🫜 Quick Pickled Radishes

Bright, crisp, and beautifully pink, these quick pickled radishes add a fresh burst of flavor to salads, grain bowls, tacos, and sandwiches. While they're not fermented, they're a delicious way to add a little healthy zing to your plate.

Ingredients:

1 bunch radishes, thinly sliced

1 cup apple cider vinegar

1 cup water

1 tablespoon maple syrup

1 teaspoon sea salt

½ teaspoon black peppercorns

½ teaspoon mustard seeds

Instructions:

Place the sliced radishes into a clean glass jar.

In a small saucepan, combine the vinegar, water, maple syrup, and salt. Warm gently until the salt dissolves.

Pour the liquid over the radishes. Add the peppercorns and mustard seeds.

Allow to cool completely.

Cover and refrigerate for at least 4 hours before serving. Best after 24 hours.

🫜Pro Tip

Add a few slices of cucumber or red onion to the jar for extra color and flavor.

Sweet & Sexy Kale Salad

Ingredients:

•  4-6 cups washed, and dried finely chopped Kale

• 1 cup cherry tomatoes, (go for mix of red and yellow for extra flavor) sliced in half.

• 1/4 cup dried cranberries

• 1 green or red apple cut into small strips

• 1/4 cup walnuts broken into pieces or sunflower seeds

• Sea salt and pepper to taste

Dressing

Apple Cider Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• Whisk all together in a bowl until creamy

• (OR you can use the oil free option in Dressings)

To Prepare

Mix all together in a roomy salad bowl with clean hands. “Massaging” the kale helps to soften the texture.

Grilled Tuna with Bok Choy Slaw

Serves: 4

Ingredients

Grilled Tuna Ingredients:

• 4 small garlic cloves, pressed through garlic press

• 1 teaspoon freshly-grated ginger

• ¼ cup ponzu

• 1 tablespoon sesame oil

• 4 tuna steaks (6 to 7 ounces each, can be ahi, albacore, or your desired kind)

Bok Choy Slaw Ingredients:

• 2 cups very finely sliced shredded baby boy choy (about 1 ½ small heads)

• 4 large radishes, sliced into rounds and then sliced into very thin matchsticks

• ¼ cup shredded carrot

• ½ teaspoon (slightly heaping) freshly-grated ginger

• 1 teaspoon chili garlic sauce

• 2 tablespoons rice vinegar

• 1 ½ teaspoons ponzu sauce

• Instructions

  Begin by gathering and prepping all of your grilled tuna ingredients according to the ingredient list above to have ready and organized for use.

• Prepare the marinade by whisking to the garlic, grated ginger, ponzu and sesame oil, and set aside for a moment. Place the tuna steaks into a large glass dish or large shallow bowl, and pour the marinade over top making sure the tuna is covered. Marinate for at least 30 minutes, up to an hour.

• While your tuna marinates, gather and prep all of you bok choy slaw ingredients according to the ingredient list above to have ready and organized for use.

• To prepare the bok choy slaw, add the thinly sliced or shredded bok choy, the radish matchsticks and the shredded carrots to a small bowl. In another small bowl, whisk together the grated ginger, chili garlic sauce, rice vinegar and ponzu. Keep these slaw ingredients cold in the fridge until ready to serve the tuna.

• To grill the tuna steaks, remove them from the marinade and place onto a plate to hold. Next, place a grill pan over high heat, and brush with a small amount of avocado or peanut oil. Once smoking hot, add the tuna steaks in and grill for 2 ½ minutes per side for medium (little to no pink, yet still very tender and juicy), or 1 ½ to 2 minutes on one side and 1 minute on the second side for rare (pink in the center).

• Remove from grill pan and place onto a platter or large plate. Toss the bok choy slaw with the dressing, and place small mounds of the slaw over top of each piece of tuna. Serve immediately, as is, or with a side of hot rice.

Recipe :The Cozy Apron