Roommates out of the country, fridge full of veggies, and I don’t actually feel much like cooking. I have a few friends who I ridicule extensively for having empty, depressing kitchens and never cooking. But if I’m being honest, cooking for one is in fact not much fun, and a good third of what makes their kitchen depressing is the implication that they’re not having enough opportunities to cook for other people.
Which is to say, I got experimental. I read this recipe, then wandered off to the kitchen to cause dinner.
Isn’t that a pretty radish? I’m not super familiar with radishes as an ingredient I use – I eat them when restaurants put them in things and like them – but before the CSA wouldn’t have ever thought to pick up radishes for me to use. They’ve got a nice crunch, though, do a remarkably nice job of tasting like spring, and the color is really nice to see on your plate. I’m a fan.
Also, since you can eat them raw, the part where I have no idea how to tell whether a radish is “done” doesn’t matter at all. Yay!
We had green onions in the fridge that were starting to look distinctly unhappy. So I chopped up all of them and tossed them into the skillet with the radishes. There’s also a healthy, generous portion of butter in there. 
Then I scooped all that out, and threw a chopped leak into the skillet with one of our frozen chicken stock cubes and a cup of water. No idea how long that ought to go either, but I let it cook down until most of the liquid was gone, then added some butter.
Foy, by the way, has gotten quite productive. Both kinds of basil and the dill have taken to pressing themselves against her grow lights with a vengeance, so I’ve been having to harvest from them every day, sometimes twice. Suddenly, I have an awful lot of fresh basil and dill. So I figured, what the hell, let’s chop up some basil and toss that in, too.
In goes the basil and, my brain prompted me from that half read recipe, I should probably toss in a bit of lemon juice. So I threw that in at this stage, where things are more saucy than soupy, too. Then the radish got tossed back into the skillet to mix it all together.
Viola! Home cooked veggies, with a side of burrito-from-freezer. This was incredibly tasty, and the lemon juice is what made it – I’m really glad I remembered that part. This is probably more of a side dish and could easily serve three or four people for that function. I, uhm, ate all of it. Could not resist the lemon-butter-onion awesome. This is a thing you should do.
Anaea Lay 