Roasted Radish and Herby Tahini Sauce

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Roasted Radish and Herby Tahini Sauce
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A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Roasted Radish and Herby Tahini Sauce
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Ingredients
Radish Ingredients
Sauce Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
  3. In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
  4. Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
  5. Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
  6. Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes

Use the sauce to make a slaw out of shredded radish, carrots and cabbage.

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Silver Palate’s Goodtime Vegetable Chili

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Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Silver Palate's Goodtime Vegetable Chili
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Rate this recipe!
Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Ingredients
Servings: portions
Units:
Instructions
  1. Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
  2. Heat 1/2 cup of the oil in a large skillet over medium heat.
  3. Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
  4. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
  5. Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
  6. Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
  7. Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
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Braised Mustard Greens

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Braised Mustard Greens
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Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Braised Mustard Greens
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Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. In a large skillet, warm oil over medium heat.
  3. Add shallot and bacon. Sauté until bacon is crispy, about 2-3 minutes.
  4. Add mustard greens to the skillet and toss until they begin to wilt, about 1-2 minutes.
  5. Add chicken stock and cook until completely evaporated, about 2-3 minutes.
  6. Season with salt and pepper.
  7. Transfer mustard greens to a serving plates and garnish with dill. Enjoy!
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