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Beautiful

Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables. And especially the purple variety.

It will always lend a touch of beauty to your dinner table.

Asian Cabbage Slaw

Here, it takes the center of an Asian-influenced coleslaw, which swaps mayo for olive oil and a touch of sesame. A splash of rice vinegar adds some acid, while soy sauce creates a salty component.

And one of the best parts? The crunchy, salty peanuts on top, cut with the freshness of chopped cilantro.

Asian Cabbage Slaw

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Beet Soup with Tahini and Pine Nut Za’atar

Beet Soup with Tahini and Pine Nut Za’atar

Does soup get any more gorgeous than this? I knew immediately after seeing this on Dishing Up the Dirt that I needed to whip up this vibrant creation for my own spoon and bowl.

Beets always yield such beauty.

Beets

Beets really do lend themselves well to easily dazzling up a dinner. Here are a few past favorites that deck out the kitchen table in red: Pickled Beets, Smoky Black Bean and Beet Burgers with Herb Yogurt Sauce, Purple Summer Tabbouleh.

I’m adding this soup to the list.

Beet Soup with Tahini and Pine Nut Za’atar

Beyond feeling decadent from pure looks alone, this soup has a nice earthy flavor that gets complimented by some rather stellar toppings. First, there’s the tahini. You can almost always count me in for tahini-topped anything, and it’s creamy combination with beets is no different. This particular sauce adds a slight lemony-tang to the sweet beets, and is absolutely perfect with the specks of parsley you’ll catch on most bites. Feel free to omit the allspice from the sauce – it’ll add subtle, but not mandatory, notes of flavor.

Beets

Then, there’s the za’atar, a traditional Middle Eastern herb and spice blend that is speckled with sesame seeds. Toasted in a pan with pine nuts, it takes on this woodsy flavor that’s hard to describe as anything but unique. Here, it adds an easy punch of flavor that allows this soup to remain simple to make, and to rely on the freshness of its garden ingredients.

Beet Soup with Tahini and Pine Nut Za’atar

But enough words already. Likely, if you’re going to make this soup, it was its visual representation that snagged your eye. Bring its beauty to your own bowl, might I suggest alongside a crusty, toasty slice of bread.

Beets

P.S. Stop by Andrea’s blog, Dishing Up the Dirt, if you get the chance. It’s a winner.

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Avocado Radish Toasts

Avocado Radish Toasts

You know spring has arrived when there are 7 different street festivals swarming the streets of your one city, all within one Saturday. When your local park is carpeted in pink pedals of the cherry trees after several days of showers. When you look down and notice you’ve gotten a bit of a sunburn after just 2 hours of tennis. When the first farmer’s markets kick off. And when, there, you stumble upon beautiful bunches of radishes.

Spring radishes

The weather is here. The flowers are here. And my favorite – the first smell of fresh-cut grass, a perfume I walked by literally an hour ago, has arrived and bestowed me with this evening’s biggest smile.

Radishes sliced

There are few vegetables I find more stunning than radishes. And they feel rather novel too. Rarely do I eat a radish outside of springtime.

When they are in season though, and just picked from the ground – still young, small, not fully matured – little else can beat how refreshing that crispness of theirs brings to the table. A spring rain rooted radish, yes please.

Sliced radishes

Along with all those seasonal festivals I mentioned earlier comes the arrival of countless picnic-themed holidays, on their way shortly. Next up is Mother’s Day, soon after followed by Memorial Day, and so on, and so on, and so on.

How to prepare for those occasions? Have a radish-inspired recipe you can count on. One that literally takes barely any effort at all to pull together.

Toasted Baguette

When you have quality ingredients, you only need a few ingredients to make a dish that’s memorable.

Fresh radishes. Ripe avocados. Crusty bread. Good olive oil. Coarse salt.

All favorited ingredients of my repertoire.

Avocado Radish Toasts

Pull them all together, and you create this, a recipe perfect for any picnic, potluck, or simple outdoor, light-lunch occasion. (Don’t get me wrong, you can certainly enjoy this indoors as well. But in my dreams, I’m eating outside for all 3 meals of the day.)

Avocado and lime

Sorry (but not sorry) for the photo overload. Like short and sweet recipes that can be easily fantastic when quality ingredients are involved, beautiful photos always come easier with ingredients that inherently shine.

Avocado Radish Toasts

Fun fact – most of the spice (and flavor) of a radish lays in its skin. Early season ones should be pretty tame, but later on, if you can’t handle the heat, you can always give them a zebra-striped peel.

Avocado Radish Toast

A little bit of that heat though, and the corresponding crispness, goes great with creamy avocados, so make sure to hang on to some of it. Enjoy guys!

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Beet Pesto Pasta with Goat Cheese Over Arugula

Beet Pesto Pasta with Goat Cheese Over Arugula

As a kid, I preferred blue to pink. This fared quite nicely for my parents, who loved to dress me in my brother’s hand-me-downs.

But these days, my heart melts for magenta — especially when we’re talking food. And one small beet makes it easy to bring that color to life

arugula

Here, grated beets sweep in to keep pesto from turning that ugly shade of green that normally happens when basil oxidizes. It adds a slight earthiness to the pesto, but is far from the prominent flavor.

Pair with arugula for an added pop of color and goat cheese for a delightful creamy finish.

Beet Pesto Pasta with Goat Cheese Over Arugula

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