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Radishes many ways

 Radishes will taste best if eaten right away.  The greens can be cooked and eaten, but they should be separated from the root if they are to be stored more than a day or two.  Store cleaned radishes wrapped in damp paper towel in the crisper section of your refrigerator.    

Red Radish Salad                                                              Recipe inspired by Rachel Ray Prep Time: 10 min     Level: Easy     Serves: 4 servings.   Ingredients: 2 teaspoons sugar 1 lemon, juiced 1/2 cup plain yogurt 8 red radishes, thinly sliced 2 Delicious apples, quartered cored and thinly sliced 1/2 European seedless cucumber, thinly sliced 2 tablespoons chopped fresh dill Salt and black pepper   Directions: Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.  Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.  

Chinese Radish Salad                                          submitted to Mariquita Farm CSA by Yi Ling   1 bunch 2 tbsp. 4 2 tbsp. 2 tsp. radishes, thinly sliced soy sauce green onions, chopped fine chopped cilantro toasted sesame oil Mix ingredients and eat. Can be made ahead.      

Bread and Butter Radishes                                           By Regan Burns on chow.com

INGREDIENTS 1 bunch red radishes 1/2 cup red wine vinegar 1/4 cup granulated sugar 1/4 cup water 2 teaspoons kosher salt 1/2 teaspoon yellow or brown mustard seed 1/4 teaspoon whole coriander seed 1/4 teaspoon whole black peppercorns 1 medium dried bay leaf INSTRUCTIONS 1.  Rinse radishes and trim off their leafy tops. Holding the stem end, thinly slice radishes with a mandoline or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, nonreactive bowl, and set in the refrigerator while making the brine.   2.  Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.   3.  Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.  

Baked Radish Chips                      Submitted by radbird191 on caloriecountabout.com

INGREDIENTS: 1 bunch radishes 1 tsp chili powder 1/2 tsp garlic salt 1/2 tsp paprika   DIRECTIONS: Thinly slice radishes. Steam in microwave for 5 minutes.  Stir in bowl with spices. Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes  

Open Faced Radish Sandwiches

Ingredients 2 bagels cut in half or 4 slices black bread 4 ounces low-fat cream cheese 3 small radishes, trimmed of leaves and root tip salt and freshly ground pepper   Directions 1. Spread bagels or bread slices with 1/4 inch cream cheese. 2. Using a sharp knife or mandolin, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving.  

Radish Greens Soup Recipe from  recipetips.com Prep Time: 10 minutes          Cook Time: 15 minutes         Servings: 4

Ingredients 1 tablespoon butter 1 tablespoon olive oil 2 potatoes, medium sized 1 onion 1 quart water or chicken broth 2 quarts radish greens - the tops from 2 bunches (needn't be exact) 1 lemon salt and pepper Directions Rinse greens, removing any brown or damaged areas. Coarsely chop potatoes and onion. Remove the zest (yellow part only) from the lemon, then juice the lemon. In a large pot, heat oil and butter. Add onion and potatoes, cook for about 5 minutes. Add water or broth, the radish tops and  1 teaspoon salt. Cook until potatoes are soft and greens are wilted, about 10 minutes. Stir in lemon juice and zest. Purée. Taste for seasoning, add salt and pepper to taste. Serve hot or cold. Garnish, if desired, with a few thin slices of radish.  

Cauliflower Radish Salad Submitted By: Janice Maynard to Allrecipes.com

Prep Time: 15 Minutes          Ready In: 15 Minutes Servings: 8 "'I love to cook, but with three young boys, I don't have a lot of time to spend in the kitchen,' explains Janice Maynard, Sweetser, Indiana. 'This crunchy blend is a snap to toss together.'"

INGREDIENTS: 4 cups cauliflowerets 1/2 cup sliced green onions 1 (8 ounce) can sliced water chestnuts, drained and halved 2/3 cup reduced-fat mayonnaise     2 tablespoons lemon juice 2 tablespoons dry ranch salad dressing mix 1 cup thinly sliced radishes DIRECTIONS: 1.          In a bowl, combine the cauliflower, onions and water chestnuts. In a small bowl, combine the mayonnaise, lemon juice and salad dressing mix. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in radishes. ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 6/5/2012  

Steamed Radishes Submitted By: Rebecca to Allrecipes.com Photo By: SunnyByrd Servings: 4 "Radishes become tender and sweet when steamed. Toss with melted butter and serve immediately."

