Radish Chips

Ingredients:

• 1 bu watermelon radish or 1 daikon radish
• 2 tsp. olive oil
• 1 tsp. sesame oil
• 2 tsp. soy sauce or tamari
• ¼ - ½ tsp. sriracha sauce (optional, for spicy chips)
• salt, to taste

Procedure:

Preheat oven to 375°F.  Line a baking sheet with parchment paper and set aside.  Peel the radish and slice into very thin rounds.  Toss radish slices in a mixing bowl with olive oil, sesame oil, soy sauce, and sriracha sauce.  Spread slices in a single layer onto prepared baking sheet and bake for 15 - 20 minutes, or until lightly browned.  Remove chips from oven and sprinkle with salt to taste.  

Potato Salad with Grated Radish and Crumbled Walnuts/ Ensalada de papas con rábanos y nueces

Ingredients:

• 1 pound small potatoes, washed
• ½ pound radishes, washed and trimmed
• 1 garlic clove, minced
• 1 Tbs. white or red wine vinegar
• 1 Tbs. olive oil
• 1 tsp. paprika (or ½ tsp. paprika + ½ tsp. smoked paprika)
• 3 Tbs. minced chives or green onion
• salt and freshly ground pepper, to taste
• handful of sprouts, such as fenugreek (optional)
• ¼ c. walnuts, lightly toasted and chopped

Cut the potatoes into even, bite-sized chunks and steam until tender, about 10 minutes. Meanwhile, finely grate the radishes using a box grater and add to a small bowl with the garlic and vinegar.  Stir and set aside.

Once potatoes are tender, remove from steamer and allow to cool to room temperature or until just slightly warm.  In a large bowl, combine the potatoes, radish mixture, olive oil, paprika, chives, and sprouts (if using), stirring well to evenly distribute ingredients.  Add salt and pepper to taste.  Top with crumbled walnuts just before serving.

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Ingredients:

• 1 libra papas pequeñas, lavadas
• ½ libra rábanos, lavados
• 1 diente de ajo, picado
• 1 cucharada de vinagre de vino blanco o rojo
• 1 cucharada aceite de oliva
• 1 cucharadita de pimentón
• 3 cucharada cebollita verde, picada
• sal y pimienta, a gusto
• un puñado de semilla nacida (de fenugreek)
• ¼ taza de nueces, tostados y picados

Cortar las papas en pedazos pequeños, cocinar al vapor hasta que estén ternuras, 10 minutos. Al mismo tiempo, rallar los rábanos finamente y añadir a un cuenco chico con el ajo y el vinagre. Mezclar y apartar a un lado.

Cuando las papas estén ternuras, quitar del vapor y dejar a descalentar. En un cuenco grande, combinar las papas, la mezcla de rábano, aceite de oliva, pimentón, cebollita, y semilla nacida, mezclándolo bien para distribuir los ingredientes. Añadir sal y pimienta a gusto. Poner los nueces encima inmediatamente antes de servir.

Oven Roasted Green Beans

Ingredients:

• 1 lb. green beans, strings removed and ends trimmed
• 2 Tbs. olive oil
• ½ tsp. salt
• freshly ground black pepper

Procedure:

Preheat oven to 400°F.  Place beans on a large rimmed baking sheet and drizzle with the olive oil. Toss to evenly coat, then sprinkle with salt and freshly ground black pepper and toss to evenly distribute the seasonings.  Spread beans into an even layer and bake for 20-25 minutes, stirring once halfway through.  Serve immediately, or serve at room temperature.

Recipe adapted from: http://chocolateandzucchini.com/recipes/vegetables-grains/roasted-green-beans-shaved-bottarga-recipe/

Coconut Curry Kale Chips

Ingredients:

• 1 bunch kale
• 1 Tbs. melted coconut oil (or olive oil)
• 2 tsp. finely shredded unsweetened coconut
• 1 tsp. curry powder
• ½ tsp. salt

¼ tsp. cayenne pepper (optional; add more or less depending on the spiciness of your curry powder and according to your preference)

Procedure:

Preheat oven to 375°F.  Remove the ribs from the kale and tear or slice into 2-inch pieces.  Wash the kale pieces and dry completely (a salad spinner is a good way to quickly remove excess water).  Place the kale in a mixing bowl and add the oil; toss to evenly coat.  Add the remaining ingredients and mix well, making sure seasonings are evenly distributed.  Spread kale in a single layer on a large baking sheet (or two smaller ones) and bake for 7 minutes.  Turn kale chips over and bake for another 3-8 minutes, or until crispy.  Cool on a wire rack.

Note: For regular curry kale chips, use olive oil instead of coconut oil and omit the shredded coconut.