Ravishing Radishes

Pungent, peppery little orbs hidden beneath crowns of unruly leafy greens, the humble radish is all too often overlooked both in the garden and on the plate. Offering so much more than just fodder for antiquated garnishing techniques, these root vegetables were once so prized by the ancient Greeks that gold replicas would be crafted in their form. Though considerably less valuable but far more delicious, the plain old red radish deserves just as much reverence today.

Best when picked small and eaten moments after brushing away the soil that they grew in, nothing is needed to dress up the bright, spicy flavor concealed within each tiny tuber. The average supermarket radish is sadly so far removed from it’s original glory that it’s no surprise few people share any amount of enthusiasm for this once prized vegetable. Decapitated in the field, denuded of their glorious greens, and shrink wrapped to preserve shelf life, I wouldn’t want to do much more than carve these tasteless marbles into silly sculptures either.

Even if you’ve turned up your nose at radishes in the past, I implore you to give them another chance- Fresh, full of flavor, and treated with respect.

Tossed simply with a bold dressing highlighting its not-so-distant relative, the horseradish, the complimentary flavors sparkle across this crisp salad. Utilizing the whole vegetable, greens and all, this raw preparation comes together very quickly, ready to start off any springtime meal on a high note.

Yield: Makes 2 – 4 Servings

Totally Rad Salad

Name: Totally Rad Salad
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: American
Ingredients: 1 Bunch (About 3/4 Pound) Red Radishes; 2 – 3 Persian Cucumbers; 1 – 2 Tablespoons Fresh Grated Horseradish; 1 Tablespoons Red Wine Vinegar; 1 1/2 Tablespoons Olive Oil; 1 Tablespoon Fresh Dill Leaves, Fronds, and/or Blossoms; 1 Scallion, Thinly Sliced; Salt and Pepper, to Taste

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 Bunch (About 3/4 Pound) Red Radishes
2 – 3 Persian Cucumbers
1 – 2 Tablespoons Fresh Grated Horseradish
1 Tablespoons Red Wine Vinegar
1 1/2 Tablespoons Olive Oil
1 Tablespoon Fresh Dill Leaves, Fronds, and/or Blossoms
1 Scallion, Thinly Sliced
Salt and Pepper, to Taste

Instructions

Trim off the spindly tips of the radishes and remove the greens. Rinse and reserve the leaves. Thinly slice both the radishes and cucumbers and place them in a large bowl. Combine all of the remaining ingredients in a separate dish, making sure to break up all of the horseradish so that it’s not ultimately clumped into one bite. Adjust seasonings to taste.
Pour the dressing over the sliced cucumbers and radishes, tossing thoroughly to evenly coat the vegetables. Arrange the reserved leafy greens on salad plates and top with the dressed veggies. Serve immediately.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 110mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

April 29, 2016January 23, 2026

Hannah (BitterSweet)12 Comments

Snap Into Spring

Snow peas used to be the only podded legume for me. Thin, delicate green planks that erupted across the miles of twisting vines that proliferated in our otherwise sparse garden, its sheer abundance meant there was never any reason to venture beyond this glorious green bean. The snow peas were always the first vegetables to emerge, welcome each new spring season, heralding brighter days and more bountiful harvests to come.

Now that garden of my childhood is thousands of miles away, sounding like little more than a dream. Farmers markets have come to replace those homegrown goodies, shaking up the standard bill of fare with their comparatively endless, irresistible range of fresh temptations.

Graduating to the thicker, juicier, dare I say, meatier podded delights known as snap peas, I relish snacking on them raw or simply seared. Tossed in a blistering hot pan with a splash of oil and a pinch of salt, their inherent sweetness truly shines through after a scant minute on the fire.

Inspiration to turn this simple concept into a more coherent dish struck while idly browsing through my favorite discount grocery outlet. Fancy pastas, typically out of reach and far out of budget, beckoned from a top shelf, boasting shapes I’d never before seen in semolina format. Though formally dubbed Foglie d’Ulivo, translated as “olive leaves,” I immediately saw noodle incarnations of my beloved snap peas. The two simply had to meet; it would have been criminal to walk away from this particular impulse buy.

It doesn’t take a recipe to explain how simple but satisfying this quick dinner for one turned out. One glance at the photo is likely enough to discern the formula, but in case you need addition reassurance, here’s the full rundown: Seared snap peas tossed with pasta, chickpeas, orange zest, and a handful of cilantro. Garnish with nasturtium blossoms for an extra peppery bite, if you crave a bit more embellishment.

