radish garbanzo salad

At the Farmer's market this weekend I nabbed not 1, not 2, but THREE different kinds of radishes! I love radishes... so crunchy and refreshing and spicy. I love eating them just as they are with either a dab of good butter or a sprinkling of course salt. They are also great as crudites with hummus or your favorite dip. Radishes rule. Will a radish be my next food tattoo? Hmmmm.


Daikon radishes.... these pack quite a peppery punch. Yummmmm.


Regular radishes and "easter egg" radishes. The easter egg radishes were more crunchy. And adorable.


These are Shallot Tops. I had never heard of them. The person selling them said to use the long stems like green onions. They have a bit of a stronger onion bite than green onions, and a slight garlic flavor as well. And the flowers on top are edible! Pretty!

Anywho, one of the farms where a I got one of my bunches had some recipes out, and there was one I caught a glimpse of for a radish salad with garbanzo beans. Garbanzo bean are another one of my all-time favorite foods. So yeah, I like the combination idea. Of course instead of following the recipe, I used what I had from the market and in my cupboards to make the following salad. That's what's so great about the farmer's market. You can usually throw together the stuff you buy there and it will almost always make for a tasty dish. Be adventurous!

Radish Garbanzo salad

-1 bunch easter egg radishes, 1 bunch regular radishes, and 2 small daikon radishes (or 3 bunches of regular radishes.), sliced thin
-1 can garbanzo beans, rinsed and drained
-1 shallot top or 3 green onions, sliced
-1 green garlic top, sliced, or 1 clove garlic, minced
-3 carrots, sliced thin
-1 or 2 Tablespoons of rice wine vinegar
-2 Teaspoons agave nectar or honey
-1 Tablespoon olive oil
-1 Tablespoon roasted sesame seeds
-Salt and pepper to taste

Combine everything. Boom. Salad. It's good right away... so fresh and crunchy, but also more flavorful the next day after chilling in the fridge.

baked shrimp with feta

I saw this recipe on my friend Stacey's blog, Every Little Thing, a couple weeks ago, and bookmarked it. I sounded like a really nice summer weekday kinda meal. I didn't veer much from the recipe she posted.. I used more shrimp (it was on sale and I can put away some shkrimps), and I didn't have dill so I used basil. I also added chili flakes for a kick. I was really happy with how this turned out. The hardest part was peeling the shrimp (too cheap to spring for the pre-peeled ones... those were $4 more a pound!!). A very quick and satisfying and healthy recipe. Thanks, Stacey!

Baked Shrimp with Feta

- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 14.5-ounce cans of diced tomatoes
- 1/4 cup minced fresh parsley
- 1 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1 1/2 pounds raw shrimp, peeled and deveined, thaw if frozen
- Salt and pepper to taste. 
- 1 6 oz. pkg. crumbled feta cheese chrumbles (about 1 cup)

Preheat oven to 425°F. Heat the oil in a dutch oven or large skillet on medium-high heat. Add the onions and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about a minute more.

Add the tomatoes and bring to a simmer. Reduce heat and let simmer for 5-10 minutes, until the juices thicken. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Transfer to baking dish if your skillet or dutch oven isn’t oven-proof.

Bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
Serve immediately with bread. (or rice. or pasta)

MOAR SHRIMP!
Shrimp tacos with Mango-Jicama slaw
Curry Shrimp
Garlic Lemongrass Shrimp with coconut rice
Bacon wrapped shrimp!!
Grilled Shrimp & Asparagus with polenta
Shrimp 'n Grits casserole
Shrimp & Polenta BATTLE!!
Shrimp BATTLE! (shrimp with bock choy vs. creamy shrimp pasta)