Collard Greens and Radish Slaw

Coleslaw with attitude for picnics and cookouts

Umm, coleslaw. Now that summer is on the way in our part of the world, we can’t stop thinking about it. And variations on it.

Like this collard-greens version.

Collard greens are a close relative of kale, that rock star of veggies. And like kale, they’re flavorful, nutritious, and versatile. Use them in coleslaw, and you’ll find that a familiar dish has acquired an entirely new personality.

That’s a good thing. Because with Memorial Day right around the corner (officially kicking off cookout and picnic season here in the US), you probably need all the coleslaw recipes you can get.

Glazed Radishes

Buttery, slightly sweet, with a mild earthy note – these taste like spring

It’s radish season!

Not impressed? This recipe may change your mind.

When you glaze radishes in butter and a bit of sugar, they lose most of their sharp edge. And they develop a deep, rooty flavor that pairs particularly well with roast meats. Best of all, glazing radishes is an easy way to cook them.

So make more than you think you’ll need. Everyone will want seconds. Maybe thirds. 

Moroccan Orange and Radish Salad

Serve this Fragrant Dish as a Starter or Side

In my local markets, California navel oranges are plentiful, inexpensive, and of excellent quality.  In fact, their peak season runs from February through April, so we’re now getting them at their sweetest and most succulent.  I’ve been feasting on citrus all winter — peeling and eating it for breakfast, snacks, and desserts.  But with warm weather arriving, it’s time to use oranges in salads.

Enter this Moroccan Orange and Radish Salad.  It combines sweet oranges with peppery grated radishes — and then douses everything with aromatic orange blossom water.  That may sound a bit odd, but the combination works extraordinarily well. 

You can serve this dish as either a starter or a side (it goes great with grilled meats or barbecue).  And because it’s sweet (with a hint of spice), you could even get away with serving it as a savory dessert. 

So think of this as three recipes in one.  You can’t get any more versatile than that!