Radish Couscous with Pistachios and Mint

I am crushing hard on Israeli couscous right now. It’s the perfect vessel to deliver all the flavors while lending the perfect pearl of chewiness.  The textures in this dish are meant to be and the punch of mint is where the magic happens. I am pretty confident that if you were to throw in some golden raisins, it might be even better.

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The first time I made this, I used the well known red radish that you can find at pretty much any store. fullsizeoutput_104

This time, Farm Fresh To You was featuring watermelon radishes for this weeks delivery, so…..

Watermelon radishes do not taste like the summer melon. They have a mild flavor but visually resemble the fruit with their green exterior and rich pink middle, such a pretty vegetable.

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It doesn’t matter what type of radish you use, actually go ahead and use a bunch of different types, types you have never tried…what do you have to lose?

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Ingredient

cup uncooked Israeli couscous

small shallot, finely chopped

1/4cup olive oil

tsp lime zest

1/4 cup lime juice ( about 2 limes)

kosher salt to taste

pepper to taste

bunch radishes of your choice  (about 12 ounces), chopped (2 1/2 cups)

1/2 English cucumber, chopped (1 cup)

1/2 cup roasted, salted pistachios, coarsely chopped

1/2cup chopped fresh mint

 

Directions

Cook couscous according to package directions. Set aside to cool.

In a large bowl whisk together shallot, olive oil, lime zest, lime juice, salt, and black pepper.

Stir in couscous, radishes, cucumber, pistachios, and mint.

Taste for seasoning and then let sit in the refrigerator for an hour.

Taste for seasoning again. Enjoy!

 

Butternut Squash Bisque

I am back on the Farm Fresh to You bandwagon. This time I am taking the time to personalize each delivery and try to meal plan around it. It’s really nice to know what will be delivered to your doorstep and that it will all taste so good, much better than the store bought produce. Last week I got some butternut squash and hemmed an hawed all week on what to make, none of the recipes looked good. I decided since the weather dropped a good 10 degrees that I would make a soup. 80 is totally soup weather in San Diego.

I like to hang out in my kitchen during the day when I only have one child, it’s my favorite PDA. (primary daytime activity) I planned on having the bisque done by lunch so Shane could have a hot meal waiting for him when he walked in the door. Awww, aren’t I the best?

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I meshed a couple recipes together and came up with this.

Ingredients

2 butternut squash

1 apple, peeled and chopped

1 onion, chopped

1 TBS olive oil

2 TBS red curry paste

1 TBS coriander

1 tsp cayenne pepper

4 cups chicken broth

3/4 cup full fat coconut milk

2 tsp honey

Directions

Pre-heat oven to 375

Cut the squash in half, de seed and put on baking sheet face down.

Roast for 1 hour or until super tender. Let cool and then spoon into a bowl.

Heat the oil in a dutch oven over med high heat and then add the onion and apple. Sauté for 5 min or until tender. Add the curry paste, coriander, cayenne (You can omit the cayenne if you don’t like it spicy) and a pinch of salt and pepper. Let cook for 2 minutes and then add the chicken stock and squash. Let that come to a boil and then bring it down to a simmer. Let simmer for 30 minutes.

Transfer soup to a blender or food processor and working in batches puree the soup until smooth. Put the soup back in the dutch oven and heat over medium heat. Add the coconut milk and honey and more salt and pepper to taste.

You can top your bisque with cilantro and sour cream or leave it as is. It’s delicious!