Cabbage-Radish Slaw

Cabbage-Radish Slaw

Ingredients:
3 cups shredded green cabbage (about 1 medium head)
3 radishes, thinly sliced
2 tablespoons chopped fresh cilantro

Directions:
Juice of 2 limes
1½ teaspoons fine sea salt
In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and salt. Let the
slaw marinate for 15 minutes.
Whole Wheat Spaghetti “Con Sarde”
WHOLE WHEAT SPAGHETTI “CON
SARDE”
SERVES 4 TO 6
The briny, salty flavor of sardines plays a big role in a lot of Mediterranean and
Italian dishes, but it’s this classic Sicilian pasta that I go back to again and again.
Primarily made with inexpensive pantry staples, there is a perfect balance of textures
and flavors in this dish. The intensity of sardines mellows out in a sauce of fennel,
raisins, olive oil, and the salty umami of anchovies, and the whole thing gets a shower
of toasted pine nuts and fennel fronds for a satisfying crunch. If you’ve previously
shied away from sardines, this is a great place to start bringing out the best of these
little beauties.
Sardines are high in omega-3s and contain almost no mercury. They’re usually found in canned form, but if you
have the good fortune of finding fresh, plump sardines, a pound of those would be outstanding here. Ask your
fishmonger to remove the heads, tails, and backbones.
Don’t drain the pasta in a colander—the starchy pasta water is used to moisten the pasta once it goes into the pan
with the sauce.