I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       

1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 
   
   
2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 
   
   
3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 

Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.

Serves 2
Vinaigrette
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider vinegar or sherry vinegar, or balsamic vinegar
2 teaspoons Dijon mustard

Salad
1-2 slices artisan bread, cut into ½ inch cubes
2 tablespoons olive oil
​4 pieces thick-cut bacon, cut into ½ inch pieces
2 cups (per person) mixed greens
1-2 teaspoons fresh dill, chopped
1-2 teaspoons fresh parsley or mint, chopped

Poached Eggs
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar-plain, distilled (apple cider or red vinegar will work if you don’t have white)
water
Kosher salt
Freshly ground pepper
 

1. To prepare the vinaigrette: Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette. 

1. To prepare the croutons: Heat a large saute pan over medium high heat with 2 tablespoons olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool on a plate. 
2. Using the same pan you prepared the croutons in, cook bacon over moderate heat, stirring occasionally, until well browned. Remove from the pan and place on paper towels to drain.
3. To poach the eggs: fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon vinegar. Heat the water to a gentle simmer. 
4. Break each egg into a teacup. Slide 1 egg into simmering liquid. If the whites begin to spread, gently push white around the yolk with a slotted spoon. Add remaining eggs in the same manner. 
5. Simmer the eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds or microwave for 15 seconds. 
6. To serve: Add the croutons to the salad greens and toss with just enough vinaigrette to lightly coat the salad. Season the salad with a few pinches of salt and pepper. Toss well and divide among plates. 
7. Place 1-2 poached eggs onto each salad and garnish with the bacon. Serve immediately.

For vinaigrette variations check out Liz’s Vinaigrette
How to poach eggs-Video

Serves 4-6
 
2 Tablespoons olive oil
12 ounces smoked sausage, sliced into ¼ inch pieces-on the diagonal
8 cloves garlic, thinly sliced
4 ounces butter, unsalted
½ head green cabbage-sliced thinly
1 teaspoon dried thyme or 2 teaspoons fresh
1 pound raw shrimp (peeled)-if frozen, thawed        
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Heat the olive oil in a large sauté pan over a medium- high heat.  Add the sausage, garlic, and pepper flakes. Cook until the sausage is lightly browned and the garlic is fragrant, about 5 minutes.
   
   
2. Add the butter, shredded cabbage, thyme, shrimp, and pepper flakes. Cover and cook until the cabbage is wilted and is bright green, about 3-5 minutes.
   
   
3. Add the chopped herbs, lemon zest, lemon  juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

Shakshuka is a classic North African and Middle Eastern dish that’s eaten for breakfast or any meal of the day. Shakshuka means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top. The best Shakshuka that I have had was at Tatte in Boston. Everything there is delicious!

Serves 1
to serve 2, double the recipe and use a larger sauté pan.
​
1 ½ cups bottled or canned tomato sauce(prepared with no sugar or seed oils)
½ teaspoon cumin, curry powder or other spice or spice mix
1 pinch crushed red pepper
1 small red pepper, sliced (bottled roasted peppers are fine too)
2-3 fresh eggs
Optional: Fresh parsley, basil, or cilantro, grated or shredded cheese of choice, leftover vegetables, shredded chicken, meat, seafood, olives, capers

1. Preheat the oven to 450 degrees or preheat your broiler. Warm the tomato sauce, seasonings, and red pepper in an 8-inch oven proof sauté pan. Heat until simmering and cook until the peppers are just beginning to soften-about 3 minutes.
2. Create a “nesting spot” for your eggs in the sauce. Break the eggs into the pan. Place the pan in the oven and cook for 3-5 minutes or until the eggs have set to your liking. Alternatively, you can place a tight-fitting lid on the pan and cook the eggs. Serve hot.

Gin & Soda w/Cucumber and Mint

4 cucumber slices
4 mint leaves
2-3 ounces Gin- this is the time to be picky with your gin. Use a gin with botanical, floral, or herbal notes- Hendrick's Gin, Uncle Val's Botanical Gin are perfect.
Lime wedge

In a tall glass, muddle the cucumber and mint in the bottom. Pour in the gin. add ice and top with soda water. Finish with a squeeze of lime.

Serves 6

​Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!  
Low-carb trick-prepare and cook the stacked potatoes one day ahead and refrigerate. The refrigeration changes the structure of the starches in the potatoes to make them "resistant starches". Resistant starches have a reduced absorption rate in our bodies and helps to keep our insulin low. Learn more about this amazing phenomenon RESISTANT STARCH
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
8-10 Yukon Gold potatoes
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch. Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through.  

