Roasted Radishes with “Green Goddess” Butter

This is one of those magic tricks where radishes go from sharp + peppery to sweet and mellow once they hit a hot oven… and then you drag them through an herby, garlicky butter situation. Very good news for everyone involved.

Green Goddess Butter

You’ll need:

• 1/2 cup (1 stick) unsalted butter, softened to room temp

• 1/2 cup parsley (tender leaves + stems), very finely chopped

• 1/4 cup tarragon, very finely chopped

• 1/4 cup chives, very finely chopped

• 4 anchovy fillets, very finely chopped

• 1 garlic clove, finely grated

• 2 Tbsp white wine vinegar

• Kosher salt + freshly ground black pepper

Make it:
In a bowl, mash everything together with a fork until it turns into a green-speckled, super-fragrant butter. Taste and season with salt and pepper. (You can also blitz it in a food processor if you want it extra smooth.)

Roast the Radishes

You’ll need:

• 2 bunches radishes (or baby turnips), tops on, scrubbed well

• 3 Tbsp olive oil

• 1 lemon, cut in half

• Flaky sea salt + black pepper

Do it:

1. Heat the oven to 425°F.

2. Prep the veg: Slice the radishes in half lengthwise (keep the greens on).

3. Oil + roast: Toss radishes (and the leaves too!) with olive oil on a rimmed baking sheet. Roast until the radishes are tender and the greens are browned and crispy, 12–15 minutes.

Serve

Spread a generous layer of the Green Goddess Butter on a platter or shallow bowl. Pile the hot roasted radishes on top, squeeze lemon over everything, then finish with flaky salt and black pepper.

Make-ahead tip

The butter can be made ahead and kept tightly covered in the fridge for up to 2 weeks. Bring it back to room temp before serving so it’s spreadable.

Spicy Harissa-Braised Romano Beans with Lots of Herbs

Ingredients

• 2 Tbsp olive oil (plus a splash more if needed)

• 2 Tbsp harissa paste (or chili paste)

• 4 garlic cloves, smashed

• 1 large ripe tomato, quartered

• Kosher salt + freshly ground black pepper

• 1/4 cup dry white wine

• 1 1/2 lb Romano beans

• 1 cup tender mixed herbs (parsley, cilantro, dill, and/or mint)

• 1/2 cup finely chopped scallions

• 2 Tbsp finely grated lemon zest

How to make it

1. Build the base. Warm the olive oil in a medium pot over medium heat. Stir in the harissa and smashed garlic and cook for a couple minutes, until it smells amazing and starts to darken a little.

2. Tomato + wine moment. Add the tomato pieces, season with salt and pepper, and cook until the tomato softens and turns saucy. Pour in the white wine and let it simmer until it reduces by about half.

3. Braise the beans. Toss in the beans and stir so they get coated in the spicy tomato sauce. Taste and re-season with salt/pepper. Turn the heat down to medium-low, cover, and let the beans cook without fussing too much—about 15–20 minutes.

4. Finish until tender (not mushy). Keep cooking, covered, until the beans are softened but still have a little bite, another 10–15 minutes.

5. Make it bright. Right before serving, shower the beans with the herbs, scallions, and lemon zest.

Make-ahead

These keep great for up to 2 days in the fridge. Rewarm gently on the stove before serving.

Adapted from Nothing Fancy by Alison Roman

Chimichurri

This sauce will change your life. There are so many variations, but I like this variety that uses up bunched herbs that we grow a lot of. It’s a great way to use herbs that you don’t have a plan for so that they don’t go to waste, and a beautiful way to add pizzaz to any roasted veggies or meat.

1 small shallot or 1/4 cup red onion, roughly chopped

2 garlic cloves, roughly chopped

1 1/2 cup total herbs, tough stems removed, thin stems okay (I like about half parsley and half cilantro, add oregano too if you like!)

2 T red wine vinegar

3/4 cup olive oil

1 tsp kosher salt

1 tsp freshly cracked black pepper

Crushed chili flakes, to taste

This sauce is easy as can be, toss it all in a food processor and blend to your desired consistency. Add more oil if it looks dry. Top your veggies, meat, grain bowl, whatever. You’ll be glad you did.