SAUTÉED RADISHES WITH MINT


APPLE-BERRY TART WITH CINNAMON- WALNUT CRUST


The bite of gorgeous spring radishes is tamed when they’re cooked with a little sugar and tossed in a shower of fresh mint.


PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 25 MIN. – SERVINGS 6


2 lbs radishes 2 cloves garlic 2 tbsp olive oil ½ tsp sugar


½ tsp salt, plus more for seasoning ¼ cup loosely packed fresh mint


STEP 1 Trim the radishes. Cut larger ones into quarters and smaller ones into halves. Finely chop the garlic. STEP 2 In a deep 12-inch skillet, heat the oil on medium. Add garlic and cook 1 min., until golden, stirring often. Add the radishes, sugar, and ¼ cup water. Season with the salt. Cover and cook


8–10 min., until radishes are almost tender, stirring occasionally. STEP 3 Meanwhile, finely chop the mint. Uncover skillet and cook radishes another 4 min., until excess liquid evaporates and radishes are tender. Remove from heat and add mint. Toss until combined. Season with salt and pepper to taste.


Per serving: 69 calories, 5g fat, 1g saturated fat, 0mg cholesterol, 249mg sodium, 6g carbohydrate, 3g fiber, 3g sugar, 1g protein


Radishes


Don’t be afraid to cook radishes—sautéing mellows their sharp


flavor and makes them more tender.


Instead of flour, this dessert’s crisp crust relies on toasted walnuts and matzo meal for structure. Tart berries and sweet apples join forces for a delectable, fruity filling.


PREP TIME 30 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 30 MIN. + COOLING TIME – SERVINGS 8


7 tbsp kosher for Passover margarine, melted and divided 1 cup walnuts, toasted and cooled ½ cup matzo meal ¾ cup sugar, divided


¾ tsp cinnamon, divided ¼ tsp salt, divided 2 cups frozen mixed- berry medley, thawed ¼ cup potato starch Zest of 1 lemon 1¼ lbs Golden Delicious apples


STEP 1 Preheat oven to 350°F. Brush inside and bottom of a 9-inch tart pan with removable bottom with 1 tbsp margarine. STEP 2 In a food processor, pulse the walnuts,


matzo meal, ¼ cup sugar, ½ tsp cinnamon, and 1


/8 Matzo meal


Use preground matzo in crumble toppings, cakes, or breading for chicken.


tsp salt until finely ground, stopping and stirring


occasionally. Transfer to a medium bowl and stir in 5 tbsp margarine until combined. STEP 3 Firmly press mixture up the sides and along bottom of prepared tart pan. Bake 8–10 min., until golden. Remove from oven and let cool on wire rack. STEP 4 When crust has cooled, in a medium saucepan, combine the berries and remaining ½ cup sugar. Cook on medium 3 min., until berries begin to break down, stirring occasionally. Remove from heat and stir in the potato starch, lemon zest, and remaining 1


/8 tsp salt. While berries are still


warm, spread in crust in even layer. STEP 5 Peel, core, and very thinly slice apples. Arrange apples on top of berries and brush with remaining 1 tbsp margarine. Sift remaining ¼ tsp cinnamon on top. Place tart on a baking sheet and bake 45–50 min., until apples are tender and crust is golden brown. Cool on wire rack.


Per serving: 310 calories, 14g fat, 2g saturated fat, 0mg cholesterol, 77mg sodium, 47g carbohydrate, 4g fiber, 33g sugar, 2g protein


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