INGREDIENTS: 20 radishes 2 tablespoons water   1/4 cup butter DIRECTIONS: 1.Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish. 2. Steam the radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately. ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 6/5/2012  

Radish Dip By Stephanie Gallagher, About.com Guide Radishes aren't just for salads. Their peppery bite makes them ideal partner for creamy dips, like this one. Serve this radish dip recipe with crackers, chips or fresh raw vegetables. Prep Time: 10 minutes

Ingredients: 5-6 radishes, washed and trimmed 3 oz. cream cheese (low fat is okay) 3 cloves garlic 2 Tbsp. apple juice kosher salt and freshly-ground black pepper, to taste

Preparation: 1.          Place radishes in the work bowl of a food processor fitted with a metal blade. 2.         Add remaining ingredients. Puree until smooth.  Taste and adjust seasonings.  

Radish Top Soup                                       Submitted By: LAURA NASON to allrecipes.com Prep Time: 15 Minutes          Cook Time: 45           Minutes Ready In: 1 Hour               Servings: 6  

Ingredients:   2 tablespoons butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced  

Directions: 1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. 2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. 3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.  

Radishes in Browned Butter and Lemon from Cooking Light (April 2013)   Yield: Serves 4    

3 cups radishes, halved lengthwise, with root and 1-inch stem left on 1 tablespoon butter 1/2 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1/4 teaspoon salt  1 cup torn radish leaves 1/4 teaspoon freshly ground black pepper  

Preparation:  Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.   Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.  

Roasted Radishes and Greens

  2 bunches small radishes with greens attached 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons fresh lemon juice   Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.  

Radish Cucumber Salad                                                             from Tasteofhome.com 2 Servings                                                      Prep/Total Time: 10 min.  

Ingredients 1/2 medium cucumber, peeled, seeded and cut into 1-inch julienne strips 2 radishes, julienned 2 tablespoons chopped red onion 1 tablespoon olive oil 1-1/2 teaspoons lemon juice 1/8 to 1/4 teaspoon garlic salt 1/8 teaspoon lemon-pepper seasoning  

Directions In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately. Yield: 2 servings.   Read more: http://www.tasteofhome.com/recipes/radish-cucumber-salad#ixzz390es51YJ    

Radish & Goat Cheese Tea Sandwiches By Lindsey Goodwin   This easy tea sandwich recipe is a quick addition to any afternoon tea party or light lunch. Even though it's easy to make, it has a sophisticated flavor that is well suited to posh afternoon tea gatherings.

Prep Time: 15 minutes Total Time: 15 minutes Yield: 20 finger sandwiches

Ingredients: 1 small bunch small red radishes Salt 4 oz. softened chevre (goat cheese) 8-10 thin slices loaf white bread (such as buttermilk bread) Fresh ground pepper, to taste

Preparation: Wash the radishes and slice them thin, holding the stems for a good grip as you slice. Place the sliced radishes in a bowl or colander and lightly coat them with salt. Let the radishes sit for about 10 minutes, then rinse and drain them. (Don't skip these steps. Salting the radishes will soften their texture and flavor.) For every two slices of bread, spread both slices of bread evenly with a thin layer of goat cheese. Cover one side of the sandwich with sliced radishes. Season with pepper. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.    

Slow-Cooker Chipotle Beef Tacos with Cabbage and Radish Slaw By José Picayo Serves 6          Hands-On Time: 30m      Total Time: 8hr 30m Ingredients 3  pounds  beef chuck, trimmed and cut into 2-inch pieces 1  large onion, thinly sliced 4  cloves  garlic, chopped 1 to 3  tablespoons  chopped canned chipotles in adobo sauce 1  teaspoon  dried oregano 2  bay leaves kosher salt 4  cups  thinly sliced cabbage (about 1⁄3 medium cabbage) 4  radishes, halved and thinly sliced 1/4  cup  chopped fresh cilantro 2  tablespoons  fresh lime juice, plus lime wedges for serving 12  6-inch corn tortillas sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions 1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt. 2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time). 3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes. 4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine. 5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.  

Mexican Ceviche       Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 2 Hours Servings: 8 "Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your choice will work."

INGREDIENTS: 5 large lemons, juiced 1 pound jumbo shrimp, peeled and deveined 1/4 cup chopped fresh cilantro, or to taste tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped 3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips

DIRECTIONS: 1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.  

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