The market, radishes, and broccoli

By the way, I guess it's a little late to say Happy Hanukkah.....here's a little glimpse of ours:

And for those holidays that have not yet passed, HAPPY HOLIDAYS!!

We had a rehearsal this morning (yes, Nutcracker), and so I had to pick up my vegetables from the market before rehearsal.  Got lots of good stuff: spaghetti squash (my new addiction), green onions, mustard greens, lettuce, mizuna, white button mushrooms, broccoli, tomatoes (hydroponic), white sweet potatoes, white turnips, strawberries, grapefruit, tangerines, oranges, satsumas, cabbage, and meyer lemons.

Radishes & Broccoli:

From my various research online, I've found a couple of good snacks! One seems to be French: sliced radishes on some butter (I used Smart Balance), sprinkled with salt and pepper, all atop a nicely toasted slice of bread (I used sprouted grain bread).  Delicious!  The other, is a broccoli dip, spread on toasted bread.  I took one of those bags of broccoli florets and steamed it in the microwave.  Then I put it in a food processor with some lemon juice, salt, pepper, and garlic.  You could add some diced tomatoes or something for a little more flavor.  I read it should be more flavorful once it's chilled a bit.

Vacation starts Monday, yay!!  Don't forget to vote in my vegan cheese and diet polls on the right side of the page!!


Eat smart (even over the holidays),
T.

The weekend market and some new roots

I've been lazy about posting this weekend.  So now I'll post about Saturday's market and what we had for lunch yesterday.

Goods from the market: daikon radish, watermelon radish, cabbage, peppers, tomatoes, satsumas, grapefruit, navel oranges, kale, green onions, white button mushrooms, yellow squash, sweet potatoes, small red potatoes, turnips, pea shoots, and lettuce.


So now there's a HUGE cabbage head on my counter, waiting for me to make some cabbage salad today!  My mom used to make it and I loved it.  I don't have a shredder though, like she did, so I'll be cutting it by hand.

We got two new radishes in the mix: daikon and watermelon.  Very interesting.  The watermelon is the green one with the red insides and the daikon is the white one.  I'm used to seeing the long parsnip-looking daikons at the Asian market.  But the locally grown ones are smaller and rounder.  For lunch yesterday, I roasted the daikon & watermelon radishes with some sweet potatoes, red potatoes, onions, and turnips.  I've gotta admit, I wasn't really into the watermelon radish.  I think it was a bit too strong for me and the daikon was just ok.  I think I'd prefer it pickled and in my veg. sushi!!  But the rest was great :)  Just added salt, pepper, and Herbes of Provence and roasted for 30 minutes in the oven. (I did cook both potatoes for about 5 minutes first)

I think it's going to be a lazy week....between cooking and playing opera (Gounod's Romeo & Juliet, if you're interested).  BUT.....I am going to make pizza this week.  The dough will be made in my bread machine....I just have to come up with a good whole wheat crust recipe!

Eat smart,
T.