gourmet girl vt

Fresh Veggie Stir Fry with Soba Noodles

2010-07-27T18:42:00.008-04:00

Week 8 (7/27 pick up): potatoes, broccoli, zucchini, yellow squash, cucumber, green onions, watermelon radishes, corn, cherry tomatoes, basil

Fresh Veggie Stir Fry with Soba Noodles
I've been making lots of veggie stir fry dinners lately. It's a great way to get through your CSA. I keep the sauce simple and the same and let the veggies shine. Since we are getting different veggies in our farm share each week, the veggie variety keeps the stir fry dinners from getting boring. Here's what I made for dinner tonight. I loved the addition of the soba noodles. I'll definitely we doing that again. Enjoy!

INGREDIENTS:
2 cloves of garlic, minced
3 slices of ginger
4 green onions, sliced
1 zucchini, quartered lengthwise and sliced
1 head of broccoli, cut into bite sized florets
1 cup green beans, cut into 1 inch pieces
1/4 head of napa cabbage, thinly sliced

1 tablespoon vegetable oil
3 tablespoons soy sauce
2 tablespoon sugar
drizzle of sesame oil

soba noodles
1 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
a shake of garlic powder
a shake of ginger powder

DIRECTIONS:
Cut up all veggies, so they are ready to go.

Boil soba noodles for 3 minutes. Pour out most of the water - leave enough so that you can add soy, sugar, sesame oil, garlic powder, ginger powder and put it back on the stove to cook for another 1 minute. Then drain and set aside.

Heat a large pan (or wok if you have one) on medium high heat with vegetable oil. Add garlic and ginger until the garlic just starts to brown, but be careful not to burn the garlic (it's a fine line). Add all of the veggies and soy sauce. Mix to get sauce on all the veggies. Add the sugar and mix well. When the veggies have almost reached your desired tenderness, add the noodles and mix well to get the stir fry flavors into the noodles. Cook for 1 more minute and then remove them from the heat. If there is any liquid left, it can be drained. Then drizzle with sesame oil, toss lightly and serve.

Garlic Scape Pesto

2010-07-06T21:40:00.006-04:00

Week 5 (7/6 pick up): swiss chard, radishes, snap peas, baby lettuce mix, head of lettuce, broccoli, zucchini, yellow squash, pickling cucumber, garlic scapes, green onions

What's for dinner tonight?
We got a ton of garlic scapes this week and had some leftover from last week, so I tried my hand at making garlic scape pesto. Most of the recipes I found were pretty similar to basil pesto. I cut the scapes (6.75 oz) into 1-2 inch pieces and put them in the blender with a bunch of basil I had leftover from last week. I added a 1/4 teaspoon of sea salt and olive oil. With the olive oil, I add it gradually and in total included just enough, so that there is enough liquid to enable the pesto to blend in the blender. I would have added pine nuts, but my husband is allergic.

Garlic Scape Pesto Pasta with Broccoli and Yellow Squash
Now what to do with the pesto? Once I tasted it, I thought it would be great spread on bread and baked like garlic bread mmmm... But I didn't have any bread and didn't want to go to the store. It would also have made a great sauce for a veggie pizza, but I didn't have any pizza dough handy either. So I settled on elbow pasta with broccoli and yellow squash. I sauteed the broccoli and summer squash in olive oil until tender and lightly browned. Then mixed it with the pasta and pesto, and tossed with parmesan cheese. Yum.

INGREDIENTS:
garlic scapes - 6.75 oz
1 bunch of basil (add more if you like, that's all I had)
pine nuts, if desired
1/4 teaspoon of sea salt
olive oil - not sure how much I used
1 head of broccoli, chopped
2 small yellow squash, cut in half lengthwise and then sliced
1/2 pound dried pasta

Maple Roasted Turnips and Carrots

2010-06-16T18:45:00.011-04:00

Week 2 (6/15/10 pick up): radishes, carrots, turnips, spinach, baby lettuce mix, head of lettuce, beets with greens

I added radishes to this batch. That's what the pink and purple ones are.

