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.
Sauteed Radishes With Bacon
- 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
- 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.
Chopped Chard Salad With Apricot Vinaigrette
- 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
- 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.
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.
Fresh Peas With Lettuce and Garlic
- 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
- 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.