Category Archives: radishes

Chipotle Beef & Corn Salad

photo 2-269

Salads make a great summer dinner but for me, they must be satisfying to eat and keep me full (so I don’t get the post-dinner munchies). We grill a lot in our household and most grilling nights I will throw an extra steak (or other protein) on the grill so I can turn it into a dinner salad for the next night. That makes the next night’s dinner even easier.

So here’s a spicy and satisfying dinner salad that I adapted from Williams Sonoma that fits the bill to a tee. The steak is mildly seasoned yet completely satisfying; you can serve it either hot off of the grill or cold. The lime juice makes the corn salsa tangy and the avocados temper the entire dish. Be forewarned: the chipolte dressing is smoky and spicy with quite a bit of heat so a little goes a long way. Of course, I love to pile the dressing on since in my mind there is rarely such a thing as too much heat.

CHIPOLTE BEEF & CORN SALAD

1 flank steak, about 1 1/4 pounds

1 teaspoon adobo seasoning

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

1/4 cup canned chipolte chiles in adobo sauce

Juice of 2 limes

1 tablespoon white wine vinegar

1 large garlic clove, minced

1 tablespoon water

2 ears of corn, kernels removed

1 orange bell pepper, diced

1 green bell pepper, diced

6 radishes, diced

12 cherry tomatoes, halved

1/4 cup cilantro, minced

1 avocado, peeled, pitted and cubed

2 heads romaine lettuce, torn into bite sized pieces

  • Place the steak on a plate and sprinkle the adobo seasoning, salt and pepper on both sides of the meat. Allow to sit for 30 minutes.
  • Pre-heat a grill to medium-high heat.
  • Place the meat on the grill and cook for 6-8 minutes per side or until the meat is cooked to your desired level of doneness.
  • Remove the steak from the grill and allow to sit for 10 minutes. Slice the meat into 1/2 inch slices against the grain.
  • To make the dressing, combine the chipolte chiles, the olive oil, juice of 1 lime, vinegar, garlic and water into a small bowl. Using a stick blender, puree until smooth. Set aside.
  • In a medium-sized bowl, combine the corn, orange and green peppers, radishes and tomatoes.
  • Squeeze the juice from the remaining lime over the corn mixture, add the cilantro and stir well.
  • Divide the lettuce amongst four plates. Place 3 slices of steak on top of each pile of lettuce. Add a scoop of the salsa.
  • Divide the avocado amongst the plates then drizzle the salad with the chipolte dressing.
  • Serve immediately.

Serves 4

Advertisements

Butter Braised Radishes

photo 3-87

Radishes probably aren’t the first vegetable you think of when planning a vegetable side dish.  Most often regulated to vegetable trays or as a garnish for an entrée platter, radishes are the overlooked vegetable than many people claim to not like.  I personally love the peppery bite of radishes and am quite happy to eat them with dip or even as is but this dish is a whole way to enjoy this root vegetable.

This dish from Fine Cooking is fast and is the perfect accompaniment to roasted meat or chicken.  The pepperiness of the radishes is tempered by the butter and sugar and is likely to convert even the most ardent radish hater into a fan. So give these veggies a try, you won’t be disappointed.

BUTTER BRAISED RADISHES

1 3/4 pounds radishes, tops removed and reserved

1 1/2 tablespoons unsalted butter

2/3 cup low sodium chicken broth

1 tablespoon cider vinegar

1 teaspoon sugar

kosher salt

  • Trim the radishes and slice them crosswise into 1/3 inch thick rounds.
  • Trim the stems from a small handful of the tops.  Wash thoroughly, pat dry, and finely chop 2 tablespoons.  Set aside.
  • In a medium-sized skillet, melt the butter over medium heat.  Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes.
  • Add the broth and bring to a simmer.  Cover and cook until the radishes are crisp-tender, 5 to 7 minutes.
  • Uncover and raise the heat to high.  Add the vinegar, sugar, and 1/2 teaspoon of salt.  Cook, stirring occasionally, until the liquid has reduced to a glaze, 2 to 3 minutes.
  • Garnish with the chopped leaves and serve.

