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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Chipotle Tofu Tacos with Avocado Cream

This post is sponsored by Nasoya. All opinions are my own. #MyFarm2Table

I think I may be a taco addict. I don’t think I’ll ever have enough recipes! Most of my taco recipes are pretty meat-heavy, so I’m so excited to share this simple meatless taco recipe using Nasoya Chipotle TofuBaked!

A new flavor from the leading producer of tofu, Nasoya’s Chipotle Tofubaked is low calorie but high in protein, 8 grams per serving. I don’t cook with tofu terribly often, so I was pret-ty excited that this new flavor is pre-marinated and ready to eat, with no pressing required!

The chipotle flavor brings a little heat and a lot of flavor to these tacos, which is balanced out with the avocado cream. These tacos would be great feeding a crowd while watching the game, don’t you think?

Nasoya was also kind enough to send some free product coupons to share with one lucky reader! Details after the recipe.

Ingredients:

For avocado cream:

  • 1 avocado
  • 1/4 cup plain Greek yogurt
  • the juice of 1 lime
  • salt and pepper, to taste

Other ingredients:

  • 1/2 tablespoon olive oil
  • 2 (8 oz) packages Nasoya Chipotle TofuBaked
  • 8 corn tortillas
  • 1/4 cup thinly sliced radishes
  • 1/4 cup pico de gallo
  • 2 oz feta cheese, crumbled
  • cilantro, chopped, for garnish
  • limes, quartered

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Glazed Salmon and Rice Bowl

I don’t think I’ll ever have enough 30 minute weekday recipes, especially healthy ones! Here’s another one from Cooking Light, that includes salmon, brown rice, snow peas, and quick pickled radishes for a bunch of flavor, crunch, color, and a little tanginess.

 

This is actually two recipes together: the salmon rice bowl and orange-sesame snow peas.

 

Ingredients:

Salmon and Rice Bowl

  • 3 tablespoons lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 3 tablespoons rice vinegar, divided
  • 2 tablespoons honey
  • 4 (6-ounce) skin-on salmon fillets
  • 1 cup very thinly sliced radishes
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 1 (8.5-ounce) pouch precooked brown basmati rice
  • 1/2 cup (1-inch) pieces green onions
  • 1 tablespoon toasted sesame seeds

Orange-Sesame Snow Peas

  • 2 teaspoons dark sesame oil
  • 12 ounces trimmed snow peas
  • 1 teaspoon lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 1/2 teaspoon grated orange rind

 

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Pulled Pork Lettuce Wraps

I am a carb fanatic — I’d eat pasta with some day-old bread every single day if I could. But on really hot summer days, sometimes you need something that feels lighter while still filling you up. Cooking Light’s Pulled Pork Lettuce Wraps are a nice filling meal that are perfect on warm days; pulled pork is wrapped in Boston Bibb lettuce rather than added to a roll. The result is a super yummy and crunchy dinner!

I use my slow cooker year-round and this adaptation is no exception. Slow Cookers are such a simple way to get an awesome meal on the table in no time. Plus, it gives your oven a break!

 

Ingredients:

  • 2 tablespoons sugar
  • 2 1/4 teaspoons kosher salt
  • 1 white onion, quartered
  • 1 (2 1/2-pound) boneless pork shoulder, trimmed
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons sherry
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted chicken stock
  • 1 tablespoon gochujang (Korean chile paste) (gluten free is available)
  • 1 1/2 teaspoons low-sodium soy sauce (or coconut aminos to make gluten free)
  • 1/4 cup thinly sliced green onions
  • 30 Boston lettuce leaves (about 2 heads)
  • 1 cup thinly sliced radishes
  • Lime wedges (optional)

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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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Kara Age Scallop Salad with Honey Lime Dressing

