Radish Cucumber Salad with Sugar Snap Peas and Sesame Seeds

Radishes are one of the first crops ready in our garden. We planted radish seeds and they grew so fast! We harvested them all and planted a second crop.

This salad makes use of the radishes from our garden along with cucumbers and sugar snap peas for a nice, light summery salad or side dish.









Rinse the radishes and trim off the tops and tails.









Then slice in half lengthwise and into half-moons.

Slice a whole cucumber into half-moons as well.












And combine with the radishes.









Next take some sugar snap peas and cut them in half.









Plunge them into boiling, salted water for one minute.









Then drain and rinse with cold water.












And add to the radishes and cucumbers.









For the dressing all you need is a tablespoon of rice wine vinegar and a teaspoon of apple cider vinegar.











I used these black and white toasted sesame seeds, but you can toast them yourself if you like.









Just toss the vegetables with the vinegars and sprinkle with sesame seeds.









Delicious, fresh and very light. Serve with grilled meat or on its own.

Our Garden

Ever since we moved into our house 6 years ago, we've had some kind of garden where we grow herbs and vegetables. We've tried many different veggies and had some setbacks caused by plant diseases, weather and critters, but it's very rewarding to eat sun-warmed vegetables grown in your own backyard!


This year we added a raised bed to our herb garden beside the deck.  Here it is when it was first planted in May.

We planted everything from seed and didn't start any plants inside due to absentmindedness more than anything.  Luckily, an extremely warm spring gave us a huge boost.  Here's the garden in June:

In the back we have snow peas and sugar snap peas climbing metal trellises. Then a row of carrots, then radishes ready to harvest, then golden zucchini growing on the right and a small spaghetti squash on the left.  In front is spinach.  

We harvested the first round of radishes and replanted.  We also added parsley, Romaine lettuce and red onions up front. 


Now it's July and things are extremely lush. The warm weather seems to be getting things to grow earlier than they ever have before.  

The zucchini is getting a little out of control and Matt had to build a frame for it.  It's starting to give us zucchini already though!

Plus many zucchini blossoms I hope to stuff and eat soon.

We're also seeing some snow peas earlier than expected.

We harvested some spinach this weekend and had a very tasty salad with steak, grilled onions and balsamic vinaigrette.

Here's our side herb and pepper garden.

Some of the herbs are perennials, some are newly planted annuals.  In the back there's rosemary which never makes it through the winter, except this past very mild winter when we were astounded to see it still alive after the bit of snow melted.  The lemon thyme up front also came back, as usual.  We planted the two basil plants and the oregano in the centre.  

We have asparagus up front on the left that's already done for the season but comes back every year with more stalks.  Also, chives up front  on the right that came back really early from last year.  In the top centre is purple sage.

Our peppers are doing very well.  We planted these as plants, not seeds.  Above are super chilis and a jalapeno plant.

Jalapenos are doing well.  Last year we got so many peppers we gave away pounds of them.  

We also have yellow hungarian peppers and, I think the green ones might be Anaheim chilis.  
























Plus we have two San Marzano tomato plants in pots.

And last but not least, this crazy mint over by the side of the house that came back with a vengeance this year.  

The dark green one is chocolate mint and the white mottled one is pineapple mint.  Also there's some rogue dill in there.


I've already made a few dishes with stuff from the garden, and there will be many more this summer!  Our favourite is tomato sauce in August but I see many zucchini recipes in our future!

Steak Salad with Mango, Avocado and Jalapeno Vinaigrette

I love summer salads. Grilled meat over fresh greens is such a nice, light treat on a summer evening. 

This salad is probably my favourite.  Tender strips of steak mix with the creamy avocado and tart mango in a spicy jalapeno dressing.  It makes a delicious, filling summer meal.

Here we have steak, mango, avocados, jalapenos, shallots, a lemon (lime if you have it), and a cucumber, radish and greens for the salad.  You'll also need black pepper, salt, olive oil, parsley or cilantro and queso blanco or chevre, which is optional but delicious.

