Opu's Kitchen™

This summery salad features earthy radishes bathed in a creamy yogurt sauce. Ingredients: => 3 bunches radishes, washed and trimmed => 3 tablespoons olive oil => 1 cup fresh spring peas => 1 cup plain greek yogurt => 1 shallot, finely diced => 2 celery ribs, finely diced => 2 tablespoons chives, chopped => 2 tablespoons dill, chopped => pinch of salt => juice of 1 lemon => sprinkle of black sesame seeds Preparation: => Heat the oven to 450°F. Wash and trim radishes. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Place in the oven for 10-15 minutes. => While they are baking, steam the peas. => To make the dressing, combine yogurt, shallot, celery, herbs, salt and lemon. => When radishes have cooled, add peas and top with yogurt dressing and sesame seeds.

Take your nacho party platter to the next level with Original Restaurant Style smothered in cheesy chicken Verde. Ingredients: => Restaurant Style Chips => Chunky Salsa, Mild or Medium => 5 tomatillos => 1/2 large white onion => 1 Serrano peppers => 2 cloves garlic => 1 bunch of cilantro, tops only => 1 4-ounce can green chiles => 1 ½ teaspoons kosher salt => 1 teaspoon Mexican oregano => 1 teaspoon cumin => 1 1/2 cups rotisserie chicken, shredded => 1 1/2 cups quesadilla cheese, or to taste => 1 avocado, diced => ¼ cup white onion, chopped => Crema, for serving => 1 jalapeño, seeded and sliced Preparation: => Preheat the oven to 350 degrees Fahrenheit. => In a medium saucepan, boil the tomatillos, onion and Serrano until tender, about 10 minutes. => To the bowl of a blender add the boiled vegetables, garlic, cilantro, green chiles and salt. Blend until smooth. => Heat a frying pan over medium heat and add a tablespoon of n...