Summer Sweet Radishes & Rye

Can’t you just smell it?

And, the sweet marjoram freshly picked from the garden that made its way into my kitchen this week became a large part of the inspiration for this delectable dish.
That, and the crunchy radish, apple, and caraway salad I experienced over the 4th of July.

It was fantastic…and so is this!

Summer Sweet Radishes & Rye

2 tsp. caraway seeds
1 Tbs. coconut oil
1 bunch fresh radishes, cleaned and thinly sliced
1 small shallot, minced
2 tsp. coconut vinegar
2 tsp. coconut aminos
1 Tbs. fresh sweet marjoram, minced

 

In a small, dry skillet, over medium heat, toast the caraway seeds until they begin to pop. Be careful not to burn (the toasting truly enhances the flavor). 
Set aside.

Melt the coconut oil in the skillet and add the sliced radishes and shallots, stirring and sautéing until soft and golden. Deglaze with vinegar and aminos. Add a touch of extra salt, if desired. 

Sprinkle and stir in toasted caraway seeds.

Garnish with fresh marjoram