Julie | July 2, 2010
Using all parts of the radish: Raw for snacking, greens for soup, and even shredded into focaccia bread. Also a white bean-Caesar flatbread with prosciutto and arugula.
Category: Baking, Dinner, Soups, Veggies and Salads |
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Tags: arugula, bake, bread, canned beans, cream, farmer's market, focaccia, greens, Parmesan, potato, prosciutto, radish, Romano, yeast
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