So, I decided that I would. I am going to post every single day for the next week. And look, I know you’re thinking: that it’s unseemly hot out and you’re in all likelihood either on a vacation or counting down to one and you honestly couldn’t care less about turning on a stove right now–and well, sadly, me too.
But that’s where these recipes will come in. They’re sides and light mains and good pot-luck fare and some relatively simple desserts and you know, the kind of stuff that you might get you rethinking your No Cooking Until September stance. I promise not to saddle you with any roasts or stocks or Things With Fourteen Ingredients. The last week of July is no time for noise like that.
The last week of July is the perfect time to go check out the farm stands because everything is finally hitting their stride. From some radishes and sugar snap peas, Alex and I made a quick saute with dill last month. I admit that despite loving dill, I was quite wary of a recipe that had a whole teaspoon of dill seeds in it along with a tablespoon of the fresh stuff–would it taste like a pickle? How would we taste the other vegetables at all?–but curiously enough, this large amount still lingered delicately in the background, and we loved the dish. It was everything a heatwave dinner should be–fresh, light and playing off everything you could buy in Union Square today.
One year ago: Classic Cherry Clafouti Last week, these same lovely folks sent Alex and me with another gigantic, too-good-to-be-true box of giant cherries and I was all set to make something new with them. And then. Well. I ate them. I’m not sorry.
Sauteed Radishes and Sugar Snaps with Dill
Adapted from Bon Appetit, April 2004
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.
Makes 6 servings.
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.