Week 1 Recipes

Stinging Nettle Soup - This is a basic recipe for Stinging nettle soup. Probably one of our favorite spring dishes, the nettles add a wonderful umami/savory flavor especially with a good broth (either vegetable or meat-based broth)

Sautéed Radishes - Sometimes people aren’t sure what to do with radishes. Because they have such a high water content, but aren’t as starchy as most roots like carrots and potatoes they can be eaten raw, or cooked for just 3 or 4 minutes on very high heat. For a great side dish, follow this recipe for sautéing them in butter. Add some chopped scallions into the butter with the radishes at the beginning, and at the end toss in their green tops cover with a lid to lightly steam for a minute or two more.