August -- Radishes

The radish is an edible root vegetable.  Radishes can be pungent or sweet.  Radishes can be white, red, purple or black in color and can be long and cylindrical or round.  They can be eaten raw, cooked or pickled and are delicious in sandwiches or salads. They are easy to grow anywhere there is sun and moist, fertile soil.  The popular red globe radish is low in calories with great flavor and crunch.  A ½ cup serving of sliced radishes provides a good amount of potassium, vitamin C, folate and fiber.  Winter radish varieties such as daikons are similar in nutrients.

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Shaved Radish Salad with Walnuts and Mint   (bonappetit.com)

Ingredients:

• ¼ cup walnuts
• 2 cups thinly sliced mixed radishes
• Salt, freshly ground pepper to taste
• ¼ cup Basic Lemon Vinaigrette
• 2 Tbsp mint leaves

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Directions:

1. Preheat oven to 350 degrees.  Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes.  Let cool; crush with the flat side of a chef’s knife.
2. Arrange radishes on a plate.  Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.

Serves: 4

Basic Lemon Vinaigrette
Makes about 1 cup

Ingredients:

• ⅔ cup olive oil
• ⅓ cup fresh lemon juice

Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.

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Crunchy Celery, Radish & Turnip Salad-Slaw  (food52.com)

Ingredients:

• ½ head celery (about 6-7 stalks).  Thinly sliced, leaves picked and reserved
• 1 bunch radishes, ends trimmed, thinly sliced.
• 1 bunch young turnips, ends trimmed, halved and thinly sliced
• 5 spring onions, white and green parts thinly sliced
• ½ cup fresh flat leaf parsley, chopped

For the sauce:

• 3 Tbsp Gorgonzola/Blue cheese, room temperature
• 2 Tbsp mayonnaise or vegenaise
• ⅓ cup sour cream (vegan sour cream)
• 2 Tbsp freshly squeezed lime juice plus 2 tsp zest
• 1 tsp salt
• 10 grinds black pepper
• 2 tsp sugar

Directions:

1. In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined.  Cover and chill until ready to serve.
2. Just before serving in a large bowl toss all the vegetables, chopped parsley and celery leaves; add the sauce and mix well to combine.  Taste for seasonings and serve.

Serves: 4-6

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Sauteed Radishes  (allrecipes.com)

Ingredients:

• 1 Tbsp butter (or olive oil)
• 20 radishes, ends trimmed and radishes cut in half
• Salt and ground pepper to taste
• (sliced green onion can be added, if desired)

Directions:

1. Heat butter (olive oil) in a skillet over low heat; arrange radishes, cut side-down, in the oil.  Season with salt and black pepper.  Cook stirring occasionally, until the radishes are browned and softened, about 10 minutes.
2. All done!  

Serves: 4

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Spring Radish Salad  (pbs.org)

Ingredients:
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• 1 bunch of red radishes, about 1 1/2 cup finely chopped
• 1/2 bunch of parsley, about ½ cup finely chopped (can substitute basil or cilantro)
• 1 Tbsp fresh squeezed lemon juice
• 1 Tbsp extra virgin olive oil
• 1 pinch pepper
• 2 pinches salt

Directions:

1. Wash the radishes and remove the stems and any long roots.  Finely cube the radishes into tiny pieces
2. Wash the parsley and gently shake it or pat it dry.  Finely mince the parsley
3. Place the cubed radishes and minced parsley in a small salad bowl.
4. Add the lemon juice, salt and pepper.  Toss gently
5. Add the olive oil and toss again
6. Taste the salad and make adjustments to your liking.

Serves: 4

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