Monday, December 9, 2013
I just had to share this recipe because it is so fun to look at! It all started this weekend, at the Riverfront Farmer's Market in downtown Wilmington. Sonny and I stopped to pick up some rutabaga (which we roasted and enjoyed with some fresh trout Sonny caught). Sonny and I had never tried watermelon radishes before, so the friendly farmer at Red Beard Farms gave us some samples to try!
I've had plenty of radishes, but never a watermelon radish- when you slice it open, it looks just like miniature watermelon slices.
Since the veggie looks like summertime, I thought I would make a summer-inspired salad. While much of the country is getting snow, Wilmington experienced another 70 degree day today!
I had some cucumber in the fridge (these gave a nice cool contrast to the spicy radishes) and some canned hearts of palm in the pantry. Simply chop the vegetables to equal-sized bites...
...then finish with a tangy homemade dressing! I like to use mason jars to make dressings in because you can just cap it and shake, and you already have a container to store the leftovers. My dressing was a simple mix of whole grain mustard, honey, white balsamic vinegar, extra virgin olive oil, and fresh-squeezed orange juice.
Toss the desired amount of dressing on your salad, add fresh ground pepper and salt to taste, and enjoy!
Watermelon Radish Salad
2 watermelon radish, quartered and thinly sliced
2 small Persian cucumber, sliced in 1/4 inch slices
1 can hearts of palm, chopped
1 Tb whole grain mustard
1 Tb honey
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1/4 cup orange juice (preferably fresh-squeezed)
Freshly ground pepper
pinch of salt
1. Combine radish, cucumber and hearts of palm in a bowl.
2. Combine mustard, honey, olive oil, vinegar, and orange juice in a small container with a lid. Shake well. Pour desired amount over salad and toss to combine. Store any remaining dressing in a sealed container in the refrigerator.
I plan on pairing this with chicken sausage or eggs but it would also go great with any protein (pork tenderloin, turkey, ham). The great thing about roasting vegetables is you can eat them cold on a salad afterwards or warm them up and pair them with another side dish and main.
Roasted Brussel Sprouts and Cremini Mushrooms
-1 bag of brussel sprouts, cut in half
-1 box mushrooms, diced in 1/4s
-1 T parsley
-1/2 T thyme
-Salt/pepper to taste
1. Preheat oven to 400F
2. Toss all ingredients together until well combined
3. Place in pyrex dish and bake for ~30 minutes or until brussel sprouts are browned and tender.