​Our CSA is coming to an end and it with comes hardier vegetables and greens that can withstand the cooler nights. My recent items were radishes and arugula. When I was growing up, radishes were added to a nightly salad. Arugula a very popular green in recent years, appears in salads and as a topping on gourmet pizzas. Not wanting to do either of those, I came across two great recipes from The New York Times Cooking app. The first is from David Tanis for Butter-Stewed Radishes and the other from Mark Bittman for Pasta with Gorgonzola and Arugula.
For the first recipe, besides radishes, you’ll need salt, pepper, butter and either fresh dill or parsley. After trimming and rinsing the radishes, cut them in half. The radishes are added to a wide saucepan along with water, butter, seasoned with salt and pepper and covered to cook for just 5 minutes or until tender. The cover is removed so that the liquid is reduced.
 
It’s amazing how the “bite” of the radish dissipates. These little red gems are delightful when cooked with their spiciness mellowed out. Radishes are rich in antioxidants and contain calcium and potassium combined together help lower blood pressure and reduce risk for heart disease.
 
Arugula is peppery and slightly bitter, while baby arugula is more delicate and milder. I received two bunches of large leaf arugula and was looking for a recipe where the bitterness of the arugula would be tempered. Enter Pasta with Gorgonzola and Arugula. This minimalist recipe by Mark Bittman fit the bill. The arugula’s appearance with a neutral base such as pasta was a start. The addition of Gorgonzola Dolce, an Italian blue cheese with a mild and gentle flavor, lent a creaminess and made for a wonderful sauce. My husband and I loved this combination. This savory pasta makes for quick weeknight meal and a wonderful change from traditional tomato sauce.
Butter-Stewed Radishes
Winter Vegetables for Spring Holidays
By David Tanis
The New York Times/City Kitchen
March 30, 2015
 
Yield: 6 servings
Time: 30 minutes
 
INGREDIENTS
 
1 ½ pounds red radishes, about 3 bunches
 Salt and pepper
6 tablespoons butter (3/4 stick)
3 tablespoons dill or parsley, freshly chopped
 
PREPARATION
 
  1. Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
  2. Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
  3. Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.
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Pasta With Gorgonzola and Arugula
By Mark Bittman
Featured in: The Minimalist; Pasta On The Fast Track
The New York Times, April 24, 2002
 
Servings: 4
Time: 30 minutes
 
INGREDIENTS
 
4 tablespoons butter
½ pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
 Salt and pepper
 
PREPARATION
 
  1. Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  2. Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  3. Taste and add seasoning. Dish should take plenty of black pepper. Serve.