A Simple Side: Braised Leeks and Radishes

I suppose I am slowly graduating from random dinner toasts for one, to real, uncomplicated dishes for all. Highlighting seasonal produce is a bonus, too. I also have a brilliant boyfriend who cooks the tastiest food I’ve ever eaten, and reminds me often that “cooking is not a recipe, it’s a lifestyle,” when my ideas for wacky pairings take over.

We get it wrong on the internet - tangled by endless videos. The best inspiration lies in nature, stories, text, photography. Go and live it. Create. Grow.

Sometimes, the flavors I crave, leave me abandoning my entire mission of simplicity. Making something that will be really enjoyable, doesn’t need a “special” ingredient, or a fried egg on top. It needs attention. It can be easy, done well.

Two items we were loving this spring: leeks and radishes! And on my trip to CA last weekend, was able to find a beautiful abundance of both at the Irvine Farmers Market at Mariner’s Church.

Pictured above! I was so pleasantly surprised to look up and run into Jessie and her sweet family at the market. Jessie is one of the original women from the creator space on Instagram - sharing her stunning plant based plates and charming life. I found her shortly after I had Isaac (eight years ago!), and we met for coffee during one of my early visits to OC… the trip after that, I drove to her house for a hello and was greeted with her oatmeal ice cream sandwich. She is the loveliest. I’ve made many of her recipes, and have purchased her Christmas Cookies & Treats e-book. The Crunchy Peanut Butter Balls are a favorite.

Braised Leeks and Radishes over Whipped Lemony Feta Cream