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Cooking time: 55 minutes for menu Cooking schedule: see below for instructions
We're getting a tiny bit spicy with the rub for the hens - adjust according to taste. Leftovers go in the salad on Sunday. If you've never tried roasted radishes you may be in for a surprise. They lose the heat and turn slightly sweet. I did them in the oven but you could toss them on the grill, as well.
Total time: 15 minutes
This is a 'cusp' salad, with the spring spinach still going strong and the summer's basil getting big enough to use with abandon.
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Instructions:
Total time: 60 minutes
Cooked over indirect heat with a spicy rub gives these hens a crisp, flavorful skin. Both the dry mustard and pepper add a bit of heat.
Ingredients:
Instructions:
Total time: 35 minutes
If you can get large, sweet onions, like Vidalia, they would be great here. I used 2 red onions, also good! We used the same basket that we use for hamburgers. If you don't have a basket, use a mat or grill pan. They get very light and very crisp!
Ingredients:
Instructions:
Total time: 20 minutes
Radishes are a root vegetable, so it's only logical that they can be cooked. They soften, lose the heat and get a bit sweet. Radish leaves are good in salads and omelets, too. Mine were the round, red and white variety.
Ingredients:
Instructions:
Cooking Schedule: 55 minutes for menu |
Brush sauce on potatoes, onions, put on BBQ |
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