Yesterday, my sister and I shopped at the annual Loch Alpine Garage Sale, which has been going on the weekend before Memorial Day since before we moved here in 1992. There are always good things to be found at the sale. This year, I was lucky to find a few things I needed, like some stationery cards and a really nice have blue sweater, and some things I didn't really need, like more cookbooks, or a CD of Dr. Hook's Greatest Hits for 25 cents. (yes, I bought it!) The weather was cool and rainy....this spring has been the coldest and rainiest spring I can remember since we have lived here. Sandy spotted a cookbook she thought I needed to have.....
I spend a lot of my work time when I am not in Detroit, in Kentucky. We have lots of suppliers there. I have to say its cuisine has grown on me the past few years. So I bought the book for 50 cents, and it was money well spent. I like Maggie's writing style, which is a cross between Christopher Kimball (before he became pompous), and Mrs. Sundberg (the voice of Garrison Keillor before he became a part of the #metoo movement). And the recipes look great, as well: a celebration of all things Kentucky. I like the format, too....it is written in calendar form. In May, I found a recipe that looked interesting for this time of year.....you know, when you want a fresh salad but there really isn't much out there. I tweaked her recipe to suit my taste (i.e. more vinegar than olive oil, and substituted local Michigan honey for Kentucky honey). This is a great salad that will hold up on the fridge for a few days.
1 bag radishes
2 carrots, peeled
1 bunch stemmed parsley
1/4 c red wine vinegar (I make mine myself, here's how!)
3 T olive oil
1 T local Michigan honey
1/2 t. salt
1/2 t. black pepper
Using a food processor, shred radishes and carrots. Put in a medium bowl Remover shredder plate and put in chopping blade. Add remaining ingredients and pulse food processor until parsley is finely chopped. Add to radishes and carrots and mix well, add salt and pepper to taste.
Perfect for leftover lunch this week!
