Monday, April 13, 2015

Radish Greens Soup

I fell in love with watermelon radishes a few months back when my local market had them on sale. They are beautiful and mild and crunchy!  Especially good as a delivery mechanism for tasty treats like hummus, smoked fish dip and guacamole, I also discovered they are AMAZING roasted!  Don’t knock it till you try it…really.  Ethan inhaled them, Riley gave a nod and I ordered more the following market day.

If you want to roast radishes, here is the recipe I used:

But that isn’t what I wanted to really share with you.  Since I am always looking for a way to use the whole vegetable that gets delivered, greens and all, I researched radish greens to see what can be done with them and if they were edible.  They are!  So I made soup.

I found this recipe at  Click here for the recipe. It reminded me of potato leek soup with a peppery finish.  Instead of stirring in milk after I pureed the soup, I drizzled some heavy cream on top because I thought it would be pretty…and you can’t go wrong with heavy cream.  Since it was family dinner night and I was using Grandma’s china, I added a slice of watermelon radish for froufrou color.

Monday, February 2, 2015

Carrot Greens with Soy and Sesame Dressing

Think of that seaweed salad you get your favorite sushi place and you come pretty close to the texture and flavor of this salad.  I had to steal the bowl from my son, Ethan, just so I could have a bit or two before it was all gone.  It is that good.  So it is worth the extra effort and time that this recipe takes.  Trust me.

Carrot Greens with Soy and Sesame Dressing

Wash and dry

one bunch carrot greens, stems removed

Bring a pot of salted water to a boil and parboil the greens for 3 minutes.  Remove the greens from the boiling water and immediately put into an ice bath, a bowl filled with water and ice, to stop the cooking process.

Once cooled, squeeze the greens out and add to a fresh bowl of cold water.  Keep refrigerated for 24 hours, changing the water 2 or 3 times.  This takes away the bitterness of the greens.

In a small bowl whisk together

1/4 cup rice wine vinegar
3 tablespoons sesame seed oil
1/4 cup soy sauce
3 tablespoons evaporated cane juice or sugar
1 teaspoon salt
1/2 teaspoon ginger, plus more to taste (I think fresh ginger would be fabulous, but had none in the house.)

After your last water change, squeeze out the greens and toss with the prepared dressing and

3 scallions, finely chopped

Let the salad sit at room temperature for 30 minutes before serving with

1/4 cup toasted sesame seeds

Serve this to people you love!

Grilled Cheese with Roasted Carrots & Carrot Green Pesto

So I really hate throwing away food. My mom was pretty efficient in the kitchen; frugality was needed as well.  Maybe that’s where I got it from.  Where ever it came from, it is part of who I am and how I think and what I cook in the kitchen.

I couldn’t stand composting all those gorgeous carrot greens that come with carrots from my local market, so I did some research.  They are indeed edible, contrary to popular notion, but bitter.  I have tried a few recipes to use my carrot greens, saving them from the bacteria and insect consumption in the compost.  I really loved this one since it used the whole kit-n-caboodle in one recipe.  Have carrots with tops?  Here’s one way to use them from

Grilled Cheese with Roasted Carrots & Carrot Green Pesto

Peel and slice in half

one bunch carrots, tops removed and reserved

 Toss carrots lightly coated with

olive oil

Roast carrots at 375 degrees for 30 minutes or until tender and browned.  Meanwhile in the bowl of your food processor pulse until chopped finely

washed and dried carrot tops from one bunch, stems removed 
juice of one lemon
2 cloves garlic
3 tablespoons olive oil, plus more to improve texture as needed
1/2 teaspoon salt, plus more to taste

Assemble each sandwich using 

2 slices sourdough bread (I used my gluten free sourdough bread.)
2 slices Havarti cheese or cheese of choice
Roasted Carrots
Carrot Greens Pesto

Butter the exterior faces of the bread slices and pan fry on medium heat until the cheese is melted and sandwich is golden brown, about 5 minutes per side.

I ended up with lots of extra pesto.  I have been adding it to all sorts of things lately including a fabulous breakfast stack of cauliflower flatbread, eggs with kohlrabi greens, and tomato slices.  The carrot greens pesto added just the right amount of zip and garlic!

It is pretty amazing with the cauliflower dip I whipped up last week as well.  I’m sure I can come up with other uses too.