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Still Life

Swiss Chard Falafel

Swiss Chard

I should probably admit upfront, these err a tad more on the side of fritters than falafel. But I hate a dry, dense ball of falafel, so in my mind, the characteristics of these are what the word “falafel” should always mean.

Falafel should be as moist as the fresh chickpeas you put into it. It should mean a circular or ovular sphere flavorful enough to snack on as it is, even if a little bit of yogurt sauce or hummus elevates it to a whole other level. I.e., a truly good falafel should be the shining star in the pita you pack it in, radiating brighter than all else that lays beside it.

Swiss Chard Falafel

It’s simply impossible to deny how beautiful of a veggie swiss chard is. I’ve expressed before my love of pinks when it comes to produce, and the photographing of it. Beets and radishes, while not necessarily my favorite flavors of the veggie kingdom, stand among my all-time most beloved subjects to photograph. (Apologies in advance to my friend Laura. And my 90-year-old grandpa. And the random boys in my life. All of which are other favorite photo subjects in my life – but I’m telling you, beets and radishes make for some steadfast competition.)

Swiss Chard

The magenta lines that stream down a leaf of swiss chard, the veins not unlike our own that bring this veggie to life, make it a mesmerizing sight. Its yellow veins, too. Although if I had to choose, I’d of course go for the pink. There’s just something about those pinks when you get them in front of a camera. Born to be (still life) models, I tell you.

Swiss Chard Falafel

I’ve been in a bit of a cooking rut lately. Breakfast for dinner has been popping up more often than I’d like, as is thrown together bowls of beans, rice, herbs, and avocado. (Although – if that avocado is a magically flawless and ripe specimen, forget the hesitancy and tone of complaint emanating from that last sentence. Hand me a ripe avocado, and I’ll be a happy kid forever.)

I never thought I’d be one to say this, but busyness has led me to allow cooking to fall by the side of the road for a few. Plus, it’s summer, and I enjoy nothing more than eating outside. And if this means scoping out all the restaurants with outdoor seating, then so be it. Cooking can be put on pause for a few.

However, you know as well as I do, I do love cooking. And so I return, by the sight of a healthy looking bunch of swiss chard.

Swiss Chard Falafel

I picked this bunch of from the store and immediately had ideas start to come to me from left and right. There’s nothing like a little ingredient inspiration to draw you out of a slight cooking hiatus.

It’d been forever since I made falafel, so that’s the idea I went with. Don’t ask me how swiss chard led my brain to falafel – but it worked out well. I mean, why not add some green power to falafel? Tastes great, looks decent, and kills it on the “you should really make this meal more nutritious” level.

Swiss Chard

Swiss chard’s back in style. Every farmers’ market table will be wearing it pretty soon. Get some while you can. Admire it’s beauty for a day. Or 15 minutes on your cutting board. Then chop it all and throw it into this falafel recipe.

These are definitely snackable on their own, but I love the pairing with the yogurt/herb sauce. You choose whether to pack them in a pita, or throw them with some brown rice. Either one you go with, drizzle a little tahini on top, and voila. A truly golden, slightly green meal.

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Radishes

Radishes

This summer, I started a new photo project involving veggies and people – two of my favorite subjects to shoot, of course. Once I complete the series, I’ll give you all more details. It will likely take a bit of time, but so far it’s been a blast and I’m excited to eventually share it with you guys!

For my latest shoot, I got a hold of some radishes fresh from the ground, green tops intact. The peppery veggie was and is a truly lovely ingredient to photograph. Stare at one, from tops to tail, and you’ll notice it has so many aesthetic elements to display. Beautiful.

It’s also a rather beautifully unique ingredient in the kitchen, and somewhat of an infrequently utilized subject of my cooking. Which is why I’d love your help.

I think I’ve featured radishes just once my blog, in this Brown Bread with Radishes recipe. Twice if you count them in this Asparagus Feta Wrap, but here radishes really weren’t the main star.

Both are recipes I’ve repeated on several occasions, but this year, I’m looking for new ideas. I’d love to hear how you use radishes. What are you favorite ways to eat them? Raw? Cooked? Sliced, diced, buttered, braised, pickled? You tell me.

Share with me your standby radish recipes. I’d love to hear them. And make them too!