radishes

Roasted Radishes

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Roasted Radishes

Recipe Level: Basic | Recipe Speed: Quick | Season: SpringSummerFall | Type: Veggie Side Dish | Diet: Vegan/GF/DF

If you get tired of eating them raw, radishes can also be roasted. In the oven, their bright red skin changes to a vibrant fuchsia. Serve with fatty meats, as a bit of a palate cleanser. 

  • Radishes
  • Olive oil or another oil you prefer
  • Salt
  1. Preheat oven to 375 degrees.
  2. Rinse the radishes, and cut off the tops (if you haven't already for storage), leaving about an inch of stem. 
  3. On a baking sheet or in a baking dish, toss the radishes with a couple tablespoons of olive oil. Sprinkle with salt.
  4. Roast until just tender, and slightly wrinkled, around 25 minutes, stirring every 10 minutes.

 

Raw Radishes with Compound Butter

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Raw Radishes with Compound Butter

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring, Summer, Fall | Type: Appetizer, Snack | Diet: Veg/GF

In France, it's common to eat raw radishes dipped in butter. If the butter is flavored, it's even more fun! 

  1. Quarter the radishes (or cut them in slices, if you'd prefer), and dip them into the butter. If the butter isn't heavily salted, you could sprinkle the radishes with a little bit of salt. 

Cucumber & Radish Salad with Yogurt Dressing

Cucumber & Radish Salad

Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Salad, Veggie Side  | Diet: Vegetarian/GF

This crisp, refreshing salad is a perfect accompaniment to grilled meats. Don't have radishes? That's ok, leave 'em out. Have some crispy head lettuce kicking around, or a tomato? Throw 'em in! 

  • 1 slicing cucumber
  • 1 bunch radishes
  • 1 bulb shallot (most shallots start out with two bulbs)
  • 3/4 cup plain, whole-milk yogurt
  • 1 tablespoon walnut oil or olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
  • salt and pepper to taste
  1. Cut the cucumbers in half lengthwise, and slice into half moons.
  2. Cut the radishes in half, and cut each half into slices. 
  3. Mince the shallot
  4. In a medium-sized bowl, toss the cucumbers, radishes, and shallot with the remaining ingredients.
  5. Let stand for a few minutes so the dill can begin to rehydrate. 
  6. Taste the salad. Does it need more salt, pepper, acidity, or fat? If so, adjust the seasonings. 

Carrot and Watermelon Radish Salad

carrot and watermelon radish coleslaw

This colorful carrot and watermelon salad is fresh and simple! Enjoy this side dish alongside some baked salmon or our squash quesadilla recipe also featured this week.

carrot and watermelon radish salad

INGREDIENTS

  • 2-3 large carrots

  • 1-2 watermelon radishes

  • 1/4 of a red cabbage

  • 1 tbsp oil (we used olive)

  • 2 tbsp rice wine vinegar

  • 1 tbsp maple syrup

  • 1 clove garlic

  • 1 tsp dried ginger

  • Pinch of salt and pepper

DIRECTIONS

  1. Cut carrots and watermelon radish thinly in matchsticks. Cut the red cabbage into thin slices as well

  2. Make the dressing by combining the oil, vinegar, maple syrup, garlic, ginger, salt, and pepper and combine

  3. Pour the dressing over the carrots and watermelon radish, toss to combine, and serve