RECIPES FOR FRESH PRODUCE

BRAISED FENNEL
3 Tbsp. butter
1/4 cup chopped shallots
seeds from 2 cardamom pods, crushed
1/8 tsp. ground mace
2 medium fennel bulbs, cut lenghtwise into 6 pieces each
1 1/4 cups chicken stock
salt & pepper to taste
Heat oven to 350 degrees. Melt butter in heavy, ovenproof skillet over low heat. Add shallots, cardamom, and mace; saute 8 minutes. Add fennel and toss to coat. Stir in stock, bring to boil, cover, and braise in oven 30 minutes, basting occasionally. Place skillet over high heat and boil until liquid thickens slightly, about 15 minutes. Season with salt and pepper.

FENNEL, BEAN, AND PASTA SALAD
fennel bulbs, leafy tops removed and reserved
1 small onion
olive oil
1 can (28 oz.) kidney beans, drained
2-3 cups cooked pasta
1 tsp. lemon pepper
Thinly slice fennel bulbs and onion; saute in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled. Makes 4-6 servings.

THAI EGGPLANT DIP
2 medium eggplants
3-4 cloves garlic
1 Tbsp. minced fresh ginger
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. minced fresh cilantro
1/2 tsp. crushed red pepper flackes
salt to taste
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet & cook in a 350 degree oven until very sof, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic & ginger & mince. Add eggplant & whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles. Makes about2 1/2 cups

EGGPLANT BASIL SANDWICHES
1 firm , slim medium eggplant, peeled and cut crosswise into 1/4" thick slices (about 4 cups or 20-24 slices)
kosher salt
1 pkg. (8oz.) light cream cheese, softened
1/2 cup minced fresh basil
3/4 cup soft bread crumbs
3/4 tsp. salt
1/4 tsp. cayenene pepper
2 large eggs
vegetable oil (for cooking eggplant)
Lightly salt eggplant slices with kosher salt; place in colander & weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 tsp. salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 tsps. on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1/8" depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 225 degree oven while remaining sandwiches are cookes. These are nice with a thick tomato sauce. Makes 8-10 small sandwiches. From "Celebrating the Midwestern Table"

SAUTEED TROUT WITH RADISHES & LEEKS
4 tbsp. buttter
1/4 cup minced shallots
2 leeks, cleaned & thinly sliced
2 buches radishes, cleaned & sliced
2 tbsp. olive or vegetable oil
4 lake trout fillets (each about 6 oz.)
flour seasoned with sald & pepper
chopped fresh chives

Heat butter in skillet over medium heat; add shallots & leeks & cook, stirring occasionally, until tender. Raise heat, add radishes & cook quickly until barely tender; set aside. Heat oil in large skillet over medium-high heat. Dredge fish fillets in flour; shake off excess flour, & place in hot pan. Cook about 3 minutes per side. Remove to a serving dish and top with radish mixture. Sprinkle with chives & serve immediately. Makes 4 servings.

RADISH BULBS & GREENS SAUTEED WITH GREEN GARLIC & CHIVES
2 bunches radishes
1 1/2 tbsp. butter
1 1/2 tbsp. chopped green garlic
1 1/2 tbsp. chopped fresh chives
salt & pepper
Clean radishes well under running water. Cut off the upper leaves & coarsely chop them. Cut off the remaining greens & stalks & discard them. Trim & quarter the bulbs. Heat butter in a large skillet over medium-high heat. Add quartered radishes & cook, stirring often, 2 minutes. Stir in greens, green garlic & chives & cook until wilted, another 1-2 minutes. Season with salt & pepper to taste. This is a great side dish with poached, steamed or grilled fish. Makes 4-6 servings.

RED, WHITE & SPRING GREEN CRUNCH SALAD

1 small bunch red radishes, stems & ends trimmed off
1 medium turnip, peeled
1 small cucumber, halved lenghtwise & seeded
4 tbsp. rice wine vinegar
1 tbsp. sugar
4 tbsp. chopped fresh mint
salt & pepper to taste

Finely dice the radishes, turnip & cucumber. Combine with remaing ingredients & 4-6 tbsp. water in a bowl. Chil 1/2 - 1 hour before serving. Makes 6 servings.

The above radish recipes come from "From Asparagus to Zucchini" a guide to cooking farm-fresh seasonal produce.
BAKED EGGS WITH CHEDDAR & BACON
4 eggs
4 Tbsp. fat-free milk, divided
2 Tbsp. shredded smoked cheddar cheese
2 tsp. minced fresh parsley
1/4 tsp. salt
1/8 tsp. pepper
2 bacon strips
Coat for 4 oz. ramekins or custard cups with cooking spray; break an egg into each dish. Spoon 1 Tbsp. milk over each egg. Combine the cheese, pasley, salt & pepper; sprinkle over tops. Bake uncovered @ 325 degrees for 12-15 minutes or until whites are completely set & yolks begin to thicken but are not firm. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon & sprinkle over eggs.

ROASTED RED PEPPER OMELETS
3 eggs
3 Tbsp. water
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup shredded Muenster cheese
2 green onions, chopped
Coat an 8" nonstick skillet with cooking spray & place over medium heat. In a small bowl, whisk the eggs, water, salt & pepper. Add half of egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese & onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Since radishes are in season here is a recipe for radishes.

CREAMY RADISH DIP
1 cup chopped radishes
1/2 cup reduced-fat sour cream
4 green onions, sliced
1/2 tsp. salt
Rye crackers

In a small bowl, combine the radishes, sour cream, onions & salt. Serve with the crackers.
(to my way of thinking this might be better if the radishes were grated or chopped very fine?!)

The above recipes are from the 2010 Spring issue of taste of home's healthy cooking!