I’ve been home in New York for nearly six weeks now, and I'm only stating this point because I haven’t been home for longer than a few weeks at a time for more than a year.    Even though I don’t mind spontaneity and absolutely love to travel, I’m still very much a creature of habit and homebody, which means I love keeping a steady routine in my lifestyle.   I can’t express how truly refreshing it’s been to be back here at home where things seem to be  finally settling back into place — shooting and creating a continual stream of content, visits to the farmers market, low-key weeknight meals, and most importantly surrounding myself with friends.

I have a few trips planned throughout summer with some sporadic weekend getaways I'm sure I'll be taking, but for the most part, I'll be here.  I’m excited to introduce my newest food series on the site appropriately named “In Season”, where I’ll be highlighting some of my favorite ingredients from all the trips I take to the farmers market, and how I use them.

First up, radishes.  These are one of my favorite things to eat come spring/ summer.  Whether you mix them into a medley of vegetables or pair them with some protein, here’s a bit of inspiration to get you addicted to one of my favorite root vegetables.

These three recipes all roughly have similar ingredients, so you can buy everything together and spread out how you put it together throughout the course of the week!

Watermelon Radish and Cucumber Salad

Ingredients

- 2-4 organic Persian cucumbers, thinly sliced

- 3 medium-large watermelon radishes

- 1 lime, juiced

- 1 tablespoon olive oil

- Microgreens, used red kale here

- Salt/ pepper, to taste

METHOD

In a large bowl, combine cucumbers, radishes, and microgreens. Toss together with lime juice, olive oil, salt/ pepper. Serve on a chilled plate.

Seared Scallops and French Radish Carpaccio

Ingredients

- 1 pound scallops

- French radishes, thinly sliced

- 1 tablespoon unsalted butter

- 2 limes, juiced

- 1 tablespoon Olive oil

- Microgreens - Salt/ pepper, to taste

METHOD

Heat a pan with butter. Season scallops with a few pinches of salt. Add scallops to pan and sear to golden brown.

To make the dressing, combine lime juice, olive oil, salt, and pepper.

Plate scallops over a bed of radishes then top with microgreens. Drizzle with dressing

Avocado and Watermelon Radish Crostinis

Ingredients

- 2 avocados

- Watermelon radishes, thinly sliced

- 2 limes, juiced

- A dash of paprika

- Salt/ Pepper, to taste

- Brioche crostinis

METHOD

In a medium bowl, mash avocados with the juice of one lime, paprika, salt, and pepper, using the back of a fork. * You can also use a pestle and mortar.

Spread avocado over crostinis, then top with a few slices of radishes. Top with fresh cracked pepper and lime juice.