Panfried Butter Radishes

Panfried Butter Radishes

What’s not to love about radishes?  This root vegetable is easy to grow in most any size of garden and they’re ready to harvest in about 4 weeks.  They’re so crunchy and fresh with a little sharpness in every bite, making them wonderful in salads, pickled, roasted and of course, panfried. The light panfry of these Panfried Butter Radishes brings out their natural sweetness and takes away some of the bite. Simply splashed with vinegar, parsley and sea salt, they’re a quick and easy side dish that takes only minutes to prepare and showcases one of summer’s first bounties.  

As odd as this sounds, I used to eat radishes by the handful as a teenager.  I found them to be actually thirst quenching.  Thinking back, I’m not actually sure what brought the obsession on, maybe hormones, maybe the fact that they’re 95% water, who knows?  I do know that my mom couldn’t keep enough of them in the fridge.  This little stage passed as quickly and oddly as it started but I still love radishes today, raw or cooked. Enjoy!

Recipe for Panfried Butter Radishes inspired by:  Epicurious Roasted Radishes with Brown Butter

Panfried Butter Radishes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Panfried Butter Radishes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
  2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.

Braised Celery and White Beans

Braised Celery and White Beans

Don’t be fooled by the humble celery! Look beyond what is thought to be boring, and used only for mirepoix and stuffing myth.  What lies there is an irresistible crunch and distinctive yet mild flavour. Braised Celery and White Beans lets this veggie take centre stage along side white beans to show off its best assets, the crunch. Even after cooking, the celery retains some of its inherent firmness which gives the otherwise soft ingredients a bit of character.

The tomatoey sauce provides the perfect bath for everything to soak and simmer together in. The melty and gooey cheese makes the dish homey and comforting. Served with crusty bread, Braised Celery and White Beans is a healthy yet rustic and satisfying meal.

Recipe source for Braised Celery and White Beans:  Compelled To Cook

 

Braised Celery and White Beans
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Braised Celery and White Beans
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
  2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
  3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
  4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.
Buttermilk Ranch Onion Rings

Buttermilk Ranch Onion Rings

Buttermilk Ranch Onion Rings are made with fresh onions and are super crunchy and addictive. The delicious buttermilk batter is made with fresh herbs, onion and garlic powder so there’s no dipping sauce required. There’s just enough batter to cover and coat the onion well, but thin enough to yield a good batter to onion ratio.  No one likes too much fried doughy batter on anything….right?  They’re a great side to your burger or piled high and shared with your pals on game day.  However you choose to enjoy them, you’ll want to go back to the plate for more.  Enjoy!

Recipe source for Buttermilk Ranch Onion Rings:  Compelled To Cook

 

Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Ingredients
Flour Dredge
Onion Rings
Servings: People
Instructions
Flour Dredge
  1. Whisk all ingredients together in a small bowl. Set aside.
Onion Rings
  1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
  2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
  3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
  4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
Recipe Notes

Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

Recipe Source:  Compelled To Cook

Rustic Tomato Spinach Bake

Rustic Tomato Spinach Bake

Well, summer is fast approaching its end, but with that comes fresh fall fruits coming off the trees and the last of the garden veggies being dug up and plucked from the gardens. With the coolness in the morning air I’m starting to dream of casseroles. Rustic Tomato Spinach Bake is a wonderful way to use the scads of fresh tomatoes you’re secretly hoarding. It’s an aromatic, homey casserole flavoured with fresh basil, garlic and a good dose of parmesan cheese.

The recipe is inspired by Smitten Kitchen’s Scalloped Tomatoes, which she adapted from Ina Garten. Deb from Smitten Kitchen suggests serving with a poached egg and I couldn’t agree more. Tomato soaked bread chunks infused with garlic and laced with spinach are the perfect cradle for a soft runny egg. It’s lunch in heaven for me! I could seriously eat this for lunch all week, and since my husband is not a spinach fan, this may very well come true for me.

 

Although great with a runny egg, this casserole shines with roasted or grilled meats and would also be lovely with a green salad. Enjoy!

