We are getting closer and closer to spring (2 weeks!) and with spring comes color, in the form of all things, food included. (I am so ready for all the greens!!!!)
Speaking of color. Have you ever cut open a watermelon radish? It is pure joy. You have this creamy white and slightly green bulb, nothing much out of the ordinary but when you slice it open the inside is the brightest purplish pink. So freaking pretty! But better then pretty, watermelon radishes taste so freaking good! And then we have peas. They are just the best bright green and creamy little gems which pair perfectly prefect with the radish.
Bright purple radish and green peas tossed together with some onion and tahini. Yes and yes. On freaking tasty as all heck salad. A true spring delight!
Now to the pretty as all heck salad!
The stuff. A large watermelon radish, frozen and thawed green peas, red onion, tahini, red wine vinegar, salt and pepper, and aa small handful of cilantro.
First thing is to dice up radish. Cut into cubes about twice the size of a pea.
Place diced rashes on a lined baking sheet and pop into a hot oven.
In the mean time cut up the onion nice an thin.
Place cut onion into a big bowl, add a sprinkle of salt, and add in the vinegar. Toss around and let sit for 5 minutes or so then add in the tahini and toss around until creamy.
Slightly roasted radishes. You can roast them more but I find a good 20 minutes so they are slightly tender and haven’t lost have much color to e the best.
Toss the peas onto the hot sheet pan with the radishes and let them sit for a fe minutes just slightly warm up.
Then dump the peas and radishes into the bowl with the tahini onions. Sprinkle with pepper and toss around.
Look at that. Gorgeous right? And if you have and want, toss some fresh cilantro or parsley onto top because why not.
No stop starting at the how pretty it is and you know, eat it.
-C
Green pea and Watermelon Radish Salad
serve 2-4 as a side
2 cups green peas (fresh or frozen andthawed)
1 large (softball sized) watermelon radish
1 small red onion
3 tablespoons tahini
2 tablespoons red wine vinegar
salt and pwpper
handful of fresh cilantro or parsley (optional)
Preheat oven to 425.
Grab radish and cut into small cubes about twice the size of a pea. Place on a lined baking sheet and pop into hot oven.
While radishes are roasting, grab onion and slice as thin as you can Place sliced onion along with the vinegar into a big bowl and toss around with a pinch of salt. Let sit for a few minutes then add in the tahini. Toss around until creamy.
After about 20 minutes pull the radishes form oven They should be slightly tender. Dump peas onto baking sheet with radishes and let them warm up for a few minutes.
Dump the peas and radishes into the bowl with the tahini onions. Add black pepper and another small pinch of salt. Toss around until evenly coasted. Top with sm ripped up fresh herbs (if using).
Eat.
Store any leftovers (there will be none) in an airtight container for 4-5 days.
It's been a long, packed, but very fantastic week. Everyday has been full of work, chores, family, and trying to get in a least one good bike ride or walk in. I made a list of a few important points to mention from the past week.
The mister and the worlds biggest crayon, which is made of scraps of blue crayons from all over the world. I could totally use a big ass crayon like this.
The coolest most badass 95 year old lady that I know (I know a few), Grammy Stem. And the little, getting a lift. (I could have used a lift too!)
Brothers. The guy in the green is my Dad.
Aftre dinner ice cream break.
The sky has been on point all week long
And made myself some veggie chips. The colors alone are delicious.