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Tag Archives: radish

ASPARAGUS SALAD WITH DIJON VINAIGRETTE

14 Saturday May 2016

Posted by Ceri Wilkin in Recipes, Salad

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delicious, easy, fennel, flavorful, fresh, healthy, herbs, radish, Teacher Appreciation Luncheon

I served this lovely, fresh and flavorful Spring salad at the Annual Teacher Appreciation Luncheon we hosted.

ASPARAGUS SALAD WITH DIJON VINAIGRETTE

asparagus salad

2 pounds of fresh asparagus, trimmed

1 fennel bulb, thinly sliced

1 cup sliced radishes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Dijon Vinaigrette (recipe follows)

Garnish: fresh dill, fresh mint, toasted almonds

Bring a large pot of water to a boil over high heat, add asparagus. When water returns to a boil, immediately drain.

In a large bowl, combine asparagus, fennel, radishes and salt and pepper. Drizzle with Dijon Vinaigrette, tossing gently to coat.

Garnish with dill, mint and toasted almonds.

DIJON VINAIGRETTE

1/4 cup Champagne vinegar

2 tablespoons minced shallot

2 tablespoons chopped fresh parsley

2 tablespoons honey

2 tablespoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 to 3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes. Add parsley, honey, Dijon mustard, salt and pepper, whisking until combined. Cover and refrigerate until ready to use.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, March/April 2016

www.celebratemag.com/

 

SMOKED SALMON CANAPES

09 Monday May 2016

Posted by Ceri Wilkin in Appetizers, Recipes

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cream cheese, easy, entertaining, lemon, mandolin, radish, smoked salmon

Last Summer, a friend presented me with his mandolin after I had complimented it one night as he was preparing dinner.

mandolin

I sent another huge thank you to he and his wife while I was making these appetizers for a dinner party we were hosting – it was invaluable during the meal preparation – perfectly slicing the radishes I was using, making the job quick and efficient, and the result uniform and beautiful.

SMOKED SALMON CANAPES

smoked salmon canapes

8 ounces cream cheese, softened

1/4 cup fresh dill, plus extra for garnish

1/2 teaspoon garlic powder

1 tablespoon lemon juice

freshly ground black pepper to taste

baguette, sliced and toasted

smoked salmon

sliced radishes

In a medium bowl, stir together the cream cheese, dill, garlic powder, lemon juice and black pepper until well mixed. Spread the cream cheese mixture on baguette slices, top with smoked salmon and radishes and garnish with dill sprigs.

Enjoy!

Recipe adapted from At Home In Arkansas, April 2016

athomearkansas.com/

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING and FAVA BEAN SALAD WITH FENNEL AND RADISH

18 Thursday Jun 2015

Posted by Ceri Wilkin in Recipes, Salad

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arugula, dressing, easy, fava beans, fennel, healthy, homemade, light lunch, quick, radish, walnuts

I was intrigued by the fresh fava beans displayed in their pods at the supermarket, and then by the already cooked ones in the produce section. I bought home a bag of each to experiment with, and looked up recipes with great interest. Although I found many wonderful appetizer and main course dishes, I chose delicious salads to have for a light lunch, to feature the fava beans.

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING

fava bean and pea salad with poppy seed dressing

2 cups shelled fresh fava beans

salt

2 cups frozen peas, thawed

1/3 cup sour cream

1 1/2 ounces goat cheese, crumbled

2 tablespoons buttermilk

1 tablespoon fresh lemon juice

freshly ground black pepper

2 heads lettuce, leaves separated

4 cups pea sprouts

1 teaspoon poppy seeds

Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel, place in a medium bowl.

Return water in saucepan to a boil, add peas and cook until tender, about 2 minutes. Drain, add to the bowl with the fava beans.

Whisk sour cream, goat cheese, buttermilk and lemon juice in a medium bowl, thinning with more buttermilk as needed. Season with salt and pepper. Arrange lettuce and pea sprouts on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

Enjoy!

Recipe adapted from Bon Appetit, July 2014

www.bonappetit.com/

FAVA BEAN SALAD WITH FENNEL AND RADISH

fava bean salad with fennel and radish

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 1/2 cups cooked fava beans

2 cups thinly sliced fennel bulb

2 cups arugula leaves

1/4 cup thinly sliced radish

1/4 cup walnuts, toasted and chopped

pecorino romano cheese

Combine lemon juice, olive oil, pepper and salt in a large bowl, stirring with a whisk. Add beans, fennel and arugula, toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radishes and walnuts, shave cheese over the top.