Quick and Easy Roasted Root Veggies (VT style)

1) turnips and carrots - peel and cut into bit sized pieces
2) drizzle with maple syrup and olive oil
3) add salt to taste and toss veggies until evenly coated
4) roast at 400 degrees until tender - about 30-45 minutes
5) I turn the veggies every 10-15 minutes to keep them evenly coated, cooked and carmelized while roasting

That's it! Let me know if you try it and what you think.

Pint of Pickled Radishes

2010-06-11T17:52:00.016-04:00

A New Season Begins!

Week 1 (6/8/10 pick up): radishes, carrots, turnips, spinach, baby lettuce mix

First Attempt at Pickling

I love the pot of pickles side dish at Bluebird Tavern, and it inspired me to try to make my own. I started with a recipe I found online and make some adjustments based on my personal preferences and what I had on hand. The first thing I did was cut the recipe down. I only had one bunch of radishes, which actually ended up being the perfect amount to try this out without making too much. I also used locally made apple cider vinegar that I had purchased in the Fall from a nearby apple orchard instead of the champagne vinegar called for in the original recipe.

Results

Overall I was very pleased with the results. It came out a bit strong, so I cut down the vinegar and added water to the recipe for next time - might also try apple cider/juice to dilute the vinegar instead of water. From what I have read, champagne vinegar is a much lighter vinegar, so I might pick some up and try that as well. I think pearl onions would also make a fine addition if desired. Try it out and let me know what you think and if you make any changes of your own. I'm always looking for new ideas and inspiration. Happy pickling!

Pint of Pickled Radishes

INGREDIENTS:
1 bunch radishes
2 carrots

PICKLING MIX:
3/4 cup apple cider vinegar

1/4 cup water
1/3 cup sugar
1 Tablespoon pickling spices
1/2 clove smashed garlic
1/2 stem of fresh wild fennel (optional if you don't have it, or use 1 1/2 teaspoons dried fennel seed)

DIRECTIONS:
Wash the radishes and carrots and cut them into bit sized pieces. Place them in a heatproof bowl (I used a glass pint jar). In a small pot, combine the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes and carrots. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.

Adapted from a recipe by Tyler Florence found on foodnetwork.com

Celeriac Leek Soup

2009-11-04T21:04:00.009-05:00

I had been meaning to do something with the celeriac I was stock piling in the fridge from our farmshare. Tonight, I decided to make potato leek soup with celeriac in place of some of the potatoes (and minus the pancetta to try making it a bit healthier). I can't believe how great it turned out. I was quite pleasantly surprised. Here's the recipe.

INGREDIENTS:
2 tablespoons canola oil
3 tablespoons butter
1 onion, chopped
2 large leeks, chopped
1/4 cup white wine
1 quart chicken broth
3 cups celeriac, peeled and chopped
1 cup potatoes, peeled and chopped
1 teaspoon salt

DIRECTIONS:
Using a 6 quart stock pot, cook the onion and leeks in the canola oil on low heat until soft. Add wine and cook until evaporated. Add chicken broth, celeriac, potatoes and salt. Bring to a boil, then turn heat down and simmer for about 15 minutes, until the celeriac and potatoes are soft. Transfer to a blender to make it smooth.

Makes 6 servings

Potato Leek Soup

2009-09-25T10:34:00.007-04:00

We are into the second pick up of winter share, and I am just now catching up on my blog. I fell off from posting for a while because I got married on September 12th. But I am back now and have been cooking up a storm. Just haven't made the time to blog about it until now. Here's a yummy soup recipe to use up all those leeks and potatoes.

INGREDIENTS:
1 tablespoon olive oil
3 medium onions, chopped
4 oz pancetta, minced
4 leeks, sliced
3 tablespoons butter
3 tablespoons flour
1 quart chicken stock
1 quart beef stock
1 cup white wine
4 cups new potatoes, diced (separate into 3 cups and 1 cup)
4 ears of corn, cut off the cob
chives (optional for garnish)

DIRECTIONS:
Saute onions on medium until tender. Set aside.

In 6 quart stock pot, cook pancetta on medium heat to render fat. Add leeks and cook until leeks are soft, about 8-10 minutes.

Add butter. Mix in flour to create a roux. Stir in chicken stock and beef stock and turn up heat to bring to a boil. Add wine and 3 cups of potatoes. Simmer until potatoes are tender.

