On hot days like today, Kevin and I prefer to snack instead of having a full-on meal. So today, we snacked on radishes (French breakfast variety) and little crudité sandwiches. They were light, crunchy and delicious. I scrubbed the radishes, made an herb butter by mixing a pinch of sea salt and finely chopped parsley with maybe 2 tbsp of butter at room temperature. Tore the baguette with my hands (I also cut slices like in the photo below), buttered it up, put on the radishes, sprinkled some sea salt and added 3 or 4 onion flowers on top. No cooking required and almost no clean up. I felt like I was pruning a bonsai tree, cutting the flowers off the tops of the onions. 🙂 You can serve these as an appetizer or with a pot of tea in the afternoon. Enjoy!

photo 4

flower onions

radish ensemble in salt