I have been somewhat of a delinquent lately. Between Stampede shenanigans, a house boating trip, and long weekend in Saskatoon, my daily fruit and veggie intake had taken a little dip. Hence, green beans and radishes to the rescue. Not really sure why, but my love of cooked radishes continues to grow stronger with each passing week. I’m pretty sure that the only thing I love more than radishes right now is Dawson’s Creek. Wow!

Serves 3-4

Total cook time: 15 min

What you’ll need:

1 TBSP butter

1 clove garlic (minced)

2 cups radishes (trimmed and halved)

1 1/2 cups fresh green beans (trimmed)

1 TBSP soy sauce

1 TBSP brown sugar

1 TBSP sriracha

2 TSP lemon juice

2 TSP lemon zest

1/3 cup fresh basil (loosely chopped or torn)

salt and pepper

Directions:

This is a super-simple dish to whip up! Melt the butter in a large pan on medium-high heat. Add the minced garlic and vegetables to the pan, stirring several times to coat with melted butter. Season with some salt and pepper and let cook for 5 minutes.

Place the next four ingredients into the pan, toss to combine and let cook until the liquid reduces by half, about five minutes and a thick, dark sauce forms. Finish by adding the freshly grated lemon zest, fresh basil and a final sprinkling of black pepper. That’s it, that’s all.

Like, almost easier than counting to 10, right?

  Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.