I am very excited to have a guest post featured on the blog I’ll have what she’s having, created by the lovely Lynn . She has recently moved and was looking for contributors to help keep her blog rolling while she was occupied with boxes and other moving necessities. Her blog is a cornucopia of sweet and savoury recipes, with mouth-watering pictures.
She also just launched a new blog called Les cuillères, where she will recount her experiences towards eating healthy while living at home with her parents. I am looking forward to reading more about her new experiences and recommend you do the same. Two blogs, one great foodie, all from here in Montreal!
It is such a pleasure to be featured on her site and I hope that this Strawberry Radish Tartare recipe lives up to the expectations of her readers.
Because I got dozens of lemons in my CSA basket this week.
Because it was my birthday and I worked all weekend.
Because when life gives you lemons, you should make Whiskey Sours!
One Whiskey Sour – Not for the faint of heart
- 2 lemons, flesh segmented (as pictured above)
- 2 oz whiskey
- 1 tbsp of honey or agave syrup (skip the refined sugar, it’s just not that good for you)
- 4-6 ice cubes
Combine all ingredients in a blender and blitz until slushy and frothy. Serve in an old-fashioned glass.
Feel free to replace the Whiskey with rum, vodka, bourbon, amaretto. It’s a classic fresh flavour that works well with many liquors. Plus think of all the vitamins you are getting from the fresh lemons
A few weeks ago I signed up up for an organic fruits and vegetables delivery with Jardin des Anges. I am loving their service and the variety I get every week, and for the most part I make it through my week’s worth of produce. This past week however, due to a number of social engagements, my tastesbuds have been dining out more often than not. I was stuck with an array of leftover vegetables that needed to be consumed asap, especially considering a new delivery was already on its way!
All that was to say that this recipe really is all about the dressing and spices used to macerate the salad. The rest is all up to you, so feel free to throw in everything but the kitchen sink.
Asian Peanut Butter Dressing
- 1/3 cup peanut butter (I used the crunchy and unsweetened kind)
- 3 tbsp soy sauce
- 1/2 of a lemon, juiced
- 1 tsp sweet chili sauce (can be found in the Asian section of most grocery stores)
- 1 tsp ginger, minced
- 1 tbsp sesame oil
- 1 tbsp agave syrup or honey
- 1-3 tbsp hot water
I am going to save you some frustration here. Before you even get started with making the dressing, make sure that your peanut butter is soft and oozy, by either warming it on the warm zone of your stove top, in a double-boiler or in a microwave. This will make the process of combining the other ingredients easier – trust me on this one, it took me a while to figure it out!
Once your peanut butter is soft, stir in the other ingredients except for the hot water. If you are having trouble obtaining a smooth and soft consistency, this is where the hot water comes in. Add the water one tablespoon at a time until the dressing is smooth and creamy. You want to obtain the consistency of honey, but without the stickyness. In my case I needed to add three tablespoons of hot water.
For the salad:
- Any vegetables sliced and diced, 4 to 6 cups
- 1/2 of a lemon, juiced
- 1 tsp ground cumin
- 1 tsp Chinese all spice
- A pinch of salt
- Scallions and cilantro to garnish
- Cabbage, shredded
- Carrots, thinly sliced
- Celery, cut on a bias
- Red bell pepper, diced
- Zucchini, julienned
- Mushrooms, sliced
- Baby spinach