Fried Rice with Spring Veg

Tonight I really had a taste for a spring-inspired meal filled with sweet, crunchy vegetables...but I also didn't want to spend all night in the kitchen. This quick fried rice really fit the bill! The brown rice and bits of egg ensure that it is filling, and the vegetables make it tasty and interesting. Keep some cooked brown rice on hand, and you can whip this up in no time.

Fried Rice with Spring Veg
(serves 2)

1 T Olive Oil or Canola Oil
2 Cups Cooked Brown Rice
2 or 3 Eggs
1 Cup Chopped Snap Peas
5 Medium Radishes, Sliced
1/4 - 1/2 tsp. Sweet and Spicy Curry Powder
1 T Light Soy Sauce
Sesame Seeds
Sesame Oil
2 to 4 Lime Wedges

Heat 1 tsp of the oil in a medium sized skillet over medium heat. Quickly scramble the eggs with a fork, and add them to the pan, swirling to ensure they cover the bottom of the pan. Cook the eggs into a sort of flat omelette, lifting the edges as they cook to let the uncooked egg run underneath. Remove the egg from the pan and set aside.

Heat the remaining oil in the pan, also over medium heat. Add the rice to the pan and allow it to warm for several minutes, stirring frequently. Stir in the snap peas, curry powder, and soy sauce, then let cook for about five minutes. Meanwhile, slice the egg lengthwise and across to form small squares of whatever size you wish. Then, add the radishes to the pan and let cook for about 2 minutes before finally stirring in the egg. Warm the egg for about a minute or less.

Separate into two bowls, and garnish each with a sprinkle of sesame seeds, a generous drizzle of sesame oil, and a lime wedge or two. Remember to use the lime when you eat this dish - It makes all the difference!

Radishes with Olive "Tapenade"

Just over a year ago, I had dinner with a colleague in New York's West Village. The meal began with a sort of amuse-bouche of fresh radishes and a wonderfully salty tapenade. A year later, I still remember the tiny hors d'oeuvres so vividly, that I thought I would create my own version in tribute . They may not be the most beautiful thing to look at, but the combination of the spicy radish and the briny olives is delightful. The original version clearly included anchovy, but since some of us are not fans of the tiny fish, I chose to omit them and add a couple of non-traditional ingredients to my spread. Feel free to adjust the proportions to fit your taste.

Radishes with Olive "Tapenade"

1 bunch fresh radishes
1 small container fresh olives with pits
1/2 T capers
2 tsp. lemon juice
1 1/2 - 2 T good extra virgin olive oil
1 T grated parmesan
1 T breadcrumbs or a handful of croutons

Wash the radishes and remove the tops. Cut a small slice from each end to create a flat surface, then cut through the middle to create two radish halves.

Pit the olives. You can use mostly black, such as kalamata olives, or a mixture of black and green. It is better to choose fresh, though, (as opposed to jarred) and not to cheat by buying pitted olives, since they will be more dry.

Place the olives, capers, and lemon juice in a food processor or blender and pulse a few times. Then, stream in the olive oil while pulsing, to create a paste. Finally, add the parmesan and the breadcrumbs or croutons and pulse until incorporated.

Use a spoon to place some of the olive onto each radish. Or, just dip the radishes into a bowl of the spread for an easy snack.