Tag Archives: Radishes

  1. How-to Make Quick Pickled Veggies

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Quick Pickled Veggies

     

    With the end of summer not too far off, it’s time we start planning our graceful exit strategy, for me this usually includes preserving as much of the summer flavors as possible. Besides preserving fresh herbs in olive oil, I find quick pickled veggies to be an excellent way to hang on to the tasty abundance of summer, just a little bit longer.

    Sure, canning, fermentation and other more long-term storage options are always available, but this is a super quick method, that you can throw together in a mere 15 or 20 minutes. No mess and no fuss.

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  2. Spring Potato Salad with Sugar Snap Peas and Radishes – Gluten-free + Vegan

    Spring Potato Salad with Sugar Snap Peas and Radishes - Gluten-free + Vegan

    I know you guys are aware just how much I adore cooking foods inspired by the season and what is most fresh. I don’t have to sell you on that. This salad came from a recent trip to the farmers market where I decided to grab the most delicious, in-season produce I could and just create from there. I had no clue what I was making when I bought everything, I just got it home and started brainstorming.

    Spring Potato Salad with Sugar Snap Peas and Radishes - Gluten-free + Vegan
    This salad is full of flavor, beautiful Spring colors and I love the combination of the tender baby red potatoes with the crunch for the sugar snap peas and the radishes. Plus the light dressing, is such a nice alternative to the usual creamy mayo-based dressings on most potato salads. The mint is the perfect compliment to the salad, finishing it with a bright, fresh flavor.

    Spring Potato Salad with Sugar Snap Peas and Radishes - Gluten-free + Vegan
    This salad is naturally gluten-free and vegan, so it would be perfect as a side dish at a BBQ or picnic when you have folks with restricted diets. It is sure to please all. This post was originally shared on Free People blog BLDG 25.

     

    Spring Potato Salad with Sugar Snap Peas and Radishes - Gluten-free + Vegan

    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 -6

    Ingredients 

    Dressing

    • ¼ cup olive oil
    • 2 tablespoons white wine vinegar
    • 2 tablespoons whole grain dijon mustard
    • 1 clove garlic, minced

    Salad

    • 1 lb baby red potatoes, washed and cut into 1/2-inch slices
    • ½ lb sugar snap peas, trimmed
    • 1 small bunch radishes, 4 to 6, trimmed and sliced thin
    • 1 /2 small red onion, sliced thin
    • 2 tablespoons fresh mint, sliced thin
    • salt and pepper, to taste

    Instructions

    • Whisk the 4 dressing ingredients together in a small bowl to combine. Set aside.
    • Set up an ice bath in a large bowl, by filling it with cold water and ice cubes. Meanwhile bring a medium saucepan of salted water to a rolling boil, add the sugar snap peas and blanch for 1 to 2 minutes, immediately remove the snap peas to the ice bath with a slotted spoon. Leave the pot of water on the stove and over a medium-high heat. Add the potatoes to the same pot and bring the water back to a boil. Cook for about 10 minutes, until the potatoes are just tender.
    • Drain the potatoes and if you want to cool them quicker, run some cold water over them.
    • Once the snap peas and potatoes are cooled and drained (you can pat them dry to make sure they are nice and dry), add them to a large serving bowl with radishes, onion and fresh mint. Mix the dressing and pour over the salad. Toss gently to combine. Salt and pepper, to taste.
    • Serve at room temperature or cold, and enjoy!

     

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