The latest from the Radish

Food + Nutrition
radicchio, endive, and arugula salad with spiced pistachios

Most Thanksgiving meals are full of decadent and heavy foods. Add some contrast to the mix with a colorful and zippy salad that comes together quickly and seamlessly. Punchy bitter greens and fennel cut through the sweet, buttery, and starchy sides of the holiday and create a respite for your tastebuds. Thanksgiving or not, this salad is a simple yet sophisticated addition to your salad repertoire.

my top 10 squash recipes

It is fall and that means lots and lots of squash at the greenmarket. Stumped about how to use it? Here are 10 ways to get the most out of your squash bounty.

ginger curry butternut squash soup

It finally started to feel like fall this week in New York City with what felt like a rapid drop in temperature. A comforting bowl of soup is what I immediately crave when the seasonal chill starts to set in. Using an immersion blender or high speed blender is the perfect way to achieve creamy soup without dairy or butter. Additionally, the squash has a good amount of body and starch which allows for a creamy and decadent texture sans the cream. In my continual quest to optimize nutritional value in my food, I added immune boosting ginger and curry powder to the soup base.

cacao tahini date bites

I have a few iterations of energy bites on my site, but none that feature tahini as the shining star. These balls are great for a pick-me-up between meals or when you need a sweet treat. The bites contain fiber, potassium, protein, and healthy fat to keep you satiated and well nourished. Tahini, which is made from sesame seeds, is a vegan source of calcium and iron. Sesame seeds are also a great source of copper, an essential trace mineral and antioxidant which is needed by the body to build connective tissue, produce energy, transport iron, and prevent oxidative damage.