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The radishes are sliced in half and tossed with olive oil, chili-lime seasoning and kosher salt. I placed the sliced radishes cut side down on a baking sheet and roasted them in a 425° oven for 30 to 35 minutes until tender and golden. Yum, what a nice spin on radishes. They became less peppery, slightly sweet and then you’re hit with a bit of spice from the chili-lime seasoning, delightfully tasty. I also recently made a delightfully different flavor of meatball, Jerk Chicken Meatballs with BBQ-Pineapple Glaze by Chef Millie Peartree. In preparing this dish, I decided to swap the chicken for the turkey that I already had in my freezer. You’ll also need either a yellow or red onion, an egg, breadcrumbs, Jamaican jerk seasoning paste, fresh parsley or cilantro, garlic powder, kosher salt and black pepper. For the sauce, pineapple juice, brown sugar, ketchup, Worcestershire sauce, fresh garlic, onion powder, red pepper flakes, kosher salt and cornstarch. It's a 30-minute recipe that requires a sheet pan for baking the meatballs and a pot for making the BBQ glaze. You can prepare the glaze ahead to save time and just reheat before adding the cooked meatballs. This was a wonderful meal. You can serve as a main course over rice, an appetizer for a party or even a sandwich. They were moist and tender and very flavorful. The Jamaican jerk seasoning paste added complexity, with just a bit of heat. The glaze complimented the flavor of the meatballs. As I was breaking down a twin pack of pork tenderloins and removing the silver skin, I decided to keep one out and make Marian Burros’ recipe for Grilled Rosemary Pork Tenderloins. Other than the pork, you’ll need salt, pepper, fresh clove of garlic, fresh rosemary (or dried), dry red wine and nonstick spray or neutral oil for the pan. The marinade is made with crushed garlic, rosemary leaves and wine. Although the recipe doesn’t offer a length of time for marinating, I had mine go overnight. After preparing this once, I should have heeded a few suggestions by other cooks. While Ms. Burros recipe calls to slice the pork into 1/4-inch-thick slices before marinating, I could have either left it whole or butterflied. I cooked the sliced tenderloin medallions in my non-stick grill pan for 2 to 3 minutes per side to avoid overcooking. I served it along with my chili-lime roasted radishes, and tri-color fusilli salad . The pork was moist and tender, but my husband was looking for a little sauce to go on top. In the Cook’s Comment section, someone reduced the marinade and added a bit of butter to make a pan sauce. Another item in a recent CSA box was a bunch of fresh carrots. While I have a few recipes using carrots, I went with an unusual offering, Carrot Risotto with Chile Crisp. I found this recipe by Alexa Weibel on The New York Times Cooking app. For the recipe you’ll need fresh carrots, store-bought or homemade Chile crisp (I found it at Wegmans), kosher salt, chicken or vegetable stock, unsalted butter, a shallot, fresh garlic cloves, ground coriander, dry white wine, Arborio rice and finely grated Parmesan cheese. Part of the carrots need to be roughly chopped either in a food processor or by using box grater. The carrots are to be “confetti-like,” therefore, I chose to use the shredding disc on my food processor. The rest of the carrots are sliced on a diagonal, tossed with the Chile crisp, salt and pepper and roasted on a baking sheet until tender. The risotto starts by sautéing the uncooked carrots, shallot, finely chopped garlic, coriander, salt and pepper in a wide saucepan. I like using my LeCrueset Braiser for risotto. Once the ingredients are fragrant, the wine is added and reduced until almost evaporated. Next, I added the rice and stock all at once and turned the flame up so that there was a vigorous simmer. (See my post for Risotto Simplified for this method.) Once the rice is tender and creamy, I added butter and stirred quickly to release the starch from the rice. I tasted to see if the seasonings needed adjusting then topped with the