Radishes with Garlic Avocado Spread

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! 

12 fresh radishes
1 ripe avocado
1 ⅓  tbsp whole roasted garlic
½ tsp salt
½ tsp freshly ground black pepper


To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F.

In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside.

Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread.

Stuff each radish with the avocado garlic spread. Sprinkle black pepper on top.

Serve immediately.

Enjoy!

Radishes with Garlic Avocado Spread Radishes with Garlic Avocado Spread Radishes with Garlic Avocado Spread

Radishes with Garlic Avocado Spread
Fresh radishes stuffed with roasted garlic avocado spread and freshly cracked black pepper.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 12 fresh radishes
  2. 1 ripe avocado
  3. 1 ⅓ tbsp whole roasted garlic
  4. ½ tsp salt
  5. ½ tsp freshly ground black pepper
Instructions
  1. To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F.
  2. In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside.
  3. Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread.
  4. Stuff each radish with the avocado garlic spread. Sprinkle black pepper on top.
  5. Serve immediately.
  6. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
Radishes with Garlic Avocado Spread

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! 

1 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.)
⅓ cup sweet onion – thinly sliced
½ tsp coconut oil
3 bosc pears – thinly sliced into ⅛”
1 tsp salt
1 tbsp lemon juice
½ tbsp flour (I use cassava)
1 tbsp fresh lemon verbena
½ tsp extra virgin olive oil
1 tsp honey
½ tbsp balsamic vinegar

 

Prepare your pie dough and roll it out onto a piece of parchment paper.

Preheat the oven to 375°F.

In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.

Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.

Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.

Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.

While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.

Place back in the oven and continue baking 10 minutes until crust is golden brown.

Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.

Enjoy!

Savory Pear & Onion Galette with Lemon Verbena

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free & Dairy Free!)
Serves 4
Gluten free and dairy free savory galette with caramelized onions, bosc pears and fresh lemon verbena.
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Prep Time
10 min
Cook Time
48 min
Total Time
58 min
Prep Time
10 min
Cook Time
48 min
Total Time
58 min
Ingredients
  1. 1 pie dough recipe - I used cassava flour and palm shortening with a dash of salt.
  2. ⅓ cup sweet onion - thinly sliced
  3. ½ tsp coconut oil
  4. 3 bosc pears - thinly sliced into ⅛”
  5. 1 tsp salt
  6. 1 tbsp lemon juice
  7. ½ tbsp flour (I use cassava)
  8. 1 tbsp fresh lemon verbena
  9. ½ tsp extra virgin olive oil
  10. 1 tsp honey
  11. ½ tbsp balsamic vinegar
Instructions
  1. Prepare your pie dough and roll it out onto a piece of parchment paper.
  2. Preheat the oven to 375°F.
  3. In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.
  4. Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.
  5. Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.
  6. Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
  7. Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.
  8. While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.
  9. Place back in the oven and continue baking 10 minutes until crust is golden brown.
  10. Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.
  11. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
Savory Pear & Onion Galette with Lemon Verbena

Cucumber Orange Salad

4 cups cucumber – seeded and chopped into 1” pieces
2 oranges – peeled, segmented and chopped
1 ½ cups jicama – julienned
1 cup red onion – chopped
¼ cup fennel – shaved
3 tbsp lime juice
1 tbsp orange zest
½ tsp salt

Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated.

Refrigerate for one to two hours, allowing the flavors to blend into each other.

Serve with grilled salmon or steak.

Enjoy!

Cucumber Orange SaladCucumber Orange Salad

Cucumber Orange Salad
Serves 6
A fresh cucumber salad with shaved fennel and oranges.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 4 cups cucumber - seeded and chopped into 1” pieces
  2. 2 oranges - peeled, segmented and chopped
  3. 1 ½ cups jicama - julienned
  4. 1 cup red onion - chopped
  5. ¼ cup fennel - shaved
  6. 3 tbsp lime juice
  7. 1 tbsp orange zest
  8. ½ tsp salt
Instructions
  1. Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated.
  2. Refrigerate for one to two hours, allowing the flavors to blend into each other.
  3. Serve with grilled salmon or steak.
  4. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
Cucumber Orange Salad