Your ultimate spring produce guide: What's in season plus recipe suggestions
Radishes
Peak season: April-July
This crunchy root vegetable comes in various sizes, shapes and colors and depending on the variety, they can have a bit of a bite to them. They're very low in calories and high in vitamin C. When buying radishes, look for those that are nice and plump, smooth and firm with no cracks. Store them in a perforated plastic bag in the fridge, and make sure to remove the green tops.
What to do with them: Radishes make an excellent crispy salad addition either halved or thinly sliced. You can also serve them with other raw veggies for a yummy snack with dips or even a bit of salted butter. Or take it a step further and make this gorgeous cold radish soup garnished with a hard-boiled egg. To make, blend together sliced radishes, vinegar, buttermilk, a bit of salt and sugar. Let chill in the fridge, and when ready to serve, add minced chives, finely chopped radishes and herbs. Garnish with greens, and serve.
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!