Makes one cocktail
 
1 cucumber, diced
1 large jalapeno, seeded and chopped
2 ounces Silver Tequila (bright) or Anejo Tequila (smooth)
1 ounce orange liquor (bright) or Cointreau (smooth)
1 ounce freshly squeezed lime juice
1 tsp agave syrup or simple syrup (1 part water: 1 part sugar-sugar dissolved)
1 ounce jalapeno cucumber juice (see instructions below)
Kosher salt for rim
 
For the jalapeno cucumber juice:
Place the chopped cucumber and jalapeno in a blender and smash the pieces down into the pitcher. Blend on high until liquefied, about 30 seconds. (You may need to stop the blender and smash the cucumber pieces down more to get the blade spinning again.)
Set a fine-mesh strainer over a 2-cup measuring cup and pour the liquefied cucumber mixture through the strainer. Using a rubber spatula, press on the solids to extract as much juice as possible. Discard the solids in the strainer. Refrigerate until needed
 
Prepare your glass by running a slice of lime around the outside of the rim. Turn the outside rim of the glass though salt and set aside. Add 1 cup ice to cocktail shaker. Pour in Tequila, orange liquor, lime juice, agave, and jalapeno cucumber juice. Cover and shake for 30 seconds. Pour contents into salt rimmed glass. Garnish with a wedge of lime.

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Prosecco or any dry sparkling wine
Orange peel or wheel for garnish

In a rocks or lowball glass, add Campari, sweet vermouth, and ice. Top with prosecco and stir gently to combine. Garnish with orange peel or wheel.

Salmon Spirals with Herb Yogurt Sauce
Beautifully Delicious Cooking with Herbs and Edible Flowers by Liz Barbour

Serves 6

Herb Yogurt Sauce
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped chives or scallions
2 teaspoons chopped mint
1 teaspoon lemon zest
 
Salmon
1 whole side salmon (3-3 ½  pounds), skin removed
Olive oil
6 teaspoons Dijon mustard
⅓ cup chopped dill
6 four-inch wooden skewers
Kosher salt 
Pepper, freshly ground
 
Preheat the oven to 375 degrees. Line a baking pan with foil and brush lightly with olive oil.
 

1. To prepare the yogurt sauce, combine the yogurt, mayonnaise, 1 tablespoon Dijon mustard, chives, mint, and lemon zest in a small bowl. Season with salt and pepper to taste and set aside.  
2. To prepare the salmon spirals, slice the side of salmon along its length into six ⅓-inch strips. Roll the strips into spirals (skin side down) and secure with a skewer. Push the skewer from onside of the spiral through the center and out the other side-catch the end of the strip on the skewer. 
   
3. Spread 1 teaspoon of Dijon mustard on each spiral, sprinkle with dill. Place the spirals on the baking pan and season with salt and pepper.
   
4. Cook until the salmon is firm to the touch when pressed, about 15 minutes. Remove from the oven and tent with foil to keep warm. To serve, remove the skewers and top with the herb yogurt. 

Note: This recipe can be prepared using salmon fillets instead of spirals.
Variation: Place a scallop in the middle of each spiral. Roll the salmon strip around the scallop.

My husband has the steak thing down! His plate was so beautiful I had to take the picture. This is a perfect dinner featuring t-bone steak cooked in the Airfryer, my salmon Gravlax (see recipe posted), and my Southwest coleslaw. This coleslaw recipe is one of my "go to " recipes for any occasion. The dressing is great on sandwiches, veggie salads, and as a sauce for chicken or fish. Make extra of the Southwest seasoning and keep it on hand for meats, poultry, fish, and veggies. Enjoy!

Serves 8-10
4 cups red cabbage, shaved thin
1 small red pepper, sliced thinly
½ cup cilantro, chopped
¼ cup onion, minced or thinly sliced (or sliced scallions)
1 cup mayonnaise (choose Sir Kensington's avocado mayonaise or make your own using avocado oil or olive oil)
3 Tbs cider vinegar
1 Tbs honey
2 tsp Southwest seasoning or to taste-see below
Fresh ground pepper
 
1. Combine the cabbage, peppers, and cilantro in a large bowl.
2.  In a small bowl combine the remaining ingredients and stir to combine.
3. Toss the cabbage mixture with ¾ to 1 cup of the dressing (save the rest for another salad).  Season with fresh ground pepper and kosher salt as needed.
 
