Whenever Tiny G’s godmother goes out of town on business, her husband—a formidable cook—makes what he calls “martyr meals,” which consist of anything and everything in the fridge or freezer (and often involve frozen peas). Last night while my husband was out with a bunch of friends at Jar, I cobbled together my own martyr meal. Lucky me, the “leftovers” in the fridge included Pine-Nut Currant Relish from Tuesday night, as well as some French radishes, baby white and orange carrots, and baby turnips from Monday night’s score. Check out these radishes up close and personal:
I trimmed and rinsed the veggies (so pretty!), tossed in olive oil and salt/pepper, and then cranked up the oven to 450 degrees and roasted for about twenty minutes.
Then I tossed with a spoonful or two of the relish. Sign me up for martyrdom any day. That said, I do think it was kind of uncool of my husband to call me mid-meal to say that he’d just finished some crab deviled eggs and had a ribeye on the way.