Ingredients
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.
If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.
Thickly sliced eggplant brushed with a glossy pomegranate olive oil coating and broiled brings out an alluring, mouthwatering shade of mahogany.
While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.
This wintry, satisfying dish can be made with store-bought fresh egg noodles or, if you have time, you can make your own.
The natural bite of the radishes is balanced by fresh basil, orange segments, and a simple citrus dressing.
This cool, pale-green sauce of lime, chile and coriander was inspired by Somali chef Jamal Hashi. Every day he makes a bowl of it for his Safari Express food stand in Minneapolis’ Global Market, and every day, he runs out. Jamal remembers this sauce in Somalia, where people made it with what grew in their backyards — the ubiquitous lime trees, chile and coriander.
Bibimbap is vitality in a bowl, from your very own kitchen.
For the salad, assemble: