Spring Radish Salad (lacto-vegetarian)

adapted from Verdura Vegetables Italian Style by Viana La Place

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
extra virgin olive oil
2 tablespoons freshly grated parmesan cheese
lemon wedges

Courtesy of Laura at http://crunchyflake.blogspot.com/

1 pound fresh lima beans, in shell (yield 4 oz. beans)
knob of butter
pinch kosher salt

Steam the beans for about 10 minutes. In a saute pan, heat butter until sizzling, and add beans. Toss to coat with butter, and sprinkle with salt. When beans start browning, toss again, turn down heat to low, and cover. Cook, tossing or stirring occasionally, for at least 15 minutes, and for as long as 30 minutes. The beans will be caramelised on the outside, with softly crispy skin yielding under gentle pressure to reveal a miniature puree in each bite, butter matching butter.