Spring

It's true, radishes are often considered the "Rodney Dangerfield" of vegetables...no respect.  But that's too bad because they are so much more than an afterthought, a garnish or a decoration.

They are spicy and delicious and add great texture to any dish. And look at the color they give this amazing tasting tart.

My love of radishes begins in Paris...strolling the Seine, grabbing a baguette, a crock of butter, a bunch of radishes and some sea salt from the street vendors.  Finding a bench and plopping down to people watch while dipping the peppery radishes into the soft butter and sprinkling them with sea salt.  A bite of bread and it's heaven.  Those were the days. 

This is a beautiful spring dish.  I served it yesterday alongside roast chicken for friends.  The perfect side with a light green salad.  You can serve it warm or room temperature, you'll love it!

This is a zen salad. For one thing, like meditation, it requires slowing down. Normally salad is something you throw together at the last minute. Not this one. Patience, little grasshopper. You need to marinate the tofu overnight. It's also simple and straightforward. And it requires no oil. I know what you're thinking, what does THAT have to do with being zen? I'll tell you. This is an enlightened salad. The avocado is rich enough that you really don't need any additional oil.

I know there are people out there who don't like tofu, but I wonder, have they had any good tofu dishes? I like tofu with something to really give it flavor and tang. Ponzu sauce is perfect. The extra firm texture of this tofu really shouldn't bother even people with "texture issues." But if you or your guests really are adversed to tofu, you could certainly substitute diced chicken breast or chunks of seared tuna.

This salad is perfect for when your are trying to eat healthy or to enjoy on a warm day. It's very light and refreshing but at the same time hearty and filling. If you try it, let me know what you think!

While I wait (and wait) for our local asparagus, it occurs to me that everyone else is not waiting. The grocery stores are full of asparagus (from elsewhere, wherever that is) and it is hard to walk down the produce aisles without snatching up a bunch. I understand, really I do, and that is probably why my two blogs on asparagus from last year are getting hit up a lot these days. So okay, I can’t be my stubborn self and wait another month to offer up more asparagus recipes. Especially because there are about a gazillion different ways to cook asparagus—almost all of them pretty darn quick—so I can come back to this provocative vegetable again. Soon.

While I love quick-braising and sautéing asparagus, I think the method that may be the absolute speediest may offer up some of the best flavor, too. It’s stir-frying. Two to three minutes, and you’ve got a beguiling roasty-toasty flavor and a nice crisp-tender texture. A few keys here: Slice the asparagus thinly on the bias for the best browning; don’t use a lot of fat; keep the heat cranked up. (I love the bowl shape of my non-stick stir-fry pan, but you can substitute with a nonstick skillet—just stir more frequently.)

I like to include a bit of garlic, some sliced scallions or shallots (as in the recipe below), or a combo of ginger and garlic in an asparagus stir-fry—but not much more. I don’t make a finishing pan sauce for it, in order to let that pure flavor shine through. (I do, however, sometimes like a cool, creamy garnish for this dish—crème frâiche is lovely.)

Even though spring is officially here, I'm still craving comfort foods, like stews and braised meats. Since cold weather isn't a prerequisite for braising, this past weekend I braised short ribs. After a low, slow braise, the meat turns buttery, soft and absolutely tender enough to cut into with a fork. With Passover and Easter just around the corner, a braised meal is just right for a holiday dinner with family. Instead of the more typical brisket for Passover, why not bring braised short ribs to the Seder table?

Every year around this time, I love to enjoy Passover foods even if I'm not Jewish. (I am still waiting for someone to invite me over for Passover.) I love matzo ball soup and can't get enough of chocolate-covered jelly rings, which I add to my homemade sorbet. But I'm in love with short ribs. It's definitely still popular—I saw it on the menu at Orson restaurant when I was in San Francisco last month. A meal of short ribs is literally a stick-to-your ribs kind of food. So, no, I wouldn't eat it every day, but on special occasion, why not?