Recipe: Simple Eggplant Stirfry With Shishitos

from Farm Fresh To You

1 cup cooked brown rice

1 eggplant, cubed

1 teaspoon sesame oil

About 4oz shishito peppers, ends removed

1/2 cup soy sauce

1/4 cup water

2 tablespoons ginger, peeled and chopped

2 cloves garlic, chopped

handful cashews or peanuts (optional)

Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.

Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.

Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.

Recipe: Roasted Cabbage Wedge Salad

from Relish

Cabbage

1 Savoy Cabbage Head

2 T Olive Oil

½ tsp Kosher Salt

Vinaigrette

5 T Olive Oil

3 T Sherry Vinegar

1 tsp Dijon Mustard

¼ tsp Kosher Salt

¼ tsp Freshly Ground Black Pepper

4 T Grated Pecorino Romano Cheese (optional)

Preheat oven to 450F.

To prepare cabbage, cut cabbage into quarters or eighths (depending of size of your cabbage head). Trim away any pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.

Arrange cabbage wedges on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake 30 minutes, flipping wedges after 15 minutes so they brown evenly.

While cabbage is roasting, prepare vinaigrette. Whisk together olive oil, sherry vinegar, mustard, salt and pepper.

Serve cabbage wedges with vinaigrette and cheese, if using. Serves 4.

Sprouting Broccoli Bruschetta

A farm favorite!

1 bunch Sprouting Broccoli

2 cloves garlic

2 Tbsp olive oil

1/4 tsp red pepper flakes

1/4c golden raisins

ricotta cheese (approx. 2/3c. - 1c.)

parmesan cheese

salt to taste

2 large or 4 small slices of your favorite whole wheat artisan bread

Preheat the broiler for toasting the bread.

Coarsely cut the sprouting broccoli into slender 1/4-inch long pieces

In a fry pan or skillet over medium heat, warm 3 Tbs. of the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the broccoli, and increase the heat to medium high as the broccoli begins to wilt. Cook until tender, 4 to 10 minutes. Add raisins in the final few minutes of cooking. If the pan seems too dry, add a splash of water. Remove from the heat and season with salt to taste.

Place the bread slices on a baking sheet and brush the slices with olive oil if. Broil until golden brown on both sides, about 2 minutes per side. Spread ricotta on slices (about 1/4c. for smaller slices and 1/3c. for larger slices) and top with the broccoli. Grate parmesan and serve immediately.

Recipe: Bacon Corn Hash Over Frisee

adapted from Smitten Kitchen

This hash is the perfect companion to a well-dressed frisee salad (check out our vinaigrette recipe below the hash)! Grab a few ears of corn from our neighbors at Bob's Corn and add some Skylight Farm eggs to finish it off. Some blistered and coarsely chopped shishitos would be a nice flavor addition as well!

Hash

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced

Vinaigrette

1 clove garlic

2 tsp dijon mustard

1/3 cup olive oil

juice of one lemon (around 1/4c)

salt and pepper to taste

Toss bacon into a large skillet over medium heat and cook until golden and crisp. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzly, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, you can push aside the potatoes and pour or spoon off all but a small amount of the fat.

Bump up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

Add a fried egg to it: Heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe: Roasted Beans With Israeli Couscous and Tahini Cream

One of Rae's Favorites!

½ pound green or yellow beans trimmed and cut

1 cup uncooked Israeli Couscous

½ tsp Za'atar Spice Mix (or just a mix of cumin and coriander if that is all you have) 

1 clove of garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (tiny tiny pinch here)

1/4 cup tahini

3-4 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water + additional to thin as needed

2 tbs cilantro, chopped 

Greek yogurt

Preheat oven to 400. Toss beans with a glug of olive oil, a sprinkle of salt, and the Za'atar. Arrange in a single layer on a baking sheet and roast for 10-15min. Meanwhile cook Israeli Couscous per package instructions and set aside. For the tahini sauce- combine all the ingredients for the sauce and whisk until completely smooth and creamy. If the sauce is too thick add a touch more water. When the beans are cooked pile them on top of the couscous on each plate and drizzle with tahini sauce, cilantro, and a dollop of Greek yogurt. 

