I was pretty anxious to use them once they were out of the ground and washed, because I've noticed in the past that radishes can dry out after just a few days in the fridge. So, I replayed the radish sambhar recipe here but left out the bell pepper (didn't have any), used more radish than the recipe called for (all the ones pictured above) and used extra yellow split peas in place of the toor dal that I was fresh out of. I also had a bunch of cilantro that all went in at the end. Word to the wise: when making any recipe using yellow split peas plus veggies, start cooking the yellow split peas about 15 minutes before the rest since they take a while to soften completely (about 45 minutes). Here's how it turned out, served over brown rice:
I also figured I'd be cheating myself if I didn't come up with a use for the greens as well. I have a recipe on file for a pureed radish green and potato soup, but another use came to mind that also allowed me to dispense of half a block of tofu, a package of mushrooms, a zucchini and about four carrots that I had no other plans for: the hot pots that I first made back in January for Steve's birthday. The broth was pretty much the same as before. The rest included sliced mushrooms, zucchini and carrots cut into matchsticks, cubed tofu, the last of my rice stick noodles and radish greens sliced into ribbons. I sauteed the carrots to soften them up a little before assembling the dish.
Yummy as always, with or without sriracha!
This week's looking like it will be too hot for soup, so be on the lookout for some sort of salad recipe that will use at least one ingredient from the garden. Stay cool everybody!
No comments:
Post a Comment