The latest from the Radish
Passover has many symbolic foods which commemorate the story of the Jews’ liberation from slavery in ancient Egypt. Bitter herbs or horseradish represent the bitterness of slavery and are traditionally served on a seder plate. If you are interested in making a symbolic dish that utilizes the bitter herb theme, consider this salad for your holiday table. It is filled with sliced radish, radicchio, parsley, romaine lettuce, and zippy lemon horseradish dressing. If you don’t celebrate Passover, this bitter herb and lettuce salad would make a welcome addition on any Easter or spring table. You can toss in some farro or bulgur wheat for a more hearty side or top with hard boiled eggs, slow roasted salmon, or grilled chicken for a light main.
Oatmeal is typically a breakfast item that leans toward the sweeter side of the palate spectrum. Switch up your oat game and try breakfast, lunch, or even dinner with savory oats made with nutritious ingredients. Simply prepared, these savory oats are topped with crispy umami rich shiitake bacon, garlicky kale, creamy avocado, and an optional poached egg, creating a delicious meal.
It is officially spring, and that means moving away from heavy roasts and hot ovens. It is also the time when beautiful and vibrant produce starts appearing, and the Easter and Passover holidays occur. If you are looking for a new way to use those farmers’ market carrots or just need a new dip idea that is not hummus, try this spiced carrot dip for your holiday table, cocktail party, or snack time needs.
The humble cabbage is an underrated vegetable. Not only does it come in multiple colors and varieties, it contains plenty of nutritional benefits. Cabbage has antioxidant and anti-inflammatory properties and is a good source of Vitamin C. Purple and green cabbage, simply tossed with olive oil, salt, and pepper and roasted for 20 minutes, is one of my all time favorite vegetables to eat. This method achieves the ideal balance of tenderness and crispness. This cabbage chop leans on the crunchy, tender, and refreshing Napa cabbage, a longer, leaner relative of the traditional round cabbage. This salad is an interpretation of one that I enjoyed at west~bourne, an “all-day” cafe in Nolita, NYC. It’s crunchy, creamy, layered, and light - all of the things I typically look for in a salad. It has depth from the charred scallions and sheep milk feta, crunch factor from the cabbage and sunflower seeds, and zippiness, thanks to the limey dressing. You can certainly add other veggies or a protein on top, but I think that it is delicious just the way it is.