After coming home from our travels to a friend’s wedding over the 4th of July, I was in a frenzied state trying to use as much of our CSA produce as possible so our fridge wouldn’t explode. I made a ton of food for Desi, our almost one year old– mostly steamed veggies. But I wanted to try something different to try to use up some of the radishes, which we seem to get more of each week. I opted for an easy “slaw” of my own creation.
1 Granny Smith apple
3 larger radishes
1.) Shred the radishes and apple. (Easier said than done with the apple. The peel was a pain to try to shred, but I wanted to keep it to enhance the visual appeal of the dish).
2.) Combine shredded apple and radish in a bowl.
3.) Squeeze lemon juice on apple and radish (for flavor and to try to keep the apple from browning. After about an hour in the fridge, it was clear that the browning was still definitely happening).
I’ve seen recipes for something like this with vinegar and other condiments, but I honestly think this was great as is. Tons of flavor, super fresh tasting, lots of crunch. Yum! Desi enjoyed it too!
The other side item to this meal was a zucchini chopped into spear shapes, sautéed.
1 zucchini, halved, then cut long-ways, then sliced into spears
1/2 Tb Extra Virgin Olive Oil
1/4 tsp garlic powder
1/4 tsp seasoned salt
1/2 Tb Parmesan cheese, grated
1.) Heat the oil in a pan and them add zucchini. Be sure to toss to coat with the oil.
2.) Dust the zucchini with garlic powder and seasoned salt throughout cooking.
3.) Continue to cook and place cover on top of pan to keep the zucchini moist and speed up the cooking by sort of steaming it.
4.) Sprinkle Parmesan a couple of minutes before done to the tenderness you prefer. This will allow it to melt a bit.
The meat portion of this dish has nothing healthy in it. It’s an English muffin with a grilled beef brat split long-ways and splayed between the bread. I topped mine with a piece of cheese, Heinz (ketchup), and mustard.
Combined it made for a pretty yummy impromptu meal.