Monthly Archives: April 2013

Roasted Radishes

22 Monday Apr 2013

Posted by in Healthy, Sides, Spring, Vegetables

≈ 2 Comments

radishes, roasted radishes, roasted vegetablesThis time of year, along with the fall, are the best times to cook. You can have your windows open with your oven on high blast so that:  A) your apartment doesn’t smell like a diner in the winter, and B) you aren’t hot-boxing yourself in the summer. So needless to say, I am roasting every vegetable that comes my way.

radishes, roasted radishes, roasted vegetables I know we’ve all tried the basics like roasted potatoes, carrots, turnips, and asparagus. But have you ever had roasted radishes? When blasted in a hot oven, their peppery bite mellows and their flavor becomes fuller. They become tender and sweet – nothing like the crisp, sometimes bitter flavor raw radishes have. I used their leafy green tops as a garnish, and finished them off with a squeeze of fresh lemon and flaky sea salt. These roasted radishes are great alongside grilled steak, pork, or fish. Try them topped on toasted bread with goat cheese and herbs, or mixed in with other roasted vegetables and quinoa, pilaf-style.

Ingredients:

  • 1 bunch radishes
  • 2 tblsp olive oil
  • 2 tsp lemon juice
  • sea salt

Separate the radish roots from the leafy greens, and cut the roots in half lengthwise. Chop about 2 tablespoons of the radish greens and set aside. Place the radishes on a baking sheet and coat with olive oil. Roast in a pre-heated 425° oven for about 15 minutes, or until the radishes are tender and begin to brown around the edges. Remove the radishes from the baking sheet, and in a serving dish toss with the radish greens, lemon juice, and sea salt.

radishes, roasted radishes, roasted vegetables

The Ultimate Grilled Cheese Sandwich

08 Monday Apr 2013

Posted by in Mains

≈ 5 Comments

grilled cheese, apple grilled cheese, brussel sproutsEveryone knows how to make a grilled cheese sandwich. But not everyone has perfected a grilledgrilled cheese, apple grilled cheese, brussel sprouts cheese that turns the ordinary into extraordinary. Until now. I came across this recipe from Mrs. Dorsey’s Kitchen, and I have to say, Ron Johnson has perfected the gourmet grilled cheese. And considering April is National Grilled Cheese Month, I thought there is no better time to share the recipe with you. grilled cheese, apple grilled cheese, brussel sproutsMy favorite cheese on a grilled cheese sandwich, is Jarlsberg – hands down. It melts perfectly, and has a mild enough yet persistent flavor that just works so well between two slices of buttery white bread. So when I saw this recipe from Mrs. Dorsey’s Kitchen, I knew that this concoction of flavors would definitely be worth trying. grilled cheese, apple grilled cheese, brussel sproutsSliced apples and shaved brussel sprouts are dressed in a light and vibrant combination of lemon, honey, and apple cider vinegar. A pinch of red pepper flakes adds a nice kick to the slaw that will make this the best version of a grilled cheese sandwich you’ve ever had.

Ingredients:
  • 2 tsp lemon juice
  • 2 tsp honey
  • 2 tsp apple cider vinegargrilled cheese, apple grilled cheese, brussel sprouts
  • 1 tbsp olive oil
  • Dash of crushed red pepper flakes
  • 1/2 large red onion, thinly sliced
  • 3 cups of shaved brussel sprouts
  • 1 Gala apple, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • Salt and pepper to taste

In large bowl whisk lemon juice, honey, apple cider vinegar, olive oil, and crushed red pepper flakes. Remove the outer layers of the brussel sprouts and chop off the roots. Slice sprouts as thin as possible, and then pull slices apart into shreds. Add brussel sprouts, apples, and red onion to bowl, and toss gently (makes about 6 servings).

To make one sandwich:

Take 2 slices of fresh white bread and spread softened butter across one side of each. Place the bread, butter side down, on a hot grill pan or panini press. Add either grated or sliced Jarlsberg cheese to each piece of bread. Allow the bread to toast and cheese to melt for a few minutes. When the cheese is almost completely melted, add the apple/brussel sprout slaw to one piece of bread. Top the sandwich with the other piece of bread and continue to grill on both sides until the bread is golden and cheese is oozing.grilled cheese, apple grilled cheese, brussel sprouts

Roasted Baby Artichokes

01 Monday Apr 2013

Posted by in Spring, Vegetables

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artichokesThe best part of spring, in my humble opinion, is when the fresh, new crop of seasonal vegetables grace us with their presence at the market. When I start to see artichokes, spring onions, English peas, asparagus…I know there is light at the end of the winter tunnel. Artichokes are one of my favorite spring vegetables, especially baby artichokes because they are so easy to prepare. They don’t have the tough fibrous choke that the larger ones have, and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are good to go. You can roast them whole or split them in half, eat them as a side dish, or do what I did: roast garlic with the artichokes, toss with pasta, sun-dried tomatoes, and goat cheese for a complete meal. roasted artichokes, roasted vegetablesIngredients

  • 12 baby artichokes
  • 8 garlic cloves , peeled
  • 1/4 cup olive oil
  • 1 tsp lemon zest
  • salt, pepper to taste

Pre-heat the oven to 400º. Trim the artichokes: cut 1 inch off the top of the leaves, remove a few layers of the tough outer leaves until you reach the light green leaves, and with a pairing knife trim the stem up to the base of the artichoke. Add the artichokes and garlic cloves to a small baking dish. Toss them with the olive oil, lemon zest, salt and pepper. Cover with foil and roast for 35 minutes, uncover and cook for 5 more minutes.

roasted artichokes, roasted vegetablesAren’t they so beautiful? They look like little gems.