If you think you don’t like radishes, roasting them is the way to go! It takes out the pepperiness and their color when roasted is beautiful too. You can also prepare this same recipe with baby turnips.

Ingredients

1-2 cloves garlic, peeled
1 lemon, juiced
1 or 2 anchovies
½ avocado
¼ cup fresh Italian parsley leaves
¼ cup fresh tarragon leaves
¼ cup basil leaves
¾ cup pure olive oil
½ cup sour cream
kosher salt and freshly cracked black pepper

Preparation

Heat your oven to 450° with a blind (empty) baking sheet inside.

Clean the radishes in cold water and cut them in half. Toss them in a bowl with pure olive oil and some kosher salt. Place the radishes on the baking sheet and roast about 10 minutes, until browned and still somewhat crunchy. 

For the DippinG Sauce:

In a food processor or blender, combine the garlic, lemon juice, and anchovies. Add the avocado and herbs. With the motor running, gradually add the oil. Add the sour cream.  Add salt and pepper to taste.

serves 6

Ingredients

1 onion, peeled and sliced
1 tablespoon fresh ginger root, peeled and grated
1 lemongrass, minced
2 tablespoons cooking oil
1 tablespoon red thai curry paste
2 x 13.5 ounce cans coconut milk
1 ½ pounds winter squash, peeled, seeded, and diced large
3 cups vegetable or chicken stock
Lime juice to taste
½ cup fresh cilantro, washed
Kosher salt to taste

Preparation

In a medium sauce pan, on medium-high heat, saute onions, lemongrass and ginger in
oil until fragrant, about 5 minutes. Stir in the curry paste. Add the coconut milk, squash and stock. Simmer until squash is tender, about 30-40 minutes.

Puree with an immersion blender and season to taste with lime and kosher salt. Adjust to desired consistency with water if necessary. Garnish with cilantro leaves.
 

SERVES 4 

INGREDIENTS

FOR CRUST:

2 ¼ cups flour, plus more for your work surface
8 ounces unsalted butter
¼ cup ice water (or a little more as needed)

FOR FILLING:

5 peaches, peeled and sliced into wedges
¼ cup brown sugar
2 tablespoons flour
½ teaspoon real vanilla extract
1 egg, beaten with a little cold water
2 tablespoons turbinado sugar

FOR ALMOND WHIP:

1 cup heavy cream
1–2 tablespoons granulated sugar (depending how sweet you like it)
Splash almond extract 

PREPARATION

In a food processor, pulse butter and flour until resembles course cornmeal. Gradually add ice water until mixture holds together when you smash it with your hands. You want it still crumbly for a flakey texture. It will come together as it rests. Wrap well in plastic wrap and place in fridge for at least ½ hour.

Preheat oven to 425°.

In a mixing bowl, toss peaches with brown sugar, vanilla and flour. Using as little flour as you can on your work surface, cut dough into 4 pieces and roll out into circles 1/8th inch thick. Transfer to 2 baking sheets.

Mound the peaches in the center leaving a 1 ½ inch boarder all the way around. Fold the dough up around the mound of peaches. Brush the pastry with eggwash and generously sprinkle with turbinado sugar. Bake for about 50 minutes, until crust is golden and peaches are bubbling.

Meanwhile, make the almond whip by combining cream, sugar, and almond extract in a mixer with whisk attachment to soft peaks. Plate and dollop each crostata with almond whip.