Transfer to a blender or use an immersion blender to make the soup smooth. Transfer back to stock pot and bring back up to a simmer (increase the heat slowly and stir frequently).

Add remaining 1 cup of potatoes, onions and corn. Simmer for 10 minutes on medium low heat (stirring frequently).

yummy veggie stir fry

2009-07-24T20:54:00.010-04:00

Used a load of veggies from farm share in a veggie stir fry last night and tonight. Healthy and yummy. Unfortunately, I didn't measure the liquids, but I'm providing approximates. Also, any kind of meat would be good to add, as well as tofu. We just didn't have any on hand, otherwise we would have included it.

Serves: 2-3 people

Ingredients:
1/2 head of green cabbage, thinly sliced
3 cloves of garlic, minced
3 slices of ginger
2 green onions, sliced
2 carrots, diced
1/2 zucchini, diced
2 cups snap peas, ends trimmed off

1 tablespoon vegetable oil
2 tablespoons soy sauce
1/4 cup chicken stock or water (for vegan)
1 tablespoon sugar
drizzle of sesame oil

Directions:
The first time we made this last night, the cabbage came out a pretty bitter. Tonight I boiled the cabbage before adding it to the stir fry, and it quelled the bitterness.

Boil the cabbage until tender. Drain and set aside. Heat a large pan (or wok if you have one) on medium high heat with vegetable oil. Add garlic and ginger until the garlic just starts to brown, but be careful not to burn the garlic (it's a fine line). Add the rest of the veggies including the cabbage, soy sauce and chicken stock. Mix to get sauce on all the veggies. Cover and steam for 1 minute. Then uncover to cook off liquid for another few minutes and keep stirring. When the veggies have reached your desired tenderness, remove them from the heat. Add the sugar and mix well. If there is any liquid left, it can be drained. Then drizzle with sesame oil, toss lightly and serve.

kohlrabi???

2009-07-21T18:13:00.018-04:00

Week 7: broccoli, napa cabbage (aka chinese cabbage), green cabbage, zucchini, pickling cucumbers, bunching onions, spinach, snap peas, green beans, carrots, kohlrabi, basil

What is kohlrabi?

I had successfully avoided this vegetable until now. Although this is my second CSA season, we started mid-season last year and must have missed the kohlrabi harvest. They look so intimidating in the grocery store, and I've never come across a recipe that called for it. I'm glad to have the opportunity to discover what it's all about.

Here is what I learned. Kohlrabi is descended from the same family as cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. The taste and texture of kohlrabi is said to be similar to that of broccoli stems, and I absolutely agree.

The Kohlrabi bulb is basically the plumped up stem of the plant. Kohlrabi can be eaten raw or cooked. The leaves, which you usually see trimmed off at the grocery store, can also be eaten if you are lucky enough to have them still attached.

nice veggie side dish featuring kohlrabi
I tackled the kohlrabi tonight and was very pleased with the results. Many of the recipes I found online included cream or butter. I prefer to keep things light and cut out fat wherever I can, especially when the veggies are farm fresh. I had one purple kohlrabi with beautiful leaves, and a simple sauté was the answer.

Ingredients:
1 kohlrabi with leaves
2 cloves garlic, sliced
1 green onion, sliced
3 slices of fresh ginger
olive oil
salt and pepper to taste

Directions:
Peel the kohlrabi stem and remove the ribs from the leave. Chop coarsely. Heat olive oil in a pan on medium heat. Add the garlic and ginger. Cook until the garlic is very lightly browned. Add green onions and kohlrabi. Add salt and pepper to taste.

Cook until the kohlrabi is the desired tenderness. I prefer them only slightly cooked, so that they maintain their crunchiness. If you like your veggies crisp, the kohlrabi will be ready when the stems just start turning translucent. If you want them softer, cook them until they are completely translucent.

Chinese Potstickers

2009-07-20T14:45:00.021-04:00

handmade dumplings – a family tradition
My grandmother and mother taught me how to make traditional Chinese potstickers by hand. As with most Chinese traditions, making potstickers was something we learned by watching and helping. Although I didn't make them by myself until I was in college, I was amazed at how much came back to me in the process of handling the ingredients and envisioning what I remembered from my childhood.

