Panfried Butter Radishes


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.

      Wilted Spinach Tomato Salad


      Wilted Spinach Tomato Salad
      Print Recipe
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time
        25 minutes
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time
        25 minutes
        Wilted Spinach Tomato Salad
        Print Recipe
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time
          25 minutes
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time
          25 minutes
          Ingredients
          Crutons
          Salad
          Servings: people
          Instructions
          Croutons
          1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
          Salad
          1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
          2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
          Recipe Notes

          Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

          Roasted Sweet Potato Salad

          Roasted Sweet Potato Salad
          Print Recipe
          A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
            Servings
            4 people
            Servings
            4 people
            Roasted Sweet Potato Salad
            Print Recipe
            A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
              Servings
              4 people
              Servings
              4 people
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
              2. Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
              Recipe Notes

              Recipe Source:  Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper

              Roasted Garlic Caesar Salad with Crispy Prosciutto

              Roasted Garlic Caesar Salad
              Print Recipe
                Servings
                4 people
                Servings
                4 people
                Roasted Garlic Caesar Salad
                Print Recipe
                  Servings
                  4 people
                  Servings
                  4 people
                  Ingredients
                  Roasted Garlic
                  Croutons
                  Dressing
                  Crispy Prosciutto
                  Servings: people
                  Instructions
                  Roasted Garlic
                  1. Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
                  2. Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
                  Croutons
                  1. Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
                  Dressing
                  1. In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
                  2. With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
                  Crispy Prosciutto
                  1. Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
                  2. Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
                  Recipe Notes

                  It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.

                  Recipe Source:  Compelled To Cook