The Bitten Word

Dandelion-Lime Cooler

Adapted from Martha Stewart Living (April 2013)

Want to have a big sip of spring in a glass? 

Then mix yourself up a spring tonic, like these Dandelion-Lime Coolers. 

We spied a recipe for Sorrel-Lime Tonics in the latest Martha Stewart Living. They were practically neon in their greenness, and so unusual sounding, that we were eager to whip up a batch. 

The only problem? We couldn't find any sorrel -- the farmers markets were all out and there was none to be found at Whole Foods. So we grabbed something else springy and unusual-sounding -- dandelion greens -- and got to mixing. 

Honey-Roasted Radishes

Fine Cooking (April/May 2013)

We read somewhere recently that Americans waste up to 40 percent of the food we purchase -- nearly half the food in this country gets thrown in the garbage.

We like to think we're not that wasteful around the Bitten Word household (partly because we never met a leftover we didn't like, or wouldn't try to reinvent as a second dish).

Still, like everyone else, we go digging into the crisper occasionally only to find the remnants of bygone vegetables. Our Vegetable Board helps, especially in warmer months when the veggies are coming fast and furious from our CSA.  Those six months of the year are a bit of a vegetable gauntlet, as we race to use the vegetables before they spoil. (But don't worry, after too much winter, we're ready for the fresh produce onslaught. Bring. It. On.)

Radishes can seem especially challenging. We love them raw in salads, but rarely think to cook them as a side dish. Now, thanks to a feature in the April/May issue of Fine Cooking called "Radishes Can Take the Heat," we've got more than enough good ideas.