As the summer progresses, I’ll be adding new recipes from my garden. A garden saves money, only if you eat or store all of it. My first batch of radishes are ready. I asked myself “What do I do with all these radishes?” I love them, but I have a lot.
Looking online, I found this recipe for Radish Salad. My husband loved it. He actually enjoyed it more than I did.
If you have a favorite garden recipe, I’d love to try it. Email it to me at info@BabyBites.info
Radish Salad with Mint and Pistachios
1 pound of red or pink radishes, cut into 1/4-inch thick wedges
Grated zest of one lemon, about 1 teaspoon
1/4 cup minced shallots, from 1 to 2 shallots
Juice from one lemon, about 3 to 4 tablespoons
1/2 teaspoon salt
A heaping 1/4 cup shelled pistachios (I think I’ll add more next time)
10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
1 tablespoon extra virgin olive oil
Optional : Crumbled Feta Cheese
1. Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.
2. Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3. When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the pistachios, mint, and olive oil in with the radishes. If you are adding the Feta Cheese, sprinkle it on top of the salad.
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