It's a Radish Thing

 

I've discovered over the years you either love radishes or you greatly dislike them. Maybe these recipes will turn your taste-buds and convert you. Why not add a little color and flair with the spicy flavor of the humble radish. Radishes not only taste delicious, they also appeal to your senses with their white, rosy red color and fresh crisp scent.

adds a little more colour and flair with the spicy flavour of the humble radish. Radishes not only taste delicious, they also appeal to the senses with their white, rosy red colour and fresh, crisp scent. - See more at: http://recipegeek.com/trending/trends-hot-topics/6-food-trends-we-have-our-eye-2015#sthash.XbjIsPqV.dpuf

adds a little more colour and flair with the spicy flavour of the humble radish. Radishes not only taste delicious, they also appeal to the senses with their white, rosy red colour and fresh, crisp scent. - See more at: http://recipegeek.com/trending/trends-hot-topics/6-food-trends-we-have-our-eye-2015#sthash.XbjIsPqV.dpuf

adds a little more colour and flair with the spicy flavour of the humble radish. Radishes not only taste delicious, they also appeal to the senses with their white, rosy red colour and fresh, crisp scent. - See more at: http://recipegeek.com/trending/trends-hot-topics/6-food-trends-we-have-our-eye-2015#sthash.XbjIsPqV.dpuf

adds a little more colour and flair with the spicy flavour of the humble radish. Radishes not only taste delicious, they also appeal to the senses with their white, rosy red colour and fresh, crisp scent. - See more at: http://recipegeek.com/trending/trends-hot-topics/6-food-trends-we-have-our-eye-2015#sthash.XbjIsPqV.dpuf

adds a little more colour and flair with the spicy flavour of the humble radish. Radishes not only taste delicious, they also appeal to the senses with their white, rosy red colour and fresh, crisp scent. - See more at: http://recipegeek.com/trending/trends-hot-topics/6-food-trends-we-have-our-eye-2015#sthash.XbjIsPqV.dpuf

I had a great taco the other day and when we were served, they brought out a pickled concoction that was just so tasty I had to come home and try to find the recipe. It would be good on so many things. Great on tacos, grilled beef and fish.

Spicy Radish Pickle
2 bunches of radish
a handful of carrots
couple jalapeños (more or less depending on your love of heat!)
handful of chopped cilantro
salt to taste
1/2 cup of distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar

Cut up all your veggies into what ever shape you like. (I used my mandolin slicer and just made them into thin round pieces) Bring your sugar and vinegar to a slow boil and whisk until all the sugar is dissolved and then store in the fridge or freezer to bring it back to room temp. Once cool, add the liquid to your mix of veggies, jalapeño, cilantro and salt and combined. Store in a container in the fridge and eat your pickles over the next couple of weeks. 




Have you ever had Radish Butter? Apparently it's been around for years. I tried it myself and I have been missing out not knowing about it. It's fresh and clean tasting and just adds a little punchy flavor. This recipe comes from Birchwood Cafe in Minneapolis, this is what they serve with their bread at the table.

Radish Butter
2 bunches of radishes
1/2 cup unsalted butter (1 stick, room temperature)
1/2  shallot minced
1 T minced chives
salt and pepper
*optional You can add a small splash of lemon if you'd like and it makes it even more brighter and tangy.

Clean your radishes really well with a little scrub brush. The best way I found to cut them was to put them in my grater attachment on the Cuisinart. You can use any variety of radish and it comes out a pretty pink and tastes really great. Serve on gf bread or a soft baguette. Keeps well, but should be consumed within a couple of days. It wont last that long anyway. 
Try adding your diced radish to cream cheese, goat cheese and adding some fresh herbs. It wakes up that boring slice of bread for sure. 




Potato Salad with Radish and Cucumber
2 lbs red skinned potatoes cut into sliced
1/2 C plain Greek yogurt
2 tsp dijon mustard
2 tsp fresh dill, chopped
1 T finely chopped red onion
1/2 of an english cucumber cut into thin sliced
1 C sliced radishes
salt and pepper to taste

Cover sliced potatoes with cold salted water. Bring to a boil, reduce heat and cook until fork-tender, 4-6 minutes; watch carefully and do not over cook the potatoes. Drain under cold running water. (You may also spread the potatoes on a baking sheet, and refrigerate to cool quickly.)
To make a dressing, whisk together yogurt, Dijon, dill and onion. Combine dressing with cucumber, radishes and cooked potato slices. Season to taste with kosher salt and freshly ground pepper. May be refrigerated, at this point, up to 8 hours before serving.

Radish Salsa

12 radishes, washed, trimmed and diced

½ cup fresh cilantro, chopped

Juice from 1 orange

Juice from 1 ½ lime

1 tsp raw or brown sugar

1 tbsp balsamic vinegar

Salt & Pepper to taste

Put the orange and lime juices in a bowl and add the radishes, cilantro and season with salt and pepper. Sprinkle brown sugar balsamic and mix well. Sound funny, but it's good. It's a traditional Spanish salsa served on fish and with meats and fresh fruit like melons and stone fruits.