I love the way their vibrant red color fades away during cooking too, until the radishes are the palest, most beautiful pink.
This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year.
Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
Combine all ingredients in a cocktail shaker filled with clean ice (and a few mint leaves if you have them). Shake well for 10 seconds or longer. Strain through a fine mesh strainer. Garnish with crushed pink peppercorns or a mint leaf.
If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.
Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese.
There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.
This green-on-green pasta is the essence of springtime, and I start to crave it as soon as the first crocuses appear. The combination of asparagus, nutty Parmigiano-Reggiano, and the delicate accent of basil is perfection.
The word omelet originally derives from the Latin for "little plate," and omelets are usually made individually. You quickly cook one or two eggs while stirring rapidly and continuously to make the curds very fine, then stop the stirring to let the eggs set in the pan. When the omelet is just barely cooked, you grip the handle of the pan, palm up, and roll the egg from the handle side of the pan out of the pan and over the opposite edge in, one hopes, a lovely long oval of delicately pale, perfectly smooth, uniformly yellow egg. It takes practice -- mistakes are delicious and successes are high-five-worthy.