Going Too Far ...

Trader Joe:  "Guacamame" made not with avocados, but with edamame (soy beans) that TJ says will fool ya.  This concoction is made up of:  edamame and tofu with tomatoes, pickled jalapeno peppers, onions, garlic, cilantro and cumin.  If this sounds good to you (and to be truthful, I would like to try it) 12 oz. package for $2.99.  Richie, who makes a very good guacamole - with avocados - sniffed at the whole idea. 

Bon Appetit:  From time to time, BA tries to convince us to eat radishes.  We DO eat:  radish slices stuck into the frijoles as garnish; served whole in a Salad Nicoise or just gnawed raw with a tiny sprinkle of Peruvian pink salt.


RADISHES WITH BURRATA
Tear up an 8 oz. burrata and put the pieces on a plate.
2 oz. thinly sliced "watermelon" radishes (who knew "watermelon" ever applied to be something else?)
2 teas. olive oil
2 teas. fresh lemon juice, pepper to taste
Toss the radish slices in the dressing and put them over the burrata pieces; add any leftover dressing and garnish with chopped chives and finely-grated lemon zest. 

SAUTEED RADISHES WITH BACON
2 oz. chopped slab bacon, cooked until it starts to render - about 3 minutes.
3/4 lb. halved radishes (didn't say whether "watermelon" or not)
Toss the bacon and radishes in the skillet until the bacon is cooked.
Pour off all of the bacon fat except for 1 T.  Add 2 teas. apple cider vinegar and 1/2 teas. sugar.  Toss with 1/3 cup parsley leaves and pepper to taste.