Some purists may snark at the thought of this salad being considered tabbouleh. Yes, it is another glorified kale salad and a fantastically delicious way for you to get your greens. But au contraire, there are many similar elements to beloved tabbouleh peeking out all over this dish. Quinoa serves as your hearty grain, creamy lemony mint-laced dressing delivers that signature zesty pop, and crunchy cucumbers and vibrant tomatoes have a prominent presence - just like conventional tabbouleh, but with a twist. Technically tabbouleh, or not, this summer salad is one not to be missed.
Read morezucchini lasagna
Who doesn't love lasagna? Well, maybe there are a few of you out there. Lasagna is typically an arduous process with a multitude of steps that require patience, yet limited cooking skills are actually needed. Of course, you could always take the easy route with "no cook" noodles, jarred tomato sauce, and processed cheese, but that is not the way we do things here at The Crunchy Radish.
Read moreSuper Simple Soup
Tomatoes can be fickle, sometimes emanating pure summer in a mouthful, while at other times promises of juiciness and the pristine balance of acid and sweet turn out to be mealy and bland. A surefire way to elevate your tomato game is a slow and leisurely roast. Slow roasted tomatoes have endless possibilities- tossed with brown rice pasta, pureed into tomato sauce, submerged in a grain bowl, or blended for a simple and flavorful soup. Here is my super simple slow roasted tomato soup.
Read moreA Soup For Summer: Watermelon Gazpacho
Adequate hydration is essential for optimal wellness. The ideal source of hydration comes from clean and simple H2O. Not only does water quench your thirst, it is involved in a myriad of essential bodily functions. Water helps ensure luminous skin, flushes toxins from the body, and carries nutrients to and from the cells.
Read moreThe House Pasta
The House Pasta evolved out of necessity one night. I was feeling semi-lazy, but did not want to succumb to take-out. It was developed over time and was inspired by a dish that I've had time and time again from our local neighbor joint. The ingredients for the House Pasta are typically on hand in my pantry and are usually thrown together on a whim when I am lacking in fresh produce or inspiration. I like to use a mix of both fresh and jarred products and always finish with freshly grated parm and a rough chop or tear of fresh herbs. I have been gravitating toward gluten-free pastas lately that are made with quinoa and brown rice. I like the added nutrient punch that they supply as well as the lack of "brick in the gut" feeling that can result from regular pasta.
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