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!

The Meme and His Tutor

Part 36: The Time The Bangtan Got Drunk

Co-written with @jiminieblush

Recommended Song: That’s My Jam by B.A.P

|All Chapters|Masterlist|

Summary:

Food shopping and Timberlands, what more could the day bring?

Genre: Fluff, comedy

Pairing: Jungkook X Reader (Y/N)

Warnings: Swearing

Word Count:  7143

Length: 36/?

Originally posted by itsbangtanposts

Keep reading

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 ♡}~☆

3
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.

6

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.

2

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’ 😍🌿🍠🍋