Serves 4

 

Butter Braised Radishes

photo 3-87

Radishes probably aren’t the first vegetable you think of when planning a vegetable side dish. Most often regulated to vegetable trays or as a garnish for an entrée platter, radishes are the overlooked vegetable than many people claim to not like. I personally love the peppery bite of radishes and am quite happy to eat them with dip or even as is but this dish is a whole way to enjoy this root vegetable.

This dish from Fine Cooking is fast and is the perfect accompaniment to roasted meat or chicken. The pepperiness of the radishes is tempered by the butter and sugar and is likely to convert even the most ardent radish hater into a fan. So give these veggies a try, you won’t be disappointed.

BUTTER BRAISED RADISHES

1 3/4 pounds radishes, tops removed and reserved

1 1/2 tablespoons unsalted butter

2/3 cup low sodium chicken broth

1 tablespoon cider vinegar

1 teaspoon sugar

kosher salt

  • Trim the radishes and slice them crosswise into 1/3 inch thick rounds.
  • Trim the stems from a small handful of the tops. Wash thoroughly, pat dry, and finely chop 2 tablespoons. Set aside.
  • In a medium-sized skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes.
  • Add the broth and bring to a simmer. Cover and cook until the radishes are crisp-tender, 5 to 7 minutes.
  • Uncover and raise the heat to high. Add the vinegar, sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid has reduced to a glaze, 2 to 3 minutes.
  • Garnish with the chopped leaves and serve.

Serves 4

Chipolte Beef & Corn Salad

photo 2-269

Salads make a great summer dinner but for me, they must be satisfying to eat and keep me full (so I don’t get the post-dinner munchies). We grill a lot in our household and most grilling nights I will throw an extra steak (or other protein) on the grill so I can turn it into a dinner salad for the next night. That makes the next night’s dinner even easier.

So here’s a spicy and satisfying dinner salad that I adapted from Williams Sonoma that fits the bill to a tee. The steak is mildly seasoned yet completely satisfying; you can serve it either hot off of the grill or cold. The lime juice makes the corn salsa tangy and the avocados temper the entire dish. Be forewarned: the chipolte dressing is smoky and spicy with quite a bit of heat so a little goes a long way. Of course, I love to pile the dressing on since in my mind there is rarely such a thing as too much heat.

CHIPOLTE BEEF & CORN SALAD

1 flank steak, about 1 1/4 pounds

1 teaspoon adobo seasoning

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

1/4 cup canned chipolte chiles in adobo sauce

Juice of 2 limes

1 tablespoon white wine vinegar

1 large garlic clove, minced

1 tablespoon water

2 ears of corn, kernels removed

1 orange bell pepper, diced

1 green bell pepper, diced

6 radishes, diced

12 cherry tomatoes, halved

1/4 cup cilantro, minced

1 avocado, peeled, pitted and cubed

2 heads romaine lettuce, torn into bite sized pieces

  • Place the steak on a plate and sprinkle the adobo seasoning, salt and pepper on both sides of the meat. Allow to sit for 30 minutes.
  • Pre-heat a grill to medium-high heat.
  • Place the meat on the grill and cook for 6-8 minutes per side or until the meat is cooked to your desired level of doneness.
  • Remove the steak from the grill and allow to sit for 10 minutes. Slice the meat into 1/2 inch slices against the grain.
  • To make the dressing, combine the chipolte chiles, the olive oil, juice of 1 lime, vinegar, garlic and water into a small bowl. Using a stick blender, puree until smooth. Set aside.
  • In a medium-sized bowl, combine the corn, orange and green peppers, radishes and tomatoes.
  • Squeeze the juice from the remaining lime over the corn mixture, add the cilantro and stir well.
  • Divide the lettuce amongst four plates. Place 3 slices of steak on top of each pile of lettuce. Add a scoop of the salsa.
  • Divide the avocado amongst the plates then drizzle the salad with the chipolte dressing.
  • Serve immediately.