A while back, I received a box of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix and make these wonderful Kara-Age Popcorn Shrimp. The box came with two bags of Kara-Age seasoning and I’ve been holding on to it waiting for the perfect recipe to use it. I found a recipe for a Seared Scallop Salad that sounded wonderful by itself, but I thought the Kara-Age would be an awesome addition, so here is my recipe for Kara Age Scallop Salad with Honey Lime Dressing!
Ingredients for the Honey-Lime Dressing:
The juice of 3 limes
5 teaspoons honey
1 tablespoon rice vinegar
Salt, to taste
Ingredients for the Scallop Salad:
2 tablespoons peanut oil
2 lbs dry sea scallops
1 packet of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix
1 bag of mixed greens (I used a baby spring mix)
2 cups chopped vegetables of your choice

So,  I’m having a busy week, which means I wanted the quickest recipe possible. Pre-washed bag of mixed greens? Check.  Seafood so it cooks quickly? You bet. Pre-chopped assorted vegetables? Oh my.
Trader Joe’s has containers of a “healthy 8 chopped veggie mix” that includes broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radishes and celery. Sounds good for a salad to me! (If you want, chop up whatever makes you happy and put it in this salad. I was just being super lazy).
First make your dressing. Whisk together the lime juice, honey, vinegar and salt until the honey is incorporated (I find this to be easier if the honey has been microwaved for a few seconds).  Set aside.
Add the salad greens and vegetables to a large bowl. Toss to combine.
Add the kara-age mix to a large ziplock bag. Add the scallops, close the bag, and shake until the scallops are fully coated.
Heat the peanut oil in a large saute pan over medium-high heat. Add some of the scallops to the skillet (no more than 5-6, you don’t want them to crowd). Cook the scallops for 4 minutes until golden brown.
Flip and cook for another 4 minutes. The scallops should be opaque throughout. (Cut one open to check).
Transfer to a plate and repeat with remaining scallops.
To serve, add the greens and vegetables to individual plates and place the scallops on top. Mix to dressing and drizzle on top.
This recipe should make 4 salads.
Easy, right?
For so little effort, a dish should not taste this good!
The honey lime dressing was perfect with the slightly bitter salad and the kara-age.
The kara-age added hints of ginger, soy, and garlic which really complemented the dish. It also added a nice sear to the scallops.
Depending on how few/many scallops you add to the plate, this could be an appetizer or the full meal. After taking the photos I added 1-2 more to make it my dinner for the night.

Vegan Chilled Corn Soup

I had a realization a few days ago that summer is almost over. And the end of summer means the winding down of fresh ingredients. So for the next few weeks, I am going to try to make meals that really highlight all of those in season vegetables (like my post about Fettuccine with Fresh Tomato Sauce). For seasonal recipes, Cooking Light continues to be my go-to magazine. Because it comes monthly, the recipes change with the seasons and freshness of produce. In the September issue, Cooking Light featured seven “Trailblazing Chefs” including recipes from some of the chefs. Chef Brandon Sharp, the executive chef of Solar located at the Solage Calistoga spa resort in the Napa Valley, has a recipe for Chilled Corn Soup that will make the most of summer corn. Plus, its also vegan and mostly fat free, win!
Ingredients (makes 6 servings):
4 large ears shucked corn
4 tablespoons canola oil
3/4 cup chopped onion
6 sprigs fresh thyme, tied in a bundle
3/4 teaspoon kosher salt, divided
1 garlic clove, minced
3 cups water
1/2 cups diced peeled avocado
1/2 cup diced radish
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper

