Potatoes
Radishes
Squash (2 kinds! I learned the round one is called a pattypan squash)
Beans that are yellow
Collards
Cabbage
Broccoli
I'm taking the collards, cabbage and squashes (I don't care if that's not the correct pluralization. I like it) to the beach with me this weekend. I need some advice on the radishes and any info you can provide on the yellow beans. They look just like green beans, but yellow. I've never seen that before. I've also never had a radish. How should I cook it?
Have a great weekend!
So the radish: you can slice it really thin and put it on a salad, you can slice it up and dip in some of your delicious creations, or you can cook it.
ReplyDeleteReal Simple has a really good recipe with radishes, chicken and carrots. You sear some chicken pieces (thighs or breasts) that you've salt and peppered. Once you've done that, you deglaze the pan by splashing in some chicken broth (careful with this step). Then toss in some baby carrots (I cut them length-wise) and some radishes, whole or halved. I sprinkle in a little sugar, maybe a teaspoon. Turn down the heat and simmer for about 20 minutes. The veggies make a kind of sweet glaze and the chicken has a crisp skin and moist inside. Check out Real Simple for the recipe!
Those beans are probably wax beans. Never cooked them myself, though I've eaten then in those three-bean salads. I bet you could treat them like regular green beans.
That's what I got this week!
PS--I cook the chicken dish in a Dutch oven.
ReplyDelete