Tag Archives: spring

Buttered Radishes

Prep:
5 minutes

Cook:
5 minutes

Yield:
2 servings


One of the best things about spring–radishes. It’s like all they want to do is pop out of the ground and jump onto our plates in all of their pink and purple glory. While it’s easy and delicious to eat them raw–crunching into them or tossing them into a salad–cooking radishes is a delectable and under-appreciated treatment.

These radishes are a great side dish on their own, tossed with fresh peas, or served with poached eggs. You can make these with any type of radish, but my favorite are French breakfast radishes.

Buttered Radishes

Ingredients

1 bunch radishes, cut in halves or wedges

1 tablespoon butter

pinch of salt

Directions

Heat a saute pan over medium-high heat. Add the butter and melt it, letting it brown for a couple of seconds.

Add the radish wedges and cover for about 5 minutes.

Season to taste.

Posted on June 1, 2012

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Rhubarb is here!

Whether eating seasonally is important to you or it’s just something you read about on food blogs, I bet you’ve been paying attention to at least one thing as spring makes way for summer: rhubarb season. Rhubarb is one of the few produce items that is nearly impossible to get out of season. But good news–the time is here and the rhubarb is ready for all of your creativity.

To get the creative/rhubarb juices flowing, here are a few tantalizing recipes to try:

Are you the type of person who likes to come home and treat yourself to a trendy cocktail? If that’s your thing, try making your own Rhubarb Bitters for your next drink.

Although it’s often relegated to the dessert course, rhubarb can wear other hats, too, like in this Chicken with Rhubarb and Fennel from the Wall Street Journal. The rich, flavorful thighs provide a good balance to the tangy rhubarb.

For vegetarians looking to add some pop to their entrees, try this Curried Lentil with Rhubarb Chutney. This dish is impressive for a host of reasons, but mostly because, unlike typical chutney, this rhubarb condiment is only sweetened with chopped dates. As the recipe’s author points out–don’t be afraid of the long list of ingredients. You probably already have many of the ingredients.

As a follow-up to these exoctic spice combinations, take a tip from the Brittish and treat yourself to Rhubarb Fool with Cardamon Cream. The man behind Lottie and Doof has a serious soft spot for rhubarb, so if you aren’t feeling fool-ish (pun definitely intended), check out his archives.

Finally, check out La Domestique’s “10 Ways Tuesday” for ten very different ways to use your rhubarb this season. (Consider substituting some more of those chicken thighs and drumsticks for the crispy pork dish.)

Posted on May 16, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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