multi-tasking veggies (radishes: day 1).

I love veggies that have more than one purpose because it helps keep things interesting during the work week!  I recently bought a bunch of radishes at the farmer's market for only $1 and decided to use not only the radishes themselves but also the radish greens.  The result was three dishes that made my lunches anything but boring!  

israeli couscous with summer vegetables.

 1 cup cooked israeli couscous

1/4 onion, chopped

handful zucchini, cut into small bite sized pieces (mine were attached to my squash blossoms!)

1 bunch radish greens, thoroughly washed and chopped

1/2 shallot, minced

1 garlic clove, minced

handful sundried tomatoes

lemon vinaigrette (recipe below)

salt and pepper to taste

 In a large skillet, heat olive oil over low heat and add garlic.  Cook about 10 seconds.  Add onion and cook for about 5 minutes.  Add zucchini and cook about 2 minutes.  Add radish greens and sprinkle with salt and pepper.  Cook down until greens are wilted.  Remove from heat and toss with couscous.  Stir in lemon vinaigrette and sundried tomatoes.  

 lemon vinaigrette.

juice of 1 lemon

1/2 tsp. dijon mustard

salt and pepper to taste

good quality olive oil (a couple tablespoons)

Juice lemon in a small bowl.  Add dijon and salt and pepper.  Stream olive oil, whisking to emulsify.