If you are looking for a healthy and delicious side dish, check out these delicious braised radishes and greens. Easy to make and hella tasty. This vegetarian recipe can easily be made vegan.
Ingredients
1 ½lbsCA Grown Radishes, about 3 bunches
2cupsCA Grown radish greens
2cloves CA Grown garlic, minced
1CA Grown shallot, diced
2tablespoonsbutter, unsalted
1cupvegetable broth, low sodium
½teaspoonsea salt
Directions
In a shallow dutch oven, melt 2 tablespoons butter over a medium-low heat.
Add 1 diced shallot and saute until softened. Add 2 cloves minced garlic and saute for another minute.
Add in 1½ pounds trimmed radishes (but save the greens) and mix until well coated in the butter sauce. Increase heat to medium-high and saute radishes until they just begin to soften, about 2 minutes.
Add ½ teaspoon sea salt and 1 cup veggie broth, bring to a simmer and cover.
If you don’t have a shallow dutch oven, cut a piece of parchment paper to cover the radishes with. This is a cartouche — a parchment paper lid — but like I said, a shallow dutch will do. This reduces the amount of evaporation that occurs during braising which is key to the technique.
Cook radishes, stirring once or twice, for about 12 minutes until fork tender.
Add in the chopped radish greens, cover, and turn off the heat. Cook until the greens just wilt.
This dish can easily be made vegan. Replace the butter with oil.
Love, love, LOVE bell peppers, especially the red, yellow and orange ones. But I also love mashed potatoes! How can I combine the two…I wonder. Oh, I know, in this wonderful Mashed Potato Stuffed Bell Pepper dish.
Ingredients
2bell peppers
3large Baking Potatoes (about 2 ½ pounds), cubed
1cup whole milk
¼Stick unsalted butter
Salt, to taste
Pepper, to taste
Directions
Seriously, how gorgeous are these peppers. So many colors and flavors!
Cut the tops off two bell peppers and remove the hull and the ribs.
Roast the peppers at 425 degrees for 20 minutes, until they wilt and get a nice dark roasted skin.
Clean three large baking potatoes and trim them.
Simmer them over a medium high heat in salted water until they are tender and fall off a fork.
Whip the potatoes using an egg beater along with 1 cup of whole milk, 1/4 of a stick of unsalted butter and salt. I suggest you overly salt them for this recipe.
Place the peppers in a baking dish so they all stand up and stuff them.
Bake them so that the potatoes begin to brown, about 15 minutes.
Do you ever dream about food? I do. I always have.
Funny thing, this recipe came to me in a dream. I woke up salivating, craving creamy and crunchy stuffed Brussels sprouts–a dish I’ve never had. I wondered if I had read it somewhere, so I spent a few hours on the Googler. Nope. This was divine intervention. The Gods gave me some nocturnal inspiration and wanted me to share this recipe with the masses.
I hope you enjoy eating it as much as I did making it!
Ingredients
15very large Brussels sprouts
1cupwhole milk ricotta
1cupParmesan, shredded
½cuppanko bread crumbs
3Cloves garlic, minced
1tablespoondried thyme
1tablespoondried basil
1teaspoondried marjoram
1teaspoondried sage
1teaspoonsea salt
A Pinch of pepper
Olive oil
Directions
They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.
I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.
I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.
Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!
Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here.
Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!
Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!