Recipe inspiration for Rustic Tomato Spinach Bake from Smitten Kitchen’s Scalloped Tomatoes

 

Rustic Tomato Spinach Bake
Print Recipe
Servings
6-8
Servings
6-8
Rustic Tomato Spinach Bake
Print Recipe
Servings
6-8
Servings
6-8
Ingredients
Servings:
Instructions
  1. Preheat oven to 350℉. In a large bowl toss together bread cubes and 2 tbsp olive oil. Spread bread cubes into a single layer on a large baking sheet. Bake for 15-20 until golden, tossing once or twice. Remove from oven and set aside.
  2. Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 2 minutes until starting to soften. Stir in garlic and continue to cook for 2 minutes, stirring often. Add spinach and toss until wilted. Stir in tomatoes, sugar and salt, stirring to combine. Simmer uncovered for 20 minutes until 3/4 of the liquid has evaporated. Remove from heat and stir in fresh parsley, basil and bread cubes.
  3. Lightly spray a shallow 4-5 cup casserole dish with non stick spray. Pour mixture into casserole and spread out. Sprinkle with parmesan and gruyere. Bake for 30 minutes until bubbly and starting to brown. Remove from oven and allow to rest for at least 5 minutes before serving.
Beet Salad with Creamy Feta Dressing

Beet Salad with Creamy Feta Dressing

Beet Salad with Creamy Feta Dressing is a lovely use of your fresh beet bounty this summer. For the fresh garden beets that are the star in this recipe, I give thanks to my mother in-law, who at 76 still maintains a huge yard and garden. It was from her wonderful garden that I was able to hand pluck my beets, wishing with each pull that I had endless time and energy to use more.  Throughout the season my husband and I are lucky to enjoy fresh beans, carrots and potatoes even though we only use a very small fraction of what she grows. Her other lucky recipients include neighbours, bridge club and church friends. Plus, family get together meals at her house are laced with  a dose of fresh buttery peas, pickled beets and tomato wedges.  I am a very lucky gal and grateful to benefit from all her hard work.

 

Gardening is a great hobby to have, but a tremendous amount of work as it is with her large garden. So while I enjoy this Beet Salad with Creamy Feta Dressing I recognize her efforts and the importance of maintaining a residential garden no matter how big or small. I believe the skills and knowledge to grow a successful garden are not passed down by generation as they once were and that tradition is slowly slipping away. I suppose we have Google and You Tube now to help us out, but something tells me it’s not the same as having your parent or grandparent help you position the pitch fork “just right” underneath that hill of potatoes, show you why you need wire mesh for the peas or sending you out to cover up the tomatoes. So hats off to all those who still maintain their own fruit and vegetable gardens and take the time to share their knowledge and their bounty!

Recipe source for Beet Salad with Creamy Feta Dressing:  Compelled To Cook

Beet Salad with Creamy Feta Dressing
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Beet Salad with Creamy Feta Dressing
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
Salad
  1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
  2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
Dressing
  1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
Recipe Notes

-I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

-This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

-This recipe makes 4 starter size salads if desired.

Asian Kohlrabi Slaw

Asian Kohlrabi Slaw

Crunchy, cool, and mild, kohlrabi lies somewhere between a turnip, broccoli stems and an apple. Delicious raw in salads or simply eaten as is with your favourite veggie dip. Its crispness is a perfect pairing with cabbage in this lovely Asian Kohlrabi Slaw. But don’t hesitate to toss thinly sliced or grated kohlrabi into your own favourite coleslaw, because it’s fantastic with creamy dressings as well. You can also use kohlrabi in soups, stir fries and stews much like you would turnip or potatoes.  Don’t throw out those leaves either, because they can be sauteed or braised like kale for a nutritious side dish. Kohlrabi is low in calories and a good source of vitamin C, potassium and fiber.

Recipe source for Asian Kohlrabi Slaw:  Compelled To Cook

 

Asian Kohlrabi Slaw
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Servings Prep Time
6-8 people 30 minutes
Asian Kohlrabi Slaw
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Servings Prep Time
6-8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
  2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
Recipe Notes

To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

Makes approximately 6 cups of salad.