This is a fun little thing to throw together and easy with the right tools. Use a mandolin to cut the radishes into thin coins and then “matchstick” them, or show off your knife skills and do it the old fashioned way. If you have access to jicama or kohlrabi, I highly recommend matchsticking one of those and throwing it in the mix for some added body.
Use this slaw as a topping to white fish, chicken tacos, or in bulk as a side at your next cookout.
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A ridiculously delicious small plate that doubles as one of my favorite sides for a steak. Think of it as a cross between broccoli and asparagus. Some recommend blanching (a quick boil followed by an ice bath) before sauteing, It’s not a bad thing to do, but I rarely have the time or space for it. If you have one of those refrigerators that makes ice, by all means do so. Those of us without will use our ice for cocktails. Just be aware that if you do blanch this stuff, you should cut your saute time by a few minutes.
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Oh, the pantry. The daily games of Tetris, trying to find that one can of something that I swear we have in here. The almost monthly re-arranging of stock, moving lesser-used items to a higher shelf only to need it again the next day (or later that night). But most importantly, always having the hot sauce out front. Always.
With a well-stocked pantry, I can take on the world. Well, the world of my kitchen, I suppose. It’s the largest source of pride in said kitchen when it’s fully stocked and organized, and I know that with it, at the very least I can have something worth eating on my table tonight.
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