Watermelon radishes tend to be abundant this time of yea. Sometimes it can be challenging to channel all that culinary creativity into a radish, even one this beautiful. Recently I stumbled upon another great food blog called Alexandra’s Kitchen– this happens to me a lot – that had such a unique take on watermelon radish salad that I had to share. Enjoy! (A little side note: Alexandra is passionate about helping people get the most out of their CSAs…lucky us!) Watermelon Radish, Orange, and Goat Cheese Salad Adapted from a recipe by Alexandra Stafford, of Alexandra’s KitchenMakes 4 servings. Ingredients: 1/2 small Red Onion 2 to 3 tbsp. White Balsamic Vinegar Kosher Salt and Pepper to taste 2 – 3 Watermelon Radishes, scrubbed clean (It is not necessary to peel Radishes.) 2 – 3 Oranges, Clementines, Grapefruit, etc. (I used Cara Cara Oranges, which are sweet, pretty, and delicious.) Handful of Walnuts, toasted and chopped Goat Cheese to taste (At Main Street, we can’t stop raving about 2 Kids Goat Farm. Visit their site to learn where their cheese is sold!) Chives, minced (Optional, but they add some nice color) Olive Oil to taste Instructions: To toast Walnuts, preheat oven to 350ºF. Place Walnuts on baking sheet and cook for 10 – 12 minutes or until slightly browned and fragrant. Dump Walnuts into tea towel and rub off skins. Remove Walnuts from towel, leaving skins behind. (If you wish to get more of the skin off, place Walnuts in a strainer and shake aggressively.) Mince Onion Place in small bowl. Cover with 2 – 3 tbsp. Vinegar. Add a pinch of Salt and set aside. Cut off one end of Radish. Leave other end intact to act as handle. Thinly slice on mandoline or by hand. (Note: Using a mandoline makes this step much easier and will create consistently thin slices.) Arrange Radish slices on platter. Fold some slices so they’re not all squished down in one flat layer. Sprinkle generously with Salt and Pepper. Cut off each end of each Orange. Squeeze each end over Radishes, then discard. Use a sharp knife to remove skin from oranges. Cut in between membranes to remove each slice. Squeeze remaining membrane all over Radishes to extract any leftover juice. Scatter Oranges over Radishes. Scatter Walnuts and Goat Cheese to taste over Radishes and Oranges. Pour macerated Onions and Vinegar over top. Drizzle Olive Oil to taste (1- 2 tbsp.) over top. Sprinkle with Chives. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. *Image courtesy of: http://www.alexandracooks.com/2014/12/24/watermelon-radish-orange-goat-cheese-salad/.
This recipe is a gift from Jon Stadt of Flour City Pasta, and I can’t think of a savory combination that tastes more like the summer. A combination of sweet and tangy, fresh and crisp, it is the ultimate summer side dish. The main ingredient is Jon’s cucumber conchiglie (Italian for “mini shell”) which incorporates freshly juiced cucumbers into the dough itself, yielding a delicate, pale green pasta that pushes the dish’s flavor to a whole new level! Fresh Cucumber Pasta Salad by Jon Stadt, Owner of Flour City Pasta Ingredients: 1 lb. Cucumber Pasta, cooked al dente, about 5-6 minutes (Substitute store bought conchiglie or mini shells, if you don’t have access to Jon’s pasta.) 3 Cucumbers, peeled, halved, seeded, and sliced thinly 1 pint fresh Blueberries 3 tbsp. fresh Mint 4 thinly sliced Scallions 1 cup crumbled Feta Cheese (Exclude this ingredient for a completely vegan recipe.) Salt and freshly ground Pepper to taste 3/4 cup Extra Virgin Olive Oil 1/4 cup White Balsamic Vinegar 1 tbsp. Honey 2-3 tbsp. freshly squeezed Orange Juice Instructions: Whisk last four ingredients to make Dressing, and set aside. Place colander of cooked Pasta under cold, running water to quickly cool and keep from sticking together. Mix Pasta, Cucumbers, Blueberries, Mint, Scallions, and Feta, folding gently with a rubber spatula, to keep pasta from breaking, until evenly combined. Add Dressing and Salt and Pepper to taste, and mix until all ingredients are evenly coated. Chill and serve! *JON STADT, is the owner of Flour City Pasta, a local establishment committed to making pasta traditional ‘Old World’ way with tools imported from Italy. He uses organic flour and then adds organic vegetables, fruits, herbs, and spices to make flavored pasta that brings a new level of taste and style to any pasta dish. Here’s a list of all the places you can purchase Jon’s delicious artisanal pastas! Find more recipes here, and follow him on Facebook and Instagram!