Southwest Seasoning   
Makes ¼ cup
2 tablespoons smoked paprika-I get mine at Homegoods! You can use sweet paprika instead, but it will not have a smokey flavor-still delicious!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt

Combine all ingredients and store in an airtight container.
 
Baja Chicken Tacos: Buy small corn or flour tortillas and a roasted chicken and shred the meat. Line the tortillas with Southwest coleslaw and top with shredded chicken. Substitute the chicken with broiled white fish to make fish tacos.

The recipe I used came from Julia Turshen's cookbook "Small Victories". I love this book and so will you.  
​I have wanted to make gravlax for years. My biggest stumbling block was having the ingredients on hand and planning three days in advance. Three days ago it all came together. Gravlax is traditionally made with salmon, but I prepared my gravlax with Steelhead Trout and another time using wild salmon.
Don't confuse gravlax with smoked salmon. Gravlax is cured in the refrigerator with a rub of salt, sugar, and dill. The result is a moist, mild and delicious treat. Smoked salmon is cured similarly to gravlax and then cold smoked to add a light, smokey flavor. Aside from the light smokey flavor of the smoked salmon, the biggest difference between the two is that I (and you) can easily make gravlax at home with no smoking required. Once covered in the salt, sugar, dill mixture, the salmon is wrapped in plastic wrap, weighted, and refrigerated for 1-3 days. I like a richer flavor so I let the fish cure for 3 days. 

Serves 6
¼ cup dark brown sugar, packed
½ cup kosher salt
1 teaspoon freshly ground black pepper
A handful of fresh sprigs of dill, roughly chopped
One 1-lb salmon fillet, skin and any pin bones removed
 

1. In a small bowl, stir together the brown sugar, salt, pepper, and dill. Use your hands to do this so that you break up any clumps in the sugar.
2. Put a large piece of plastic wrap on your work surface and put half of the salt mixture on the plastic, spreading it to an even thickness that measures slightly bigger than your piece of salmon. Put the salmon on top of the mixture and cover it with the remaining half of the salt mixture. Use your hands to pack the mixture on and around the fish.
3. Wrap the salmon tightly in the plastic wrap, using an extra piece if needed, but leave the ends open so some air can circulate and the liquid from the fish can drain easily. Put the wrapped salmon on a wire rack set on a small, rimmed baking sheet and put another baking sheet on to of the fish. Put something heavy, like a cast-iron pan or a couple of cans of tomatoes, on top of the baking sheet to weigh it down. 
4. Place the weighted salmon into the refrigerator and let the salmon cure for at least 2 days, for a light cure (the salmon will still be moist), or up to 3 days, for a more intense cure. 
5. Flip the salmon once a day and drain off whatever liquid accumulates on the baking sheet. 
6. When the salmon is cured, unwrap it, thoroughly rinse off the salt mixture, and pat dry with paper towels. Thinly slice the salmon on the diagonal. 
7. Serve with toast, cream cheese, and thinly sliced cucumbers.

My chocolate peanut butter cups are a lower carb version Reeses Peanut Butter Cups.  They are just sweet enough to keep my sweet tooth happy. The recipe gets plenty of healthy fat from the coconut oil and peanut butter and they are so easy to make. Be sure to store them in the refrigerator because the high coconut oil content allows them to melt at room temperature. In the photo below you can see that I sprinkled them with chopped rose petals and flaked sea salt. The rose petals are from my garden and dried in a hanging drying rack. I ground them in my spice grinder. 

​¼  cup creamy, natural peanut butter or almond butter
½ cup coconut oil
2 ounces dark chocolate (85% cocoa), roughly chopped. Extra-dark chocolate chips are fine too.

1. Put peanut butter, coconut oil, and chocolate in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Add 30 seconds more if needed to melt all the ingredients.
2. Line up your mini muffin cups onto a baking sheet. Pour the mixture evenly into the muffin cups.
3. Put the tray of chocolates into the refrigerator or freezer to set for at least 2 hours. Keep stored in a covered container in the refrigerator or freezer. If left at room temperature, these chocolate cups will melt!

 

Triple Creme Cheese
Aged Gouda
Sopressata Salami
Speck-Italan cured ham
Pickled Quail Eggs
Olives
Seasoned Walnuts
Strawberries
Figs
​

I love to discover a delicous low-carb substitute for a favorite starchy or high-carb recipe. This mashed cauliflower is a delicious replacement for mashed potatoes. Here it is served with my low-carb stuffed pork loin.
 