Yield: Makes 1 Serving

Snappy Snap Pea Pasta for One

Celebrate the brilliant simplicity of spring with seared snap peas tossed with pasta, chickpeas, orange zest, and a handful of cilantro.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

3 Ounces Olive Leaf-Shaped Pasta (Foglie d'Ulivo) or Bow Ties
1 Teaspoon Olive Oil
2 Ounces Snap Peas
1/4 Cup Cooked Chickpeas
1/4 Teaspoon Orange Zest
Salt and Pepper, to Taste
1/4 Cup Fresh Fresh Cilantro Leaves

Instructions

Cook the pasta to your desired state of al dente; drain and set aside.
Heat up the oil in a medium skillet over high heat. Toss in the snap peas, cooking quickly on all sides until the pods are bright green and lightly blistered.
Immediately stir in the pasta, chickpeas, orange zest, and salt and pepper. Season to taste before turning off the heat. Toss with fresh cilantro right before serving.

I ♥ Nalo

Some things never change, like the soothing rhythm of the ocean, day in and day out, as waves lap against the shores of Oahu. Every visit seems to pick up right where the last left off, as if the whole island had been put on pause in my absence. There’s a timeless quality about the majestic rain forests; the towering mountains and their plunging craters; the flora and fauna buzzing, chirping, and making merry throughout it all. There’s a certain comfort knowing that no matter how long it takes me to return, Hawaii will remain as enchanting a place as the day I first met it.

And yet, in my heart, I know that this is a consolatory lie. Imperceptibly, without conscious intention, everything changes. You can never truly go home again if you’re expecting “home” to align with questionably maintained memories. However, in the case of Honolulu’s evolving food scene, this is a very good thing indeed. One of the newest and most buzzed about establishments to take root in the past six months is Ai Love Nalo, an unassuming outpost on the far-flung coast of Waimanalo. Housed in a former gas station, it would be easy to drive right on by without a second thought, as nothing from the outside hints at the culinary treasures within.

Despite the fact that it’s a considerably trek for city-dwellers, factoring either traffic or bus schedules into the equation, or both if you’re particularly unlucky, it’s a journey always worth taking. Hit Hanauma Bay along the way and make it a day trip; the only way to top those dazzling sights is to follow them with a stellar meal.

Boasting a menu composed of locally-sourced produce and entirely vegan options, you’ll want to take a number of friends for the best experience. Heck, get out there and make some new friends! Join one of the long communal picnic tables out back and introduce yourself; there are no friendlier folks on earth than those living in paradise, as far as I’ve seen.

That said, if there was only one dish to order, it would have to be the Oh WOW Laulau. Wow, indeed! No where else on earth have I found vegan laulau, let alone such a stellar rendition. Traditionally consisting of fatty pork and/or fish steamed in taro leaves, this version eschews the meat in favor of hearty root vegetables, adding creamy coconut into the mix for richness. Not to be overlooked is the Tofu Poke provided on the side, claiming to be spicy but really bearing just enough warmth to taste perfectly balanced. This was easily my personal favorite from the small sampling of dishes provided, but it’s a close call when all the options are so good.

Another front runner is the BBQ Portobello Sandwich. Mushrooms marinated in a bright, smoky barbecue sauce practically sing between two whole wheat buns. Coconut slaw tops off the assemblage with just the right amount of subtle sweetness to contrast the deeply savory flavors within.

Simpler but no less spectacular dishes include the Roasted Veg Platter and Roasted Veg Avocado Sandwich. The way that the vegetables are treated with respect, from the moment they’re harvested from nearby farms to the care taken when they reach the kitchen is evident with every bite. Cooked with care and proffered generously with each serving, even the basics make the trek out here worthwhile. I’m still trying to recreate that impossibly umami gravy offered on the side. It’s one of those things that are so astoundingly, inconceivably delicious, it’s impossible to deconstruct.

Each entree promises an ideal amount of food; satisfying diners without over-stuffing them. That said, you’ll still want to make room for dessert, especially when you see the towering bowls full of Outta This Swirled Soft Serve. Cool, naturally sweet spirals of banana-based soft serve are dressed to the nines with cacao sauce that hardens much like magic shell, granola and coconut flakes tumbling down the mountainous terrain, and fresh fruits that vary based on local availability- Expect papaya always to be in ample supply, based on the thriving papaya trees on premise. Each order is abundant enough to be a considered a full meal in and of itself.

Although it’s foolish to imagine that anything would remain impervious to the inevitable current of change touching all corners of modern life, Ai Love Nalo is one thing I hope will still dazzle in the same place, in the same ways, next time I come back.

April 21, 2016January 23, 2026

Hannah (BitterSweet)4 Comments

Sari Sari, Not Sorry

It was the final food frontier, as far as my personal gustatory limits were concerned. After squandering the first half of my life as an unrepentant picky eater, my path had veered drastically into wild, unpredictable terrain to have reached this point. Plain pasta, hot dogs, and grilled cheese sandwiches dominated my food pyramid for those sad, early years, but going vegan proved a turning point that opened up my palate like nothing else. When naysayers taunted about how restrictive such a diet would be or how I would be deprived of so many edible thrills, I took it as a challenge. From that point forward, as long as it was vegan, I would try anything at least once.

