With the cookbook being out for about three weeks, it's been so fun to hear from people who have started making the recipes. If I had to choose my favorite reason to write cookbooks, it would be to hear from those they inspire in the kitchen. My hope, especially with this book, is that it will inspire you to have fun and really break away from the notion of following a recipe to the exact ingredient.
If you need a little more convincing this book is for you, a few of my friends have been kind enough to share a few recipes from the book that you can check out:
Spring Panzanella via Cookie and Kate
Chickpea Veggie Burger via Food Loves Writing
Breakfast Parfaits with Roasted Strawberries via A Couple Cooks
Creamy Polenta with Crispy Beets via With Food and Love
Lemon White Chocolate Scones via The Vanilla Bean Blog
Vegetarian Black Bean Enchiladas via Turntable Kitchen
As promised, we're on to the next section of the book this week: small plates and appetizers. If there is any chapter that gets used the most, it is this one. I use this chapter all the time for some of my most go-to items like hummus and salsa (like this radish salsa version!)
Today's recipe is the spring recipe for radish salsa (and shows you just how far I can deviate from a base recipe). This definitely isn't the traditional salsa that you would dip chips into (I might dip some pita chips mothered but I find this radish salsa perfect for topping tacos, quesadillas, morning eggs, or even mixed into a salad. The flavors are straight forward and a great way to use up those spring radishes that might be lingering in your refrigerator.
Also, if you've made something from the cookbook- I'd love to hear about it! Tag it on instagram (#naturallyella), shoot me an email (email@example.com) or if you're feeling adventurous, leave a review on Amazon!Print
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 ½ cups 1x
- 1 bunch red radishes
- 4 scallions, minced
- 1 tablespoon minced jalapeño
- 2 tablespoons (8 g) minced fresh parsley
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon black pepper
- Cut the radishes into thin slices using a sharp knife or mandoline. Place the ingredients in a bowl and toss until well combined. Allow to sit for 20 minutes before serving.
Recipe from The Easy Vegetarian Kitchen Cookbook