Wild About Radishes

 I don't know about you, but I love me a good Radish. They are coming up like weeds in my garden and I'm very happy about that. Radish's have always kind of been an after thought on your salad or a little nibble in a crudités. They can be pungent, sweet, spicy, red, purple, white, black, striped, long, or short. They can be cooked, raw, and pickled. You might be surprised at their health benefits. Radish's contain something called roughage that helps to aid in digestion. If you're constipated then eat a handful of radish's it seriously works. Radish's have special detoxifying properties that help rid your intestines and blood of harmful toxins that cause a multitude of issues. Most people don't consume enough radish for it to make a difference, but just 6 good size radish's every week could really be beneficial. If you're suffering from a UTI, think Radish. Instead of drinking a high sugar cranberry juice, juice a handful of radish with half and apple and 1 large carrot and you'll thank me. What's great about the radish, is that it's a great vegetable with very little calories, it helps you feel fuller longer, is an anti inflammatory and a fever reducer. High in vitamin C and folic acid.

Radish and Potato Salad

This is a great change to the traditional. 

 12 small red potatoes, sliced 

 1 bag of trimmed radish, any variety (about 10 radishes)

 1 small bunch of chives, chopped

 1 T. grainy or full flavored mustard, Dijon works great

 3 T. crème fraîche (If you don't want to use crème fraîche because it is too rich or you want less calories, do this...

         1/4 C. sour cream, slightly thinned with milk and a small splash of lemon juice. I also love to use 1/2 C. yogurt with 1 T. heavy cream and 1 tsp. lemon. Try it.

Cook your potatoes in water with some salt until slightly tender, do not overcook them. About 8-10 minutes on boil. Cool under cold water and slice. Mix the crème fraîche, grainy mustard and chives with some salt and pepper, then toss through the radishes and potatoes before serving.

Peanuty Noodles with Radish

1 medium bag spaghetti or thin egg noodles

1 red bell pepper sliced thin

1/2 cucumber, seeded and sliced in half moons

1 large carrot shredded

1 small bag of radishes (about 6)

 Dressing 

4 T. crunchy peanut butter

2 T. chilli sauce like sriracha

2 T. soy sauce

1 T. sesame oil

1/2 tsp. brown sugar

1 tsp. rice wine vinegar

1 T. toasted sesame seeds

If you want to make it your meal, add chicken, chickpeas, sliced soy beef or silken tofu.

Boil pasta noodles until tender, save a couple tablespoons of cooking water, drain and set aside (don't rinse under cold water) Combine dressing ingredients, slice all veg thinly and mix all together. Serve cold or at room temperature with a little sprinkle of sesame seeds on top. 

Roasted Radish and Spring Pea Toasts

1 bunch medium radishes

1 tablespoons olive oil

Coarse kosher salt or sea salt

1 teaspoon fresh lemon juice

1/4 cup fresh peas

3 ounces goat cheese

                                                             1/2 teaspoon thyme

6-8 slices wheat bread toasted or matzo unleavened.

Preheat oven to 450F. Brush baking sheet with olive oil. Cut off the radish tops and rinse radish thoroughly. Cut radishes in half and mix in a medium bowl with olive oil. Place radishes cut side down, on baking sheet and sprinkle with salt. Roast until radishes are still crisp but tender, about 15-18 minutes. Toss with lemon juice. 

Recipe courtesy of my friend Cheri @ adventuresinthekitchen.com

Toast or grill the bread, spread each slice with goat cheese and place several radish slices on top. Sprinkle peas and thyme over the top. 

You can also replace the radish for baby beets, it tastes delicious.

Cucumber Soup with Radish Salsa

1 1/2 cucumber, peeled, seeded and chopped

1/2 T. butter

1 T. flour

1/4 tsp. salt

3/4 C. chicken or veg broth

1/2 C. milk

1/2 C. light creme (half & half)

Radish Salsa

Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 Tbsp lime juice, and 1/4 tsp each Kosher salt and pepper. Sprinkle with clipped chive and a little bit of crème fraîche.

photo & recipe courtesy of pioneerwoman

 In a large saucepan, saute cucumber in hot butter for 5 minutes, or until transparent. Remove from heat. Stir in flour and salt until blended. Add chicken broth slowly and milk. Cover and cook on medium heat, stirring constantly until mixture boils. Reduce heat and simmer for about 15 minutes.  

Use an immersion blender or conventional blender; blend on high speed for 1 minute. Push soup through a colander strainer, pressing cucumber through. Turn into bowl, adding cream. Refrigerate, covered, until very well chilled. Before serving add Radish salsa on top. 

 Radish Chips

20 medium radishes, sliced 1/4 inch thin

1 T. Olive Oil

1 tsp curry powder
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp paprika
generous pinch of salt
pinch of cracked black pepper

Preheat your oven to 350 degrees. Place radish in a glass bowl with plastic wrap and microwave for 20 seconds. Drain liquid, add seasoning and olive oil. 

To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes.
Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve. Dip them in a yogurt dip made of Greek style plain yogurt mixed with dill, lemon juice and zest, salt and pepper and grated onion. Also great with crumbled goat cheese over a salad.

Here's Another Slaw...they are just so good.

Jicama & Radish Slaw

photo and recipe courtesy of FoodNetwork.com

Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.