Daikon Radish Dip
The first time I saw daikon radishes at the farmer’s market I thought they were giant parsnips. I snapped up several, amazed at how inexpensive they were. What a surprise when I got home and realized I had purchased four radishes the size of my forearms! Daikon radish is a versatile, inexpensive, low-calorie ingredient that is popular in Japanese, Chinese, Filipino, and other Asian cuisines. It can also be substituted for plain red radishes in almost any dish. One of the most popular among daikon preparations is pickled, either in kimchi or refrigerator pickles: Sweet Pickled...
Read MoreZucchini Breakfast Bites
These savory breakfast bites evolved from a Crustless Zucchini Pie recipe I found on allrecipes.com a few months ago, and they have become one of my favorite healthy snacks. Although they look like muffins, their texture is similar to firm quiche. I like to make a big batch of these on Sunday night and store them in the fridge for on-the-go breakfasts during the week. This recipe freezes well, too, so it’s a good way to use up extra summer squash. If you prefer a casserole to these portable muffins, use two 9-inch pie plates and increase the baking time to 35...
Read MoreChili Lime Roasted Pumpkin Seeds
The insides of pumpkins are, in general, kind of gross. They’re slimy and seedy and sticky and sweaty. And orange. But if you persevere through the guts and roast the seeds with spices, salt and lime juice, you’ll get a delicious and healthy snack: Chili Lime Pumpkin Seeds. The only tricky part of this recipe is separating the pumpkin guts from the seeds. This is a great task for children since it’s time consuming and free of sharp edges. If you’re kid-free like me, the best suggestion I have is to keep two bowls handy while you scrape out the pumpkin. Use a...
Read MoreButternut Squash Dog Treats
Whenever we get a huge butternut squash in our Greenling local box I like to roast and purée it on the weekend, in preparation for the week ahead. The entire process takes less than an hour, and I can use the ready-made squash purée in recipes like Macaroni and Cheese and Coconut Curry Pumpkin Soup on busy weeknights. If there’s any leftover purée, I like to make these fast and easy treats for my dog Barclay. That way none of my local produce goes to waste, and Barclay gets to enjoy the squash, too! Update 10/30/10: Tara over at Let’s Talk Cookies tried these and found...
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