Serves 4

Roasted Radish & Potato Salad

photo 1-274

Here’s a twist on your traditional potato salad adapted from The Noble Pig. You simply substitute radishes for half of your potatoes. Radishes? Yes, radishes. When they are cooked, in this case roasted alongside the potatoes, they loose their sharpness and become mellow and sweet. Served alongside the starching potatoes they add both color and interest to your salad. And because the salad dressing is a vinaigrette rather than mayonnaise based, it travels well and you don’t have to worry about keeping it cold. In fact, I prefer to eat it at room temperature.

ROASTED RADISH & POTATO SALAD

1 pound radishes, trimmed and quartered, greens reserved

1 pound baby potatoes, quartered

5 tablespoons olive oil, divided

2 teaspoons kosher salt, divided

2 teaspoon freshly ground black pepper, divided

1/4 cup red wine vinegar

1 1/2 teaspoons Dijon mustard

3 tablespoons fresh parsley, chopped

3 tablespoons fresh dill, minced

  • Place a large rimmed baking sheet in the oven and preheat to 425 degrees.
  • Place the radishes, potatoes, 2 tablespoons of olive oil, 1 teaspoon of salt and 1 teaspoon of the pepper in a large bowl. Toss well to combine all of the ingredients.
  • Transfer the mixture to the baking sheet and roast until soft, 20 to 25 minutes, stirring halfway through roasting.
  • Meanwhile, wash the radish greens in running cold water to remove all of the grit. Spin dry and set aside.
  • To make the vinaigrette, whisk together the vinegar, remaining olive oil, mustard, parsley and dil. Season with the remaining salt and pepper.
  • When the radishes and potatoes are tender, remove them from the oven and allow to cool slightly.
  • Place the radishes and potatoes in a large bowl and add the vinaigrette, using a rubber spatula to gently fold the mixture together.
  • Roughly chop the reserved radish greens and add to the radishes and potatoes.

Serves 6-8

 

Butter Braised Radishes

photo 3-87

Radishes probably aren’t the first vegetable you think of when planning a vegetable side dish.  Most often regulated to vegetable trays or as a garnish for an entrée platter, radishes are the overlooked vegetable than many people claim to not like.  I personally love the peppery bite of radishes and am quite happy to eat them with dip or even as is but this dish is a whole way to enjoy this root vegetable.

This dish from Fine Cooking is fast and is the perfect accompaniment to roasted meat or chicken.  The pepperiness of the radishes is tempered by the butter and sugar and is likely to convert even the most ardent radish hater into a fan. So give these veggies a try, you won’t be disappointed.

BUTTER BRAISED RADISHES

1 3/4 pounds radishes, tops removed and reserved

1 1/2 tablespoons unsalted butter

2/3 cup low sodium chicken broth

1 tablespoon cider vinegar

1 teaspoon sugar

kosher salt

  • Trim the radishes and slice them crosswise into 1/3 inch thick rounds.
  • Trim the stems from a small handful of the tops.  Wash thoroughly, pat dry, and finely chop 2 tablespoons.  Set aside.
  • In a medium-sized skillet, melt the butter over medium heat.  Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes.
  • Add the broth and bring to a simmer.  Cover and cook until the radishes are crisp-tender, 5 to 7 minutes.
  • Uncover and raise the heat to high.  Add the vinegar, sugar, and 1/2 teaspoon of salt.  Cook, stirring occasionally, until the liquid has reduced to a glaze, 2 to 3 minutes.
  • Garnish with the chopped leaves and serve.

Serves 4

Making Here Home

Expat life, travel...and books

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Be Fearless in the Kitchen!

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: