I almost cried at the farm market today. Little tears pricked my eyes but, com’on Michele, hold it together. First, the smell of a light spring rain as I walked into the store had me almost giddy with delight. Then I noticed the colors of the vegetables have finally started turning from winter beiges to vibrant hues of spring greens. I could almost feel the vibration of spring amongst the piles of asparagus and radishes. (Or maybe it was just way too much coffee.) Spring may finally really be here on the east coast. No joke this time. Really! Spring. Primavera!!
It was when I spotted the radishes that I got all teary eyed – a pile of the cutest, most colorful little radishes that I have ever seen. Where have these little beauties been? The little sign said ‘Easter Egg Radishes’ – and such a fitting description. A little pile of bright vibrant red, pink, white Spring-y-ness right there on the shelf. Spring! Here! On the East Coast!
I recently spied a recipe that actually roasted radishes; something I had not thought to try before. Whenever I buy fresh radishes, they tend to languish in the corner of the fridge until I am either forced to use them or toss them. Roasting these little beauties sounded pretty intriguing to me so an idea was born. In a bit of a frenzy, I piled purple spring onions, a small head of cauliflower, a few little purple potatoes and a vibrant bunch of colorful carrots. Oooh and how about those little crunchy micro greens on top? With a farm fresh poached egg perhaps? Boom!
If you do try this at home, let the season be your guide. Pick whatever vegetables are your favorites for roasting. Try to cut the vegetables in roughly the same size if at all possible so they roast evenly (which is near impossible, I know, I know). But if your potatoes and cauliflower are in bigger chunks than your little radishes or onions, either just put those on a separate sheet pan to allow them to roast longer. Or start them first and just toss in the smaller bits later. Don’t fret…spring is finally here for us East Coasters! Let the season begin.
Happy eating! Buon appetito!
xoxo
Michele
Spring Roasted Vegetables with Poached Eggs
Ingredients:
For the roasted vegetables:
Cook’s Note: Use whatever vegetables you like and/or can find at the market. These amounts are not exact – feel free to use more or less of a specific vegetable or omit completely. Let the season be your guide!
- 3 orange and 3 purple carrots, cut into sticks (if you cannot find purple carrots, use all orange)
- 1 bunch spring onions, trimmed and sliced diagonally
- 1 small bulb fennel, trimmed, quartered and sliced thinly
- ½ head cauliflower, cored, cut into small florets
- 3 or 4 purple potatoes, halved and sliced thinly (or use favorite type of potato)
- Radishes, 1 small bunch, halved and sliced thinly
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
For the salad:
- About 2 ounces baby arugula
- About 2 ounces micro greens
- ¼ cup extra virgin olive oil
- ½ lemon, juiced
- Sea salt and freshly ground black pepper
Fresh cold eggs, for poaching
Sea salt
White wine vinegar
Preparation
Prepare the vegetables: Preheat oven to 400 degrees Fahrenheit. Prep all the vegetables and place in a large bowl. Drizzle with olive oil. Sprinkle with salt and pepper to taste. Divide the vegetables between 2 baking sheets and spread out into an even layer. Place in oven and bake, stirring occasionally, until the vegetables are crisp tender, about 30 minutes. Let cool.
Prepare the salad: Place the arugula and micro greens in a small bowl. Drizzle with olive oil and juice of the lemon. Season with salt and freshly ground black pepper.
Bring a small saucepot of water to a simmer. Add about 1 teaspoon salt and 1 teaspoon white wine vinegar. Crack one egg into a small ramekin or bowl. Using a fork, swirl the water to create a bit of a whirlpool effect (this helps the egg white stay together a bit better). Slowly slip the egg into the water. Turn off heat, cover, and allow to rest for 5 minutes. (Leave the egg alone for the entire time!) Remove with slotted spoon and gently place on paper towels to drain.
To assemble: Plate the roasted vegetables on a plate. Top with a bit of the salad. Drizzle with a bit of extra virgin olive oil. Slide a warm poached egg on top. Sprinkle with freshly ground black pepper and some micro greens. Serve!