Root vegetable soup with spinach and dill
Bulgur with radishes, spinach, and pine nuts
Roasted carrots
Steamed broccoli with chickpeas and mushrooms
Cucumber salad with yogurt dressing
Quinoa-stuffed peppers
Roasted Brussels sprouts
Braised collards and radish greens with garlic and white wine
Green beans with lemon and garlic
Bulgur with radishes, spinach, and pine nuts, a Whole Foods recipe, is my current favorite vegetarian dish. The interplay of textures and the harmony of the flavors make it perfect, served hot or at room temperature.
Radishes spell early spring, and right now they are the best: juicy, crunchy, spicy-sweet, and inexpensive. Besides the favorite bulgur dish, I added a few carrots to the roasting Brussels sprouts (winter meets spring), and used the greens for the braised greens dish. The client requested collards and turnip greens; but wherever I went, turnips were sold already trimmed, but the radishes were proudly displaying rich fresh green tails, so I made the substitute.
In making this menu I used my client’s Blendtec blender. In the blender competition between VitaMix and Blendtec, I clearly prefer VitaMix – after all, I own one! But Blendtec comes close second. It wet-chops vegetables for the mirepoix just a bit slower than my VitaMix, and mixes the salad dressing just great.
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Location:Palo Alto, CA
