Fennel Radish Salad

INGREDIENTS
1   cup thin sliced fennel
1   cup thin sliced radishes
½   cup thin sliced celery
½   cup thin sliced red onion

METHOD

To slice the fennel, remove all the fronds and the majority of the thick stems from the fennel bulb. Wash the bulb and, starting with the fronds, thinly slice the fennel using a mandolin on the second thinnest setting.

Using the same mandolin, slice the radishes, being careful when getting down to the small pieces. Use the food handler to get the last few slices of each radish.

To slice the celery on the mandolin, hold it at a 45 degree angle perpendicular to the direction of slicing. Use a half of a red onion to slice and do not be afraid of cutting the slices if they seem too large.

Place all these sliced vegetables into a salad bowl, add your favorite dressing – lighter is probably better than heavier – and enjoy. There should be enough salad for 4 people

Radish Top Soup

If you are like me, you hate to throw away anything you brought home from the market that might be edible. Beet greens from red or golden beets, fennel greens and, now, radish tops. Yes, radish tops. You know what I mean, that green stuff above the round red things. Actually, this recipe would probably work for any type of greens.
 
INGREDIENTS
2   tablespoons butter or olive oil
1   medium onion, diced
1   medium to smaller potato, diced
2   cups radish greens, rinsed, drained (2 to 3 bunches)
1 ½  cups chicken or vegetable broth
1   cup water

METHOD

In a large sauce pan, melt the butter over medium-high heat and add the onions. Stirring often, cook the onions for 5 to 6 minutes until they are translucent and softened. Add the potato, the greens, the broth and water. Bring the mixture to a boil, lower the heat to a simmer, cover and cook for 12 to 15 minutes until the potato cubes are soft.

Working in batches if necessary, pour into a food processor or blender and process to a puree. Re-heat if necessary in a clean sauce pan and serve. For garnish, add a few thin radish slices.

Based upon an idea at Allrecipes.com

Buttered Radishes and Leeks

Funny things happen to radishes when they are cooked. This recipe makes a great sidedish for 2 to 3 people.
 
INGREDIENTS
2   tablespoons butter
2-3 green onions cut diagonally to 1 inch
2   cups red radishes, sliced thinly
2   cups leeks, sliced thinly
½   cup low sodium chicken broth
1   teaspoon lemon juice
2   tablespoons chopped fresh flat leaf parsley

METHOD

Heat the butter in a medium skillet over medium heat and add the green onions. Cook the onions for about 3 minutes and add the radish slices. Stirring often, cook the radishes until they soften, about 3 to 4 minutes. Remove the radishes and onions and set aside.

Add the leeks, broth and lemon juice to the skillet and cook until the leeks are softened, about 4 to 5 minutes. Add the onions and radishes to the skillet and warm for 1 to 2 minutes. Remove from the heat and serve.

Chicken with Kumquats and Plums

INGREDIENTS
2   tablespoons olive oil
1   pound chicken tenders cut to 1 inch pieces
1   medium onion, chopped ((1 cup)
1   small sweet potato, peeled, cut to ½ inch cubes (2 cups)
½   teaspoon ground cinnamon
1   teaspoon ground cumin
½   cup low sodium chicken broth
6   kumquats, quartered, seeded (3/4 cup)
8   medium plums, cored, quartered (1 ½ cups)
2   teaspoons lemon juice

METHOD

In a large skillet over medium-high heat, add the olive oil and the chicken and brown for 5 to 6 minutes, stirring often. Remove the chicken and set aside. Add the onion and lower the heat to medium. Fry the onions for 4 to 5 minutes until they begin to turn translucent and add the sweet potato, cinnamon, cumin and broth. Add the chicken, cover and cook for 10 minutes.

Add the kumquats, plums and lemon juice and cook for 5 minutes, covered. Remove from the heat and serve over rice or couscous.

Inspired by a recipe from Epicurious.

Mexican Lasagna Verde

INGREDIENTS
3   tablespoons olive oil
1   pound ground turkey
1   large white onion, chopped
6   cloves garlic, minced
2   Anaheim or Poblano chilies, diced to ½ inch
3   ounces sliced black olives
½  pound small leaf spinach, de-stemmed, chopped
3   cups tomatillo salsa, homemade or purchased
5   corn tortillas, 9 inch
8   ounces shredded Monterrey Jack cheese
1   avocado, peeled and sliced into 8 slices
½  cup sour cream

METHOD

Preheat the oven to 350 F. Warm the olive oil in a large skillet over medium-high heat. Break the turkey into small bits as you add it to the skillet. Cook the turkey for 4 to 5 minutes, breaking up the lumps with a fork, until it is partly browned and add the onion, garlic and diced chili. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened. Add the olives and spinach and cook until the spinach is partially wilted. Remove from the heat.

To build the lasagna, use a round, glass baking dish and pour 1 tablespoon of salsa into the bottom. Add one tortilla and 1/3 of the mixture from the skillet. Add ¼ of the cheese and ¼ cup of salsa. Place another tortilla on this and repeat the layer two more times, ending with a tortilla on top.

Pour the remaining salsa on the top, sprinkle the remaining cheese on top and put into the center of the oven. Bake for 30 minutes uncovered, remove and allow it to cool slightly before serving. Add the sliced avocados in a wheel pattern with the sour cream at the hub before serving.

