Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
How about #Squash for day 3 of the #vegout2021 challenge? New World natives, the 8,000 yr old vitamin C rich gourds predate humans. The first plant domesticated for food, corn & beans were next to make a Three Sisters Garden. From Pumpkins to Pattypans-they are now global faves!
For day 2 of the #vegout2021 challenge, we are eating collard greens. Southerners consider #collardgreens part of their unique culinary heritage, but humans have been eating these vitamin K rich leaves for more than 2,000 years, dating back to the Ancient Greeks. Get braising!
Why not get your #VegOut2021 challenge started with something easy, like #cauliflower. This winter brassica comes in technicolors the kids will love and we have easy recipes for it at https://t.co/8dp3I1t5IY
Register, eat and play with us today for a delicious path to health.