A note from Rae: I've made this with roasted fennel with a fennel frond garnish in the past (hence the fennel in the pic) but it is a super flexible recipe that can be combined with other veggies that you may have on hand so be creative! 

Recipe: Potato & Shishito Pepper Hash

adapted from Epicurious

Try throwing hot wax peppers into the mix for a little heat!

1-1 ½ pounds potatoes, scrubbed

1 garlic clove, finely grated

1/2 cup mayonnaise

1 1/2 teaspoons Sriracha

1 teaspoon fresh lemon juice

Kosher salt

1/3 cup vegetable oil

10-12 shishito peppers

1/4 cup crumbled queso fresco

2 scallions, thinly sliced

Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

Recipe: Sweet & Spicy Grilled Melon

from Luci's Morsels

ripe cantaloupe

smoked paprika

honey

Slice cantaloupe in 1/2" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika).

Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.

If grilling other foods, cook cantaloupe last.

Recipe: Green Beans With Tomatoes & Caramelized Onions

from An Oregon Cottage

1 pound green beans trimmed and cut

2 tablespoons butter divided**

1 onion chopped

1 tablespoons balsamic vinegar

½ cup of more chopped fresh tomatoes

1/2 teaspoon salt or to taste

1/2 teaspoon black pepper

1/8 teaspoon dried red chili peppers or to taste

Steam green beans in a large pot lined with a steamer basket and filled with water to the bottom of the basket, cook just until crisp-tender, about 5min.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-low heat. Add chopped onions and cook, stirring occasionally, until caramelized, 5-8 minutes. Add garlic variation here if using.

Add balsamic vinegar and cook a minute before adding the tomatoes, salt, pepper, and dried chili peppers and any optional herbs. Cook another 1-3 minutes, and then remove from heat.

Drain the beans when they are done and toss with the remaining butter and more salt and pepper as you'd like.

Recipe: Kale & Hakurei Turnip Stir Fry

from The Recipe Depository

1/2 cup lardons or bacon cut into batons
1 tbsp olive oil
1 1/2 cup hakurei turnips, cubed
2-3 garlic cloves, chopped
2-3 cups kale leaves, chopped
1 bay leaf
2 tbsp white wine vinegar
2 tbsp water
Salt and pepper

Cook and brown the bacon in a wok until almost crisp.  Remove and set aside.  Take out all but 1 tablespoon of the bacon fat, then add the tablespoon of olive oil.

Add the turnips to the wok, stir frying until lightly browned.  Remove and set aside.  Add the kale leaves and stir fry until wilted.

Put the bacon and turnips back into the wok, add the bay leaf, vinegar, water, salt and pepper.  Steam for about 5 minutes until the kale is crisp tender.

Recipe: Melon Tomatillo Salsa

adapted from Edible New Hampshire

1 cup diced melon 

1 cup diced tomatillo, skinned and husked

½ cup diced onion

1 small jalapeno, seeded and chopped

¼ cup chopped cilantro

salt

lime juice

In a medium bowl, stir together the melon, tomatillo, red onion, cilantro, and jalapeno with a pinch of salt and a dash of lime juice to taste. The tomatillo brings it’s own tart flavor, so do not go too heavy.

Recipe: Squash & Celeriac Quinoa Stuffing

From Good Saint

1 cup quinoa
2 cups water
3/4 cup diced celeriac (celery root)
3/4 cup diced winter squash
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground sage
1 teaspoon ground thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly chopped parsley
1/4 cup hazelnuts, chopped
1 tablespoon olive oil

Rinse quinoa, pour in a sauce pan with 2 cups of water, and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10-15 minutes. [Tip: For guaranteed perfect quinoa, after all the water is absorbed, turn the heat off and let it sit in the pan with the cover on for at least 10 more minutes. The quinoa will absorb any remaining water left in the pan and stay moist and fluffy!] Set aside in a large mixing bowl.

Melt about a tablespoon of oil in a pan. Chop the garlic, onions, squash, and celeriac, and add it to the oil. Cook on medium, stirring frequently, until veggies are fork tender- about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.

Add the veggies to the quinoa in a large mixing bowl and stir to combine. Pour in the chopped parsley, hazelnuts, and olive oil and toss until everything is evenly distributed.

