GOOD MORNING MIDNIGHT

It’s halfway through October, which means that my “ALL SQUASH IN EVERYTHING ALL OF THE TIME” phase of gastronomy is about to commence.  But before “roasting things and by things I mean every vegetable in my fridge and throwing it over some quinoa and calling it dinner” takes over my life, I needed to cram in one last Slightly Autumnal But Still Summery salad.
Like many people I also tend to buy the same ingredients over and over: my produce runs inevitably involve some peppers, cauliflower, tomatoes, a cucumber, carrots… There are just so many options that I’m either slightly intimidated by or haven’t used enough to think of them as a staple.  Radishes and fennel are two such strangers to my pantry — which is why I forced myself to use them here.  Surprisingly, the result wasn’t as extreme as I was expecting — there were no really new flavors here, just ones that I for some reason never churn out of my own kitchen. 
Thinly sliced fennel, radishes, and red onion are tossed with chickpeas, orzo, and feta cheese, with a simple dressing of lemon juice, olive oil, plenty of mint (I CAN’T GET ENOUGH OF IT), and salt and pepper. (I add a little bit of cayenne too because the tanginess brings out the sharpness of the radish and fennel, but then again I want everything to be spicy.)  Grapefruit segments would be a nice addition here as well, or even thinly sliced granny smith or gala apples.

It’s halfway through October, which means that my “ALL SQUASH IN EVERYTHING ALL OF THE TIME” phase of gastronomy is about to commence.  But before “roasting things and by things I mean every vegetable in my fridge and throwing it over some quinoa and calling it dinner” takes over my life, I needed to cram in one last Slightly Autumnal But Still Summery salad.

Like many people I also tend to buy the same ingredients over and over: my produce runs inevitably involve some peppers, cauliflower, tomatoes, a cucumber, carrots… There are just so many options that I’m either slightly intimidated by or haven’t used enough to think of them as a staple.  Radishes and fennel are two such strangers to my pantry — which is why I forced myself to use them here.  Surprisingly, the result wasn’t as extreme as I was expecting — there were no really new flavors here, just ones that I for some reason never churn out of my own kitchen. 

Thinly sliced fennel, radishes, and red onion are tossed with chickpeas, orzo, and feta cheese, with a simple dressing of lemon juice, olive oil, plenty of mint (I CAN’T GET ENOUGH OF IT), and salt and pepper. (I add a little bit of cayenne too because the tanginess brings out the sharpness of the radish and fennel, but then again I want everything to be spicy.)  Grapefruit segments would be a nice addition here as well, or even thinly sliced granny smith or gala apples.