​Serves 6
1 head cauliflower
4 cloves garlic
1 teaspoon salt
3 ounces cream cheese-full fat
2 tbsp unsalted butter
salt and pepper to taste
½ cup flat leafed parsley, chopped

1. Separate the head of cauliflower into florets. Slice the core. Fill a covered large saucepan with 2 inches of water and add 1 teaspoon salt. Add the florets, the stems and the garlic cloves. Cover and heat the water to a strong simmer. Cook the cauliflower and garlic until soft when pierced with a fork, about 15 minutes.
2. Drain and place the cooked cauliflower and garlic into a large mixing bowl.
3. Add the cream cheese and butter and mash with a potato masher or purée with an immersion blender. 
4. Stir in the chopped parsley and season with salt and pepper to taste. Serve hot.

Serves 2-4 
 
2 tablespoons butter, ghee, coconut, or avocado oil
12 ounces riced cauliflower fresh or frozen
1 cup frozen peas, thawed
1/4 cup carrot finely diced (optional)
1 ounce green onion, sliced
2 cloves garlic, chopped or sliced thinly
1-2 large eggs, beaten
2 tablespoons soy sauce or Tamari (more or less to taste) I love Bragg’s Aminos
1 teaspoon toasted sesame oil
½ cup cilantro, chopped
 

1. In a large heavy skillet, heat oil of choice over medium-high heat.
2. Add carrots, garlic, and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes. 
3. Make a large well in the center of the cauliflower and pour in the egg and stir it to scrambled. Combine gently when the eggs are cooked. 
4. Stir in the soy sauce, scallions, sesame oil, and cilantro. Taste and adjust seasoning.

Optional Additions:
Eggs, hard boiled
​Fried Tofu-see Liz's recipe
Shrimp
Shredded-cooked chicken
Thinly sliced, cooked sirloin or pork

BOOKS
 
The Big Fat Surprise -Nina Teicholz
Delay Don’t Deny -Gin Stephens
The Obesity Code -Dr. Jason Fung
The Complete Guide to Fasting -Dr. Jason Fung
Wheat Belly-Dr. William Davis
 
WEBSITES
 
www.dietdoctor.com
www.eatthebutter.com
 
FACEBOOK GROUPS
Delay Don't Deny: Intermittent Fasting Support

RECIPES
 
www.dietdoctor.com
www.eatthebutter.com
www.twosleevers.com
 
PODCASTS
 
Obesity Code
LowCarb MD Podcast
The Intermittent Fasting Podcast
Diet Doctor Podcast
 
MOVIES
 
FAT: A Documentary
The Magic Pill

YouTube

Tuit Nutrition with Amy Berger
For Today's Aging Women with Ann Parham

This is one of my favorite lunches. You can eat it for breakfast too! Egg salad is so good for you and really simple to make. I always have hard boiled eggs on hand so I can enjoy a hardboiled egg anytime in a salad or make egg salad when the mood hits. 
I often cook up a pound or two of bacon in the oven so I have cooked bacon available for any recipe. Sometimes I just snack on a crispy piece or use a slice to stir my Bloody Mary ;-). 
You will notice my specific use of Sir Kensington's Avocado Mayonnaise. It's a bit more expensive than Hellman's, but avocado oil is a healthier option to the soybean oil found in Hellman's. I love Hellman's Mayo, but recently gave it up when I took a closer look at the ingredients and saw that it contains soybean oil. I have eliminated highly processed seed oils from my diet and soybean and canola oil are right at the top of the list. 

Egg Salad with Bacon and Lettuce Leaves

2-4 hard boiled eggs, peeled and mashed
2-4 tablespoons Sir Kensington's Avocado Mayonnaise
1 tablespoons flat leafed parsley or mint, chopped (or both!)
salt and pepper to taste
Cooked bacon-I cook mine in the oven on a baking pan
Romain lettuce leaves

1. Combine the eggs, mayo, herbs, and salt and pepper together. 
2. Place two pieces of lettuce together and fill with egg salad. Top with bacon and serve.

Buttered Cabbage with Ground Beef
Serves 4-6
 
8 ounces butter, unsalted, grass fed
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced    
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste
 

1. Melt 4 ounces of butter in a large saute pan over a medium- high heat.  Add the garlic, ground beef, and pepper flakes. Cook until the beef is browned and the garlic is fragrant, about 5 minutes.
   
   
2. Add the shredded cabbage and thyme. Cover and cook until the cabbage is wilted and is bright green, 3-5 minutes.
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

Optional: Add 1 tablespoon of fresh, chopped ginger with the garlic

Air Fryer Roasted Radishes
serves 4-6

2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until fork tender.