This is a breakfast staple for me (that you've seen a number of times before). I cut up the radishes the night before, and leave them in my cast iron frying pan coated in a bit of oil. Then, in the morning, I put the pan on a medium-low heat and the radishes slowly cook while I'm getting ready. Easy and delicious! No, really, fried radishes ARE delicious. Try them just once and you'll be hooked.
I quickly threw together this salad, and I still haven't decided how I feel about it. It is made from two small tomatoes from the garden and an Ontario peach, both chopped, and mixed with raw pumpkin seeds and berry-flavoured balsamic vingear. I modeled this after a delicious salad that a friend served me a few months ago. Mine was ok.
-one large onion, diced
-two medium-sized yams, peeled and diced
-four cloves of garlic, put through a garlic press
-2 tsp. ground cumin
-one tsp. chili powder
-2 tsp. dried oregano
-one can of black beans, rinsed
-fresh cilantro, rinsed and chopped
Put diced onion in a large pan (I used my Dutch Oven) at a medium-high heat until the onion becomes translucent. Add yams and all seasoning, except for lime juice. Continue to cook at a medium heat for about five minutes. Add a few tablespoons of water, lower heat to medium-low, and cook until yams are soft. Add black beans and, once they are warm, serve on a bed of brown rice with cilantro and lime juice on top.
I decided to take a crack at making kimchi, following this recipe. My only variations were leaving out the daikon, because I couldn't find any, and peeling the carrots into strips instead of cutting them into matchsticks. I also spent about five minutes kneading the cabbage once I had put the salt on it.
Next time I'll definitely try making a more complicated kimchi that is left out to ferment longer, but I think this was a nice, easy, way to start.