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.

Carnitas Taquitos

Flavorful pork is wrapped tightly in flour tortillas and baked into crisp carnitas taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Carnitas Taquitos

We’re still working our way through all the meals I froze before the baby was born, and I’m grateful for that. Because while I have gotten back into the kitchen (and am so happy that the markets are open for fresh local produce again!), the whole making-dinner thing doesn’t always happen.

Baby girl has been on a nap strike for the better part of two weeks, and most days, she can’t fall asleep anywhere. When she wouldn’t sleep in the crib, I tried wearing her in the Moby, going for a walk, going for a drive, putting her in the swing – each thing would work for 10-15 minutes, and then she’d be awake again. Finally, in late afternoon, she would be so exhausted that she’d conk out in my arms for a solid 2-3 hour nap. If I tried to set her down, she’d wake up immediately. So I’ve been opting to just enjoy the cuddles and remind myself that everything is a phase with babies.

Carnitas Taquitos 2

Anyways, all this means that I’m not able to do much prep work in the kitchen in late afternoon like I usually would. By the time we get back from our daily post-work walk with Dan, it is close to her bedtime (and at this point, that’s pretty close to our bedtime too!). I’d rather spend that last little stretch of time with Dan and the baby than at the stove, so on the no-nap days, we’ve been opting for freezer meals or other quick, easy dinners.

This week, I baked up some of these carnitas taquitos that I had frozen back in February (here’s how to freeze taquitos). In the time it took them to bake, I managed to make an avocado cream dipping sauce and side salad and get the kitchen all cleaned up. Win-win – a delicious dinner and one less task on the household to-do list!

Carnitas Taquitos

Prep Time: 30 minutes

Cook Time: 8 hours

Yield: 24 taquitos

3 taquitos

Carnitas Taquitos

Flavorful carnitas are wrapped tightly in flour tortillas and baked into crisp taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!


    For the carnitas:
  • 15 ounces tomato sauce
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground cinnamon
  • 3 pounds pork shoulder
  • For the taquitos:
  • 24 6" flour tortilla
  • 1/4 cup canola oil


  1. Whisk the tomato sauce with the chipotle chili, cumin, chili powder and cinnamon.
  2. Place the pork in a slow cooker and cover with the tomato sauce. Cook on HIGH for 6-8 hours. When the pork is cooked and cool enough to handle, shred the meat.
  3. Grease 2 9x13" baking pans. Spoon 2-3 tablespoons of carnitas into a tortilla in a single line about 1/3 of the way from one edge. Roll tightly, and place seam down in the pan. Repeat until all the carnitas are used up.
  4. Brush the tops of the taquitos with oil, and bake at 450F for 20 minutes, flipping halfway through. Serve warm.

Here’s how to freeze taquitos for later!

PS: This post contains affiliate links. I only ever recommend products that I truly use on a regular basis. Thanks for supporting Savvy Eats!