Anyone else find themselves in need of some good coleslaw when spring comes along? The days are longer, people enjoy more meals outdoors, and my nose starts to anticipate the smell of barbecues grilling through the open windows.
What I’d really like right now is some grilled fish, crispy potatoes, and this coleslaw on the side. Are you sitting outside, imagining how delicious this would taste?
Hello, spring. We welcome you.
Um, so these are not necessarily spring veggies per se. But, when combined with bright, fresh flavors like dill, parsley, and lemon, spring is ushered right in.
I like to grate veggies when I’m using them in salads and coleslaws. I feel like it helps them to mellow out a little. Instead of a big chunk of carrot or radish, it’s a light, flaky morsel.
If you’re not a big fan of the spiciness of radishes, this might be a way that you can handle them raw.
It’s how raw radish rolls in our house.
(I was going to ask you to try saying “raw radish rolls” a bunch of times fast, but then I tried it and it’s not so difficult…)
Can we talk about homemade salad dressing for a second?
I’m a big fan. That’s all I really wanted to say…
Ok, we can also talk about the dill in there and how its flavor pops, how the honey adds just a barely there hint of sweetness, and the yogurt adds a creamy dreaminess.
This coleslaw would be great alongside some grilled fish (again, my craving), or with some crispy fish tacos. It could also be fabulous with a Reuben, a chicken sandwich, or an ooey gooey cheddar grilled cheese sandwich.
Don’t miss this one!
Happy Eating!
Radish Slaw
Recipe Type: Side, Salad, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 2-3
Ingredients
Dressing: 1/2 to 1 t fresh dill, chopped
1/4 T fresh (or 1/4 t dried) basil, chopped
1/2 T fresh (or 1/2 t dried) parsley, chopped
1/2 C spring onion, diced
to taste salt
to taste pepper
2 t lemon juice
1/2 t apple cider vinegar
1/2 T olive oil
2 T milk (or cream)
1/4 C Greek (or plain) yogurt
1/2 t honey
Slaw: 1/2 C radish (any kind), grated (or minced)
1/2 C celery, diced (or minced)
1 C carrot, grated (or minced)
Instructions
Whisk together dressing ingredients.
Combine dressing with veggies. Refrigerate for about an hour before serving.
It sure feels like spring here in LA. And our boxes of Abundant Harvest Organics goodness are telling the same story. We’re into the season of radishes, snap peas, and asparagus.
I love it!
Different varieties of radishes are sent to us year round it seems. I love using them in things like soups, frittatas, and Shepherd’s Pie.
Something these dishes all have in common: they hide the radishes well.
That’s ok. I mean, I figure that it’s great to get as many veggies into a dish as you can. But, how about if we highlight the radish a wee bit here, and enjoy a little bit of the bite.
You ready?
So that it’s not too strong, the radish is chopped small (diced or minced). Whatever kind of radish you have will do just fine.
Mix away. This is going on some toast!
Things get all fresh and bright and springlike when flavors like lemon, dill, and feta are combined together.
Can you taste it? Are you eating it for snack out on the porch, enjoying the spring weather?
Maybe you’re having it for dinner, along with some white fish that you’ve roasted in the oven. Mmm… I think that sounds lovely.
If there are any leftovers, wrap it up in your favorite kind of tortilla with some snap peas and kale. You’ll be glad you saved some for lunch.
A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.
My friend Gen loves food, especially the healthy and delicious kind. I came up with this pretty little salad for her because it’s something I could totally see her making.
Beets and carrots are thinly sliced and roasted.
A quick dressing is whisked together.
An orange is segmented and walnuts are chopped.
Seems like the perfect meal for a busy Natural Chef.
I’d rather have shared it with Gen. But, like many friends, she lives far away.
So I had to eat it all myself.
I was almost too pretty to eat. Almost.
Do not attempt to make or eat this salad while wearing white. You will probably be sorry. I was not wearing white, but I still made a mess. Sorrynotsorry.
Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
Whisk together dressing ingredients, streaming olive oil in last.
Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.
Can I tell you something that I might not admit to my 12-year old self? I really like vegetables. I’m totally crazy about lots of other foods that she would enjoy too (hello bacon), but you know how people say that the more you eat healthy things the more you crave them? It’s actually been true for me.
We started subscribing to Abundant Harvest Organics in December of 2007. We’ve been on this journey for a while now. I’ve learned a lot. There are so many vegetables that I’d never heard of 7 years ago. Thankfully, now I know what a rutabaga is, that beets are enjoyable, and most recently, how to cook some really good greens.
I’ve always been a “use what I have”, practical, efficient cooker. Don’t have an ingredient? I’ll substitute for it. If I don’t think a step is needed, I eliminate it. But, sometimes there are steps that I didn’t know were a good idea, like blanching when cooking things like collard greens. I’d never done it, because I didn’t know I should.
Blanching is when you partially cook a food in boiling water then submerge it in an ice bath to stop the cooking.
I learned my lesson today.
