We think of this vibrant dish as a cousin to guacamole—a chunky, sweet one. Feel free to substitute liberally. By all means add cilantro if you have it, or chopped spinach. Tomato or peaches add to the fun. Maybe something crunchy besides the radish, like diced jicama or daikon per chance? Whatever you do, don’t forget the chips—or warm corn tortillas—for scooping.
Artichokes are a special treat—as an appetizer or side dish they’ll elevate an ordinary meal to an occasion worthy of real conversation. And conversation you’ll get since it takes awhile to eat these enormous, spiky flowers. Pluck each leaf individually and scrap the tender flesh off with your teeth—but first dip it into a lemony mayo sauce. Our sauce isn’t true aioli. If you feel inclined to mix up the classic garlic, egg yolk and olive oil mixture, please do. But if you’re in a pinch or want something simple, try the sauce my family always enjoys—something a 10 year-old can manage. And it’s actually pretty tasty.
Serve these beans on toasted baguette, tossed with pasta for a main course, or folded into cooked rice for a tasty side dish. A vegetable peeler works well to shave the Parmesan.
Fennel and orange are magical together. Toss in some fresh spinach, feta and olives. You’re set. If you’re not a huge fan of raw fennel, no matter. Add half of a bulb instead of a whole one and increase the amount of spinach. Either way is a winning combination.
(Serves 4)
During tomato season substitute a chopped medium tomato and small onion for the salsa in the beans—although the quick trick in a bottle is a welcome friend on a busy weeknight, any time of year. These tacos are loosely inspired by the crunchy cabbage slaw I love on baja fish tacos, and would serve nicely in that way, too. Or by itself with another entrée. The beans are great tucked into a cheese quesadilla, if you have any leftovers.