Radish and Asparagus Wild Rice Salad

This post was sponsored by Circulon® in celebration of their new Innvotum line at Target. Thanks for supporting the brands that make Savvy Eats possible.

Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.

Radish and Asparagus Wild Rice Salad | SavvyEat.com

Baby girl turned three months old this week, just in time for Dan’s first Father’s Day. It sounds totally cliché, but I can’t believe how much our little girl has grown already! Her recent favorites are standing, sitting up on the couch, trying to shove her hands in her mouth, grabbing the toys on her activity center and playing with her stuffed giraffe.  She loves when we sing and dance with her, activities that are almost guaranteed to bring on baby giggles. And since she learned how to roll over in her swaddle last week, we’ve discovered that Baby Merlin’s Magic Sleep Suit truly is magic (thanks for that tip, Amber!)… and makes her look like Ralphie from A Christmas Story.

Dan and M

Photo by Holly Whittlef.

I’ve loved seeing Dan interact with her over the past three months. He has the magic touch and can calm her no matter how hard she’s crying. He’s spent long nights cuddling her back to sleep in the rocker and changed endless diapers. She lights up when he comes home from work and is starting to smile at his funny faces. So of course we’re excited to celebrate him in his first year as a dad this Father’s Day! 

Radish and Asparagus Wild Rice Salad

If you’re grilling with dad this weekend, you’re going to need some side dishes. And dad deserves better than your typical sides – why not make this wild rice salad packed with late spring vegetables? I know a lot of you have probably already moved on to tomatoes and zucchini, but here in Minnesota, we’re still getting mostly greens, radishes and other cold weather crops at the market. For this salad, I grilled up some spring onions, radishes and asparagus. Then it was just a matter of tossing the veggies with some cooked wild rice (again, I’m in Minnesota now!), fresh herbs and a lemon vinaigrette.

To see my radish and asparagus wild rice salad, visit the Circulon® website. We’ve been eating it as a main dish, but it would also make a terrific side for your next cookout!

For this dish, I used the porcelain enamel 2 quart covered saucepan from Circulon®’s new Innovatum line to cook the wild rice.  Though it wasn’t necessary in this case, I love that it has a built-in strainer in the lid – it will make draining pasta and vegetables so much easier! Circulon®’s Innovatum line is equipped with the TOTAL® Nonstick System to help your food cook more efficiently. It is dishwasher-safe, and comes in hard anodized aluminum, porcelain enamel or stainless steel.

If you want to try Circulon®’s new Innovatum line for yourself, I have another giveaway for you! One winner will receive their choice of Circulon® Innovatum Cookware collection as well as a $50 Target gift card. Enter below!

a Rafflecopter giveaway

This post was sponsored by Circulon®. Thanks for supporting the brands that make Savvy Eats possible.

PS: This post contains affiliate links.

Strawberry Frozen Yogurt with Jam

This post is sponsored by Stonyfield and OXO in celebration of Cheryl Sternman-Rule’s new book, Yogurt Culture. Thanks for supporting the brands that help make Savvy Eats possible!Strawberry Frozen Yogurt

I’ve been remiss in my “cook all the things with preserves” mission, because I’ve never made frozen yogurt or ice cream using jam. How did I miss this? Now that I’ve seen the light, I’ll never make the mistake of neglecting frozen desserts again.
When Stonyfield sent me a copy of Yogurt Culture by Cheryl Sternman-Rule and asked me to try the “Ultimate Strawberry Frozen Yogurt” recipe, I realized that there was a very simple shortcut I could take. The first step of the recipe calls for pulsing berries with sugar and balsamic vinegar in a food processor and allowing it to stand for one hour. This really means you’re essentially making a quick preserve, so why couldn’t I use what I already had and substitute in a jam instead? So to that end, I used my strawberry red wine jam to make this frozen yogurt. I suspect it would also be fantastic with strawberry balsamic and black pepper preserves!

If you already have strawberry jam on hand and you use Greek yogurt, the prep for this recipe is literally minutes: just open the jars, toss it all in the food processor and puree! But even if you use regular yogurt (I used Stonyfield’s Smooth and Creamy Whole Milk Plain yogurt) and strain it, the hands on time is still brief.

(Side note: I’m not usually big on single-use tools, but I make an exception when it comes to preserving prep. When you’re dealing with 10+ pounds of fruit at a time, anything that can make the process a little simpler is a win! Case in point: OXO’s strawberry huller. I used one back when I made the jam last summer, and it was such a time-saver!)

I’ll definitely be making this frozen yogurt again – it is just sweet enough, and the red wine accentuates the strawberry flavor. And I can’t wait to try some other recipes from Yogurt Culture, such as the Folded Omelet for One with Lox, Shallot and Yogurt or the Milk Chocolate Yogurt Pots with Salted Peanut Crush. There are so many ways to use yogurt here that I’d never thought of! Plus, I giggle every time I come across a sidebar, because they are all headlined with “Yo!” and I find this to be far more entertaining than I should. Can I blame that on having a newborn? I’m going to go with yes.

Strawberry Frozen Yogurt with Jam

Prep Time: 10 minutes

Yield: 1 quart


  • 2½ cups plain whole-milk yogurt (not Greek) or 1½ cups plain whole-milk Greek yogurt
  • 1 pint strawberry jam (I used strawberry red wine jam )
  • 2 tablespoons balsamic vinegar (use this only if you are using plain jam)
  • 1 tablespoon light corn syrup


  1. If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. You can skip this step if you are using Greek yogurt.
  2. Spoon the yogurt into a food processor and add the jam, vinegar (if using) and corn syrup. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
  3. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Continue churning until the mixture has fully thickened and is nearly scoopable. You may eat it now, soft-serve style, or transfer it to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil. Freeze for several hours.
  4. Let the yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry scoop.

This post was sponsored by Stonyfield and OXO . As always, my opinions are my own. This post also contains affiliate links.