Donna Zitter Bordelon shares her radish recipe.
Spring is synonymous with the beginning of daylight savings time, little league baseball games, the Phillies, robins, the promise of summer, young love and asparagus. Each year around this time, asparagus is plentiful at the market, a seasonal vegetable ready to enjoy. Asparagus is a member of the lily family, and is an excellent source of vitamin K along with other vitamins and minerals. It is low in calories.
Has this winter made you grow as a person? Now that it’s spring, do you feel there is more of you to love? And are you not loving this development? Feel like the words pleasingly plump, zaftig and Rubenesque are getting a little too personally descriptive? Clearly, this is the season for big salads, not big buns. We needed some of those comforting winter carbs that gave us energy to shovel that snow, but spring and summer call for salads.
My dad always called them Chinese Apples. I’m talking about pomegranates, the jeweled-looking fruit that makes its way to our markets from late fall through early winter. The pomegranate’s sparkly, ruby-red, gem-like seeds seemed so exotic to me way back when. They were a fascinating fruit, those little, edible jewels. Found right before Christmas, we always purchased one to just take apart and to eat.
If you’re trying to reduce the amount of salt you use to season your savory dishes, try lemon juice. Nothing adds zest or intensity to a dish like a squeeze of lemon. Lemons also act as a flavor catalyst, preparing the taste buds for the next flavor.