Spring Radish Crostini

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I equate the season of Spring with little tea sandwiches and all sorts of things “dainty.”  There are baby showers, bridal showers, and all sorts of warmer-weather get-togethers to attend.  And radishes, those colorful little globes of earthy spice, are one of the first signs of spring, in my opinion.

I’ve made some radish tea sandwiches before.  Simple, elegant and completely “in season.”  These, however, add a little oomph to the equation with some soft, creamy cheese and a little lemony vinaigrette.  Made with some spring greens, these would be fantastic to serve up for a brunch/luncheon to celebrate warmer days and new beginnings. I served these toasted with some St. Andre cheese (substitute Brie or your favorite soft cheese here) and some chilled white wine.  You can’t really go wrong here.

Welcome Spring.  No, seriously, Spring, you can come to Milwaukee any time now.  🙂

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Spring Radish Crostini

Servings: 16 crostini

 

Ingredients

16 (1/2-inch-thick) slices diagonally cut whole wheat baguette

Cooking spray

1 and 1/2 cups sliced radishes

1 tablespoon extra-virgin olive oil

1-2 tablespoons fresh lemon juice, depending on how much you like

Salt and pepper, to taste

4 ounces cheese (I used St. Andre, feel free to use Brie or another soft, spreadable cheese)

2 cups mixed greens (I used a spring mix blend)

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Instructions

1. Preheat oven to 400 degrees.

2. Place the sliced bread on a rimmed baking sheet and coat generously with cooking spray.

3. Bake the bread until toasted and light golden brown, about 5 minutes.  Set aside.

4. In a medium bowl, combine the sliced radishes, olive oil, lemon juice, and salt and pepper.  Lightly toss to thoroughly coat the radishes.

5. To assemble the crostini:  Gently spread about 1-2 teaspoons (however much you like) cheese on top of the bread.

6. Add a thin layer of the mixed greens and top with the radish slices. Serve immediately.

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Source:  Barely adapted from Cooking Light.

April 10, 2013 - 4:56 pm

Mr. & Mrs. P - These crostini are adorable.. Perfect for spring.. Just love the bright colors!!

April 10, 2013 - 6:27 pm

Beth - I just recently discovered that I love radishes, and I’ve always known that I love bread & cheese. Can’t wait to try this recipe!

April 12, 2013 - 10:17 am

Rosie @ Blueberry Kitchen - These look delicious and I just love your photos!

Whole Wheat Crêpes with Sweet Yogurt and Berries

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I have always had this sincere fear of crêpes.  I don’t know.  Maybe because they are part of French cuisine, and I always stop short when it comes to anything French.  Growing up, my uncle would make crêpes for us (and we Hoosiers would lovingly refer to them as CRAY-PEES…gotta love it.)  But I loved them with butter and sugar, loved them with some scrambled eggs inside, and adored them with a bit of Nutella.  But, the thought of trying these on my own, in my kitchen, was a little anxiety-provoking.

So, I will share with you a few lessons of life.

1. Until you try something, you won’t ever actually know how hard it may (or may not) be. Crêpes are super easy.  If you know how to make a pancake, you know how to make a crêpe.  And living with the regret of “what if” is always always worse than the initial fear of trying something new.  Chances are, you’ve already and unknowingly prepared yourself for this big step.

2. Sometimes things that seem very fancy, in all actuality, are very simple.  One foot in front of the other.  And you may never know who you might be impressing or inspiring with one very simple act.

Yeah, I know, a little deep for a Sunday morning, but, if you follow this blog, you’ll know that my passion for food is pretty much paralleled with my passion for life.  There are a lot of lessons to be learned from both, especially when it comes to getting out of your comfort zone and challenging yourself: whether it’s making healthier foods, trying a new frosting technique, or figuring out the best way to slice an onion.  And all this came from a silly crêpe.

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Whole Wheat Crêpes with Sweet Yogurt and Berries

Servings: 6-8

 

Ingredients

For the crêpes:

3  eggs

1 and 1/4 cups skim milk

Pinch of salt

1 cup spelt (whole-wheat) flour

3 tablespoons unsalted butter, melted, divided

For the berry sauce:

1/4 cup raspberry jam

1 cup frozen berries (I used a mix of blueberries, strawberries and raspberries)

For the filling:

1 tablespoon fresh lemon juice

1 and 1/2 cups plain 0% fat Greek yogurt

3 tablespoons light brown sugar

1/2 teaspoon pure vanilla extract

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Instructions

1. For the crêpes: In a medium bowl, whisk together the eggs, 1/4-cup of the skim milk, and the salt.

2. Add the flour, whisking constantly, until the mixture is smooth.

3. Add the remaining cup of skim milk and 1 tablespoon of the melted butter and whisk until smooth.  Set aside and let sit at room temperature for about 20 minutes or so.

