Ravishing Radishes...Cool as a Cucumber

When a dear friend invites you for cocktails and a catch up, you say “What can I bring?”

She said “veggies” of course!

Along with my Siete Foods tortilla chips and lemon Ithaca hummus I brought seasoned breakfast radishes and a cucumber salad, super simple recipes below:

Radishes:

Remove the ends of a cup of radishes, rinse in cold water, quarter, and mix with 1 TBSP flat leaf parsley, chopped, a drizzle of EV🫒🫒 and a generous pinch of Maldon salt. Shake it all up and then refrigerate for 24 hours. Add a little fresh salt when you serve.

Cucumber salad:

In a large bowl combine one cup each of water, sugar and rice wine vinegar. Add 6 baby cucumbers, ends removed, thinly sliced, 1 shallot, thinly sliced and 2 TBSP chopped fresh dill. Refrigerate overnight.

Crisp, fresh, light… pair with great conversation, chilled white wine and a beautiful sunset.