I have never cooked with radishes, although I have eaten them in salads (one of their more common uses).
Radishes are a very low calorie root vegetable that are also a good source of anti-oxidants, minerals, vitamins and dietary fiber. Seeing them in my box this week, I feel challenged and want to use them in some great tasting recipes. Like this radish and spinach salad or this lettuce and radish salad. They will also be great combined with the garlic and lemon from this week's box in a seared tuna and radish salad with lemon vinaigrette. If you like to eat radishes raw try serving them with flavored salts and butters or make radish butter and serve it on toast.
With the weather getting warmer (hopefully!) salads are a great, easy to prepare meal choice. In this week's box we received both spinach and leaf lettuce. With the spinach try adding some of the fruit from this week's box and make an orange glazed beef and spinach salad or spinach shrimp and cantaloupe salad. The red oak leaf lettuce is perfect for this cheese and red grape salad or pear salad. And if you have any lettuce, cucumber, peppers or tomatoes left try adding them to this falafel burger recipe.
Cantaloupes are a great fat free snack that are also cholesterol free and high in vitamin A and C. Firm cantaloupes should be left on the counter at room temperature for a few days until the fruit feels softer. Once cut the cantaloupe should be wrapped and stored in the fridge. But, really, the best thing to do is to eat it fresh!
A cantaloupe can be cut into slices or cubes and eaten anytime of day. Served with some yogurt and crushed walnuts it would make a tasty breakfast! Great in smoothies and ice cream, it can also take centre stage in a chilled soup.
These are some of the ideas on my menu plan this week. What are you cooking?
Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.
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