spring radishes

salad can be so much more than green lettuce drenched in oil - this colourful bowl of goodness contains four different kinds of red and green lettuce, red spinach and beetroot leaves, rainbow radishes, spring onions, arugula and baby carrots.
I like to eat my salads with a garlicky french dressing and a chunk of freshly baked bread - that’s what summer tastes like!

Traditional Foods for Beltane

The wheel is turning and Beltane is almost here! May 1st marks the return of summer with all its warmth and promise of plenty. We may not go “a-maying” as we used to but, you can still cook and serve the traditional foods of Beltane.


-|Traditional Foods For Beltane|-


Spring Cabbage

Rhubarb

Broad Beans

Early Lettuce (Regular lettuce heads will do)

Spring Onions

Radishes

Early New Potatoes (any spud will do though)


-|Tradtional Ritual Flowers of Beltane|-

Primrose

Hawthorn (the berries are used traditionally in desserts)

Violet

Cowslip


-|Tradtional Herbs of Beltane|-


Dandelion (leaves, flower)

Dill

Sorrel

Chickweed

Nettle


☆~{Be creative with your meals! You can use all or only some of the foods listed above. Don’t be shy to be creative and try something new. It might just be the next traditional dish served generations from now. Good luck and many blessings from me to you and your kin this Beltane ♡}~☆

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Spring Panzanella with Quick Pickled Watermelon Radishes.

When it comes to routine vs. variety in the kitchen, my preferences lie somewhere in the middle—I’ll find a dish or a food I like, and eat it on repeat for a week or two, or a season. Most of my repeat dishes are seasonally dictated, particularly when it comes to salads. (Ahem: I have much less glamorous routine foods, like, say my addiction to stevia root beer and peanut butter pretzels.)

Needless to say, I’ve been desperate for this season’s go-to. So. Ready your salad bowls, ‘cause this panzanella is coming in for landing, featuring the most divine quick pickled watermelon radishes, sugar snap peas, avocado, feta, and dill. 

Read more, and get the recipe here.

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THE RECIPE

INGREDIENTS (serves 2)

Chicken and marinade

• 300g chicken

• 3 tbsp toasted sesame oil

• 3 tbsp tamari

• 1-2 tsp sriracha (depending on how spicy you like it)

• 1 garlic clove

• 2 spring onions

• 0,5 radish

• 1 carrot

• 2 chili

Broth

• 2 inches ginger root, sliced into coins

• 4-6 four inch square sheets kombu

• 6 dried shiitake mushrooms

• 2l water

• 140g sweet white or yellow miso

• 2 tbsp tamari (optional)

• 1 lime (juice of)

Toppings

• 100g mung sprouts

• 1 egg

• Bunch of coriander

• Toasted sesame seeds

• 330-440g soba noodles (depending on how noodle-y you like it)

DIRECTIONS

Chicken and marinade

1. Squash the garlic with a knife and mix with the other ingredients for the marinade, using a stick mixer.

2. Rub the chicken in the marinade and let rest for 20 minutes.

3. Cut chicken into slices. Fry in a pan on medium heat.

Broth

4. Mix together mushrooms and ginger with miso paste, adding tamari as needed.

5. Bring water to a boil. Add the miso-mix to the water and stir. Add kombu leaves and season with lime juice to taste.

Toppings

6. Boil water and put the noodles in the water. Let rest for 5 minutes.

7. Cut radish, leek and chili into small wedges. Keep them in separate bowls.

8. Boil an egg for 3 to a soft consistency.

9. Place noodles into broth, adding the vegetables, chicken and egg.

10. Top with coriander and sesame seeds.

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Spring Radish Salad from Kitchen Vignettes

Radishes are one of the great joys of spring! There’s such pleasure to be had in gently pulling the bright red bulbs right out of the ground. And at farmer’s markets, there is often a bounty of choice in radishes of many varieties, colors, shapes, and sizes.

In all honesty, radishes have never inspired me too much. They’re probably one of the more under-appreciated vegetables and I was surprised that this simple little salad swept me off my feet. My enthusiasm for the little red bulb has been renewed!

The recipe is based on a simple Tunisian radish salad that my friend showed me how to make. It’s refreshing, dead easy, and calls for only 4 ingredients (not counting a bit of salt and pepper). It’s best made with the classic red radishes that aren’t too spicy (unless a really spicy salad is just your thing!) … go to Kitchen Vignettes for the recipe.

Bohemian Radishy Burger
Season 4, Episode 7: Bob and Deliver

This organic all beef burger comes served on sunflower honey oat bread, topped with a pickled radish and yellow pepper relish, and slathered in a honey dijon mustard sauce.

Recipe Below!  And of course, if you have any questions, comments, concerns, or recommendations: bobsburgerexperiment@gmail.com

Keep reading

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Dinner tonight.
Huuuggeeee salad.

Baked chicken (seasoned with wholegrain mustard, raw honey, garlic & fresh lime), chillis, baked tomatoes, quinoa, baked broccoli & sweet potato, iceberg, spinach, radish, spring onion, home made tzatziki (0% fat natural yoghurt, cucumber, curry powder) all seasoned with pink Himalayan rock salt, black pepper, lime juice, flax seeds, chia seeds & cress.

I think I got everythin’ 😍🌿🍠🍋