Recipe: Carrot Salad With Harissa, Feta, & Mint

From Smitten Kitchen

3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.

Recipe: Celeriac & Leek Soup

Adapted From Dishing Up The Dirt

2 tablespoons olive oil
2 medium leeks (or one large), diced, white and light green parts only
1 small yellow onion, peeled and finely chopped
2 cloves of garlic, minced
1 medium-sized celeriac, peeled and cut into 1 inch cubes
2 yukon gold potatoes, peeled and cut into 1 inch cubes
Hefty pinch of salt
4 cups vegetable stock (plus more to thin as needed)
1 tablespoon fresh lemon juice
Crème Fraîche, or plain Yogurt for serving
Minced parsley for serving
Salt and pepper to taste

Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve.

Serve with a drizzle of Crème Fraîche, or plain yogurt.

Recipe: Radicchio Risotto

From Food 52

1 1/2 cups risotto rice (vialone nano, Arborio, carnaroli)
1 small head radicchio
1/2 red onion, finely chopped
4 tablespoons butter
4 cups unsalted vegetable stock, warmed
1 1/4 cups red wine, warmed
1/2 cup finely grated grana or Parmesan cheese

Remove any wilted leaves from the outside of the radicchio head. Slice in half, remove the hard, white core, and shred the radicchio finely.

Saute the onion in half of the butter over a low heat in a deep skillet. When soft and translucent, add the radicchio and a pinch of salt and cook, stirring, for 5 minutes. Remove the vegetables from the pan and set aside while you toast the rice.

In the same pan (no need to clean it), place the rice and 1 tablespoon of the butter, then toss over medium heat for 5 minutes, or until the rice begins to appear translucent around the edges.
Return the onion and radicchio back to the pan, toss together, and add the red wine. Turn the heat up and then let the red wine simmer rapidly, giving the pan a shake here and there, until the liquid has evaporated.

At this point, begin adding the vegetable stock, a ladle at a time, letting the rice absorb most of the liquid before adding the next ladle and turning heat down to medium again. This process (including the time included to evaporate the wine) should take in total about 17 minutes.
When the rice is ready (it should have a pleasant bite to it but not be too hard or too soft), remove the pan from the heat, add the grated cheese and the rest of the butter, and toss and/or stir with a wooden spoon until well incorporated and creamy. Season to taste with salt and pepper. Ladle into dishes and serve immediately.

Recipe: Braised Celery and Radicchio Salad With Perfect Roast Chicken

From Six Seasons: A New Way With Vegetables
Alice typically doesn't like celery but she LOVES this recipe, so trust us, you can't go wrong with this one!

Chicken
One 3-4lb chicken
1/2 lemon, very thinly sliced
3-4 big sprigs each of thyme and rosemary
kosher salt and freshly ground pepper
3 tbs unsalted butter, at room temperature

Salad
1 cup braised celery*, cooled and cut on an angle into 1/2in thick slices
1/2 medium head radicchio, cut into 1/2in wide ribbons
1 large handful flat-leaf parsley
1/4 red onion (you can sub in the shallot from your box)
1 lemon, halved
kosher salt and freshly cracked black pepper
1-2 cups torn croutons (make your own or use store bought)
1/2 cup freshly grated parmigiano-reggiano cheese
extra virgin olive oil

For The Chicken: Heat the oven to 400
With a pair of kitchen scissors or a sharp knife, cut along each side of the chicken's backbone to cut it out completely. Flip the chicken over breast side up and push down with the heel of your hand on the breastbone to allow the chicken to lie flat, like you're cracking open a hard-back book.

Arrange the lemon slices on a rimmed baking sheet or a roasting pan to cover the area that the chicken will be positioned on. Top with the herbs. Season both sides of the chicken generously with salt and pepper and lay the chicken skin side up on top of the flavorings. Smear the butter on the surface.

Roast the chicken until the flesh on the thickest part of the thigh is very tender when poked with a knife, the juices don't come out pink, and/or the temperature of the thigh registers 170 degrees. This should take 40-50min.

When the chicken is done, transfer it to a platter or tray to cool. Carefully pour the chicken fat from the pan (reserve it for cooking potatoes later). Pluck off the lemon and herbs. Discard the herbs, but if the lemon slices are tasty, you can chop them and add to the salad. Add a few spoonfuls of water to the pan and scrape and stir to dissolve the cooked-on juices.

