Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

2 teaspoons cornstarch mixed with
2 tablespoons water (slurry)
¼ teaspoon freshly ground black pepper

Trim the radishes, leaving a little of the green
stems and cutting off the root end. Place in a
saucepan with the stock, bring to a boil, cover,
reduce the heat, and simmer 10 minutes until
tender.
Stir in the slurry and boil 30 seconds to
thicken and clear. Don’t overthicken, please!
Dust with black pepper and serve as a side dish.

Per serving : 19 calories, 0 g fat, 0 g saturated fat, 4 g
carbohydrate, 1 g protein, 0 g dietary fiber, 49 mg so­
dium. Exchanges: Free Food

SPRING VEGETABLE SAUTÉ

If the vegetables are small, they may cook a
little quicker than indicated here, so be careful
not to overcook.
SERVES 4

1 teaspoon olive oil
½ cup sliced sweet onion
1 garlic clove, fi nely chopped
¾ cup quartered tiny new potatoes
¾ cup baby carrots, cut in half diagonally
¾ cup asparagus pieces
¾ cup sugar snap peas
½ cup quartered radishes
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

1 tablespoon chopped fresh dill or ½ teaspoon

dried

Heat the oil in a high-sided skillet over medium­

high. Cook the onion 2 minutes, add the gar­

lic, and cook 1 minute more. Stir in the potatoes

and carrots, cover, turn the heat to low, and cook

about 8 minutes until almost tender. If the veg­

etables start to brown, add 1–2 tablespoons of

water.

Now add the asparagus, peas, radishes, salt,

black pepper, and dill. Cook, stirring oft en,

about 4 minutes more until just tender. Try

this with a piece of barbecued fi sh for a com­

plete spring meal.

Per serving : 75 calories, 1 g fat, 0 g saturated fat, 12 g

carbohydrate, 2 g protein, 3 g dietary fi ber, 199 mg

sodium. Exchanges: ½ Starch, 1 Vegetable

RADISH • 223