Archive | June, 2013

Les Chips des Verts de Radis

17 Jun

No need to waste the leaves from radishes. They’ve got a strong, peppery taste that packs in flavor with such small amounts.

So here we go! Another non-recipe for radish green chips.

Kind of like kale chips, but just another green.

What I did:

Use the greens when they’re as fresh as possible. It’s easiest for them to dry out if they haven’t sucked in too much moisture, but it’s never to late! Don’t waste them. Thoroughly wash and dry the greens.

Toss with not too much olive oil, nutritional yeast, garlic powder, salt, and pepper. Not too much is necessary since the greens have such great flavor within themselves, but this is all done to taste. So go for whatever you’d like!

Spread out on a pan, trying your best to not overlap. The more space the greens have, the better.

Bake at 350 degrees until nice and crispy. Mine took about fifteen minutes.

Best eaten that day so they stay as crispy as possible. But freaking good, regardless.

RadishGreens

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La Salade De L’Ete

16 Jun

La Salade De L'Ete

No real recipe here! Just a recommendation of a salad that you really shouldn’t consider passing up.
In the mix goes… Chopped romaine and chopped spinach in equal proportions, fresh basil chiffonade (I bought another basil plant, and I’m in heaven!), radishes, blueberries, cucumber, garbanzo beans, avocado, and goat cheese.
For the dressing, I squeezed half a lime, sea salt, a generous amount of fresh ground pepper, and a drizzle of honey over the entire bowl, then mixed it all up.
Perfect!

…Enjoyed while wearing your bathing suit and drinking an ice old shandy optional, but highly recommended.