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  1. Cooking

Recipes for a fall garden bounty: radishes, peas and Swiss chard

Not exactly sure what to do with your garden bounty? You don't have to work too hard to make any of these fresh, right-from-the-ground veggies taste good, but here are some ways to jazz them up.

Radishes are commonly eaten raw, and have a delicious zingy, peppery quality that way. But the flavor mellows a bit if you roast or saute them, giving off more of a turnip vibe. Below is a recipe for sauteed radishes, though if you don't want to cook them, you cannot go wrong by slicing them thinly and placing them atop a buttered baguette, then sprinkling with sea salt.

easy

Sauteed Radishes With Bacon

Ingredients

  • 2 ounces chopped slab bacon
  • ¾ pound red radishes, halved (quartered if large)
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon sugar
  • ¼ cup fresh flat-leaf parsley leaves
  • Kosher salt and freshly ground black pepper

Instructions

  1. Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add vinegar and sugar. Toss with parsley and season with salt and pepper. Serves 4.
Source: Bon Appétit

easy

Chopped Chard Salad With Apricot Vinaigrette

Ingredients

  • ¼ cup thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 ½ tablespoons apricot preserves
  • 1 teaspoon whole-grain Dijon mustard
  • 6 cups chopped Swiss chard
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 2 tablespoons walnuts, toasted
  • 1 tablespoon chopped green onions
  • 1 teaspoon freshly ground black pepper
  • ½ ounce goat cheese, crumbled

Instructions

  1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients. Serves 6.
Source: Cooking Light

If your pea intake generally consists of frozen peas, you don't know what you're missing. Fresh peas have an irresistibly sweet flavor and crunch. They make a great snack raw, or you can work them into a side dish like this one.

easy

Fresh Peas With Lettuce and Garlic

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, finely chopped
  • Kosher salt, to taste
  • 1 ½ cups fresh or frozen green peas
  • 2 small heads butter lettuce (about 6 ounces), washed, cored and torn into large pieces
  • Freshly ground black pepper, to taste

Instructions

  1. Heat 2 tablespoons butter in a 12-inch skillet over medium heat; add garlic, season with salt and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and cook until bright green and tender, about 4 minutes. Stir in remaining butter, along with lettuce and 1 tablespoon water. Season with salt and pepper and remove from heat. Stir until lettuce is just wilted, about 1 minute. Serves 4.
Source: Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing (Clarkson Potter, 2011)

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