May 2019 Local Food Cooking Class
Pan-Roasted Radishes, Leeks and Asian Greens Frittata with Feta
Preheat oven to 350 F
1 bunch radishes, greens removed and sliced into ¼ – ½ inch pieces
¼ lb Asian greens mix, or spinach, kale or other baby greens, sautéed until wilted
½ – 1 sliced leek down the middle and chopped
Juice from ¼ fresh lemon
½ cup crumbled feta cheese
½ cup whole milk
8 slightly beaten eggs
Fresh dill, thyme, basil or favorite herbs to top
Olive oil, salt and pepper
Oven-proof frying pan
Add a Tbs. Olive oil to the frying pan and fry radishes on one side undisturbed until slightly browned. Turn over and do the other side. Add lemon juice, salt and pepper, and stir.
Add leeks and cook until almost soft. Then add wilted greens and stir to break up.
Mix together 8 eggs, feta, milk and salt, and pepper and add to pan evenly.
Put in oven until just set (about 10-15 min.) Do not let it brown.
Take out and let sit for at least 10 min. Frittatas make great leftovers.
Top with more feta and fresh herbs.
Pa’ Jeon (Chon)
Korean Scallion Pancakes
1 cup flour
1 egg beaten
¾ – 1 cup water
salt and pepper
radish sweet pickles
Slice the scallions length-wise and then into 2-3 inch pieces
Mix together flour, beaten egg and water for batter. Add salt and pepper. (You can substitute some water for kimchi liquid).
Heat on medium 1 Tbs oil in frying pan. Ladle some batter into pan and top with scallions and radishes. Flip over when browned and press down with spatula. Serve with sauce. Don’t make too big.
Top with a 1:1 soy sauce and rice vinegar sauce or soy sauce and radish pickles.
1 bunch radishes cut very thin. ½ cup rice wine vinegar and ¼ cup sugar. Mix together and put in fridge for at least 2 hours. Is also good on tacos, grilled meats and salads.