Pickled Watermelon Radish

Pickled Watermelon Radish

Show off the watermelon radish’s beautiful colors year-round by adding gorgeous thin slices to sandwiches, rice bowls, or tacos.

Ingredients

1 to 2 watermelon radishes
1/2 cup distilled white vinegar
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
Optional aromatics: 2 peeled garlic cloves, 1/2 teaspoon lightly crushed peppercorns, and/or seeded and roughly chopped 1/2 jalapeno pepper

Special equipment: mandoline slicer and canning jars

Steps

Wash watermelon radishes thoroughly. Using mandoline or sharp knife, thinly slice radishes. Add slices into clean jar.

In saucepan, bring to boiling vinegar, water, salt, and sugar, then simmer until sugar and salt are dissolved. (If you choose to add aromatics, add them right after heat is turned off.) Pour liquid (and aromatics, if using) over radish slices. Let cool to room temperature, then cover and refrigerate. Best eaten within 3 months.

Adapted from Food52

Hatch Chile and Tomatillo Salsa

Hatch Chile and Tomatillo Salsa

Ingredients:

9 Tomatillos, medium-sized
2 Hatch Chiles, fresh
1 Jalapeno Chile, optional, for more heat
1/3 cup chopped onion
1/2 teaspoon salt
1/2 lime
1 cup water

Steps:

Remove husks from tomatillos, rinse, and quarter. Wearing gloves, quarter Hatch and jalapeno chiles, and remove seeds. For more heat, leave seeds in.

Heat large skillet on medium heat. Add tomatillos and chiles, continuously turning them so that each side gets charred. When all sides are charred, transfer chiles and tomatillos into food processor bowl. Add chopped onion, salt, and lime juice, then pulse into chunky puree. Add water and pulse a few more times. Taste salsa and add more salt if needed.

Cool, then serve with tortilla chips.

Adapted from CouponClippingCook.com

Analyzed to serve 8. Calories 20, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 2g, Protein 1g, Vitamin C 60%

Dragon Fruit Salsa

Dragon Fruit Salsa

Ingredients

1 to 2 Dragon Fruit (white, red, or both), peeled and cubed (about 1 cup)
1 green onion, chopped
1 tablespoon chopped fresh Cilantro
1 tablespoon lime juice
Salt to taste
1 Jalapeno Chile, seeded and chopped, to taste (optional)

Steps

Gently combine all ingredients in bowl. Serve with chips or use to top seafood.

Source: Frieda’s Inc.

Chicken-Angelcot® Skewers

Chicken-Angelcot® Skewers

Ingredients

3/4 cup canned light, unsweetened, coconut milk
1/2 cup plain Greek yogurt
1/2 cup smooth peanut butter
1/4 cup fresh lime juice (about 2 limes), plus lime wedges for garnish
2 teaspoons, packed, light-brown sugar
2 garlic cloves
3/4 teaspoon kosher salt
1/4 cup cilantro leaves, plus sprigs for garnish
1 large Jalapeño Chile, coarsely chopped (with seeds for more heat)
1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch chunks
2 pounds Angelcots®, pitted and halved lengthwise
Salt and pepper to taste
1/4 cup unsalted, dry-roasted peanuts, coarsely chopped

Special equipment: 24 6-inch wooden skewers, soaked in water for one hour, or metal skewers.

Steps

In a blender container, process together coconut milk, Greek yogurt, peanut butter, lime juice, brown sugar, garlic and salt until smooth. Add cilantro and jalapeño until combined. Reserve about 1/2 cup sauce and chill for drizzling later. Pour remainder of sauce over chicken cubes, toss to coat, then cover with plastic wrap and let chill for 3 hours or overnight.

Build fire in charcoal grill to medium-hot. If using gas grill or stove-top grill pan, wait until skewers are assembled, then preheat to high for gas grill, medium-hot for grill pan.

Holding 2 skewers parallel to each other about 1/2 inch apart, carefully thread 1 piece chicken, 1 apricot half, another piece of chicken, and then another Angelcot half on the skewers. (Using 2 skewers together keeps chicken from spinning around when you turn skewers.)

Repeat with remaining skewers until all chicken and Angelcots are used.

Season skewers with salt and pepper. Brush Angelcots lightly with some sauce.

Grill skewers on each side until chicken is browned, 3-4 minutes each side. Move to a cooler part of grill. Cover grill and cook 2 minutes longer or until chicken is cooked through.

Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts, then drizzle with reserved sauce. Serve with lime wedges.

Adapted from Epicurious

Analyzed to serve 6 with with 1/3 of sauce. Calories 250, Total Fat 12g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 70mg, Sodium 140mg, Total Carbohydrate 20g, Dietary Fiber 4g, Sugars 15g, Protein 19g, Vitamin C 50%, Potassium 609mg