Before I get into today’s foodie chat, I just wanted to say thank you so, so much for all of your lovely comments and emails about Monday’s goal check-in. As I said in that post, life can be rough sometimes but it helps so much when you’re surrounded by awesome people and thank YOU for being some of those people! I also loved reading about what you guys are working towards this month and can’t wait to hear how you get on.
Switching gears, it’s time for a whole lotta food chat. You’re lucking out today with not just one, but two recipes, so I hope you’re hungry!
1. Recipe of the Week. Although I’m a big fan of smoothies, our Canadian temperatures are making them more difficult to drink without a sweater, a blanket, and a hot cup of tea in the other hand. While I’ll still do this regularly throughout the winter months, savoury breakfasts are quickly becoming the name of the game over here.
Ever since I found out about my anemia last year, I’ve been making more of an effort to cook meals in my cast iron skillet. A daily iron supplement is still a must, but cooking in cast iron can also boost the iron content of the foods we eat. While the extent depends a lot depending on the type of food and the age of the skillet used, I like to think that I’m helping my situation by doing so.
I know some of you are probably eyeing up those Brussels sprouts and thinking “woooooahhhhhhhh not on MY breakfast table” but don’t quit on me just yet. I swear, this Sweet Potato and Brussels Sprout Hash might change your mind. You’ll quickly sautee them on the stove with some sweet potato and fresh herbs, and after the eggs are cracked on top (my favourite part of making this recipe because I’m going through a huge egg craze) all you need to do is put the skillet in the oven for 10 minutes and let it do its thing.
If you’d like a little pro tip, here it is: When things are looking like they’re just about ready in the oven, switch over to the broil setting for 1-2 minutes. This will make the edges of the sweet potato and sprouts gloriously crispy, and just might have you dishing up another serving for dinner.
I need to buy a bigger skillet.
[Tweet “Savoury breakfast for the win: Sweet Potato and Brussels Sprout Hash #recipe”]
2. A new veggie: The watermelon radish.
Ever seen one of these guys before?
Up until last weekend, I’d only ever been able to find watermelon radishes in some of the restaurants I like to visit. They look more like a turnip if you ask me, but on the inside, they’re a gorgeous vibrant shade of pink. You guys know I’m a sucker for pink things.
This particular watermelon radish was procured from Goodness Me, a natural food market that I’m really excited to tell you more about over the coming weeks. They’ve got a huge array of organic produce, much of which is locally sourced. I’m a watermelon fiend, and thought it was only appropriate that I try to track down a radish with watermelon in its name. I’d been looking for all summer but without any luck, so when I saw them just sitting there in the produce section, it was pretty much a done deal.
So why are they called watermelon radishes? Well, they’re in the same veggie family (the Brassicas) as arugula, Daikon, broccoli and turnips, but obviously this is the stunning sister in the bunch. The outside tends to be either green, beige, or a blend of the two, and just inside the skin, the flesh is bright white. As you move closer into the middle, it’s a lovely vibrant pink, just like a watermelon. Just like other radishes, they’re full of fiber, vitamin C, folate, and potassium.
I’ve only ever had watermelon radish in the form of a garnish on a salad, so I wanted to use it in a recipe where it played a bigger role. Knowing that radishes pair well with apples, I came up with a really delicious and simple recipe for Baked Salmon with Apple-Radish Slaw. While the salmon cooked in the oven, I used my mandolin to cut some carrots, celery, a Honeycrisp apple (my fave), and the peeled watermelon radish into thin strips. If you read last Wednesday’s post about my kitchen injuries and happened to be wondering, the answer is yes, I did use the mandolin’s safety handle.
I knew the apple would add some sweetness to the mix and didn’t want to overpower the flavour of the radish, so the dressing was kept simple – just apple cider vinegar with a little raw honey. The result was one of the most delicious salads/slaws to come out of my kitchen in weeks, and I’m already wishing I’d bought a few more radishes in order to make a bigger batch.
Taste-wise, the watermelon radish was quite different from your standard red-on-the-outside, white-on-the-inside radish. It wasn’t very peppery at all, and reminded me more of daikon, which is a Chinese radish in the same family. It had a really mild taste and a nice crunch, and if I may say so myself, the apple pairing was spot on. (You can never go wrong with Honeycrisp, right?)
As I said, the recipe is really easy to throw together and because all the veggies are firm, I’m pretty sure it would keep well in the fridge for a few days. If you’d like to give it a go, you’ll find and print the recipe here.
Now I’m curious to hear…
- Have you ever tried a watermelon radish before? What sort of recipe was it used in?
- What are you eating for breakfast these days? Do you have a preference between sweet and savoury?
Lastly, I just wanted to mention that you’ll really want to make sure you come back on Friday because I’ve got an awesome giveaway to announce and you won’t want to miss it! See you then! 🙂