Roasted Radishes

Who knew? The radish has a top-secret alter ego. Hard and bitter by day, sweet and juicy by night. To transmogrify, simply toss with olive oil, stick them in the oven, and wait a few minutes.

Ingredients

1 bunch of radishes, brushed clean, stems removed, and halved or quartered

Olive oil

Salt & pepper

Preheat the oven to 425°F.

In a nonstick banking pan, toss radishes with olive oil to lightly coat. (The pan should be big enough that the radishes aren't too crowded together...overcrowding will inhibit browning.)

Roast for 10 minutes, shake the pan, then roast for 8-10 minutes more until radishes are tender and nicely browned. (Check by inserting a fork. If you check after 20 minutes and they're not quite tender, don't be afraid to roast them a bit longer...if you stop before they're quite done, they'll still have a bit of a bite.)

Sprinkle with salt and pepper, and serve hot.

Serves 2, but heavenly (and easy) enough that you'll wish you made one bunch per person.

Zinfandel-Braised Asparagus with Green Garlic

Spring has crept into California, and it surely can't be that far behind in other parts of the country. Which means it's the season, or very nearly almost the season, for green garlic and asparagus. Snatch them up as soon as you see them, pour yourself a glass of wine, share a little with them, and contemplate the sunshine. Or the snow. Whatever. At least it can be springtime on your plate.

Ingredients
Olive oil
1 tbsp sliced or chopped green garlic
1 bunch asparagus
A slosh or two of Zinfandel
2 pinches kosher salt or to taste

Heat a glug of olive oil in a nonstick pan over medium heat. Add the green garlic and saute for about 20 seconds, then add the asparagus and toss to coat. Cook for about 2 minutes, tossing once, then add a generous slosh of Zinfandel.

Cover and let simmer for 2 minutes. Uncover, stir, and continue to simmer for another minute or two until the asparagus are al dente and the liquid is mostly boiled off. Sprinkle with salt, and serve.

Serves 2-4.