Ensalada de Rabanos - Radish Salad - Chilean Style

Recipe below serves 3-4.

Rabanos chilenos or Radish salad

This little root veggie is very under appreciated and I didn't discover this til I married a man from a country that champions the radish in their recipes. The taste is uniquely wonderful leaving your mouth tingling for more.

1 bunch of radishes washed and quartered

juice of one lemon/lime

salt to taste

Mix the above ingredients and allow to marinate for about 20 minutes before serving.

Avocado Chileno

I honestly believe Avocado can make so very many things taste better. It doesn't hurt that they are super rich in vitamins and nutrients including the "good fat". I have included this recipe with our Taco meal but it can be eaten with sandwiches, chips, toast and cheese for breakfast or whatever your taste buds imagine.

The recipe below serves 2-3.

Avocado Chileno

Avocado

juice of 1 lemon or lime (we prefer the lime though both are yummy)

salt to taste

Slice avocado and place on serving dish. Squeeze lemon juice over and salt to taste. This recipe can be varied by adding very thinly sliced onion before you cover with lemon. You can also add cilantro, tomato and onion together with the avocado for a guacamole salad. Lime is superb with this as well.

Pasta Primavera

Any recipe by Giada is delicoso and this one is healthful and super easy to make to boot. It makes a great summer meal. We served it with a cesar salad.

Recipe courtesy Giada De Laurentiis

Ingredients:

• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.

Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.