Enjoy!

Recipe adapted from Cooking Light, April 2014

www.cookinglight.com/

CHINESE CHICKEN SALAD

23 Monday Feb 2015

Posted by Ceri Wilkin in Asian, Chicken, Recipes, Salad

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almond butter, carrot, cilantro, ginger, mayonnaise, napa cabbage, radish, red bell pepper, rice vinegar, sesame oil, soy sauce, take-out, The Oscars

The evening was a marvelous, companionable, relaxed and comfortable time of sharing, debating personal favorites from the big screen, the happenings and appearances before us on the little screen, and exquisite Chinese fare and champagne.

Because I knew others were invited to The Oscars watch party, I dared not go so far as to wear my pajamas and cause undue alarm (although those that wore their PJ’s were nothing short of adorable!) – instead, showered and clothed myself in a clean pair of yoga pants, and the minimum of make-up. I was thankful, that at least on this one cozy, lazy Sunday evening, I was on the couch with my feet encased in a warm pair of socks instead of a towering pair of potentially painful heels.

Even though we were invited to bring our favorite Chinese take-out – I had found this recipe for Chinese Chicken Salad I thought sounded interesting, and wanted to try it. However, after sampling all the other fabulous dishes, procured from restaurants around town, I fell in love with the Eggplant with Garlic Sauce, a dish I hadn’t even wanted to try, and now cant stop dreaming about!!

CHINESE CHICKEN SALAD

chinese chicken salad

In a bowl, combine 2 chopped cooked chicken breasts; 1 sliced carrot; 4 radishes, thinly sliced; 1 head napa cabbage, finely chopped; 1 red bell pepper, chopped; and 2 tablespoons chopped cilantro. Place 1/2 teaspoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon minced ginger, 1 tablespoon rice vinegar, 1 1/2 tablespoons almond butter, 1 tablespoon of mayonnaise and 1 tablespoon vegetable oil in the bowl of a food processor; pulse to combine (I doubled the dressing, and it may have been just a little too much – although it tasted great, the salad looked a little weighed down). Add dressing to salad and toss to combine. Top with black and white sesame seeds.

Enjoy!

Recipe adapted from Parenting Magazine, July 2013

www.parenting.com/recipes

ROASTED RADISHES

28 Wednesday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes, Vegetables

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Daniel Boulud, quick, radish, simple, watermelon

While walking on the treadmill in our basement one morning, I finished reading Daniel Boulud’s captivating book “Letters to a Young Chef”, and was delighted to discover some of his favorite recipes following the experienced thoughts and advice. However, after further examination, although I wanted to sample and savor each and every dish, they were all too time consuming and complicated for me to attempt. But, while finishing up my hour of exercise, I also had time to read through a magazine or two, and found some recipes that were more easily accomplished and suitable for my time and skill level. I can’t wait to eventually make it to one of Chef Boulud’s restaurants and enjoy his dishes, but in the meantime, there are Roasted Radishes.

ROASTED RADISHES

roasted radishes

Heat oven to 400F. On a baking sheet, toss watermelon radishes, trimmed and sliced into 1/4 inch rounds, with olive oil. Spread in a single layer and roast until radishes begin to shrink and edges brown slightly, 8 to 10 minutes. Sprinkle with flaky sea salt and serve.

Enjoy!

Recipe adapted from Oprah Magazine, November 2014

www.oprah.com/app/food.html

PISTACHIO GUACAMOLE and PECAN AND TARRAGON STUFFED APRICOTS

12 Wednesday Nov 2014

Posted by Ceri Wilkin in Appetizers

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apricot, avocado, cream cheese, guacamole, lime, pecan, pistachio, radish, tarragon

Friends called in for cocktails and appetizers on their way out to dinner at a nearby restaurant – loved our casual catch up over Pistachio Guacamole and Pecan and Tarragon Stuffed Apricots.

PISTACHIO GUACAMOLE 

pistachio guacamole

2 avocados, diced

1/4 cup onion, finely chopped

3 tablespoons lime juice

3 tablespoons chopped pistachios

3 radishes, thinly sliced

In a bowl, mash together avocado, onion and lime juice. Stir in 2 tablespoons of pistachios and season with salt. Transfer to a serving bowl and top with remaining pistachios and radishes.

Enjoy!

PECAN AND TARRAGON STUFFED APRICOTS

pecan and tarragon stuffed apricots

26 dried apricots

1 1/4 cups apple juice

herb and garlic flavored cream cheese

1 bunch tarragon, separated into leaves

26 pecan halves, toasted

Soak the apricots in apple juice for 8 hours, or overnight (or for as long as you can – I probably had about 2 hours!).