chile-crisp roasted carrots and Parmesan cheese. Surprisingly, this was a fabulous dish! The rice turned a slightly orange color and a bit of heat from the chile crisp. Overall, very flavorful. Also, in the same box was a zucchini. I was going to make Jerrelle Guy’s Zucchini Muffins with Cinnamon Crunch Topping, but I came across another New York Times Cooking recipe from Jesse Szewczyk for Chocolate Zucchini Loaf Cake. It sounded delicious and it received good reviews from other cooks. For the recipe you’ll need nonstick cooking spray or a neutral oil, eggs, light brown sugar, vanilla extract, kosher salt (Diamond Crystal), 1 large or 2 small zucchini, all-purpose flour, unsweetened natural cocoa, baking powder, baking soda, bittersweet or semi-sweet chocolate chips, and turbinado or Demerara sugar. Unfortunately, I didn’t have enough unsweetened cocoa powder so I supplemented with Dutch process cocoa powder. Although I had only one zucchini from my Dreyer Farms CSA box, after grating the zucchini, I had the needed two cups. The recipe came together quite easily. The eggs, brown sugar, oil and vanilla extract and salt our whisked together until smooth. Next, the grated zucchini is incorporated into the mixture. The dry ingredients are sifted in last along with the chocolate chips. The batter is then added to a loaf pan that has been greased and lined with parchment paper that hangs over the sides (a sling to help remove the cake) and baked for 75 to 80 minutes. After cooling for two hours, the cake is ready for eating. This was as good as the posted comments claimed. I reduced the chocolate chips to just 1/4 cup as my husband can’t tolerate too much chocolate any more. The cake was moist, tender and scrumptious! I even sent two slices to my neighbors, who also enjoyed it. My husband adores pasta in any shape or type of sauce. So, when Rosemary Chicken Ragu appeared in The New York Times column “What to Make Next Week,” on March 25, 2023, I had to take advantage of the fresh rosemary in my garden. For the recipe you’ll need unsalted butter, tomato paste, fresh garlic, anchovy fillets, red pepper flakes, a sprig of fresh rosemary (you can use dried), skinless and boneless chicken thighs, 28 ounces crushed or whole tomatoes, salt, pasta such as pappardelle or fettuccine and grated Parmesan cheese. In lieu of chicken thighs, I used bone-in chicken breasts. The sauce starts with melting butter in a pot or Dutch oven over medium heat. Add the tomato paste and cook until it turns darker. Add the garlic, anchovies and red pepper flakes and cook for 2 to 4 minutes. If you have, you can also add 1/2 cup of white wine and reduced until almost totally evaporated. Next, add the chicken and tomatoes and gently simmer until the chicken is cooked through. When the chicken is done, shred in the pot using two forks. In the meantime, start your pasta water. Cook the pasta until al dente and reserve one cup of pasta water before draining. Add the pasta to the sauce and toss until well coated. Add the pasta water as needed to create a glossy sauce. My goodness was this ever so tasty! It was a nice change from our usual fresh tomato sauce with meatballs. My husband couldn’t even detect the anchovy paste that I added to the sauce for umami. The use of fresh rosemary really enhanced the taste of the sauce. Well, my granddaughters were only down overnight this week, which will give me a chance to further catch up on two more new recipes I found, plus my review of my pre-theatre lunch at Ci Siamo in Manhattan before seeing “Good Night Oscar.” Grilled Rosemary Pork Tenderloin Plain and Simple column from The New York Times “Winter Grill: Rosemary-Infused Pork” December 7, 1994 Servings: 2 Ingredients 8ounces pork tenderloin Salt and pepper 1clove garlic 1tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary) ½cup dry red wine Nonstick spray or neutral oil for the pan PREPARATION
Donna’s Note: As noted by one cook’s comment, they took the marinade and reduced it; added a chunk of butter to create a pan sauce. A few also marinated the tenderloin or butterflied it. 
