Sunday, June 24, 2012

Sauteed Radishes and Greens

I have died and gone to French heaven.

I've always loved radishes.  Love their peppery crunchy earthy goodness.  Slice on salads is pretty normal, but I'm a fan of pulling one out of the garden, brushing off most of the dirt, and just chomping away.  They are also divine, sliced, and served on buttered toast with thinly sliced sweet onion, salt and pepper.

I just read somewhere/heard somewhere that in France, they'll saute these beauties in butter, along with the green tops, and serve as a side dish.

Yes, please!  I love cooked greens.

These are fresh from my garden, and required only a few more ingredients.  Ready for simplicity?  And if you are uneasy about the peppery bite, lemme tell you that it really mellows with the brief saute.  If you have 5  minutes, you can make this dish.

Sauteed Radishes and Greens

1 tablespoon butter
1 small shallot, thinly sliced
handful of radishes, sliced
radish tops, coarsely chopped
1 large pinch of flaky sea salt
a few drops of red wine vinegar

In a small saute pan, heat the butter over medium low.  Add the shallots and radishes and cook for 2 minutes.  Add part of the pinch of salt.  Add in the greens and cook for another minute or two, until they are just barely soft.

Transfer to a plate.  Add the rest of that salt pinch and (truly) just a few drops of red wine vinegar.  Serve warm.

Just a few simple ingredients.  Always the best bet.

Wednesday, June 20, 2012

"Xanadu" at the Chanhassen Dinner Theater

What a show!

I am so lucky to live in a town with a world-class dinner theater!

Over the years, starting in my childhood, I've seen many of my favorite musicals at the Chanhassen Dinner Theater.  Every single production has been beautifully staged, well-acted and sung, and a treat to enjoy.

A friend invited me as her guest to the press night of "Xanadu" recently.  You know the music, the story, right?  Leg warmers, roller skates, goddesses, beach artists, and love.  What could be better?

I enjoyed a very nice dinner in great seats.  We received a package of fun toys which were used during the production as "audience participation" props.  That added to the campy goodness of it all!

If you loved the late 70s and early 80s, if you wish Olivia Newton John was still cranking out hits, if you want to have a big evening out with dinner, music, laughter and joy, get yourself down to the CDT and partake of their wonderful hospitality and incredible entertainment!

Wednesday, June 13, 2012

Salad Class!

Eric's company (Palco Sports) is doing a month-long health and wellness challenge - awesome!

Some people want to start an exercise program, others are trying to lose weight, some just want to eat better and feel better.

Good man that he is, Eric suggested using some of my blog recipes for ideas, and has readily and enthusiastically promoted the Sassy Family as a resource.  I like him.

Yesterday, I went to the office and taught a short class on "How to Make Healthy Salads and Dressings."

We know that most people do not read food labels, or know what the words mean; and we know that most people don't make the leap from "this is not healthy" to "I can learn to make my own."

That's where Sassy comes in!  It was so fun to be in front of a group of people who were interested in making the leap.  And it was fun to debunk some of the myths about fat and calories and ingredients.

Prep table full of ingredients, plus a basket of bread for tasting the dressings.  We poured a little of each on a plate and people could dip and taste.  Much better than a spoon or boring lettuce leaf.  Wait, lettuce isn't boring, it's healthy!  Whoops.

We made Poppyseed, Ranch, Blue Cheese and a classic Vinaigrette.  Mixed and shook them up in handy jars, four dressings done in less than 15 minutes.  I used fresh herbs, garlic and onion, good oils, real salt, honey, and all sorts of yummy full fat happy things.

Oh look, there's Sassy!  Without a hair net or commercial license, just sharing knowledge and excitement with a group of nice people.  And full fat mayo.  Mmmmmm.  Those little Kraft dressing bottles?  Proving a point about reading labels.

I would LOVE to do this again.  I've done a few informal things in my home about basic bread baking, nutrition facts, soup basics, making herbal concoctions, etc.  But I'd love to do more and plan to look into making it happen.

If you ever want to show up in my kitchen, or have me show up in yours, we could have all sorts of fun.  I love to teach.  And I love to learn from others.  And I love when someone else cleans up the mess.

( In case you are interested, here's the dressing recipes!  )

Oh, and we made a yummy Spinach-Strawberry-Chicken-Toasted Pecan-Red Onion salad for the Poppyseed Dressing.  And had regular romaine and various veggies to enjoy the other dressings.