First, season your steaks generously with cracked black pepper and salt.  I also added a little cumin.  Let them sit at room temperature while you prepare the salad and dressing.  I used New York Strip steaks for this, which are delicious. Tenderloin, sirloin or even flank steak are great as well.

Heat the grill to prepare the jalapenos.  Grill the peppers over very high heat until the skin is black and blistered.  You can also do this over a gas stove or under the broiler.

Once blackened, quickly throw the peppers into a plastic freezer bag and seal, or put them in a bowl and cover with plastic wrap.  The steam will loosen the skin from the peppers for the next step.

I vary the number of jalapenos I use, based on their hotness.  It isn't easy to judge but if they are super hot sometimes you only need one.  If they're milder, use two or three.  More than once I've made the dressing too hot to handle so I always add one pepper and taste before adding more.  

Let the peppers steam in their bag for about 10 minutes while you prepare the salad. Once they're cool enough to handle, peel the blackened skin from the peppers. I use gloves for this.

Then open the grilled peppers and remove the stem and seeds.  

Add parsley (or cilantro) to a small food processor or blender along with salt and lime juice.

Toss in the seeded, skinned jalapenos. Remember to start with one and add more if you can stand the heat.

Add about a tablespoon of water and about 3 tablespoons of olive oil and blend until smooth.

Now you can grill your steaks.

Grill about 5 minutes per side, depending on thickness until they're medium rare or however you like your steak done.  Let them rest while you assemble the salad.

I assemble the whole salad in advance except the avocado, which I chop at the last minute to avoid browning.  In a bowl toss lots of mixed lettuce with cucumbers, radishes, shallots, and mango.  Just before serving, slice the avocado.

Slice the steak.

Lay the avocado and steak over the salad and drizzle with the jalapeno dressing.

Then sprinkle with crumbled chevre, feta or queso blanco if you can find it.

This salad is so delicious.  I love the spicy dressing and the way the avocado, mango and cheese complement the crisp greens and tender steak.  This is a real winner!

Here's the recipe:

Ingredients:

2 8 oz steaks such as strip loin, sirloin or ribeye
salt and pepper

2 jalapeno peppers
juice of one lime
1/4 cup cilantro, chopped
1 tablespoon water
salt
3 tablespoons olive oil

8 cups salad greens
1 mango, peeled and sliced
1 shallot, thinly sliced
1/2 cucumber, sliced
4 radishes, sliced
1 avocado, peeled and sliced
Chevre, feta or queso fresco cheese, crumbled

Directions:

Grill jalapeno peppers over medium heat or use a gas burner on your stove to char the peppers all over. Once blackened, place in a plastic bag and seal. Let stand 10 to 15 minutes until skins are loosened.

Season steaks with salt and pepper. Grill, uncovered, 10 to 12 minutes for medium rare, turning occasionally. Remove from grill and let stand while preparing salad.

For dressing, remove and discard skins, seeds and membranes from jalapeno peppers (use gloves). Place peppers, lime juice, cilantro, water and salt in food processor. Cover and pulse on and off until combined. With motor running, slowly add oil until well blended.

Arrange salad greens on plates. Top with radishes, cucumber, mango and avocado slices.  Top with shallots and drizzle dressing over salads.  Slice steak and fan slices over each salad.  Sprinkle with cheese and serve.

Short & Sweet Sunday, Canada Day Edition - Berry Yogurt Parfait

Fresh berries are in season!  My birthday falls near Canada Day, so I never have cake. I always prefer fresh berries with cream, shortcake, ice cream or just on their own.

This is a delicious breakfast, snack or dessert.  


Fresh, local strawberries...

...and raspberries...

combine for a delicious, sweet, tart burst of flavour.

I sprinkle them with a tiny bit of vanilla sugar (I put a vanilla pod in a jar with white sugar), but it's not necessary when the berries are fresh and sweet.

In a glass, layer the berries with Greek Yogurt.

And granola.  I used Kashi cereal.

Add a second layer of berries, yogurt and cereal.

You can use any berries or fruit that are fresh and in season.  Tasty, healthy for breakfast or a snack!