Radish, Avocado and Grapefruit salad

I’ve been trying to come up with a recipe using radishes for the Beet n’ Squash U recipe challenge for about a month now and I’ve been having a hard time. I tried making a creamy radish salad dressing, it tasted good but it looked like Pepto-Bismol. I then tried roasting the radishes which was good but not great. The other night I was making fajitas and wanted a side dish. I started thinking that radishes are used in a lot of South American cuisines and so are avocados, and hey I have a grapefruit  on the counter; let’s mix them all together.

Happily it worked out very well! I really like the different textures and all the bright colors and flavors. This works great as a side dish with fajitas, it’s also great on top of grilled chicken or mixed with some cooked lentils.

2 Large radishes, or 3 small, thinly sliced

2 Grapefruit, supremed/segmented (see my recipe for oranges with red wine syrup for instructions on how to supreme citrus fruit)

1 Avocado, diced

Dash of Cayenne pepper

A little salt and pepper

Toss all together and serve immediately.


Sunday Breakfast

I recently received the cookbook Jamie Oliver at Home as a gift, and I absolutely love it! One of my favorite recipes so far is his hot and sour rhubarb with crispy pork and noodles.
The bitter/sour rhubarb is fantastic with the fatty pork belly. This weekend I made his Eggy crumpets with bacon.I modified it slightly by using 2tsp of Sriracha sauce instead of the fresh chilies and added 2T of milk to the egg bath.
Fry some bacon in a pan, push the cooked bacon to one side of the pan and add the crumpets that have soaked in the egg bath for 2 minutes, cook until golden brown on both sides. Serve with a little maple syrup.

It’s so good, you shouldn’t wait for Sunday!