radishes : recipes, usage, enjoy!

 

Look at this awesome assortment of recipes and mull over which one you’re gonna try first. Radishes are hardly radishes anymore! Some recipes I pulled from cookbooks (From Asapragus to Zucchini. MACSAC). Some from our website. Do remember that you can search our website. Go right up, click on the three, thick horizontal lines. A search box will appear! Type your search right there. Whiz Bang, it’ll give you a list of possible search results. Micki and Karen are two of our many talented CSA cooks. I included a couple of their recipes, which are tried and true, tested through the years even!

If you tend to find radishes are just too spicy for your liking (and radishes do get more spicy, or hot, as the weather warms), I highly recommend the Cool and Creamy recipe below, and the Radish Dip recipe below as well. These really mellow the spicy heat of the radishes. They are super smooth, very tasty, and a family pleaser too!

radishes

Radish and Feta Salad

Dog Hollow Farm

4 cups thinly sliced radishes

1/2 pound crumbled feta cheese

sliced black olives

chopped scallions or fresh mint

lemon vinaigrette

combine radishes, feta, olives, scallions or fresh mint. Dress with vinaigrette. Marinate at least 30 minutes. Makes 4 servings.

 

Micki’s Cool and Creamy Radish Recipe

1 cup plain yogurt
1/2 cup radish chopped
1 ounce goat cheese
mint chopped
salt optional
Mix together and enjoy as a tasty side.  I imagine this would be good with some spicy Indian recipes.

Radish Dip by CSA member Karen

Hi all,
Just made vegan radish dip (a variation on Kate’s recipe from last year).

2 cups radishes
1 8 oz Tufutti non-dairy cream cheese
2 tsp granulated garlic
1 tsp onion powder
2 tsp dried dill
Salt and pepper to taste
Put it all in a food processor for few minutes to mix

Sautéed Radishes

¼ cup butter              
1  pound radishes, quartered             
4  cups cooking greens
2 TBS lemon juice       
freshly ground pepper                       
Salt
 Melt butter in large skillet over medium heat.  Add radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes.  Transfer to a bowl to cool.  Return the skillet to the stove.  Put the greens in the skillet with the wash water still clinging to the leaves.  Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes.  Turn off the heat.  Add the lemon juice and radishes to the skillet; stir until well combined.  Season with salt and pepper.
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