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Foraging with Alexis Nikole Nelson.
Snap peas (or snow peas, if you prefer) and red and white radishes make this a colorful dish that’s also full of crisp-tender texture. Radishes vary greatly in size, so cutting them into evenly sized wedges helps them cook evenly. Smaller radishes may only require quartering, while larger ones may need to be cut into eighths.
tablespoons extra-virgin olive oil OR salted butter
tablespoon yellow mustard seeds
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