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Meyer Lemons

Meyer Lemons

This is definitely a splurge compared to a regular lemon. A cross between a mandarin orange and an ordinary lemon, Meyer lemons have a more complex, sweet flavor and less acid than regular lemons. I love the zest and flesh so we get a lot out of one lemon! Use a microplane grater to shave  Continue Reading »

Black Radish

Black Radish

There’s something compelling about a black radish. It almost looks as if the exterior has been rubbed with coal. For a few years now, I have bought these radishes at the market and peeled and sliced them into a variety of preparations. The radish is surprisingly meaty and very radishy. They’re not particularly spicy but  Continue Reading »

Kabocha Squash

Kabocha Squash

This little round green squash is a powerhouse of flavor and texture. Sometimes it takes a long time to cook despite its small size. I like to fully roast the flesh and then add it to some roasted Butternut squash for an excellent marriage of two flavors. The Kabocha is firm and usually quite sweet.  Continue Reading »