CSA Cooking: Radish & Dill Dip

I am SO excited that we joined our CSA – I tell everyone about it!!  I just had my first pickup last week and was able to choose six things: lettuce, bok choi, spinach, kale, beets, and radishes.  I don’t really know why I picked the radishes…I don’t really know how to cook anything with radishes!!

Radish Dip Recipe with Dill @FoodMarriage

My only memory of radishes is when I was a little girl, my mom would make up the most fabulous looking vegetable trays for any party we would go to.  She would always add in a few radishes on the top to make it look pretty (if you slice the tops in a checkerboard fashion and soak them in cold water, they open up a bit and look really neat!)  While I always admired the look of the radishes, I never ate them because I didn’t care for the taste.  So again, that brings me back to, “Why did I pick the radishes?”  I guess I thought they had the potential for something good!!

So I brought my radishes home…and there they sat in the back of the fridge for 6 days.  When I finally realized my next CSA pickup is tomorrow, I knew I had to do SOMETHING with these radishes before they go bad and before I get my next batch of produce in the house.  I put my creative mind to work and created an amazing radish and dill dip!!!  I am eating it now with some popped chips as I type out this post!!  I can’t stop eating it and I’m afraid I won’t want to eat my real dinner tonight!  If you got radishes from your CSA this week (or after seeing this, decide to run to the grocery store to get some) I would definitely recommend you trying out my dip!!

Radish and Dill Dip

Prep Time: 5 minutes

Total Time: 7 minutes

Yield: 1 small bowl of dip

Radish and Dill Dip


  • 1 bunch radishes (about 6-8 radishes)
  • 1 tablespoon chopped fresh dill
  • 8 oz sour cream
  • A bit of salt to season


  • Wash your radishes and cut of the ends.
  • Put your radishes into a small food processor and pulse until chopped into tiny pieces.
  • Chop your dill and add about a tablespoon into the food processor and pulse again.
  • Add in your sour cream and a dash of salt to season and pulse a couple more times until everything is well blended.
  • Serve with your favorite chips!
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xoxo, Food Marriage

Recipe: Grilled Pineapple Salsa

It’s finally time to share my Grilled Pineapple Salsa Recipe!  I made it last week for a Cinco de Mayo themed potluck at work.  We had the potluck on Nueva de Mayo and I meant to post the recipe that night on Food Marriage, but clearly there was bigger news that needed to be shared with Chef Robert Irvine in town. (You can read those stories here and here).

Pineapple Salsa Recipe @FoodMarriage

Our Cinco de Mayo themed potulck was probably one of the best potlucks we have had at work in a long time.  Usually our potlucks consist of strangely paired together dishes, but this time it was so well-coordinated.  We had my grilled pineapple salsa, a traditional salsa, chili dip, chicken tacos with salsa verde, beef tacos with chipotle, sopapilla for dessert, and more!

My recipe for grilled pineapple salsa was adapted from an insert that I found in a recent Food Network magazine, “50 Salsas & Guacamoles.”  When reading through all the recipes, the pineapple one jumped out at me.  It was fresh, delicious, and made me think of summer!!  One coworker even said that they would never try a trendy salsa that anyone else made with fruit in it because they imagined it would not be good, but they would definitely take a big scoop of mine and enjoy it because they know that I would make it good!!  What a compliment!!

Grilled Pineapple Salsa

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Yield: One batch of salsa

Grilled Pineapple Salsa


  • 1 whole pineapple
  • 2 large tomatoes
  • Half of a medium-sized white onion
  • 1 jalapeño pepper
  • 1 garlic clove
  • 1/3 cup chopped cilantro
  • 1 lime


  • Peel, core, and slice your pineapple into large strips.
  • Heat an indoor grill pan and grill each slice of pineapple for about 3 minutes on each side until slightly browned.
  • Dice your grilled pineapple, tomatoes, and half of a white onion and mix together.
  • Remove the seeds from your jalapeño pepper and then dice into very small pieces. Add to your mixture.
  • Coarsely chop your cilantro and add to the rest of the ingredients.
  • Put one clove of fresh garlic into a garlic press and add into your salsa.
  • Mix all ingredients until they are well mixed.
  • Squeeze the juice from one lime over all of the ingredients and mix again.
  • Chill in the refrigerator for a couple of hours (or overnight if you wish).
  • Since all of the ingredients are very fresh, you may notice a lot of extra liquid in your bowl. Drain any excess liquid before serving (I just poured everything into a strainer and then put the salsa into a new serving dish)
  • Serve with your favorite tortilla chips!
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Recipe Adapted from Food Network Magazine’s May 2013 Insert, “50 Salsas & Guacamoles”


xoxo, Food Marriage

Gluten Free Friday: Sweet Potato Sticks!

