It was pretty cool actually. During breakfast one day, I was sitting there eating and sipping my coffee when suddenly I realized that two women from thekitchn.com, like my favorite website in the world, were on stage talking. They weren’t just talking about anything though. They were talking about the biggest food trends that they’d noticed recently. I got out my pen and started making notes.
How surprised was I though when one of the things they mentioned was roasted radishes. See…look here…I posted a bunch of their picks on instagram and roasted radishes is there on the bottom.
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That reminder about roasted radishes got me making them all over again. It also inspired me to try adding them to different things, like today’s farro salad. (I’m a bit obsessed with farro these days. See here). It has lemon juice, olive oil, the farro and roasted radishes, as well as feta cheese and basil. It’s a delicious way to use those roasted radishes, for sure.
Before I share the recipe, I wanted to tell you a bit more about the IACP conference that I attended. I’ve attended a lot of conferences over the years, mostly blogging conferences. This one was a bit different because it wasn’t targeted at bloggers as much as it was targeted at food media professionals more generally, including cookbook authors, photographers, writers and any food professionals who work with social media in various ways. It was really interesting to attend different talks than the ones I’m used to at blogging conferences.
I also really enjoyed meeting people from all areas of the industry. For instance, I spoke with a few different people about their biggest challenge in the industry. Here’s one answer that feels very familiar to me!
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There were also several of my idols in attendance at the conference. TheKitchn was represented, as mentioned. My favorite podcaster Lynne Rossetto Kasper was there and won a lifetime achievement award. And, I got to eat food that was prepared by one of my favorite kitchen experts…
Put the radishes in a 9×13″ cake pan and toss with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Roast until undersides are browned and radishes are tender, 20-25 minutes. Remove from oven and allow to cool.
In a medium bowl combine the radishes with the farro, lemon juice, 1/2 teaspoon of salt and black pepper. Top with feta and tear basil leaves over top.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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