Miso Glazed Spring Radish
Adapted from Dishing up the Dirt by Andrea Bemis
1. Stir together the butter and the miso.
2. Separate the greens from the radishes, halve any large radishes and leave small ones whole. Add the radishes with 3/4 of a cup of water and the honey. Cover, and bring to a boil. Remove the lid and keep on high until most of the water has evaporated and the radishes are soft, 10-12 minutes.
3. Reduce the heat to low and cook until the remain water turns into a glaze 3 to 5 minutes. Add the miso butter and allow to melt, add the greens and cook until the radishes show signs of caramelization. Serve warm.
Optional: use more butter and miso to increase the amount of sauce and serve over a bed of rice.
1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 400-425 F depending on your oven.
2. Wash and cut cauliflower head into bite-sized pieces/florets.
3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet.
4. Lay the cauliflower single layer on the baking sheet. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.
5. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan low heat, melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
6. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
7. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Enjoy!
Preparing Swiss Chard
Swiss chard is delicious when it is prepared properly. If not prepared properly it can be soggy and unpalatable. This is a super easy way to have success every time. Use this recipe for any braising greens: kale, collards, beet greens, etc.
Cucumber Kohlrabi Dill Salad
Whisk the sour cream, vinegar, sugar, dill, and salt + pepper to taste in a medium bowl. Add the cucumber, kohlrabi, baby kale, and scallions and mix to coat with dressing.