Begin by shucking your corn. You can buy already shucked corn in the supermarket which will work just fine, just don’t use frozen corn kernels for this recipe. Prepare some of your ingredients: chop the onion, mince the garlic and bundle the thyme.
Using a knife, cut the kernels from the ears of corn. Using the dull side of the knife blade, run the knife back over the cobs to remove the remaining pulp and corn starch from the cobs into a separate bowl.
Heat oil in a saute pan over medium heat. Add the chopped onions, tied thyme, and 1/4 teaspoon salt. It’s best to tie the thyme for easy removal later.
Reduce the heat to medium low and cover. Cook for 8 minutes or until the onions have softened, stirring occasionally. Add the corn kernels and minced garlic, cover, and cook for 4 minutes.
Add the corn starch/pulp, water and remaining 1/2 teaspoon salt.
Turn the heat to medium-high and bring to a boil. Remove from heat and discard the thyme. Pour half of the corn mixture into a blender.
Remove the center piece of the blender lid so that the steam can escape. Place a clean towel or paper towel over the hole in the blender lid to avoid splatters, and blend until smooth. Strain the mixture through a sieve into a large bowl.
Using a spoon, push the liquid through the sieve and discard the solids.
Repeat with the remaining half of the corn mixture. Refrigerate for at least 4 hours.
When you are ready to serve the corn soup, dice the avocado and radishes, and chop the cilantro. Add to a bowl. Squeeze the lime juice over the avocado and radishes. Be sure to get it on all pieces so that they don’t oxidize and turn colors. Add the ground red pepper and mix to combine.
To serve, ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons of the avocado mixture.
The soup was so creamy and smooth, it tasted like it was made with heavy cream. The corn starch/pulp thickens the broth which gives it that creamy quality. The radishes added a nice crunch to the dish, and the avocados add a bit more creaminess and a little bit of good fats to make the dish more filling. I loved the cilantro, it enhances the other flavors. What a delicious soup!

Fried Rice with Sweet Soy Sauce

I really try to make an effort to bring my lunch to work each day. My office is absolutely freezing, so I tend to gravitate towards warm lunches. Because of this, I am always looking for new pasta and rice recipes that sound like they would reheat well and still taste good. As usual, Cooking Light came to the rescue with the August issue’s Fried Rice with Sweet Soy Saucerecipe. I made all four servings so that I could have a batch for dinner, and get a few lunches out of it.

 

Ingredients for Fried Rice:
3 tablespoons peanut oil, divided
4 large eggs, lightly beaten
3 finely chopped shallots
2 garlic cloves, minced
1 serrano chile, seeded and chopped
4 cups cooked  rice
Salt and pepper, to taste
1 thinly sliced daikon radish
1/3 cup fresh basil leaves, thinly sliced
1/3 cup fresh mint leaves
1/3 cup chopped fresh cilantro
4 lime wedges
Ingredients for sweet soy sauce:
1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)
1/4 cup packed light brown sugar (The original recipe used dark brown sugar. I didn’t have any. Oh well)

Begin by cooking your rice. You can just cook the rice in water because the soy sauce will add plenty of taste, no need to waste your chicken broth.

 

While your rice is cooking. prepare your shallots, garlic and chile. I am a wimp about heat and serraro chile can really be hot, so I removed all seeds before chopping. If you like spicy food, keep the seeds in.

 

Slice your daikon radish. I used a mandoline slicer.

 

Prepare your herbs.

 

To make the sweet soy sauce, combine the soy sauce and brown sugar in a saucepan. Heat over medium heat. Simmer for 2 minutes or until the brown sugar is incorporated into the soy sauce. Set aside.
Add 4 eggs to a bowl and lightly beat.

 

Add 1 tablespoon peanut oil to a large saute pan over medium-high heat, swirling to coat the bottom of the pan. Pour eggs into the pan and cook for 2 minutes or until they set. Remove and set aside.

 

Increase the heat to high and add 2 tablespoons peanut oil to the pan. Add your shallots, garlic and chile and saute for 1 minute.

 

Add the cooked rice and cook for 3 minutes or until lightly browned.

 

Add cooked eggs and soy sauce mixture.

Season with salt and pepper and mix to coat. Add to bowls and top with radish and herbs. Serve with a lime wedge.

