Roasted Radishes with Greens

Ingredients:

• 3 bunches small radishes with greens attached
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

https://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens

Lemon Garlic Sautéed Cabbage

Ingredients:

• 2 pounds white cabbage, core removed and shredded (10 cups)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic, minced
• Pinch crushed red pepper flakes
• 1/2 teaspoon fine sea salt or more to taste
• Half of a lemon, cut into wedges

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
2. Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
3. Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.

https://www.inspiredtaste.net/37742/sauteed-cabbage-recipe/

Vegetarian Paella with Red Peppers and Chick Peas

Ingredients:

• 1 cup short-grain brown rice
• Hefty pinch saffron (about 8 strands)
• 6 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 3/4 cup crushed tomatoes, fresh or canned
• 2 tablespoons tomato paste
• 1/2 tablespoon hot paprika
• 1 cup green beans, trimmed and halved
• 3 artichoke hearts, sliced (fresh, frozen, or canned)
• 1 cup cooked chickpeas
• 1/4 cup peas, fresh or frozen
• 1/4 cup chopped parsley, for garnish (optional)
• Freshly ground black pepper
• Salt

Instructions:

1. Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)
2. Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.
3. Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.
4. Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving

https://www.thekitchn.com/recipe-vegetable-paella-recipes-from-the-kitchn-216585

Edamame and Pea Bruschetta

Ingredients:

• 1 cup shelled edamame (soybean)
• 1/2 cup frozen peas
• 1 garlic clove, minced
• 2 scallions, chopped
• 1/4 cup packed basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated parmesan cheese
• Salt and fresh ground black pepper
• Baguette, cut into slices and toasted

Instructions:

1. Bring a medium saucepan of water to a boil, add about 1/2 tablespoon of salt and the edamame, cook for 4 minutes then add the peas and cook for another minute.
2. In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they finish cooking.
3. Use a slotted spoon to transfer the edamame and peas to the ice bath. Once cooled, drain and set aside.
4. Pulse the garlic and scallions a few times in a food processor. Add the basil leaves, edamame and peas then pulse until the mixture is chopped up into very small pieces, 3 to 4 times. With the processor running, stream the olive oil slowly into the mixture until everything comes together — it should look like a thick pesto.
5. Transfer to a bowl then stir in the cheese, a pinch of salt and freshly ground pepper.
6. Use a griddle or oven to toast slices of the baguette, smear about a tablespoon onto each slice and serve.

https://www.inspiredtaste.net/3795/edamame-and-pea-bruschetta/