This 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.
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.
Everyone knows how to make a grilled cheese sandwich. But not everyone has perfected a grilled
cheese that turns the ordinary into extraordinary. Until now. I came across this recipe from 
My favorite cheese on a grilled cheese sandwich, is 
Sliced 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.
The 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. 
Ingredients
Aren’t they so beautiful? They look like little gems.