4. For the berry sauce:  Combine the raspberry jam, frozen berries, and the lemon juice in a small saucepan set over medium heat.  Let the mixture cook, stirring occasionally, until the berries are thawed and the mixture is thickened, about 5-10 minutes.  Keep warm until serving time.

5. For the filling:  In a small bowl, combine the Greek yogurt, brown sugar, and vanilla, mixing until smooth.

6. Heat a 10-inch non-stick pan over medium heat.  Using a silicone brush, lightly brush the pan with some of the remaining melted butter.

7.  Pour a scant 1/3-cup of the batter into the pan and immediately swirl the pan to evenly coat the entire bottom surface.

8. Cook the crêpe until lightly browned on the bottom, about 45 seconds.

9. Very carefully, flip the crêpe and cook on the other side, about 15-30 seconds longer. (I started to see small bubbles form on the surface.)  Transfer to a serving plate and keep warm while you repeat this process with the rest of the batter, brushing the pan with the remaining butter as needed.

10. For assembly:  Spoon about 2-3 tablespoons of the yogurt mixture into the center of each crêpe and roll up.  Spoon the berry sauce on top.

 

Source:  Slightly adapted from Food and Wine.

April 7, 2013 - 1:42 pm

Katrina @ Warm Vanilla Sugar - These look lovely!

April 7, 2013 - 2:47 pm

peach - Oh these look so good! yum! nice post Shanon

April 7, 2013 - 8:01 pm

Maria Tadic - These look good! I’m so scared to make crepes. The idea of having to spread the batter around super quick seems hard. Did you use a regular skillet or one of those special crepe ones?

April 7, 2013 - 8:29 pm

srlacy - Hi Maria-

I used a regular nonstick skillet.

April 8, 2013 - 2:28 am

Julia | JuliasAlbum.com - Gorgeous crepes! Such a vibrancy of colors!

April 8, 2013 - 2:41 am

Erin @ Texanerin Baking - Cray-pees. I love it. 😀

And I love that you used spelt in these! And Greek yogurt in the filling?! Yum.

I’ve never really liked crepes all that much, but maybe because I’m not wild the usual topping (Nutella, which I love, but get bored by when it’s the only topping you ever find on crepes). This topping sounds way better, making crepes exciting!

April 8, 2013 - 7:15 am

Rosie @ Blueberry Kitchen - Your crepes look so delicious, I just love your photos too!

April 10, 2013 - 9:53 am

Amy | Club Narwhal - “Sometimes things that seem very fancy, in all actuality, are very simple.” Truer words have never been spoken. I felt the same way about roasting a chicken as you do about crepes. It seemed so incredibly hard but then it wasn’t! I can’t wait to try these crepes, though I may just have to stuff them with the leftover Gorgonzola fondue I made this weekend. You know, just to cancel out all the wonderful healthy ingredients here 🙂 Mmmm, cheese…

June 4, 2013 - 2:01 pm

What Do Crepes Have to Do With the Glory of God? | titus2minutes - […] For the full recipe and filling options, click here. […]

June 20, 2013 - 12:34 pm

Sara - I’ve been making Julia Child’s recipe for years, but was recently looking for a recipe with whole wheat and found yours. I just made these today. Started the batter in the blender last night and popped the works in the fridge. They are super!
The berry topping is wonderful too!

June 20, 2013 - 4:27 pm

srlacy - Yay! So glad to hear you liked them!

January 26, 2014 - 2:47 pm

Marcy from Indianapolis - Just followed this recipe to brave my way through my first-ever batch of crepes! Thank you so much for the pep talk- it’s what convinced me I could try and make crepes. And guess what, I did it, and they were amazing! My usually sweet-averse boyfriend LOVED them! Thanks again for posting! 🙂

March 4, 2014 - 12:44 pm

Favorite Recipes from Our First Year of Marriage - titus2minutes - […] The Best Whole Wheat Crepes – They are whole wheat! That makes them healthy, right?! […]

May 15, 2014 - 12:55 pm
January 4, 2015 - 9:01 am

Real Food Experience Meal Plan Week 1 - Little Family Adventure - […] Whole Wheat Crepes with vanilla yogurt and mixed berries, Mixed Berry Green Smoothie […]

Farro Salad with Ricotta Salata

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I am absolutely loving farro right now.  The slightly nutty, warm, kinda chewy grain that seems to go well with just about everything.  I’ll eat it hot, right from the pot, with a poached egg on top or throw it in a salad for a little bit of extra oomph.  This salad in particular, well, let’s just say that I ate an entire batch (which is pretty large, by the way) in two days.