It was a lonely process making them on my own. It was much more fun when there were many of us in the kitchen working in an assembly line when I was young. I can imagine that it was really a social event for those participating in the process.

Here are photos, courtesy of my fiancé, from last weekend when I was making potstickers. I used up my napa cabbage and lot of scallions from our CSA.

With guidance from my mother, I was able to create a written recipe, which I am still working to perfect. For now I have the ingredients, and "approximate" measurements, but I hope to post the full recipe once I have more accurate directions. I'll be making more this weekend. Check back soon for the recipe.

my favorite beet recipe

2009-07-15T22:23:00.000-04:00

Balsamic-Glazed Beets
Recipe courtesy of Gourmet Magazine

Ingredients:
3 1/2 pounds beets (4 pounds with greens attached, reserving greens for another use), scrubbed and trimmed, leaving about 1-inch of stems attached
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon olive oil
1 1/2 teaspoons minced fresh thyme leaves

Directions:
In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding. In a large skillet stir together vinegar, syrup, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently. Serve beets sprinkled with remaining thyme.

sesame ginger soba noodles with cool cucumbers and snap peas

2009-07-15T07:51:00.002-04:00

Week 6: broccoli, napa cabbage (aka chinese cabbage), zucchini, pickling cucumbers, scallions, bunching onions, spinach, snap peas, Italian parsley (aka flat leaf parsley)

peanut sauce attempt turned sesame
Last night I came across a recipe for peanut noodles that I had picked up a while ago and never tried. I went to the store to get additional ingredients and followed the recipe to a T (as I usually do the first time I try something new). The result was surprisingly horrible. The recipe was simple and easy but tasted awful. It was like peanut butter and noodles gone bad. I tried my hand at doctoring it up, adding a little of this, a little of that... but after an hour of fussing over this dish it was still not very good. At this point I was feeling completely defeated. I was ready to give up.

sometimes you have to start over
I took a deep breath and decided to start over. It was getting late, the kitchen was a mess and I was running out of steam, but I was determined to make this dish work. So I went online, did some research and changed my tack. The good news is that I was headed down the right path when I started trying the fix the first sauce as far as the ingredients I was adding, but the problem was that I had no idea what proportions to use. I pulled from various recipes and threw together what I had on hand. I rinsed the noodles and veggies in a colander and tossed them with the new sauce.

In the end I came out with something much better and more creative than the original (though I am still in search of a good peanut sauce recipe). I took leftovers to work to share and everyone loved them. 2 of my coworkers even asked for the recipe. So here it is. Enjoy!

sesame ginger soba noodles with cool cucumbers and snap peas

INGREDIENTS
Sauce:
3 cloves garlic, minced
2 tablespoons ginger, peeled and grated
1/2 teaspoon red pepper flakes
1/4 cup kikkoman soy sauce
1/4 cup honey
1/4 cup peanut butter (smooth or chunky, whatever you prefer)
1/4 cup sesame paste (aka tahini)
2 tablespoons white wine vinegar
1/4 cup canola oil
2 tablespoons sesame oil

6 oz. Soba Noodles (half of a 12 oz. box)
1 cup snap peas, blanched
4 green onions, thinly sliced
1 pickling cucumber, peeled, cut in half lengthwise, seeds removed and thinly sliced
1 orange bell pepper, julienned

DIRECTIONS:
Combine all sauce ingredients and use a whisk or electric mixer to blend ingredients.

Follow directions to cook noodles in a large pot of water with a dash of oil. Add snap peas to noodles during last minute of cooking. Drain into a colander, and rinse with cold water until noodles are slippery and most of the starch is rinsed away. Toss with sauce and vegetables. Serve cold or at room temperature.

Crunchy Cukes (aka Pickling Cucumbers)

2009-07-13T07:54:00.006-04:00

Chinese Cucumber Salad
My grandmother used to make this when we were invited to her house for dinner. It was always one of my favorite dishes. It is a cool and refreshing side that goes well with any Asian-style cuisine. Since it is served cold, it can be made a few hour in advance and refrigerated until ready to serve.

