You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.
With the weather turning into grilling weather, I thought I’d try to grill some veggies. If you’re not yet in the outdoor grilling mood, you can always roast the radishes in the oven or in a cast iron skillet.
This is a twist on the classic mustard glaze. I’m working with a small ham for this recipe, so if you are working with something larger, please adjust the ratios and cooking time.
This time of year is traditionally called the hunger times because this is when winter stores are beginning to run low and we are waiting for new life to spring out of the ground. This salad is a representation of that time of transition. This salad is filled with everything we have a bounty of this month.
Gabriel and I make brunch every Sunday morning. It’s a fun ritual that allows us to spend time with one another. This recipe is something new I’ve been adding to our brunch rotation. It’s very simple and is great reheated the next day!
Change your mind about crudites! Or add these veggies into a simple salad. It’s pretty simple…cut your favorite fall fruit and veggies and serve raw on a platter. Here we have ground cherries, carrots, watermelon radish, asian pears, and apples. I poured some olive oil and seasoned it with za’atar seasoning. Added a dollop of goat cheese for dipping as well! Since you are serving the veggies raw, wash & peel them!