Jerk Chicken Meatballs With BBQ-Pineapple Glaze By Millie Peartree The New York Times/NYT Cooking Time: 30 Minutes Serves: 4 servings FOR THE MEATBALLS Neutral oil 1 pound ground chicken or turkey 1 small yellow or red onion, finely diced 1 egg, beaten ¼ cup bread crumbs 2 tablespoons Jamaican jerk seasoning paste, such as Grace or Walkerswood 1 tablespoon chopped fresh parsley or cilantro leaves 1 teaspoon garlic powder ¼ teaspoon kosher salt ¼ teaspoon black pepper FOR THE GLAZE 1 cup pineapple juice ½ packed cup light or dark brown sugar ¼ cup ketchup 2 tablespoons Worcestershire sauce 1 small garlic clove, minced ½ teaspoon onion powder Pinch of red-pepper flakes Pinch of kosher salt, plus more to taste 1 tablespoon cornstarch White rice, for serving
Carrot Risotto with Chile Crisp By Alexa Weibel The New York Times/NYT Cooking Time: 30 minutes Yield: 4 servings Ingredients 2¼ pounds carrots, peeled 2 tablespoons store-bought or homemade chile crisp, plus more for serving Kosher salt (such as Diamond Crystal) and black pepper 5 cups chicken or vegetable stock 4 tablespoons unsalted butter 1large shallot, minced 3 garlic cloves, finely chopped ½ teaspoon ground coriander ½ cup dry white wine 1½ cups/10 ounces arborio rice 2½ ounces finely grated Parmesan (about 1¼ cups, packed), plus more for serving (optional) PREPARATION
Chocolate Zucchini Loaf Cake By Jesse Szewczyk The New York Times/NYT Cooking Time: 1-1/2 Hours, plus cooking Yield: 1 loaf (about 8 servings) Ingredients Nonstick cooking spray or neutral oil 2 large eggs 1½ cups/330 grams packed light brown sugar ¾ cup/180 milliliters neutral oil (such as vegetable or safflower) 2 teaspoons vanilla extract 1 teaspoon kosher salt (such as Diamond Crystal) 2 cups/280 grams lightly packed coarsely grated zucchini (from about 1 large or 2 small zucchini) 1¾ cups/223 grams all-purpose flour ⅔ cup/63 grams unsweetened natural cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 cup/173 grams bittersweet or semisweet chocolate chips 1 tablespoon coarse sugar (such as turbinado or Demerara) PREPARATION
“TIP: The cake can be baked in a 9-by-2-inch round cake or springform pan. Grease the pan and line the bottom with a parchment paper round. Bake until a cake tester inserted into the center comes out clean with just a few moist crumbs attached, 50 to 55 minutes. 
Rosemary Chicken Ragù By Ali Slagle The New York Times, “What to Make Next Week” March 25, 2023 Time: about 1 hour Yield: 4 servings “Requiring just 30 minutes of simmering, this is the ragù to make any old night. Made with chicken, it is lighter than traditional ragù, but has strong flavors from butter, anchovies, rosemary, garlic and a hefty kick of red-pepper flakes. (You can use less if that scares you.) With such a savory base of ingredients, you can skip browning the chicken and still be rewarded with juicy meat that willingly shreds when pulled with forks. The silky sauce and delicate strands of chicken like to twirl with long noodles, but they would also be great over polenta, mashed potatoes, white beans or farro. Meal planners, you should know that this recipe makes 6 cups of sauce and will keep 3 days refrigerated — and improves with time.” Ingredients 3 tablespoons unsalted butter 3 tablespoons tomato paste 6 garlic cloves, finely grated or chopped 4 anchovy fillets 1 teaspoon red-pepper flakes 1 rosemary sprig (or ¾ teaspoon dried) ½ cup dry white wine (optional) 1½ to 2pounds boneless, skinless chicken thighs 1 (28-ounce) can crushed or whole tomatoes Salt 1-pound long noodles like pappardelle or fettuccine Grated Parmesan, for serving Preparation
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