Radishes

This is probably it…the last great watermelon until next summer…crisp little colorful radishes, a handful of strawberries that taste like strawberries and meaty baby Roma tomatoes…my So Long Summer Salad. Bye bye for now…see you later…Sayanora sweet friends.

All cut up in a bowl…..

drizzled with this sublime Apple Balsamic Vinegar.

Tossed and chilled. Cold, crunchy, sweet and savory. Delicious piled on a bed of peppery arugula alongside a grilled steak. So long summer…it’s been good to know ya…

The Del McCoury Band – So Long, It’s Been Good To Know You

So Long Summer Salad with Watermelon, Radishes, Tomatoes and Strawberries

Servings: 4
Time: 30mins
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Ingredients:

3 cups of fresh watermelon cubes
4 small radishes thinly slices
a handful of baby Roma, cherry or grape tomatoes, cut in half lengthwise
ripe, juicy strawberries, capped & cut in half lengthwise
Apple Balsamic Vinegar (or Orange Balsamic or other fruit flavored Balsamic vinegar)
Sea Salt
Freshly ground black pepper

Directions:

Put all the fruit in a large mixing or serving bowl. Drizzle with 2 or 3 tablespoons of the Apple Balsamic vinegar. Toss fruit to coat with vinegar. Chill covered for about 20 minutes.
Right before serving, drizzle with additional vinegar, salt & black pepper. Taste and adjust seasonings to your liking.

Teresa Blackburn www.foodonfifth.com http://www.teresablackburnfoodstyling.com

Yucatan & Quintana Roo 2011

Merida, Cancun, Playa del Carmen, Progreso, Campeche, Muna, Chetemal, Mahuahual, Xpuha….

In the heart of Merida near the Mercado, is one of my favorite restaurants, La Flor de Santiago.

Steaming cups of cafe au lait, freshly made pastries, huevos, frijoles negros, mango, papaya, pina…all make this a favorite of local residents. Stepping from the morning already warm street into the darkly cool interior of La Flor de Santiago was the perfect start to what turned out to be a perfect day.

Radish Salsa from La Flor de Santiago

There is always something memorable to eat and this visit was no exception. Along with abundant choices for breakfast there was a really unusual and delicious salsa made with radishes. It was a bit sweet, salty, crunchy with a hint of oranges & limes. I had it with my eggs and went back for more. I keep a little notebook with me when I travel to jot down recipe ideas or recipes that I find and want to try at home. I call my version, “La Flor de Santiago Salsa”.

Ingredients you will need:

12 Radishes, washed and trimmed & diced

1/2 cup chopped fresh cilantro leaves

Juice from one orange

Juice from one/half lime

1 tsp raw or brown sugar

1 tbsp balsamic vinegar

salt & pepper to taste

1. Put orange & lime juice in a mixing bowl. Add diced radishes.

2. Add chopped cilantro, 1 tsp raw sugar & 1 tbsp balsamic vinegar, salt & pepper.

3. Stir ingredients together, cover & chill for at least 1 hour before eating.

Serve as a side for grilled or baked fish or chicken, or eat with crispy tortilla chips.

I coated a piece of fresh tuna with herbs de Provence and pan-seared it in a bit of olive oil, adding some fresh mango slices along with my radish salsa.