Sauteed apple rings. NYT Cooking: I came across this utterly simple idea in Deborah Madison’s “Vegetarian Cooking for Everyone.” She serves hers as a dessert with ice cream, a lovely use for the apples (which she also embellishes with raisins and pine nuts). I think they make a great addition to the Thanksgiving buffet, to go with the turkey along with cranberry sauce. Or serve them with your latkes next month! Breakfast is another meal where these are welcome, right on to
My Interpretation: Sauteed Radish Greens - 1 bunch of radish greens, 1 tbsp butter, 2-3 cloves of garlic, 1/4 cup chevre, salt and pepper to taste. Saute garlic in olive oil 5 min or so, add in greens and saute until just soft, put in food processor and add cheese. Serve with crusty bread.