Radishes with Butter and Maldon Sea Salt
Eating radishes this way has its origins in French culture. Slice the root end off of the radish and carve a cross on the flat surface. Dip in butter, and salt.
I like to make my own hummus when I can. This is a quick easy recipe, and a nice change from a standard chickpea hummus. It is also a very rich. Below is the basic recipe I use however, you can add different herbs (like parsley, cilantro, basil), spices (like cumin), olives, sun dried tomatoes. . . . The possibilities are endless with how you can flavor this. If needed you can thin the mixture with extra lemon juice or olive oil.
1 cup cashews (soaked in water overnight), 1 clove garlic, lemon pepper, juice of 1 lemon (you may need 2 lemons if small), 2 tab tahini, 2 tab olive oil. Blend in a powerful blender or food processor and enjoy.
A tartine is how the French refer to a fancy open-faced sandwich.
Amelia Saltzman, a contributor to KCRW’s Good Food and author of the Santa Monica Farmers’ Market Cookbook, recently shared recipe ideas for tartines. Her combinations include a variety of vegetables, or fruits, sliced and layered with cheeses, & herbs. Using vegetables from my Farm Box this week, I made Avocado, Radish, Tomato Tartines for our dinner. Delicieux!
Slice vegetables, Avocado, radishes, tomatoes, and place on sourdough toast that has been spread with Veganaise. Lightly salt.
Inspired by Santa Monica Farmers’ Market Cookbook by Amelia Saltsman