Roasted Radish Salad

Roasted radish salad

What you’ll need:

1 bunch of radishes cleaned and quartered (around 10)

1 bunch of brussel sprouts (10-15) stems cut off, cleaned then halved length wise

3 Leeks sliced thinly (white-light green parts only)

1 1/2 Tbsp olive oil

1 tbsp maple syrup

1 tbsp fresh Thyme

1 tsp Sea salt

1 tsp Black pepper

What you’ll do:

Pre-heat the oven to 450

Mix radishes and brussel sprouts with olive oil and maple syrup and place in a roasting pan

Sprinkle with salt and pepper

Bake for 10 minutes

Remove from oven, add leeks and thyme

Place back in oven and bake for an additional 10 minutes

I served mine with miso-glazed black cod and herb rice


Lemon-Leek & Potato Croquettes


What you’ll need:

4-5 Yukon gold potatoes roughly chopped (skins left on)

2 leeks roughly chopped (stems only)

1 bunch of green onions roughly chopped (light green-white parts only)

1/2 lemon (juice & rind)

1 ear of fresh corn (you can use frozen)

1 Tbsp fresh thyme

3 Tbsp goat cheese

4 Tbsp Parmesan cheese (grated)

2 large eggs separated (egg whites in one dish, yolks in another)

1/2 C unbleached all purpose flour

1/2 bread crumbs

1 Tbsp water

2 Tbsp olive oil

Sea salt

Ground black pepper

What you’ll do:

In a large pot boil potatoes and corn until soft about 10 minutes

Drain, remove from heat and let cool

In a food processed add leeks, onions, thyme, lemon juice and rind

Blend until combined about 10 seconds

Place potatoes in a large bowl and mash

Cut kernels from corn

Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes

Season with sea salt and pepper about 1 Tsp of each

Combine well with your hands

Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third

Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture

In a large skillet, cover the bottom with olive oil and place the patties in the skillet

Cook for about 5 minutes over medium heat on each side or until golden brown

I placed mine on a bed of arugula and yellow cherry tomatoes