roasted radishes.

This is sort of a non recipe recipe...there is nothing much too it except that it tastes AMAZING!!

I was a little over zealous with the radish love at the market last week! I decided that before I buy another thing I absolutely have to use every last bit that is in my fridge… and let me tell you, there is some weird stuff in there!

Pineapple weed, strawberries, milkweed, radishes, daisy leaf, celery are only the tip of the iceberg!  It is time to get this situation under control. Last night, I made lentils and to jazz them up I roasted some radishes and celery to put on top with a little Greek yogurt! I cannot even tell you how good they were. I think roasted radishes are my new all time favorite thing to eat. One of my favorite slads in a chop salad of cerlery and radisk with celery leaf and lime. I love celery in any form, which is bizarre because as a kid, celery was that one thing next to onions, which caused me to sit at the table until the wee hours in a stalemate with the uneaten celery.

 You don't have to wait to top these on lentils, they are just as good alone! The other day when we were working on files I made some for an afternoon snack. They are super tasty and couldn't be easier... now on to that milkweed.

When I told my friend India about the radishes she mentioned Alana had made them with another favorite of ours... brocolli raab! For that recipe, click here and then spend a littel time perusing Alana's blog Eating From The Ground Up! I adore her blog and her writing! Check out her new book; The Homemade Pantry: 101 Foods You Can Stop Buying And Start Making.

 

Roasted Radishes

One bunch of radishes washed, trimmed and halved

Three stalks of celery with leaves (if you have it)

Generous toss of olive oil

Sea salt

Cracked black pepper

Cut the washed and trimmed radishes in half

Cut the washed celery in to one inch pieces

Place the celery and the radishes on a large baking sheet

Douse with a generous amount of olive oil

sprinkle with sea salt and fresh black pepper.

With two wooden spoons toss the radishes and the celery on the tray until they are evenly coated in the olive oil and salt and pepper.

preheat your oven to 500 degrees

Roast  the radishes and celery until just browned approx 10-12 minutes.

(Open the oven and toss the veggies around a couple time s during the cook time, to get all sides browned)

DEVOUR.

sunday night lentils

After a weekend like this, I feel like I need a little comfort food. I have a pot of Sunday night lentils simmering on the stove. The wind is positively howling outside and the clouds are racing across the city but there is a brightness to the sky, even as evening approaches. Let's hope this next week is kinder and less eventful than the last. 

 On to the lentils....

4 small carrots or 2 large ones

1  generous handfull of celery leaves

3 small onions

2 cups of french green lentils

olive oil

sea salt

red pepper

rind of parmesan or romano

10 plus cups of water

 Peel and coarsely chop the carrots and onions.

 Rinse and coarsely chop the celery leaves.

Add  carrots, onions and celery leaves to a stock pot with about 5 tablespoons of olive oil

Cook on low heat until onions are transluscent and carrts are soft

Add the lentils to the carrots and onions and celery and stir together for about a minute, lower the heat and add 8 cups of water.

Add the rind of parmesan or romano. ( I always keep a rind or two in the freezer to flavor soups)

Add 1/2 teaspoon of sea salt.

Cover and let simmer on a medium flame for about 15 minutes, keeping a close watch.

When you feel you need to add the other two cups of water, then do so.

Add  more water to the lentils as needed if they start to thicken too quickly. ( how much water you add at this point depends on how thick or thin you may want your soup)

The lentils are done when they are soft.

Add sea salt and a pinch of ground red pepper to taste.

 

 Copyright © 2011 Andrea Gentl all rights reserved 

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tagged lentil soup, quick lentils, sunday night supper in farmers market, food, new york

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After a weekend like this, I feel like I need a little comfort food. I have a pot of Sunday night lentils simmering on the stove. The wind is positively howling outside and the clouds are racing across the city but there is a brightness to the sky, even as evening approaches. Let's hope this next week is kinder and less eventful than the last. 

 On to the lentils....

4 small carrots or 2 large ones

1  generous handfull of celery leaves

3 small onions

2 cups of french green lentils

olive oil

sea salt

red pepper

rind of parmesan or romano

10 plus cups of water

 Peel and coarsely chop the carrots and onions.

 Rinse and coarsely chop the celery leaves.

Add  carrots, onions and celery leaves to a stock pot with about 5 tablespoons of olive oil

Cook on low heat until onions are transluscent and carrts are soft

Add the lentils to the carrots and onions and celery and stir together for about a minute, lower the heat and add 8 cups of water.

Add the rind of parmesan or romano. ( I always keep a rind or two in the freezer to flavor soups)

Add 1/2 teaspoon of sea salt.

Cover and let simmer on a medium flame for about 15 minutes, keeping a close watch.

When you feel you need to add the other two cups of water, then do so.

Add  more water to the lentils as needed if they start to thicken too quickly. ( how much water you add at this point depends on how thick or thin you may want your soup)

The lentils are done when they are soft.

Add sea salt and a pinch of ground red pepper to taste.

 

 Copyright © 2011 Andrea Gentl all rights reserved