Roasted Radishes

Roasted Radishes

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Roasted Radishes
Roasted Radishes

Last week we got a big bunch of radishes in our CSA share. I started adding a few slices of radishes to our salad, and as garnish to our main dishes, but I realized there was no way we were going to get through all the radishes by doing that. So I turned the radishes into a side dish by roasting them. It was a great way to use up all the radishes, and it took all of 15 minutes.

Roasted radishes reminded me of roasted turnips – makes sense, since they are actually very similar in texture! Roasting brought out the sweetness in the radishes and took away all off the bitterness. Although personally, I love the crisp spicy flavor of radishes.

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Sausage Hash Brown Casserole

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Look at all the oozy flavors!
Look at all the oozy flavors!

It smells so good in my kitchen right now. I am making this Sausage Hash Brown Arugula Casserole. It is made out of everything that is good in the world: potatoes, sausage, eggs, cheese. Oh, and some arugula.

The reason I decided to make this is because I had arugula in my CSA box this week. This arugula has a strong peppery flavor and I didn’t want to eat it raw in a salad. I started thinking what I should do with the arugula to hide its strong flavor, and I decided to drown it in sausage, cheese, and eggs. That’s right, I turned something healthy into something that is dripping with melted cheese. This casserole can also be made with spinach instead of arugula. (more…)

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Bubble and Squeak

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Bubble and Squeak is a traditional English dish. It is usually served for breakfast, using leftover potatoes and cabbage from dinner. I am surprised that there is no Russian version for this dish – potatoes, cabbage, and using up leftovers sounds exactly like something we would have eaten growing up. My grandma often makes sauteed cabbage as a side dish, and mashed potatoes with herring were the traditional Sunday breakfast food in my family – it seems like the two ingredients in this dish should have met a long time ago in my house!

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In this version of bubble and squeak I make little patties out of mashed potatoes and cabbage, but this dish can be even easier if (more…)

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Steak with fresh herbs

Steak With Fresh Herbs

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steak dinner
Meat and potatoes are always a winning combination!

Aldo is generally pretty helpful when I am cooking, but he really takes charge when it is time to cook steak. I bet it’s some evolutionary instinct in men that gets them excited about cooking meat. I can’t wait until we have a house with a backyard so we can get a grill – I’ll never have to cook again!

We have several herb plants that we received from our CSAyes, potted herbs are part of our shares most weeks! I love growing herbs because it is so much cheaper than buying herbs for every recipe, especially since you usually only need a tiny bit, and fresh herbs don’t last very long. However, this recipe uses a total of 1/3  cup of herbs, so it does not feel wasteful to buy them. We made this steak using thyme, oregano, and rosemary from our little stoop garden. It had such a fragrant, fresh taste –  we will definitely be making this steak again. (more…)

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Kohlrabi Salad

Kohlrabi Salad

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Kohlrabi recipe
What part of this do you eat?

Just the other day I was at the grocery store with my mom, and she pointed to a kohlrabi and asked “What is that? What do you do with that?” I responded with “I don’t know, let’s not try to find out today.” Little did I know, a kohlrabi showed up in my CSA box just two days later! I had no idea whether this thing needed to be cooked, or if it could be eaten raw. I also didn’t know what flavor to expect or what to do with the tentacles.

Wikipedia came to my rescue, and I learned the following:

Kohlrabi is pronounced “call Robbie.” I also learned that the kohlrabi root can be eaten cooked or raw, and the leaves can be cooked like kale or collard greens. The tough skin around the root needs to be peeled, but inside you’ll find a juicy, crunchy, neutral tasting vegetable.

Awesome! This is going to turn into a Kohlrabi Salad.

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