Well, for the first time I think it truly feels like summer is here! Honestly, it’s caught me off guard but in a good way. My spring was focused on the April Workshop and then my Europe trip shortly after; both beautiful and life changing events I might add!
May was spent catching up from jet lag and getting back into the swing of real life. Now we’re well into June and I still cannot believe how quickly time is flying. I feel blessed and excited for this coming season and the adventure that awaits.
I have some exciting collaborations planned and can’t wait to share in the coming weeks. Lets just say it has to do with delicious food and gathering friends… you’ll definitely want to keep your eye out, especially if you’re in the area! Ok, that’s all I’ll say for now!
This week’s recipe has become a staple in my kitchen, especially with radishes being so readily available at the market. I love all their bright colors- I just picked some up this last weekend that were red, white, pink, and purple! Tragically I didn’t have that assortment when shooting this, but it was still super fun to shoot the bright pink veggies!
I have the perfect recipe that accompanies these radishes so you can have a complete meal; you can check it out here! Honestly though, this side dish can go with anything. Have it alongside your breakfast omelet, or share it with friends with meat fresh off the grill and a glass of red wine. It’s quite versatile and remarkably easy to prepare and serve.
You can also find this recipe on SisterMAG, a beautiful Berlin based digital publication.
Browned Butter Radishes with Sea Salt
2 small bunch of radishes ( approximately 2 c. chopped)
6-8 T. Butter
½- 1 t. Maldon sea salt, plus extra for finishing
Warm cast iron pan on medium heat, adding butter. Allow to melt and sizzle until slightly browned, keeping heat low enough so it doesn’t burn.
Saute’ chopped radishes in the browned butter for 10-12 minutes, tossing until slightly crispy.
*I would recommend you don’t cook the radishes all the way through as you want the end result to be slightly crunchy.
Serve warm, finished with a dash of large sea salt flakes. Pour remaining browned butter and bits from the bottom of the pan over radishes.