Green Chilie Soup

INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
4   cloves garlic, minced
3   Poblano chilies, seeded, diced to ½ inch (2 cups
4   Anaheim chilies, seeded, diced to ½ inch (2 cups)
3   tomatillos, peeled, washed, chopped
2   cups low sodium chicken or vegetable broth
2   cups dry white table wine (Chardonnay works best)
1   medium Yukon Gold potato, peeled, diced (1 ¼ cup)

METHOD

In a large saucepan, warm the olive oil and add the onions. Cokk the onions for 4 to 5 minutes until beginning to look translucent and add the garlic, the two chilies and the tomatillo. Cook the vegetables for 4 to 5 minutes, stirring often,  until they begin to soften. Add the broth, wine and potato. Bring to a boil and reduce the heat to a simmer. Cover and cook for 15 minutes.

Using batches as necessary pour the soup into a food processor or blender and process to a puree. Pour into a clean sauce pan and serve from there. The recipe will produce about 8 cups of a mildly spicy soup. If you want more pepper in your soup, add as many seeded and chopped jalapeno peppers as you wish along with the chilies and process from there

Radical Radish Salad

INGREDIENTS
Equal portions of thinly sliced
Radish
Celery
Leek
Zucchini
¼   cup each per person to be served

Equal portions of
Rice Vinegar
Yogurt
Lemon Juice
Powdered (confectioners) sugar
½ tablespoon each per person to be served

METHOD

Using a guillotine slicer, slice up the vegetables, being careful with your fingers, and mix them well in a salad bowl. Portion the salad to each person on individual salad plates Mix the four dressing ingredients with a whisk and pass the dressing along with the salad. Enjoy.

 

Orange Cranberry Pork Stew

INGREDIENTS
1    medium orange
1    teaspoon sesame oil
1    pound pork loin, cut to 1 inch pieces
½   cup coarsely chopped white onion
5    large cloves garlic, minced
¾   cup low sodium chicken broth
1    tablespoon dark brown sugar
2    tablespoons soy sauce
1    tablespoon rice vinegar
2    tablespoons chopped mild chilies, fresh or canned
1    cup fresh cranberries or ¾ cup dried
 
4    cups cooked long grain rice
2    tablespoons diagonally sliced green onions

METHOD

Preheat the oven to 325 F. Peel and section the orange, removing as much membrane as you can. In a large skillet, add the sesame oil and brown the pork cubes over medium-high heat for 5 minutes until browned on all sides. Add the onion and gasrlic and cook for 2 minutes.

Pour the pork and onions into a baking dish and add the orange slices, broth, sugar, soy sauce, vinegar and chili. If you are using dried cranberries, add them now with ¼ cup more of broth. Cover and bake for 1 hour. Add the fresh cranberries and bake, covered, for 30 minutes more or until pork is fork-tender.

To serve, place 1 cup of rice on each individual plate, cover with ¾ cup of the pork stew and garnish with the sliced green onions

Based on a recipe from Cooking Light  magazine

Chicken Spinach Salad

INGREDIENTS
1    pound fresh baby spinach
½   cup chopped walnuts
1    tablespoon butter or butter substitute
2-3  shallots, peeled, cut into strips
½   cup Emiles Port
1    tablespoon aged Balsamic vinegar
½   pound chicken nuggets or chicken breast cut to ½ inch pieces
½   cup crumbled feta cheese
½   cup fresh or dried cranberries

METHOD

Place the spinach into a large salad bowl. In a large skillet, toast the walnut pieces over medium heat for about 2 to 3 minutes – do not let them burn. Remove to the salad bowl. Melt the butter in the skillet and add the shallot strips. Cook them until they soften and almost begin to brown, about 4 to 5 minutes. Add these to the salad bowl.

Put the port and the Balsamic into the skillet and add the chicken pieces . Cook the chicken, stirring often, for 6 to 8 minutes until it is thoroughly cooked. Add these to the salad bowl and pour the pan juices over the salad. Add the feta and cranberries to the salad, serve and enjoy.

Pork Poblano Stew

INGREDIENTS
1   pound pork loin, cut to ½  inch pieces
2   teaspoons chili powder
3   tablespoons olive oil, divided
2   fresh poblano or Anaheim chilies, seeded, cut to 1 inch
1   large red bell pepper, seeded, cut to 1 inch
1   medium white onion, coarsely chopped
4   cloves garlic, chopped
1   can (15 ounces) diced tomatoes
1   cup reduced sodium chicken broth
1   piece, 3 inch, cinnamon stick
¼  cup fresh squeezed orange juice
2   teaspoons grated orange rind

METHOD

In a large bowl, mix the pork pieces and the chili powder and stir to coat the pork well. In a large sauce pan, add 2 tablespoons of olive oil over medium-high heat and add the pork pieces. Cook the pork, stirring occasionally, for about 4 minutes or until the pork is browned. Remove the pork to the large bowl and set aside.

Add 1 tablespoon of oil to the sauce pan and add the chilies, red peppers, onions and garlic. Cook the vegetables, stirring now and then, until they become tender, about 4 to 5 minutes. Add the tomatoes, broth, and the cinnamon stick. Bring to a boil, reduce to a simmer and cook, covered, for 6 to 7 minutes.

Add the pork to the sauce pan along with the orange juice and orange peel. Cook for 5 to 6 minutes, remove the cinnamon stick, and serve. Will provide 4 servings.

NOTE: Do not cut back on the orange peel or skip it entirely – it is what gives this dish a kick and makes this dish heavenly to eat

Adapted from a recipe in Better Homes and Gardens magazine