Saturday, June 25, 2016

Quick Pickled Radishes

With the heat, our radishes are bolting and turning spicy faster than we can use them fresh. I love the quick pickled radishes that the Brass Buckle uses on many of its dishes so I thought I'd try making some at home. These are not for canning, but they are quick to make and will keep in the refrigerator for some time. I made these with cider vinegar and they were good, but I want to try them another time with white wine vinegar or red wine vinegar. It would also be fun to try jazzing them up by adding herbs to the mixture. Try these in salads, on tacos, or alongside grilled meats. If you like these, try my Quick Pickled Red Onions as well.

Quick pickled radishes are a tasty addition to a green salad
1 cup thinly sliced radishes
1/2 cup vinegar (cider, white wine, or red wine)
3/4 cup hot water
2-3 tsp sugar
1/2 tsp kosher salt

Combine all ingredients in a jar, making sure the radishes are well covered. Let sit on the counter until cool, then refrigerate.

Steak and Asparagus Scramble with Feta

I waited too long to post this, and asparagus season is over unless you froze some. Oh well, come back to it next year... This is a great vehicle for leftovers. If you don't have leftover cooked asparagus, give it a quick steam or blanch.

1-2 Tbsp butter
8 eggs, beaten
1-2 cups diced cooked asparagus
102 cups diced cooked steak
2-3 ounces crumbled feta
Salt and pepper to taste

Melt the butter in a large skillet. Mix the eggs with the asparagus, steak, and feta. Add to the skillet and cook over low-medium heat, scrambling the eggs, until the eggs set up. Serve hot with salt and pepper. A nice salad and a loaf of fresh bread wouldn't go amiss.

Serves 4-5.