With it being Gluten Free Friday here on Food Marriage, I HAD to share my new favorite snack with you: Sweet Potato Sticks by Hi I’m Skinny Sticks!!  Once I open a bag, I literally can’t stop eating them.  I’ve started buying 3 bags at a time when I go to the grocery store!!  They are light, airy, and surprisingly sweet!  They have a yummy cinnamon/sugar taste to them.

Skinny Sticks Food Marriage

In addition to having a great taste and being all natural, they have 30% less fat than leading brands of potato chips and are gluten-free!  If you are looking for something new to munch on, these Skinny Sticks have the FoodMarriage stamp of approval!!


xoxo, Food Marriage

Game Day Recipe: Warm Buffalo Chicken Dip

Sundays are probably my favorite day of the week: relaxing in my pajamas and cooking up delicious things in the kitchen!  I had to steal away the laptop from my husband, Pat, for a bit so I could post my recipe today.  However, his fantasy football scores minimized on the bottom so he can still get his updates!

Today, I decided to try making up my own new buffalo chicken dip recipe.  I have a Layered Buffalo Chicken Dip recipe that I have made before, but it is more party-sized and once you take it out of the oven, it doesn’t stay hot.  I wanted to make something that was a slightly smaller portion, was all blended together, and something that I could keep hot.  I made my dip and put it in my  Crock Pot “Little Dipper,” a mini sized crock pot that keeps dips perfectly warm.

Recipe: Buffalo Chicken Dip


  • 2 chicken breasts
  • 1 (8oz) block of cream cheese
  • 1/2 cup ranch dressing
  • 1/2 cup hot sauce
  • 1/2 cup shredded cheddar cheese
  • Chips or Crackers for dipping (I like Tostitos Scoops!)

  • Let your cream cheese sit out for a bit before starting your dip so it can soften.
  • Cook your chicken breasts (I pour a little olive oil on a baking sheet with sides on it, sprinkle salt and pepper on both sides of the chicken, and then bake in 350° oven for about 45 minutes or until fully cooked).
  • While the chicken is cooking, you can prepare the rest of your dip.  In a bowl, mix together your cream cheese, ranch dressing, hot sauce, and shredded cheddar cheese.  (I used a hand mixer once I got it started, to help really break up and mix in the cream cheese).
  • Once the chicken is cooked, completely shred the chicken using two forks.
  • Add your shredded chicken to your dip and mix well.
  • At this point, you have a few options:
    • Serve it at room temperature.
    • Microwave the dip to have it hot.
    • Place it in a baking pan and bake in 350° oven for about 20 minutes or until hot.
    • OR my personal option was to take about half of the dip and put it in my Crock Pot “Little Dipper.”  I let it heat up for about 15 minutes and scooped it right from the “Little Dipper” onto a plate.  I kept it plugged in so it stayed warm (this is great for a party!).  I put the other half of the dip in a container in the refrigerator.  You can save it for another day, or use it to re-fill your “Little Dipper” when it gets low!

xoxo, Food Marriage

Game Day Recipe: How to Make Your Own Soft Pretzels!

So the Eagles did NOT do well today.  Despite the fact that we would not have wanted to be at the game in person anyway, my husband and I decided to try making our own soft pretzels, just like the ones that you would get at the game!!  For the first time making soft pretzels, they turned out pretty good!!

Recipe: Homemade Soft Pretzels
(This recipe will yield 4 pretzels)


  • 1 1/4 teaspoons active dry yeast
  • 1/4 teaspoon sugar
  • 1/3 cup warm water
  • 1 2/3 cups all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • Kosher salt (for topping)
  • In a small bowl, dissolve your 1 1/4 teaspoons yeast and 1/4 teaspoon sugar in 1/3 cup warm water.  Let stand for about 10 minutes, until it becomes creamy-looking.
  • In a large bowl, mix together flour, 3 tablespoons sugar, and 1/2 teaspoon salt.  Pour in your oil and yeast/sugar/water mixture.
  • Knead your dough for about 8 minutes, until it is smooth (If the mixture is dry, add in a tablespoon or two of water).
  • Coat another bowl with oil, place all of the dough inside, and cover with plastic wrap.  Let the dough sit for about an hour and it will begin to rise.
  • Preheat oven to 450°.
  • In a pot on the stove, dissolve your baking soda into about 4 cups of water.  Bring to a boil.
  • Divide your ball of dough into 4 pieces.
  • Roll each piece of dough into a long, thin rope and twist into a pretzel shape.
  • Place each pretzel into the boiling water/baking soda on the stove for about a minute and then remove.
  • Next, place the pretzels on a baking sheet and sprinkle the tops with Kosher salt.
  • Place pretzels in the oven for about 8-10 minutes, until the pretzels begin to turn a golden brown.
Recipe Adapted from: All Recipes.com

xoxo, Food Marriage