Black Radish Cream

Substitute this zingy spread for horseradish in your favorite recipes.

Ingredients:
1 cup coarsely-grated black radish*
1 cup sour cream or crème fraîche
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano or chives, chopped
Sea salt and fresh ground pepper

Method:
1. Combine all ingredients. Check for seasoning and add salt and pepper as desired. Chill before serving.

*To grate the radish, first trim the radishes from their green tops, and then wash and scrub their tough outer skin. Then, using the large holes of a standard cheese grater, grate the radish flesh on a paper towel-lined plate. Use paper towel to then squeeze any excess moisture from grated radish, then incorporate as described above.

Lemon-Honey Vinaigrette

This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Ingredients:
4 tablespoons freshly-squeezed lemon juice
1 teaspoon lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.

2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.

Sautéed Apples

Kissed with fragrant cinnamon and brown sugar, these apples are sublime on pancakes.

Ingredients:
4 tablespoons unsalted butter
4 sweet apples, such as Pink Lady, peeled, cored and sliced ⅓-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon

Method:
1. In a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.

2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.

Rhubarb-Thyme Jam

This sweet-and-savory spread is delicious on toasted crostini slices with crumbled goat cheese; or, add it to your morning oatmeal for an unexpected touch!

Ingredients:
3 cups chopped rhubarb
3-inch knob of fresh ginger, peeled and grated
1 (3-inch) cinnamon stick
1 tablespoon fresh thyme, leaves roughly chopped
2 tablespoons diced shallots
⅓ cup apple cider vinegar
½ cup light brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
½ teaspoon each of sea salt and fresh ground pepper

Method:
1. In a small saucepan over medium-high heat, combine all the ingredients.

2. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Simmer, stirring often, for about 30 minutes, until the mixture has thickened to a jam-like consistency. Cool to room temperature and remove the cinnamon stick. Refrigerate until ready to use.

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