Ingredients:
2 pickling cucumbers
2 tablespoons kikkoman soy (I always use the low sodium version in the green bottle, but either will work)
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil

Directions:
Peel the cucumbers and cube them into bite-sized pieces (I leave the seeds in, but if you don't like them, they can be removed). Combine the rest of the ingredients in a bowl and blend until sugar is dissolved. Add cucumbers and stir to coat with dressing.

A few notes: this does not save well. It gets a bit soggy over time. Best to only make as much as you will serve on the same day. Also, this recipe does not make much, but it's scalable. Since it is a side dish, the portions do not need to be very big. The above recipe serves 4 as a small side.

"throw in anything" dishes

2009-07-11T21:40:00.017-04:00

Week 5: spinach, head of lettuce, baby lettuce, kale, snap peas, bunching onions, fresh garlic, zucchini, summer squash, pickling cucumbers, broccoli, cilantro

There are a few dishes that are good for throwing lots of different veggies into – whatever you happen to have on hand. My favorites are fried rice, risotto, stir fry, lasagne and quiche.

Broccoli Quiche
Just made a broccoli quiche tonight for dinner. Turned out really well. I had too much filling, so I ended up making 2, which worked out since the pie crusts come in twos. The only problem was that it took longer to cook. The first time I took it out of the oven the filling was done, but the crust on the bottom and sides was not, so I had to put it back in. Here are the ingredients and steps with 20/20 hindsight bias built in.

Ingredients:
4 slices of bacon
1 teaspoon olive oil
1 cup onion, chopped
1 clove garlic, minced
1 1/2 cups broccoli, chopped
4 oz. sharp cheddar, grated
4 oz. mild cheddar, grated
1 tablespoon flour
6 eggs
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
2 deep dish frozen pie crusts

Directions:
Preheat oven to 375 degrees.

Sauté onions and garlic in olive oil until tender and lightly browned, set aside and let cool. Cook bacon until crisp and chop into bits. Toss grated cheese with flour to coat.

Combine and lightly fold sauté, bacon bits, cheese and broccoli. Evenly distribute between two pie crusts.

Combine eggs, half-and-half, salt and pepper, beat lightly. Pour half into each pie crust.

Cover edges of pie crust with foil to prevent burning.

Bake on cookie sheet (to catch any overflow) for one hour. Then start testing for doneness. Knife should come out clean and pie crust should be crispy on the bottom.

creative applications for big leafy greens

2009-07-01T18:32:00.003-04:00

Week 4: baby lettuce mix, head of lettuce, spinach, radishes, chard, kale, green onions, broccoli, zucchini, summer squash, garlic scapes

swiss chard and kale pasta

With such a short summer and long winter in Vermont, I have gained a deeper appreciation for fresh local produce. I spent the late winter and early spring yearning for a time of fruitful abundance. At long last it has arrived and we had our first BIG pick up yesterday.

The flip side to this is the angst of figuring out what to do with it all. Last night I was feeling overwhelmed with big leafy greens taking over my refrigerator. I started the dinner making process with a focus on using up my swiss chard and kale in a sauté.

Chiffonade is my favorite cutting technique for these big leaves. They are so much easier to cut when you stack 'em, fold 'em and roll 'em. I removed the main rib from the kale, since it is quite tough, but I used the whole stem of the chard. The yellow, orange and red stems made for a vibrant finished dish.

I added sliced green onions, garlic scapes, olive oil, salt and pepper. After a light sauté, I added a splash of chicken stock to steam and soften the greens. Then I tossed them with some pasta and tomato sauce. Topped with toasted pinenuts and grated parm. Try it and let me know what you think.

I was also thinking that the sauté would be a nice layer in a lasagne as well.

Strawberries make everything better

2009-06-25T20:47:00.003-04:00

refresh your salad
I'm always looking for new ways to configure my salads. With a ton of lettuce on hand, and strawberries in season, I threw them together with some balsamic vinaigrette. It's amazing how yummy lettuce can be with a little dressing up. When you combine the lettuce and strawberries in the same bite, you get a burst of sweet berry flavor that really complements the taste of fresh greens and balsamic.

What else can I do with spinach?

