Radish greens breathe new life into pesto while the pickled radish slices add vinegary snap to these burgers. Use extra pesto on sandwiches, stir into pasta, or toss with roasted potatoes. If desired, lean ground turkey can be used in lieu of chicken.
1 1/2 cups (350 mL) sliced radishes
1/3 cup (80 mL) rice vinegar
1 Tbsp (15 mL) honey
2 tsp (10 mL) sea salt
2 cups (500 mL) radish greens
1/2 cup (125 mL) fresh basil
1/3 cup (80 mL) walnuts
1/3 cup (80 mL) grated Parmesan
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp (1 mL) black pepper
1/4 cup (60 mL) extra-virgin olive oil or camelina oil
1 lb (450 g) ground lean chicken
1 1/2 Tbsp (22 mL) Dijon mustard
2 cups (500 mL) baby spinach or radish greens
4 whole grain buns or lettuce leaves (optional)
Place radish slices in jar. Combine rice vinegar, honey, salt, and 2/3 cup (160 mL) water in small saucepan. Bring to a simmer, stirring until honey and salt have dissolved. Pour over radishes, cover, and chill for at least 2 hours.
Place radish greens, basil, walnuts, Parmesan, garlic, lemon juice, and black pepper in food processor container and process until greens are pulverized. With machine running, pour in oil and blend until combined.
In large bowl, gently mix together 1/3 cup (80 mL) of the radish pesto and ground chicken. Add additional pesto if desired. Form into 4 equal-sized patties.
Lightly coat skillet or grill grate with oil and heat over medium. Place patties in pan or on grill, cover, and cook for 5 minutes, then flip and cook covered for 5 more minutes or until internal temperature reaches 165 F (74 C) on cooking thermometer.
Spread mustard on burgers and top with pickled radish slices and greens. Serve in buns or lettuce leaves if desired.
Each serving contains: 439 calories; 26 g protein; 34 g total fat (7 g sat. fat, 0 g trans fat); 10 g total carbohydrates (6 g sugars, 3 g fibre); 582 mg sodium
source: "Totally Radishes", alive #379, May 2014
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.
Simple and quick, this spot prawn pasta combines local, juicy seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead. Heads or shells—on or off? Cosco serves the prawns with the shells and heads on, but if you’re not catching your own spot prawns, buy ones with the heads removed. Prawns and shrimp release an enzyme from their heads when they die that makes the flesh black and mushy. Cooking prawns in their shells adds flavour, and the shells come off easily once cooked, but they can be a bit messy—especially when camping—so feel free to remove them before cooking or buy a smaller quantity of shelled prawns or shrimp if you’re worried about everyone’s fingers smelling of seafood all night.