Shrimp

Online recipes can be hit or miss (have you seen Pinterest fails?), but when one comes by way of the Bon Appétit Test Kitchen, you start to feel bit better about your chances of success. I thought the original recipe was too salty, so I’ve tried to cut down on some of the salt for this version in the full recipe after the jump.

To start, wash and cut into strips around 10 cups of escarole.  Don’t worry, it cooks down!

shrimpscarole1

Mash anchovies with oil and butter until it forms a paste. Add garlic and capers and cook for a minute.

shrimpscarole2

Cut the radishes into bite-sized chunks.

shrimpscarole3

Add to pan over medium high heat and cook for around 3 minutes.

shrimpscarole4

Add shrimp and cook, turning occasionally.

shrimpscarole5

Mmmmm…shrimp.

shrimpscarole6

Add about half the escarole.  Cook it until it has wilted down, about a minute.

shrimpscarole7

Add the rest of the escarole. Cook for another minute.

shrimpscarole8

I told you it would cook down! Remove from the heat, and toss with parmesan, lemon juice, and pepper, and enjoy.

shrimpscarole9

Continue reading