For The Salad: Put the celery, radicchio, parsley, and onion (and roasted lemon if using) into a big bowl and toss. Pour on the deglazed chicken roasting juices and squeeze the juice from half the lemon and toss again. Taste and season with pepper and salt if needed.

Add the croutons and grated cheese and toss again. Taste again, adjust the seasoning, and finish with a drizzle of olive oil.

Cut the chicken into pieces and arrange on a platter. Serve the salad on the same platter or on another one. Serve on the warm side of room temperature.

*Braised Celery: Separate the stalks and arrange in a shallow baking dish. Add about 1/4 cup dry white wine, 1/2 cup olive oil, a big pinch of salt, a few smashed garlic cloves, a pinch of dried chile flakes, and some thyme sprigs. Cover with foil and bake at 375 degrees until the celery is silky and tender.
A note from Alice: If you want to get crazy, reserve the olive oil that the celery braised in and use it to make a delicious aioli!

Recipe: Dijon Braised Brussels Sprouts

Adapted From Smitten Kitchen

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Recipe: Miso Sesame Winter Squash

From 101 Cookbooks

2 pounds winter squash, halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
 

Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Serve immediately with lemon wedges on the side (to squeeze on top).

Recipe: Slow Braised Greens Over Pepper Jack Grits

Adapted From Darius Cooks

1 bunches of your favorite cooking greens, be sure to clean them and cut them into small pieces. 
1 medium onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
Salt and pepper to taste
1/2 teaspoon of non-salted Cajun seasoning
1/4 teaspoon of smoked paprika
4 cups of vegetable stock

Put a large stock pot on medium heat and saute the onion and garlic for about 5 minutes until the onions start to turn translucent. Add all the greens to the pot and let them cook down. If they all don’t fit in the pot, don’t worry. Stir them every few minutes and they’ll begin to wilt. Then, keep adding until all the greens are in the pot. Add the lid and let the greens cook on medium heat for about 10 minutes. Then, lower the heat to just above a simmer, add the salt, pepper, Cajun seasoning, and smoked paprika. Then add about 4 cups of vegetable stock. Reserve the rest and add more if you find the liquid is getting too low. You definitely don’t want the greens to scorch or burn.

Cook the greens for 1 hour on low heat. Enjoy the aroma they make and eat them while they’re hot.

Pepper Jack Grits 
2 cups of quick cooking grits
4 cups of vegetable stock
4 tablespoons of butter
1 cup of light cream
1 cup of shredded light pepper jack cheese
salt and pepper, to taste

In a pot, bring the vegetable stock to a boil. Lower the heat and whisk in the grits. For this recipe, never stop stirring. If you do, the grits could stick to the bottom of the pot and burn. Cook the grits on low heat for about 10-12 minutes. The grits should be super thick. Stir in the light cream, butter spread, and light cheese. Taste, and if necessary, add salt and pepper.

Serve the braised greens over your grits and try adding a poached or fried egg to make an even heartier meal! 

Recipe: Roasted Carrots With Cilantro Yogurt & Peanuts

Adapted From Dishing Up The Dirt
Serve on top of a bowl of grains to make a complete meal!

1 ½ pounds carrots and parsnips, halved lengthwise if large and thick
2 tablespoons olive oil
salt and black pepper
1 teaspoon ground coriander

For The Yogurt
1 cup whole milk goat yogurt (or Greek style yogurt)
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving
Pinch of red-pepper flakes
Pinch of fine sea salt
¼ cup roughly chopped roasted, salted peanuts
2 tablespoons toasted sesame seeds (optional)
3 tablespoons minced leeks
Flaky salt, for serving

Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.
In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.

Recipe: Beet & Daikon Slaw

Adapted From Genius Kitchen

2 beets, peeled and cut in 1/8 inch matchsticks
6in daikon radish, peeled and cut in 1/8 inch matchsticks
1tsp toasted sesame oil
2tsp vegetable oil
1tsp rice vinegar
1tsp sea salt

Combine all ingredients in a bowl, cover and let stand at least ½ hour.
Season to taste before serving.