shrimp and avocado salad with pancetta, lemon, and mache

Shrimp and Avocado Salad

I love lazy mornings like the one I had this morning, with no alarm clocks and no long commutes.  I didn’t have to fuss with my hair, and stayed in my pajamas a little longer.  I slept in, groggily waking up just in time for Chris to hand me my morning latté and to kiss him goodbye, as he scurried off to work.  I spent the early morning wandering about my garden, lamenting my tardiness in planting the zucchini, carrots, and peas, which I promised myself I would do tomorrow.  I halfheartedly leafed through a couple of cookbooks, while watching The Today Show, looking for inspiration for what to make for lunch. I finally got dressed and headed out the door to run some errands. Once I arrived at Whole Foods, I took my time wandering around the pristine aisles, where the produce guy caught me doing a happy dance after spotting some fresh rhubarb, hidden behind some carrots and turnips. Continue reading


roasted radishes with radish greens

Today’s dish showcases beautiful homegrown radishes from my garden.  Radishes, one of the easiest vegetables to grow, are also one of the most nutritious root vegetables and a great source for Vitamin C and calcium.  When eaten raw, radishes are crunchy and has a sharp, pungent flavor.  However, when cooked, radishes become mellow and lose their spicy zing.  For this recipe, the radishes are first roasted, then their greens are added and the whole thing is finished with butter and lemon.  Prepared this way, radishes lose their crunch, but instead, takes on crisp, yet tender texture.  Their flavor is reminiscent of roasted turnips.  The greens, which are slightly bitter, retain their peppery zip and they make a great substitute for arugula.  Roasted radishes make a great side dish for roast chicken or a grilled steak. Continue reading