Radish Salad with Radish Sandwiches

There is something so magical about butter and radishes – add a little lemon zest and it’s out of this world!

Ingredients:
1 head of butter lettuce, torn
1 bunch of radishes, sliced thin
2 tbsp butter at room temp
Zest of lemon
4 sliced dark rye
Salt

Dressing:
2 tbsp lemon juice
1/2 tsp salt
1 c half and half
1/3 c chives, minced

Combine dressing ingredients in a jar and shake to combine.

For the sandwich:

Cut 1/4 of the radishes into thin strips. Mash the lemon zest and butter together, spread on bread and top with radishes.

For Salad:

Combine lettuce and remaining radishes with 1/4 c dressing. Toss to coat.

Serves 4.

Grilled   Chicken with Shallot Vinaigrette

The shallot Vinaigrette really makes this grilled chicken dish stand out! Make sure you get chicken with the skin on for this one.

Ingredients:
1 chicken, cut into pieces
Salt and pepper
12 shallots, sliced thin
1/2 c hazelnut of olive oil
2 tbsp lemon juice
1/2 tsp salt

Preheat grill to high. Salt and pepper chicken. Cook for 10 – 15 min per side, turning a couple of times.

Combine  the shallots, oil, lemon juice and salt.

Place chicken in a shallow dish and top with shallot mixture. Cover with foil and let rest 15 minutes. 

Serves 6.

Jalapeño Polenta Bread

This is a quick and easy Bread from Patricia Wells! It’s delicious the next day too!

Ingredients
Olive oil spray
1 1/4 c instant polenta
1/2 tsp baking soda
3/4 tsp salt
1 large egg, lightly beaten
1 c buttermilk
1/4 c jalapenos, minced
1/2 c parmigiano, grated

Preheat oven to 425. Spray a 10 in round pan.

Combine all ingredients in a bowl and whisk to combine.

Pour into pan and bake for 15 minutes until a cake tester comes out clean. Cool for 10 minutes and slice.

Serves 8.