I’ve got two special announcements today. First I just got back from the hospital the cast is OFF, freedom and physio therapy ahead. And second, a huge event, as part of the 5 Star Foodie Makeover group! We have a May Event – Restaurant Wars.
For this event, the group got divided into teams of three. Each team was responsible for choosing the theme or main ingredient for their restaurant. Then each member produces an appetizer, main course or dessert.
The first challenge was to decide on a main ingredient with my teammates Faith and Shannon. We wanted something a little different… something challenging… a vegetable none of us like? Indeed, we’re trying to come around to this root vegetable ourselves 🙂
Radishes are members of the mustard family Brassicaceae, along the likes of broccoli, cauliflower and Brussels sprouts. The flesh of radishes is crisp with a peppery flavor. Some of the more common varieties of radishes include red globe, black, breakfast and daikon.
A favorite of any gardener, radishes are easy to grow and their rapid germination means that radishes will be one of your first harvests! Radishes are a good source of fiber, vitamin B6, riboflavin, magnesium, copper, calcium, potassium, folate and vitamin C.
When buying radishes, choose ones that are firm, unblemished and brightly colored. It is also good to make sure that the attached greens are nice and healthy as well. If you aren’t using them right away, cut away the greens and pop the radishes into a jar and cover with water. They’ll stay nice and crisp in the fridge until you’re ready to use them.
While they’re most often enjoyed raw or pickled, we thought radishes would be a worthy challenge for Restaurant Wars, where they are going to take center stage through a three course meal. To make things even more interesting, citrus and vanilla will be incorporated into each dish. Go ahead, have a taste!
Love radishes…actually just bought some cherry radishes and going to make some salads.
Happy for you…not more cast 🙂
Have fun and curious to see the challenge…hope you are having a great week Evelyne!
What a fun challenge! I love radishes, but just the red ones, raw. I’ve never tried them cooked, but I may after seeing your ideas!
Well it is so nice you are back and with no cast on! I can’t wait to seewhat you will be making!
i love radishes!!
also…. horray for a summer without casts!!
Thank you all for your comments.
And thanks Liz for the bday wishes!
First of all, HAPPY BIRTHDAY, my friend! How lovely that you can celebrate sans a cast…great news. And your menu is so creative! I’m a radish fan but could never have come up with a dessert…brava!
Evelyne, how have you been? First of all, your cast is finally off!!! Congratulations!! What a long journey from your injury. I’m really happy for you that now your arm is free! Have fun with the challenge. The menu looks awesome!
I’m so glad you got your cast off! Remember, save it..it’s not only a work of art, but an testament to what you endured (that’s how I think of my immobile knee brace lol). First off, catching up to do. I’ve never seen a slow cooker recipe for Bouillabaisse, but you better believe I’m going to make it because my slow cooker has become my saviour. Secondly, Tom Yam soup is my BF’s fav soup hands down, and yours looks phenomenal, better than the soups he orders. As for 5-star makeover and Restaurant Wars, I love the menu you and your team came up with. The vanilla roasted radishes with crispy polenta and crispy radishes and leaves, is really intriguing me. I can’t wait to see it all!
I want to eat at your restaurant!!! What a cool menu : ) So creative and original! And hooray for getting the cast off!
Wow. What an exquisite menu. Love the graphics. Everything. Marketing A+ and I love radishes.
Amazing. can’t wait to see how it comes out. Congrats on the castoff of the cast! Couldn’t help it :).
I think this is a great menu and I cannot wait to see the outcome…Good luck!
Hooray for a cast-free hand! And how gutsy, choosing an ingredient none of you love… I’ve personally always loved radishes, but I don’t think I’ve ever cooked with them: I just have them with a sprinkling of salt. Have fun with this challenge!
Congrats on getting the cast off!!! And love the menu 🙂
Got some recipe testing to do this week! Should be a fun adventure 😉
Looking forward to seeing the menu go live.