Radish and Turnips with Spicy Greens

 Summer is in full swing and we have a garden bigger than is reasonable. We filled in a 20'x40' in-ground pool and converted it into a vegetable garden. We'll post up some pictures soon. It's pretty inspiring. This year we are growing things we have not tried before. For instance, turnips and radishes. We took our first tentative harvest of them and set about figuring out what to do with them.

Not particularly inspiring, but there you have it.

We figured turnip and radish greens were edible, so we just figured we'd just sauté up the lot of them. Garlic seemed like it would work with the flavors of these veggies. The horseradish was a last minute inspiration. The recipe came together quickly and cooks easily. It makes enough for two. Is it good? I guess that largely depends on your palate. It is definitely spicy. The Wife said she enjoyed it quite a bit. I thought it was OK, but that's pretty how our recipe assessments usually go. In the end, I'd say it's worth a try. It would certainly pair with barbecue or Cajun food. Give it a try and tell me what you think. I'll ignore anything critical. As always, notes are in blue.

Radishes and Turnips with Spicy Greens

Ingredients

• 6 radishes, thinly sliced
• 4 small turnips, thinly sliced
• Greens from the radishes and turnips, stems removed and greens cut into 1" ribbons
• 6 cloves garlic, chopped
• 1 tablespoon prepared white horseradish
• 2 tablespoons olive oil (we actually used bacon grease, but olive oil keeps this vegetarian)
• Salt and pepper

Directions

1. In a large pan or wok, heat the oil/grease over medium heat.
2. Add the garlic and sauté for 2-3 minutes, not letting the garlic get brown
3. Add the radishes and turnip and sauté for 5-7 minutes, until they become just a little tender
4. Add the horseradish and greens, and sauté until the horseradish is incorporated and the greens have wilted.
5. Salt and pepper to taste 

Good Times!

Mexican Style Slaw

As the self quarantine works into the second week, I realize I need to make sure we don't waste any produce. As I planned on making carnitas, it seemed reasonable to use up my cabbage to make a Mexican style slaw to serve with (or on) them. I got to use up some produce and ended up with a tasty slaw! This would also be a serviceable side salad. You can ramp the heat up or down with more or less jalapenos. Yes, I will be having this meal with margaritas. I'm not a total savage. As always, notes are in blue.

Mexican Style Slaw

Ingredients

• 1 medium head cabbage, cut into thin ribbons
• 1 medium red onion, chopped
• 3 radishes, finely chopped
• 1 pint cherry tomatoes, quartered (or 2 medium tomatoes, seeded and chopped)
• 1 can (14.5oz) black beans, rinsed
• 1 cup corn
• 2 tablespoons pickled jalapenos, chopped (feel free to use more to spice it up. Also, fresh is fine if that's what you have on hand)
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 teaspoons dried cilantro
• 1 teaspoon adobo seasoning

Directions

1. Throw the first 7 items in a big bowl
2. In a smaller bowl, combine the remaining ingredients and whisk to incorporate.
3. Pour the contents of the small bowl into the large bowl and toss to get the dressing mixed evenly among the slaw.
4. Cover and refrigerate for at least 30 minutes before serving.

Good times!