This is creation for readers of CheckitwithLeigh!, exclusively! Leigh wanted something spectacular for our #TastyTuesday holiday entree. I think you will agree, the spirit of fall was with me on this particular day.
One year I decided I would introduce ALL of my group fitness classes to real pumpkin pie, made from scratch with fresh baked pumpkin. I ended up with LOTS of pumpkin seeds. Remember, chefs don’t throw anything away—so I came up with this as a way to use those jewels of phyto magic.
It’s Pinktober! In honor of both Breast Cancer Awareness and Vegetarian Month, #TastyTuesday will be dedicated to the prevention, treatment and cure of this disease. What we eat and how we prepare it can be a part of the fight. Let’s talk about BPA in canned goods, for example.
Balance in texture and flavor are always at the forefront of a chef’s mind. Here, the citrus and spice from the radish offer just that balance and is especially good when paired with roasted meats and rich sauces. Its vivid colors are the reason I call it a “Jewel” salad.