Radish Salad by From Scratch – A Mountain Kitchen

by Suzanne Heron.

Combine the juice of 1 lemon, 2 Tbsp sugar & 1/2 c sour cream in a bowl. Thinly slice 10 radishes and half a cucumber. Core and slice thinly 1 apple. Add veg to the dressing and toss with 2 Tbsp fresh dill, and salt & pepper to taste. Toss once more before serving.

Chef Adrian, From Scratch – A Mountain Kitchen, 5019 Fairmont Resort Road, Fairmont Hot Springs, 250-345-0008, www.fromscratchfood.com.  Great believers in Farm to Fork and low food miles, Adrian & Lara have a local food network of farmers and growers for seasonal ingredients.