it's nota frittata – no egg veggie casserole – take 2

I made this based on an earlier version with the types of veggies we had on hand, and it's just as delicious.

Olive oil cooking spray

medium bunch of kale
8-10 small spring turnips, sliced
8-10 radishes, sliced
5-6 small to medium tomatoes, sliced
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
handful of thyme
handful of parsley
2-3 tablespoons butter, melted or olive oil1/3 cup grated Parmesan cheese

Preheat oven to 400°.

Tear kale into pieces and spread along the bottom of a 10-inch dish coated with cooking spray. Toss together radish and turnip, salt and pepper, thyme and parsley. Salt and pepper tomato slices separately so they don't break up. Layer radishes, turnips, and tomatoes over kale, alternating and overlapping slightly. Drizzle with 2-4 Tbsp. melted butter. Cover with aluminum foil.

Bake at 400° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 15 minutes or until golden brown. Let stand 10 minutes before serving.

lettuce mix

We eat salad at least once a week, and now that our spring farm share has started off with delicious lettuce mix it just makes us want to eat even more salads.

A few options for when we're forgetful:

Steak and Blueberry Salad

steak seasoned with salt and pepper only
blueberries
goat cheese
lettuce mix

For the dressing we used black cherry balsamic, olive oil and salt and pepper. We used Denver cut steak and it was amazing.

Pulled Pork Salad

leftover bbq pulled pork
tomatoes
orange
lettuce
goat cheese

For the dressing we used cara cara vanilla balsamic, olive oil and salt and pepper.

Pork Chop Salad

Pork Belly and Roasted Root Veggie Salad
For this you can throw in any root veggies you have. We did it with:
baby carrots
small turnips
kohlrabi
radishes

We roasted all of the veggies in a marinade of honey, olive oil, cara cara vanilla balsamic and pineapple white balsamic, salt and pepper for 45 minutes at 400 and 15 minutes at 415 degrees.

We made a vinaigrette using the pineapple balsamic, coated the lettuce, added the fried pork belly and roasted veggies and a little bit of goat cheese.

you're radishing

I've never liked radishes. Both spicy and bland at the same time, I couldn't stand those weird, watery little guys. But I kept running across a radish, butter and salt combo that sounded intriguing if only because people kept saying how good it was. That seemed impossible to me, so when I found a bag of radishes for less than a buck at the store I thought that even if I hated them at least it was an experiment that would only cost me 99 cents.

So as I was making dinner one night I sliced up one of the radishes, spread a little butter on them and sprinkled them with a little French grey sea salt. And while my mind wasn't blown, I was pleasantly surprised at how well the salt, even more so than the butter, balanced out the spiciness of the radish. And after the butter sat out a little bit and became spreadable it might have even been a little better. I would say that when looking for a bit of a salty, crunchy snack salted radishes do the trick.

But now I had an entire bag of radishes, and while I liked the above well enough, I wasn't about to eat an entire bag of radishes that way. In search of something new, I found this recipe for Roasted Radishes with Brown Butter and Lemon, which looks delicious, but wasn't quite what I was looking for. I was hoping for more of a chip-like preparation. None of the recipes were quite what I was looking for, so I made up my own based on my vast experience of throwing vegetables in the oven and cooking them until they're GBD: golden, brown and delicious.

1 lb bag of radishes

salt

pepper

seasoning

olive oil

Preheat over to 375 degrees. Line cookie sheet with tin foil. Brush with olive oil to coat. Slice radishes as thinly as possible. Arrange on tin foil in one layer. Cover radishes with one layer of paper towel and blot to soak up some of the excess water on the radishes. Discard paper towel. Brush radishes with a light coating of oil. Sprinkle with salt and pepper--we used crushed schezuan pepper (which adds a nice sweetness) and black lava salt. Cook for 10 minutes and flip each radish over (I did this by hand, easier than with a spatula). Cook for another 10 minutes. Remove any radishes that are light brown in color. Cook the rest for 5-10 minutes until all are a light, golden brown.

I assume these can be served cool, but we finished them before they got that far. 

*This is very tasty, but a bit of work. Start to finish it took about an hour, which is a lot for how few/small the chips are in the end. But it is a good way to go if you've got lots of radishes to consume.