2009-06-25T19:11:00.008-04:00

Since we have been receiving a lot of spinach in our farm share this month, you may be looking for a new way to prepare it. Here's a Korean recipe for spinach that is sometimes served as a side dish with Korean BBQ. It was introduced to me by my fiancé, and everyone I've made it for has loved it.

Ingredients:
1 pound spinach (this may seem like a lot but it really shrinks when it cooks down)
2 green onions, finely chopped
1 clove garlic, minced
2 Tbsp kikkoman low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp sugar

Directions:
Mix sugar, soy sauce, sesame oil, garlic, and green onions. Set aside.

Blanch the spinach in boiling water for 10-15 seconds. Remove spinach quickly and plunge it into iced or very cold water to stop the cooking and chill the spinach. Firmly squeeze the spinach to remove most of the water and add the marinade. Try to get it pretty dry so that it can absorb the marinade and not get too soggy. If it's a bit soggy after sitting in the marinade for a while, you can always squeeze it out again. Refrigerate until ready to serve. Serve chilled.

Note: It's best if you can make this ahead of time and let it sit in the fridge for a few hours to absorb the marinade. Can be made up to a day in advance.

garlic scapes

2009-06-24T19:52:00.002-04:00

Week 3: garlic scapes, radishes, spinach, head of lettuce, baby lettuce, broccoli, baby beets, green onions, kale, chard

What are they?
Garlic scapes are the green shoots that grow out of the middle of the garlic bulb. This shoot is harvested when it is tender and curved. If the shoot is not cut, it will straighten out, grow tough and flower. Harvesting the scapes serves two purposes. 1) It forces the plant to put more energy into growing the bulb instead of the shoot and flower. 2) It makes for another edible part of the garlic plant.

What do they taste like?
My understanding is that they taste like garlic, but with less bite and more fresh leafy green taste. I read somewhere that the taste relative to garlic is similar to green onions/scallions to onions. I have yet to taste them myself, as I haven't decided what to make with them yet.

How are they used?
Most of the recipes I found online were for pesto, which seems to be the most common use. However, it looks like you can also use them in place of garlic.

Cook radishes?

2009-06-17T20:15:00.004-04:00

Week 2: radishes, spinach, head of lettuce, baby lettuce

Raw Radishes
I have never really liked radishes, but I always like to keep my mind open to change. When we received radishes in our first farm share pick-up, I tasted each color raw to see if I liked them. I enjoyed tasting the fine differences in the flavor of the different colors, but I still didn't quite like the taste. For those that like it, there are a ton of recipes out there that incorporate raw radishes in salads and other dishes. My challenge was finding a good recipe for cooking radishes.

Cooked Radishes
Aside from cooking radishes in stews, I was hard pressed to find a good recipe for cooked radishes as a vegetable side dish. I ended up finding a recipe for braised radishes that looked good. When I tried it out, I was very pleasantly surprised. The radishes lost their bite and were much more palatable to me after they had been cooked. I read somewhere that the taste of cooked radishes is similar to brussel sprouts, which I would have to agree with. Also, the recipe I ended up using was similar to my favorite recipe for brussel sprouts, so it all made a lot of sense.

Radish Greens
The first time I cooked radishes, I cut off the greens and threw them away. Big waste! The second time, I realized that the radish green could be eaten and were quite tasty, so I added them to the radish dish at the very end to wilt them and mix them in with the other ingredients and they were super delish.

Recipe
Please see below for the recipe I used. I think it would be good with a splash of white wine as well, but I didn't have any on hand, so I didn't include it in the recipe. I like things sweet, but it you prefer, you can cut down the sugar to your taste. The more you cook the radishes the less bite and crunch they have, so you can also dial that in to your own preferences.

Ingredients:
1 bunch of radishes
3/4 cup chicken stock
1 tablespoon olive oil
3 scallions, chopped
1 clove of garlic, minced
1 tablespoon sugar
salt and pepper to taste

Directions:
Soak radishes in cold water to freshen up the roots and greens. Cut off the greens and put them aside. Trim the top and bottom of the radishes and quarter them. Place radishes in a skillet with stock, olive oil, scallions, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat to medium. Cook uncovered about 8-10 minutes until radishes are tender and the stock is cooked down.