It’s not spring until I begin rounding up these petite wild violets that are sprinkled all over our yard.
They will be added to the flower pepper that I make up fresh at the beginning of the season, to ice cubes to make pretty our drinks, sprinkle on salads, and, after being candied, will flourish the tops of spring cupcakes.
Nibbling on radishes dipped in butter and salt is a staple in our home, but…preparing radishes on the stove top is new to me.
Something delightful occurs while sauteing fresh radishes in butter plus a splash of olive oil, and, adding in a dollop of Greek yogurt for a few short minutes at the end, until small curds form.
The flavor is sublime, but distinct, with the yogurt curds adding a mellow creaminess.
Serve up dripping on a bit of the pan juices and curds, a tiny squeeze of lemon, freshly cracked flower pepper, a sprinkling of maldon, dill, and, of course, the prettiest of wild violets to top.
This small bite was completely inspired by Ryan Santos of Please.
