Warm Buttered Radish and Edamame Salad

I have been thinking about this Warm Buttered Radish and Edamame Salad since I made it.

This recipe for Warm Buttered Radish and Edamame Salad is so unbelievably good!

This recipe pairs perfectly with Dijon-Herb Crusted Salmon with Creamy Dill Sauce, and only takes a few minutes to make. I already have this back on the menu for this week!

Ingredients:

  • 1 1/2 tablespoons unsalted butter
  • 1 cup radishes, quartered
  • 1/2 cup frozen shelled edamame
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

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Shrimp Barley Bowl with Tomato Radish Salad

I have been doing my best to pack myself lunches for work. One of my favorite “lunch meals” is a bowl (either rice or another grain) topped with veggies and a protein. My latest creation, this Shrimp Barley Bowl with Tomato Radish Salad was inspired by some nifty new tools I had sent to me from OXO.

I used OXO’s Rice & Grains Washing ColanderMandoline Slicer, and Grape & Tomato Cutter to prepare my lunch the night before.

The Rice & Grains Washing Colander is great for tiny grains that require rinsing to wash impurities and starch from the grains, like rice, quinoa, buckwheat, and barley. The small holes in the colander allow water to drain slowly, while preventing the grains from falling through.

The Large Hand-Held Mandoline Slicer has seven thickness options to get the perfect slick thickness depending on what you need. The food holder can be placed on top of whatever you are slicing for safety, and the non-slip notches allow you to slice directly over bowls if needed. For this recipe, I used the lowest setting to make paper thin radish slices.

The Grape & Tomato Cutter quickly and easily quarters grape tomatoes, pitted olives, and grapes, just insert the produce and push down to use.

This recipe combines nutty barley with peppery arugula, sweet tomatoes, crunchy radishes, and grilled shrimp for a really tasty meal, cold or hot!

 

Ingredients:

  • 1 cup raw pearl barley
  • 3 cups water
  • 1 tablespoon olive oil
  • 1 lb medium sized shrimp, peeled and deveined
  • salt and pepper, to taste
  • 1 pint grape tomatoes
  • 4 small radishes
  • 1 small cucumber, seeded and diced
  • the juice of 1 lemon
  • 4 tablespoons parsley, chopped
  • 1 cup baby arugula

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Radish and Arugula Crostini with Brie

Supposedly Spring started this past Wednesday. And yet, meteorologists in the Philadelphia area do not expect the temperature to go above 50 degrees for the foreseeable future. AND it’s supposed to snow on Sunday/Monday. What the heck?! Well, I’m sick of waiting for spring to arrive so I’ve decided to make it spring in my kitchen. Cooking Light seems to agree with me, and the April issue has a ton of recipes using the best of spring’s produce. This Radish and Arugula Crostini recipe immediately caught my eye; not only is it beautiful, but the ingredients give me hope that warmer weather is on it’s way.

This recipe is also really simple. I made this as a quick appetizer to bring to a friends house and was able to make the entire recipe in 20 minutes!

Ingredients:

  • 16 (1/2-inch-thick) slices diagonally cut French bread baguette (6 ounces)
  • Cooking spray
  • 1 1/2 cups sliced radishes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus the zest of 1 lemon
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 ounces Brie cheese (about 1/2 cup)
  • 1 cup baby arugula leaves

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