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Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I first started blogging and especially for my Sunday dinners, my first thoughts went straight to desserts. I would have to stop wanting after four or so, for each dinner I planned and move on to something more important like, oh say the main dish. After a couple of years of this arrangement, I started realizing that more vegetables were the answer, not more desserts. Never fear, I still love a great dessert, but now it is not the first thought on my mind during menu planning.



Then a couple more years went by, and I happened to be lucky enough to marry an expert gardener who excels at growing organic food in beautiful gardens. Little by little the freezer is filled each summer and we enjoy fresh tasting food all winter long, from the garden and root cellar. And with this new arrangement I have come to collect recipes for the crops we grow. This salad fits in nicely!


Honestly, I had never eaten a radish any other way than raw, dipped in salt before trying a couple of new recipes this past week. The first one was the Taco Pickles and now this salad, which we absolutely loved. It is a delicious surprise and one we will make again. Don't let the roasting part get in the way of trying this salad, it really is a very easy recipe.

Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta
Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta

Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta
adapted from:  Cinnamon-Spice and Everything Nice
400-degree oven

1 pound radishes
1 pound carrots

2 T olive oil - divided
1 t honey
1 t vinegar
salt and pepper if desired

Trim radishes, peel and trim carrots, slice into medium thick (4 mm slicing blade if using a food processor) slices.


On a large rimmed baking tray, drizzle 1 T of the oil. Combine the remaining oil, honey, and vinegar along with the sliced vegetables, combine well making sure each slice is separate and coated.



Spread out on the baking tray, sprinkle with salt and pepper if desired, roast 20 minutes, stir and roast 5 minutes more. Remove from oven and set aside to cool, gently stir after 5 minutes to release heat and steam from the vegetables (you want a firm texture).

2 T olive oil
2 T orange or tangerine juice
1/2 (packed) t zest from the fruit
1 T vinegar
1 t honey
2 T finely minced red onion - we used our pickled onions

1/3 c Feta cheese crumbles
fresh minced parsley

Combine dressing ingredients in a large bowl, add roasted vegetables, toss gently to coat. Spoon into serving dish, arrange the Feta and parsley over the top. Refrigerate until serving.


Serves 6-8

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
homemade mondays @ frugal by choice
hearth and soul @ apriljharris,com
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Asparagus Spears and a Spicy Dunk! - the unrecipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

One of the items on our food pyramid is raw. Right along with protein, complex carbohydrates, healthy fats, vegetables and fruits is another category - raw.

Raw does not have to always be a salad, and it is best if it is not. Salads while delicious can become boring. So mix it up a bit and put out something different for the family to crunch on. Give thought to any and all vegetables your family might not like cooked (turnips as an example) on a tray with a dunk or a dip and see what happens. It is not unusual for a raw vegetable to be sweeter than the cooked version.

Tonight I stirred together a simple "dunk" and added some fresh asparagus. It doesn't have to be this combination. You can add anything to the base and get a custom flavor for your family. We liked this one and will mix it up again.....

Raw Asparagus and Spicy Dunk
adapted from: what we had on hand.....

Raw Asparagus Spears with a Spicy Dunk for dipping.
Asparagus Spears with a Spicy Dunk!


Snap the tough ends off enough asparagus for your family, I would suggest 6-8 spears per person. Let soak in tepid water for a few minutes (5 minutes or so) for the dirt and sand to sink to the bottom of the water. Carefully lift out, drain on cotton toweling to dry.

For the dunk:

Mayonnaise
Sour Cream
Something Else, we used Sweet Thai Chili Sauce, but please use what your family will enjoy.


I used about 2 T of each ingredient, mixing well. This was just right for the two of us. Increase as needed for your family.

Place dunk in a small bowl, surround it with the fresh asparagus.

Next time I might try equal parts mayo, sour cream, honey, and mustard......

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


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Celery Apple Ham Toss

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Often times packing my lunch for work starts the day before or the meal before. I try to use up leftovers that are not planned for another dinner. Along the way, I have come up with a few recipes (if you can call these simple preparations, recipes) that I do make again.

This salad is one of those recipes. It is dressed very lightly in a sweet and sour mixture; not unlike a coleslaw dressing, only much lighter. You don't want to overpower the individual flavors of the key ingredients.

Whenever we have a ham dinner the remaining ham, bone and scraps are put to good use. Today I am using some of the cubed ham from our Easter dinner. Having cubed ham frozen in the freezer makes for some quick and easy meals.

For your lunch, pack a portion of the salad, a slice of buttered bread or dinner roll to enjoy along with the salad and a cold drink. Packed lunches don't get much better than food made at home.

Apple Celery Ham Toss
Celery Apple and Ham Toss

Celery Apple and Ham Toss
by the seat of my pants
serves 3-4

1 c diced lean ham
4 ribs celery - outside ribs work well for this
1 large apple - unpeeled
 1/4 c diced sharp cheddar cheese (however I did not use any this time.....)

1 T and 1 t  sugar
1 T  and 1 t apple cider vinegar
1/4 c mayonnaise


Thinly slice the celery if outside ribs, dice if using softer ribs from the center

Core, slice, and dice the apple.

Combine celery, apple and ham in a large bowl. Add remaining ingredients mixing well.
Salad will look a bit dry, but the apple and celery will release juices and provide more moisture. Refrigerate overnight before serving.

Enjoy.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


this post shared with:
wonderful wednesday @ mommy on demand
home acre hop @ on the home front
real food friday @ back to basics


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Taco Pickles

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I eat Tex-Mex, I enjoy a spicy, vinegary condiment on my food. And when we have fish for dinner, I want something with a bit of a bite to it, to add some excitement. Fish can be a bit tame on that dinner plate. You could also tuck a spoonful of this crispy, spicy, sweet and puckery delight in a sandwich or anywhere else a spicy flavor is desired!

For this recipe we used carrots stored in our root cellar from last fall, I think we can call the root cellar project a success!

Taco Pickles to serve with anything TexMex!
Taco Pickles in the making.

Taco Pickles
adapted from:  Eva Kolenko
makes about 1 quart

2 bunches of radishes
4-6 carrots depending upon size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c cider vinegar

Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature.


Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice (wear gloves if you have them!) the pepper, remove membrane and seeds if desired.

Combine vegetables in a large bowl and set aside.

Taco Pickles

When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on counter to ferment and pickle, from 24-48 hours. Refrigerate to store.

* I used one jalapeno pepper and for my taste buds this is what I might call "medium" in heat. I will definitely make again, but use the Frank's for a mild version.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


this post shared with:
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to basics
garden tuesday @ sidewalk shoes
maple hill hop @ maple hill 101
tuesday garden party @ an oregon cottage
home acre hop @ on the home front

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