I’m introducing previously unfavorable flavors into my kitchen this week. It’s a mission to expand the usual go-to vegetable list that rotates through the refrigerator, so I’m working with celery and radish. I’m “medium” on these two ingredients, but never buy them, until now! This recipe is a light addition to a typically winterized rotation of dishes during the colder months.
I’m extending this challenge to you, my fellow foodies. Buy something this week that you typically don’t love or haven’t worked with. Find a new and favorable way to enjoy it with the intentions to keep dinner interesting. Post in the comments section what you tried and how! I’d love to hear your experiences and challenges.
12oz sugar snap peas
2 tablespoons olive oil + more to finish
1 rib of celery, preferably the inner young ribs, sliced lengthwise and into 1/4″ pieces
3 radishes, sliced thin
1/4 shallot, sliced thin
2 tablespoons fresh herbs (such as dill, thyme and parsley)
1) Heat a cast-iron pan to medium high heat with olive oil. Add snap peas, a few cracks of pepper and a pinch of salt. Saute 4-5 minutes, or until charred in spots but still crunchy. Squeeze 1/2 a lemon over peas, stir and transfer to a serving bowl.
2) Add raw sliced shallot, celery, radish and chopped herbs to cooked snap peas. Squeeze lemon over the vegetables and toss. Drizzle lightly with olive oil; serve immediately.