RecipeMuncher

I think you can tell by what I eat here I am welcoming Spring with two arms wide open.  To me spring meanss excitement, freshness, colour and the beginning of the year.  No more dreaded darkness which fills the day without end, and cold harsh sub-zero temperature to turn ones skin and beneath haywire and miserable.  I would like to think that I am a fairly predictable person.  But that is the

I won’t even explain why it’s taken me so long to share this simple post, but you should enjoy this raita while you can still get fresh radishes and mint! I’ll write more stories about raita another time.I used:2 cups thick (Greek-style) yogurt1 bunch radishes, thinly sliced (I used a tiny mandolin or you could try big shreds.)1 teaspoon sugar1 tablespoon mint leaves, finely chopped1/2 teaspoon

Ingredients:1 1/2 lb red skin potatoes, diced1 bunch radishes, greens attached1 shallot1 clove garlic1/4 cup toasted pinenuts3 tablespoons grated Parmesan2 tablespoons olive oilsaltpepperDirections:Halve and slice the radishes. Place the greens, nuts, shallot, garlic, oil, cheese, salt and pepper in a blender or food processor. Pulse until smooth. Boil the potatoes in salted water until

Ingredients:6 small red radishes or 3 large red radishes, small dice1 stalk celery, small dice1 shallot, minced1 cubanelle pepper, minceddressing:3 tablespoons apple cider vinegar1 teaspoon yellow mustard seed1/8 teaspoon celery seed1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon sugarDirections:Whisk together the dressing ingredients in a small bowl. Place the remaining ingredients in a medium