2020-05-01_Shape

Food styling by Rebecca Jurkevich/Edge Reps; prop styling by Kaitlyn DuRoss/Honey Artists

MAPLE-ROASTED

RADISHES

WITH DILL FETA

START TO FINISH:

20 MINUTES

SERVES: 4

1 bunch radishes with

greens, rinsed well

and dried

2 tablespoons extra-virgin

olive oil

1 tablespoon maple syrup

Kosher salt and freshly

ground black pepper

8 ounces soft feta, such as

sheep’s milk

½ cup finely chopped fresh

dill, plus more sprigs

for serving

1 teaspoon nigella seeds

1. Preheat oven to 425°.
   On a baking sheet, toss
   radishes with oil and syrup;
   season with salt and pepper.
   Roast until radishes are
   just tender and greens are
   crisp, about 15 minutes.


2. Meanwhile, in a food pro-
   cessor, blend the feta and
   2 tablespoons water until
   smooth and spreadable.
   Add up to 2 tablespoons more
   water if necessary, 1 table-
   spoon at a time. Add dill, and
   pulse to combine. Season
   with pepper.


3. Spread the whipped feta
   on the bottom of a platter,
   and arrange the roasted rad-
   ishes over the feta. Top with
   dill sprigs and nigella seeds.

CRUNCHY

SNAP PEA SALAD

WITH TARRAGON

DRESSING

START TO FINISH: 20 MINUTES

SERVES: 2 AS A MAIN,

4 AS A SIDE

DRESSING

3 tablespoons avocado oil,

or other neutral oil

2 tablespoons rice vinegar

2 tablespoons chopped

tarragon, plus more leaves

for serving

1 tablespoon white miso

1 teaspoon sesame oil

1 teaspoon finely grated ginger

½ teaspoon honey

Kosher salt and freshly ground

black pepper

SALAD

8 ounces sugar snap peas, thinly

sliced lengthwise

1 cup shredded Napa cabbage

1 cup shredded red cabbage

1 large carrot, cut into thin

matchsticks

1/2 cup toasted cashews, roughly

chopped, plus more for serving

2 scallions, thinly sliced

1 teaspoon toasted sesame

seeds

1. In the bottom of a large bowl,
   whisk together all the dressing
   ingredients. Season with salt
   and pepper.


2. Add all salad ingredients to the
   bowl, except for sesame seeds,
   and toss to coat and combine.
   Season with salt and pepper.


3. Serve topped with more
   cashews and tarragon, and
   sprinkle with the sesame seeds.

MIXED SPRING

POTATOES WITH

HERBS AND

LAVENDER

START TO FINISH: 50 MINUTES

SERVES: 4

2 pounds mixed potatoes

(whole baby potatoes, halved

if large), medium and large

potatoes cut into similar-size

wedges or rounds

2 tablespoons extra-virgin

olive oil

1 tablespoon coarsely

chopped fresh rosemary

1 tablespoon fresh thyme

1 teaspoon chopped fresh

oregano

1 teaspoon dried lavender

Red pepper flakes

Kosher salt and freshly

ground pepper

1. Preheat oven to 425°. Toss
   potatoes, oil, rosemary, thyme,
   oregano, lavender, and 2 large
   pinches pepper flakes on a
   rimmed baking sheet. Season
   with salt and pepper. Spread
   out potatoes in a single layer.


2. Roast, stirring halfway through,
   until potatoes are golden
   brown and crisp outside and
   tender inside, about 45 minutes.
   Serve warm.

The distinctive taste

of dill adds welcome

contrast and depth

to the maple-

roasted radishes.

SHA0520WFOOD.indd 96 FINAL CONTENT 3/12/20 6:55 PM