This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, December 3, 2012

Radish Rad Dishes

This A.M.  I want to talk about radishes.  The other day, I walked past a market with a huge bushel basket full of Ontario radishes.  They looked so delicious, in their beautiful red skins and I thought about how I rarely eat radishes, they are never on my shopping list, and yet they must be very good for me.
I decided to do some radish 'Rad Dish' research(tongue twisted yet?!) So why not check them out?


Here is what I found out:

Radish 'Rad Dish' Research Results:
• Radishes are harvested in the Spring and Fall in North America
• Spicy, flavourful, and very healthy
• Underrated
• Prevents Cancer

Health Benefits

Fresh Radishes are rich in vitamin C. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps body scavenge harmful free radicals, prevention from cancers, inflammation and helps boost immunity.(nutrition-and-you)

My conclusion is why am I not eating more cancer preventing foods?  So here is the dish I made with my radishes.


Ames' Glazed Golden Beet and Radishes

1 bunch of radishes, greens removed and cut in large slices
1 large golden beet cut into bite size pieces
2 large shallots, thinly sliced
sea salt and freshly ground black pepper, to taste
2 tblsp of butter
2 tblsp white sugar
juice of 1/2 lemon (about 2 tbsp)
1/2 cup chicken stock

In a pan, combine radishes, butter, sugar, lemon juice, salt, and chicken stock. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.







More radish recipes:






Roasted Radish Salad
4 cups radishes, greens removed and cut in half
sea salt and freshly ground black pepper, to taste
1/4 cup olive oil, divided
2 large shallots, thinly sliced
3/4 cup olives (assorted Moroccan, kalamata, green and black), pitted and coarsely chopped
1 large navel orange or red grapefruit, segmented with juice reserved
juice of 1/2 lemon (about 2 tbsp)
1/4 cup fresh herbs (flat-leaf parsley, cilantro or dill), coarsely chopped
1/3 cup low-fat feta cheese, crumbled

Preheat oven to 400 F.
Toss radishes with 2 tbsp olive oil, sea salt and pepper to taste. Transfer to a parchment-lined baking sheet and roast for about 20 minutes, until tender-crisp.
While radishes are roasting, prepare vinaigrette: Heat remaining olive oil in a large skillet over medium-high heat. Add shallots and olives, stirring frequently, until softened and fragrant, about 3 minutes. Remove from heat and stir in citrus segments and reserved juice.
Transfer radishes to a large bowl and toss with vinaigrette, lemon juice, herbs and feta. Season to taste with salt and pepper. Serve warm or chilled.




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