I’ve never really been bothered too much by the bitterness in greens. I think because I’ve got the basics down: add fat and salt (not like a waaaay too much amount, a good amount, to make them taste great). Sometimes I add sugar and spice. These are things that I read about doing to reduce bitterness in greens. Cool. Checkmark. Done did.
But but but wait. I needed to see if I was missing out on something. So I did a little test: collard greens three ways.
Here’s what happened.
One bunch of collard greens was divided up into three groups (each had 3-4 medium sized leaves – a small test, but it worked out just fine).
Group 1
Washed with water, stems removed, sliced into ribbons.
Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens. Added salt, pepper, red pepper flakes and cooked over medium-low for 2 minutes. 1 t lemon juice is added and they cook for 1-2 minutes more. They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.
Group 2
Soaked in water and 1-2 t baking soda for a minute, then rinsed three times.
Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens. Added salt, pepper, red pepper flakes and cooked over medium-low for 2 minutes. 1 t lemon juice is added and they cook for 1-2 minutes more. They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.
Group 3
Washed with water.
Stems removed.
Blanched: Salted water came to a boil, leaves were added, they cooked for about 2 minutes, then took a bath in some ice water for a few.
Sliced into ribbons.
Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens. Added salt, pepper, red pepper flakes and cooked over medium-low for 2 minutes. 1 t lemon juice is added and they cook for 1-2 minutes more. They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.
Group three was way for sure 100% the winner. I guess I’m gonna blanch from now on.
They were tender, they kept their color, and most importantly, they were the least bitter.
I stood at the stove and ate the entire pan.
I used the leftover greens from groups 1 and 2 and tossed them with some leftover Mac and Cheese, topped it with crushed up homemade croutons and a bit of Parmesan cheese, and baked it until it was hot. Made for an easy, delicious dinner. Groups 1 and 2 weren’t bad. I’d even say they’re good. But, when you compare good with great, you gotta go with great (hello life lesson).
I don’t know if the baking soda soak really did much for group two. They may have been a little more tender and a little less bitter than group 1. Just a little. I probably wouldn’t bother with this step again. But, it was fun to try.
In general, to reduce the bitterness of leafy greens like turnip greens, collards, mustard greens, kale, spinach, chard, broccoli rabe, and beet greens, there are a few tricks:
Cooking the greens (sautéeing, simmering, braising, blanching) mellows them out (some ways more than others, some better when combined, like I learned today). Tougher greens, like the collards that I used today, will do better when blanched, than say a daintier baby spinach.
Adding salt “takes the edge off”. (1)
Adding fat softens the bitterness and adds flavor. (1) (3)
Adding spice masks the bitterness.
You can add lemon juice or salt to help reduce bitterness. (3)
Add baking soda to water when washing then rinse three times. (2)
Some recipes that I like (or would like to try) with these greens:
Recipe Type: Vegetables, Vegetarian, Sautéed, Side Dishes, Dinner, Greens, Quick and Easy, Blanching
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
16 collard green leaves, washed, stems removed
water (for boiling)
salt (for boiling)
2 t butter
2-4 t honey
to taste salt
to taste pepper
to taste red pepper flakes
3-4 t lemon juice
2 t olive oil
lemon juice, for topping
Instructions
Bring salted water to a boil. Add leaves and cook for about 2 minutes. Remove from water and place in a bowl of ice water for a few minutes.
Slice into ribbons.
Heat skillet and add butter, let it melt a bit, add honey, then add the greens. Add salt, pepper, red pepper flakes and cook over medium-low heat for 2 minutes, stirring often.
Um, but what about thinly slicing them and adding them to a potato gratin?
Sound fun?
I don’t usually peel my veggies. I don’t feel like I need to (unless they’re too tough, then it’s cool). There are lots of nutrients found in their skin, so I like to keep it on. (If you can’t stand the peel, there are still plenty of nutrients on the inside, so it’s definitely better to peel and eat than to not peel and not eat at all.)
I love honey and thyme. They’re one of my favorite duos right now.
Thyme, honey, and a creamy Parmesan cheese sauce will compliment the turnips well. And the turnips will compliment the carrots, who will compliment the potatoes, who will… ok enough.
My mom had a set of baking dishes like this when I was growing up (she probably still has them). So when I saw this one at a yard sale I had to have it. I like having things in the kitchen that remind me of family.
The thick cheesy sauce is spread between the layers of veggies. As it bakes, the veggies will finish cooking, and everything will meld into one tasty dish.
I wonder if I have any left in the fridge. It sounds really good right now.
Lemons totally brighten things up. I mean, not just their great color, but their wonderfully fresh citrusy flavor. It seemed like a good idea to squeeze a lemon slice over top before enjoying.
It was.
Last thing to note: if you have picky eaters who “think” they don’t like turnips… Tim said he didn’t know there were turnips in this dish, sooooooo yeah… 😉
1 1/2 C milk (almond, cows, a mixture, or any other kind that you enjoy)
1 T honey
to taste salt
to taste pepper
1/2 t dried thyme
3/4 C Parmesan cheese, grated (1/4 C reserved)
lemon wedges, for serving
Instructions
Pre-heat the oven to 350F.
Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
