recipe:
2 tablespoons extra virgin olive oil
1 small sweet onion, chopped (1 cup)
1 medium green or red bell pepper, chopped (1 cup)
1 jalapeno chile pepper, seeded and finely chopped
8 large radishes, halved and thinly sliced (1 1/4 cups)
Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs
Fine sea salt
Freshly ground black pepper
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)
Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.
Makes 3 cups
Source: www.eatingcleanrecipes.com