 

This meal was really tasty, not only the first time around but also when reheated. The serrano pepper gave a subtle heat to the whole dish which counteracted the sweetness of the soy sauce, great combination! When I packed it for lunch, I kept the rice mixture in one container and a few radish slices,herbs , and a lime wedge in another container. I heated the rice in the microwave and topped them with the radish slices and herbs, then squeezed the lime juice over the whole dish. Perfect!

Summer Garden Salad

When I usually make salads, I tend to just throw in there whatever I happen to have in my fridge. I received romaine lettuce and radishes as part of my CSA this week, so I thought it was time to explore new salad recipes. I found one on myrecipes.com, originally from the May 2008 Cooking Light magazine. This one caught my eye immediately; look at those colors!
Ingredients:
3 tablespoons fresh lime juice
2 teaspoons honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons olive oil
4 cups shredded romaine lettuce
1 container grape tomatoes, halved
1 sliced peeled cucumber
1 chopped orange bell pepper
2-3 larger, thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinly sliced
1 avocado, mashed

Combine the first five ingredients (lime juice through black pepper) in a bowl. Gradually add the oil, mixing with a whisk.
Prepare all your veggies.
Combine the lettuce and the next 6 ingredients (all but the avocado) in a large bowl. Drizzle dressing over the mixture and toss to coat. Top with avocado.
I somewhat unjustifiably feel like I’m eating healthier when there are a bunch of colors in my food, so this dish made me super happy. The key to this salad is to use the freshest ingredients possible. The dressing was very flavorful and the Dijon mustard gave a good amount of acidity to the salad so no vinegar is really needed in the dressing. The original recipe called for chopped avocado, but I failed miserably in my attempt so I mashed it up to save it. Feel free to use chopped avocado instead; it probably looks more aesthetically pleasing. The recipe also called for yellow pear tomatoes, but I wanted a pop of red in the dish so I substituted in grape tomatoes.

Cucumber Salad with Radish and Dill

I Signed up for a CSA vegetable half share through the Lancaster Farm Fresh Cooperative. Once a week, I pick up a box of local, organic and (obviously) in-season vegetables. This week my bundle included pink radishes. I have never tried to make anything with radishes so I was excited to see what kind of recipes were out there for this ingredient. I decided to try a salad recipe from Martha Stewart.

Ingredients:
1 English cucumber (or 3 Kirby cucumbers) halved lengthwise, seeded, thinly sliced
4 radishes, thinly sliced
Zest and juice of 1 lemon
A handful of feta cheese, crumbled
2 tablespoons white-wine vinegar
1 tablespoon finely chopped fresh dill
1/2 teaspoon sugar
1 garlic clove, crushed with the flat side of a cutting knife
Salt and pepper, to taste
1/4 cup olive oil

Begin by prepping your vegetables. Cut the cucumber in half lengthwise, and use a spoon to remove all seeds.

Once seeded, thinly slice the cucumber.

The radishes I had were tiny, and I was afraid to try to thinly slice them without losing a finger. I used a mandolin slicer to slice the radishes as thin as possible. Be very careful not to get your fingers!

Add the sliced cucumber and radishes to a bowl. Zest the lemon into the same bowl.

Add the feta cheese and set aside.

In another bowl, combine the lemon juice, vinegar, dill, sugar, and garlic. Whisk until the sugar has dissolved. Season with salt and pepper.

Whisk in the oil in a slow, steady stream until emulsified.

That just means mixed so the vinegar/oil don’t separate
Add the vinaigrette to the cucumber mixture, tossing to coat. Make sure to discard the garlic before serving.
Even if this turned out to be the most offensive salad I’ve ever eaten, I’d still probably post it just so you could see how beautiful the salad is. Thankfully, the flavors worked really well together. The lemon soaked into the cucumbers and radishes adding a hint of citrus, the dill added a little earthiness to the dish, and the feta was a nice balance to the fresh vegetables. I am pleasantly surprised to say that I hope to make radishes a part of my normal ingredients during the spring!
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