There's no shortage of delicious fare in New York City, but when it comes to healthy, well-sourced dishes that are actually filling, no one does it quite like The Fat Radish. So we went straight to so-cute co-founders Ben Towill and Nick Wilber to give us three
top secret recipes for their favorite spring dishes. Vegetarian? Calorie-conscious? Just plain hungry? You've come to the right place — we've got a veggie appetizer, the perfect fish dish, and a savory pot pie, to serve at your next soiree. Click through for how-tos on your new favorite downtown dishes.
Photographed by Janelle Jones
Nick and Ben pose in front of The Fat Radish.
A look at the meal you'll be able to serve by the end of this article!
1 bunch farmers' market asparagus
1 bunch Bodhitree Farm red mustard
1/4 pound John D. Madura Farms oyster mushrooms
1 tbsp butter
3 whole eggs, poached
1 tbsp sherry vinegar
1/4 pound Weston Wheel sheep cheese
1. Gently wash all vegetables and greens in lukewarm water.
2. Trim the bottom “woody” ends of the asparagus and cut to desired size. Oil, salt, and pepper the asparagus and grill till tender.
3. Sauté oyster mushrooms with butter in a pan on medium heat until golden brown. Remove from heat and deglaze pan with the sherry vinegar.
4. In a bowl, mix cooked mushrooms, red mustard leaves, season with salt and pepper. Place mixture on a platter, top with grilled asparagus, and poached eggs. With a peeler or grater, shave the Weston Wheel sheep cheese on top. Serve and enjoy
Pennsylvania Trout And Chamomile Butter
1 Pennsylvania trout fillet
1 bunch Lanis Farm tatsoi
1 cup red quinoa
1/8 cup Laughing Man chamomile tea
1/3 pound unsalted butter
2 cups vegetable stock
1 ounce pine nuts
1. In a two-quart saucepan, pour quinoa into vegetable stock, and bring to a boil. Reduce to a simmer and cover. Cook for approximately 25 minutes or until liquid is fully absorbed by the quinoa. Remove from pot and set aside to cool.
2. In a two-quart sauce pan, melt butter over low heat while letting tea steep, for 20 minutes. Strain and set aside.
3. Bring a large, non-stick sauté pan up to high heat, add a wisp of oil and the trout filet, skin-side down. Reduce heat to medium. Cook fish for about three minutes or until skin is crispy. Carefully flip the trout over, remove from heat.
4. Add your chamomile butter and pine nuts. (The residual heat of the pan should finish cooking the fish and lightly toast your pine nuts.)
5. In a medium pan on high heat, quickly sauté your tatsoi “wok style” (high heat, a little oil, touch of water to steam) till tender. Add your quinoa and give it a quick toss in the pan.
6. Place tatsoi and quinoa on a platter with a spatula. Place trout on top of the quinoa and vegetables. Drizzle the leftover butter over dish and enjoy!
Spring Pea Pot Pie
Yields: 5 pies
3 cups, fresh English peas
1 cup snow peas
1 cup snap peas
1 cup frozen peas
1/2 yellow onion, diced
2 tbsp extra virgin olive oil
3 tbsp unsalted butter
3 tbsp sherry vinegar
1 quart vegetable stock (store-bought, low-sodium)
2 sheets puff pastry
2 egg yolks or 1/8 cup egg beaters
1/8 cup chopped mint
Salt and pepper to taste
1. Clean all peas, removing the stringy part along the spine of the snow and snap peas, as well as the tips. Rinse and set aside.
2. Bring a large pot of water up to a boil, add salt — it should taste like the ocean. This is a proper blanching water. Add cleaned snow and snap peas, and one cup of the English peas, reserving the remaining two cups. Boil for three minutes or until just tender and green. Strain and refrigerate immediately.
3. In a two-quart sauce pan on medium heat, add onions and olive oil, and “sweat them down” over medium heat. (Sweating is a technique where you cook over low heat until the onions are translucent and soft with no color). When onions are soft, add your vegetable stock and bring to a boil. Add the reserved two cups of peas, and cook until tender. Remove from heat.
4. Strain peas and onions, reserving the cooking liquid. Blend peas and onions with enough liquid (about half) to barely cover them on medium speed until smooth. Add the cold butter and sherry vinegar and blend for two more minutes and set aside.
5. In a large bowl mix together your blanched peas, pea puree, and chopped mint. Season with salt and pepper to your liking.
6. In an oven-safe dish place the mixture, leaving a half-inch from the top. (Note: you can make one large one in a casserole dish or four individual ceramic dishes. It's up to you).
10. Cut your puff pastry to fit the top of the desired dish hanging a ¼-inch over the rim.
11. Brush a thin layer of the egg yolk around the rim of your dish and gently press the overhang of the puff pastry against the sides, sealing the top of your dish.
12. Refrigerate for at least 30 minutes, allowing the egg to seal.
13. Bake at 350 degrees for 20 minutes, serve, and enjoy.