Drain apricots and blot dry with paper towels. Stuff each apricot with about 1 tablespoon of cream cheese, top with a pecan half and tarragon leaf.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

Ricotta and Radish Crostini

21 Monday Apr 2014

Posted by Ceri Wilkin in Appetizers, Holidays, Recipes, Spring

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crostini, Easter, easy, radish, ricotta, watermelon

Easter has made its appearance, and Spring is in the air, with all its possibilities of new growth and fresh produce.
Although this Ricotta and Radish Crostini could be made with any type of radish, I thought the watermelon radishes looked especially lovely and seasonal.

RICOTTA AND RADISH CROSTINI

18 1/4-inch-thick baguette slices
1/2 cup plus 1 tablespoon ricotta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon of salt, plus more for sprinkling
1 pinch of pepper
24 thin slices of radish
grated lemon peel, for serving

Drizzle baguette slices with a little olive oil, and toast in a 350F oven.
Stir together the ricotta cheese, lemon juice, salt and pepper.
Spread the ricotta mixture onto each toast and top with slices of radish, a sprinkle of salt and grated lemon peel.
Enjoy!

Recipe adapted from Rachael Ray
www.rachaelraymag.com › Recipes‎

GRILLED CORN AND BLACK BEAN SALAD

10 Monday Mar 2014

Posted by Ceri Wilkin in Salad, Summer

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avocado, black bean, corn, grilled, radish

It gives me great pleasure to dream about the fresh produce that will soon be readily available. Trips to the grocery store and Farmers Market are always so wonderful and even more delicious when there is a large variety of fruits and vegetables in season.
With Daylight Savings in effect today, beautiful, bright summery salads like this Grilled Corn and Black Bean Salad are closer to being freshly procurable.

GRILLED CORN AND BLACK BEAN SALAD

4 ears fresh corn, shucked
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons chili powder
salt and freshly ground black pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 bunch radishes, trimmed and thinly sliced
3 green onions, thinly sliced
1/3 cup chopped cilantro
4 ounces queso fresco, crumbled (optional)
1 avocado, cut into cubes

Heat grill to medium. Add the corn and grill until charred in spots, about 10 minutes. Let cool completely.
In a large bowl, whisk together the olive oil, lime juice, chili powder and 1/2 teaspoon salt. Using a large, sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl.
Add the beans, radishes, green onions and cilantro, toss well. Divide the salad among plates, top with queso and avocado.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelray.com/‎

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

21 Friday Feb 2014

Posted by Ceri Wilkin in Appetizers, Dessert, Salad

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bourbon, brie, brown sugar, cedar plank, celebration, chocolate, dinner, glaze, meringues, radish, red wine, strawberries, valentines, vinaigrette, warm

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us – they met at our house and then became engaged here – and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn’t wait for the next day – for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year – a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner’s sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER and CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

08 Monday Jul 2013

Posted by Ceri Wilkin in Appetizers

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cheese, cherry, chive, ginger, goat, radish, sandwich, sesame, tarragon, tea, tomatoes

A dear friend had a yoga themed birthday party – a great yoga class out on the back deck with wonderful people, followed by lovely libations and fabulous food. A truly beautiful, heart opening day, for a beautiful lady.
I wanted to make something that was fun, elegant, flavorful and mostly healthy – to fit the theme of the day.

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER

1/4 cup butter, at room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon sesame oil
16 1/4 inch thick baguette slices, lightly toasted
10 radishes, thinly sliced
sea salt to finish

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in a small bowl, season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and sea salt, if desired.
Enjoy!

Recipe adapted from Bon Appetit, April 2008
www.bonappetit.com/recipes‎

CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

20 cherry tomatoes
4 ounces cream cheese, slightly softened
5 ounces of goat cheese, room temperature
1 teaspoon of lemon juice
1 teaspoon of chopped tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut off a very thin slice from the base of each tomato, so they will stay upright. Cut a thin slice off the top of each tomato and scoop out the pulp, leaving interior walls intact.
Place tomatoes on a tray lined with paper towels, hollow side down to drain residual liquid.
Place cream cheese, goat cheese, lemon juice and tarragon with salt and pepper into a bowl and mix together.
Spoon cream cheese mixture into a piping bag fitted with a small nozzle. Place tomatoes on their bases and pipe mixture into each tomato case. Refrigerate for at least one hour, or overnight.
Enjoy!

Recipe adapted from YW, March 2013

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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