Slowly, bite by bite, long-held prejudices fell by the wayside. Gnarled, earthy beets became sweet and lovable. Brussels sprouts no longer inspired fear with their rotten stench. What was once disgust gradually morphed into delight. Determined now to eliminate all food biases, just a scant handful of truly loathsome edibles stood in my way. Throughout it all, despite numerous valiant efforts, bitter melon remained my Achilles heel. No way, no how, could I find a way to tolerate that offensive flavor.

They don’t call it bitter for nothing. An arresting acrid taste is its claim to fame, and yet I was (and remain) convinced that absolutely anything can become delicious when cooked properly. After many more failed attempts than I’d care to quantify, it turns out that there are a few tricks to taming that harsh tartness.

It all starts with the bitter melon itself. Pick younger, smaller specimens that are a bright lime-green color, as these vegetables grow only increasingly acerbic with age.
Be certain to remove not only the seeds within, but also all of the spongy membrane. Much like the pith of an orange, it contains even more concentrated sour flavor.
Salt aggressively. The salt will draw out moisture and bitterness, making it both tastier and easier to cook with.
Blanch in boiling water, and for longer than most vegetables would be able to withstand. You may lose a little bit of structural integrity, but I found that about 8 – 10 minutes of boiling made a huge difference in overall palatability.

Got all that? Good! Like magic, the much maligned bitter melon can now contribute a balanced tartness to any savory dish.

Sari sari is a classic Filipino dish featuring the bitter melon, but no two cooks will prepare it the same way. Traditionally loaded with pork, shrimp, and all sorts of other mystery meats, few vegan versions exist. Though my take is far from traditional, needless to say, replicating the savory and seafood-y flavors were a breeze thanks to the abundance of umami found in wakame seaweed, fermented black beans, and everyone’s favorite Asian seasoning, soy sauce. Don’t skimp on a single one of those secret ingredients, or the stew will suffer. Such a simple combination of vegetables requires love and attention to shine, which is exactly the lesson I took away from working with bitter melon.

If you truly can’t stand bitter melon, I certainly won’t judge. It’s still bitter no matter how you slice it, and it can be an acquired taste. Try substituting chayote, or if all else fails, the humble zucchini, instead.

Yield: Makes 5 – 6 Servings

Sari Sari

Sari sari is a classic Filipino dish featuring the bitter melon, but no two cooks will prepare it the same way. Traditionally loaded with pork, shrimp, and all sorts of other mystery meats, few vegan versions exist. Though my take is far from traditional, needless to say, replicating the savory and seafood-y flavors were a breeze thanks to the abundance of umami found in wakame seaweed, fermented black beans, and everyone’s favorite Asian seasoning, soy sauce. Don’t skimp on a single one of those secret ingredients, or the stew will suffer. Such a simple combination of vegetables requires love and attention to shine, which is exactly the lesson I took away from working with bitter melon.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

1 Medium Bitter Melon
2 Tablespoons Olive Oil
4 Garlic Cloves, Finely Minced
1-Inch Fresh Ginger, Peeled, and Finely Minced
8 Ounces Seitan, Torn or Chopped into 1/2-Inch Chunks
2 Medium Tomatoes, Diced
2 Medium Filipino/Long Eggplants, Sliced into 1/2-Inch Rounds
1/3 Pound String Beans, Cut into 1-Inch Pieces
2 Tablespoons Fermented Black Bean Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Tomato Paste
2 Tablespoons Soy Sauce
5 – 6 Cups Vegetable Broth
1 Tablespoon Instant Wakame Flakes

Instructions

You’ll want to start preparing the bitter melon first, since it requires the most time and labor. The rest of the stew assembly will fly by!
Slice the bitter melon in half lengthwise and use a large spoon to scoop and scrape out the seeds. Remove any additional inner membrane as well, and discard. Slice the seeded gourd into 1/4-inch half moons and toss them in a large bowl with a generous pinch of salt. Don’t be shy because it will be washed away later on; go for 1/2 teaspoon at least. Let sit for at least 20 minutes while you slice and chop the remaining vegetables.
Bring a medium pot of water up to a roiling boil. Add in the salted bitter melon and cook for about 10 minutes. Drain and immediately rinse with cold water.
Return the pot to the stove over medium heat and add the oil. Once shimmering gently, begin to saute the garlic and ginger. After two minutes, introduce the seitan. Stir frequently and cook until the mixture is aromatic and the chunks of seitan are lightly browned all over; about 10 minutes. Add in the rest of the vegetables together, sauteing for an additional 5 – 8 minutes.
Pour in the first 5 cups of vegetable broth along with all of the remaining ingredients. Mix well, reduce the heat to medium-low, and simmer for about 20 minutes, until all of the vegetables are fork-tender. Add more broth if you’d prefer a soupier stew, and serve steaming hot! Pair with sticky rice to complete the meal.