For me, one of the hardest veggies to use in cooking from our box is radishes, and we get a lot of them! Usually, a new bunch for several weeks in a row. They have a wonderful color and crunch to them, but often come with a serious spicy kick that can linger for quite awhile in your mouth, especially organic ones, because organic anything always has loads more flavor than conventional varieties. I do not know very many people that love mad amounts of radish in anything. My kids won't eat them raw, the flavor is a little too much for their tender tongues. So I decided to try something new and slice them up and saute them with caramelized onions...which everyone in this house will eat if I do them "just right."
I love the beautiful color in radishes...the deep pinks are so stunning and vibrant! This radish preparation was a huge success! All I did was slice the onions and radishes thinly and sauteed them in 1 tbs olive oil and 1 tbs butter (from grass fed cows), until caramelized. My sweet husband grilled a beautiful barbecued pork tenderloin to pair with this. However, the barbecue sauce he chose was super spicy so I improvised quickly and we turned this into a lettuce wrap meal, using the red leaf lettuce to cool down our mouths as we ate the pork! Here it is...
Pork tenderloin lettuce wraps w/ caramelized onion and radish, steamed broccoli, and salad greens. |
And of course, what is a homemade pie without homemade whipped cream flavored with a touch of vanilla??
So there you have it! This is by far one of my favorite meals we have had in awhile. It was so fresh, filling and healthy! And it made my husband smile and sigh with contentment, which melts my heart!
1 cup sugar
3 tablespoons cornstarch
Blend in a saucepan
1 cup strawberries, mashed
1/2 orange juice or water
Add and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
2 tablespoons lemon juice
Stir in and cool.
4-6 cups of whole strawberries (I halved some the of giant ones)
9 inch baked pastry shell, graham cracker crust, or shortbread tart crust
When cooked fruit is cool, gently fold in additional strawberries and pour into crust. Chill for 3 hours.
3 tablespoons cornstarch
Blend in a saucepan
1 cup strawberries, mashed
1/2 orange juice or water
Add and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
2 tablespoons lemon juice
Stir in and cool.
4-6 cups of whole strawberries (I halved some the of giant ones)
9 inch baked pastry shell, graham cracker crust, or shortbread tart crust
When cooked fruit is cool, gently fold in additional strawberries and pour into crust. Chill for 3 hours.