Fresh Radish Salsa

Here is a delicious salsa recipe sent in from Karin Kliewer.
 I fried some pickerel and put it on a corn tortilla with the salsa, shredded cabbage (with lime juice and salt) and some yogurt. Some regular tomato salsa and/or avocados would also have been a nice garnish. We could have spiced it up some but kept it mild, as my two-year still is not a fan of spicy stuff.

4-5 big radishes, shredded

1/4 c cilantro, chopped

1/8 c scallions, minced

2 t sugar. The recipe called for mangoes, which would have been great. I also think shredded apples or diced pears would have been nice but we didn’t have either. The sugar just evened out the flavour a bit.

1 T olive oil

2T lime juice

Salt/pepper/chili powder to taste

We also had a separate bowl filled with shredded cabbage, 2T lime juice and salt to taste.

Orange and Radish Salad with Arugula

I found this recipe in a farming journal and it looked good so I thought I’d share it:

 For a better orange salad recipe, follow

these rules: for bold flavor, include lime juice in the dressing;

allow the oranges to drain before tossing them with the other

ingredients to eliminate excess juice; use just a small amount

of greens; and toss the salad very gently to prevent the greens

from bruising and the orange pieces from falling apart.

3 medium oranges prepared according to illustrations below

to make 1 1/2 cups

5 teaspoons lime juice from 1 to 2 limes

1/4 teaspoon Dijon mustard

1/2 teaspoon ground coriander, toasted in small dry skillet until fragrant,

about 30 seconds

1/8 teaspoon table salt

Ground black pepper

3 tablespoons vegetable oil

5 radishes, quartered lengthwise and cut crosswise into 1/8-inch-thick

slices (about 1 1/3 cups)

4 ounces baby arugula (about 4 cups)

Instructions

Place orange pieces in nonreactive mesh strainer set over bowl; let

stand to drain excess juice. Meanwhile, whisk lime juice, mustard,

coriander, salt, and pepper to taste in large bowl until combined.

Whisking constantly, gradually add oil.

Add oranges, radishes, and arugula to bowl and toss

gently to combine. Divide arugula among individual plates, place a

portion of oranges and radishes over arugula, and drizzle with any

dressing in bowl; serve immediately.

Technique Tips Cutting Oranges

1. Cut thin slice from top and bottom,

stand on end, and slice away rind and

white pith.

2. Cut in half

from end to end, remove stringy pith,

cut each half into three wedges, and

cut crosswise into 1/4-inch pieces.

Roasted Radishes with Brown Butter, Lemon & Radish Tops

Here is another recipe for radishes sent in by Susan Scott.  I didn’t know there were so many ways to eat radishes.  I’m learning so much from everyone.  Thanks for the recipes!

Roasted Radishes with Brown Butter,
Lemon & Radish Tops

yield: Makes 4 side-dish servings
active time: 15 minutes
total time: 35 minutes

Brief high-heat roasting mellows a radish’s peppery flavor and turns it
into a whole new root vegetable. Using the green radish tops adds color
and amps up the radish flavor. Be sure to rinse the green tops thoroughly
before using them. This would be a great side dish for roasted pork loin or
leg of lamb. hide ›

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ingredients

2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice

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preparation

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all
but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit.
Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium
bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down,
on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender,
stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling
skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat
and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle
with chopped radish tops and serve.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Radishes-with-Brown-Butter-
Lemon-and-Radish-Tops-364609#ixzz1ywXqoI6V