• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 2 tsp salt
• 1 3/4 tsp dry yeast
• 2 small tbsp sugar
• 1 cup lukewarm water
• 2 tbsp oil

Mix 1/2 tsp sugar into the water, sprinkle the yeast over top and let it sit for 5min (until there is some sign that the yeast is alive).

Mix the dry ingredients, then add the yeast mixture and oil and knead for 8-10min (e.g. in stand mixer).

Coat the dough with a little oil, cover and let rise for 2 hours (double in size).

Punch down, make loaf (e.g. in loaf pan, or free), let rise for 1 hour.

35min in 375F oven. Sounds hollow when you knock on it if it’s done.

Use male flowers just before or just after they opened. Remove all but 1cm of stem, remove the green sepals with spikes on them, and the pistil. If the flowers have been open, they are more likely to have an inhabitant.

Dip the flower in beaten egg, let the excess drip off, then toss in flour and shake off the excess.

Fry gently in oil, so that it takes about 3-4min per side to get just before golden brown.

• Greens from several radishes (enough to overfill the frying pan)
• 1 small onion
• ~2 tbsp butter
• ~1/4 cup cream
• ~3tbsp lemon juice
• ~1/4 cup of water or broth

Saute the onion in butter for ~2 min (no browning), add some salt and pepper.

Add the greens, saute until welted, ~3min

Add the lemon juice and add enough water so that it takes a good 15min to reduce and the greens soften up. Add some more salt and pepper.

Once there is only a little water left and the green have simmered for at least 15min, add the cream, let it reduce until the right thickness.

• 2 cans chickpeas, reserve some of the liquid
• 3/4 cup tahini
• juice from 1 lemon
• 2-3 cloves garlic
• ~1/3 cup olive oil or more
• salt, pepper

Process tahini and garlic, with a little of the liquid from the chickpeans if needed.

Add chickpeas, lemon juice, olive oil and process (add some liquid from chickpea can if needed and some olive oil)

Drizzle olive oil on top before serving.