This is a go-to, easy to make, and super convenient salad to make, especially as a quick lunch to pack the next day.   One forewarning, though, you’ve got to let the farro soak for an hour before cooking this, so it’s best to plan this dish out when you’ve got some time.  It’s filling, full of fresh flavors, and completely adaptable to whatever kind of flavor combinations you like.  Next time, I might add in some fresh spinach leaves to add a little bit more green to the mix, or even some bits of Kalamata olives and feta for a Mediterranean feel.  Heck, I might even throw in some black beans for some extra protein.  And, for a vegan alternative, just omit the cheese entirely or add in your favorite substitution.  I’m totally digging this new addition to my pantry.

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Farro Salad with Ricotta Salata

Servings: 4-6

 

Ingredients

1 cup farro

8 cups water

1 teaspoon salt, plus more to taste

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 pint grape tomatoes, halved lengthwise

1/2 cup ricotta salata cheese, crumbled

3 green onions, sliced

Handful fresh basil, torn

 

Instructions

1. Combine the farro and the water in a Dutch oven or large saucepan and let stand for one hour.

2. After the farro has soaked for an hour, bring the mixture to a boil over medium-high heat.

3. Add the teaspoon of salt and reduce the heat to medium-low and let simmer, uncovered, about 25 minutes.  The farro should be tender but still chewy.

4. Remove the farro from the heat and drain.

5.  In a medium bowl, whisk together the olive oil and the lemon juice, adding salt (and pepper, if desired), to taste.

6.  Add the farro to the bowl and gently stir to coat the farro thoroughly in the oil/lemon mixture.

7. Add the tomatoes, ricotta salata, green onions, and basil until combined.

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Scout just wanted to say hi to you while enjoying her favorite spring hobby: lounging in the sunlight.

Source: Barely adapted from Williams-Sonoma.

April 4, 2013 - 9:33 am

Jillian {Her Split Ends} - This sounds delicious!! Is farro a grain related to wheat?/ {could a Gluten Free girl enjoy??}

Cheers
~ J

April 4, 2013 - 10:02 am

srlacy - Hi Jillian-
There are mixed ideas about where farro comes from. I would Google and research it, just to be on the safe side.

April 4, 2013 - 10:12 am

srlacy - I was curious so I did a little Google search myself. Aparently it is NOT gluten-free, although different types have varying amounts of gluten in them and far less gluten than traditional wheat products. I guess if you are strictly gluten-free, then you should probably skip this one.

April 4, 2013 - 10:28 am

Mr. & Mrs. P - What a beautiful spring time salad!! Love the colors!!!

April 4, 2013 - 2:35 pm

Katrina @ Warm Vanilla Sugar - This looks awesome! So fresh and perfect for spring!

April 4, 2013 - 3:01 pm

Kim @ Soliloquy Of Foods & Such - Scout has a cupcake collar! Love both!!

April 4, 2013 - 3:11 pm

srlacy - I know! It was a gift from one of my attendings last year. I get tons of compliments on it!

April 7, 2013 - 12:26 am

Courtney Jones - Looks delicious! 🙂

April 7, 2013 - 5:03 pm

Stephanie - Do you know whether you can make farro in a rice cooker?

April 7, 2013 - 5:27 pm

srlacy - Hi Stephanie-I am not sure. I wish I had a rice cooker but I don’t.

April 7, 2013 - 7:49 pm

Katie - I love this idea. I saw this on tastespotting and it totally caught my eye. It seems like a great warm weather dish. And that is where my mind is headed these days! I have to give a shout out to Scout too. Soooo glad you included her in this post.She is adorable.

April 7, 2013 - 9:54 pm

heidi - I just made this….It’s wonderful! I subbed feta and added kalamata olives and italian parsley. It’s very refreshing and yummy! Thanks for sharing 🙂

April 26, 2013 - 12:23 pm

Annie - I still haven’t tried farro but I’ve been meaning to. This sounds awesome! I will definitely try it.