To my loyal friends and readers: you’ve probably noticed that my diet for the past four months has consisted largely of meats and carbs. Between the lasagna—and cake—and that week on instagram when I pushed Oprah’s miraculous new catchphrase, #ilovebread—it would seem that I’ve hardly eaten any vegetables at all.
But to let you in on a little secret, I’ve been eating a lot of radishes this winter. They’re cool, peppery and crunchy—three qualities that are impossibly hard to come by this time of year. And as a bonus to my no-waste policy, they also come equipped with a bunch of bright green leaves that are fresh and bitter—and delicious when sautéed with garlic and olive oil….