Radishes – five ways

1. RADISH SALSA
Ingredients:
1 to 2 mangoes, diced
4 to 5 red radishes, diced
4-5 scallions, diced
1 tablespoon chili powder
1/2 cup packed cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Juice of one lime
Salt and Fresh Ground Pepper to taste
Directions:
Mix all ingredients together and let sit for one hour, serve chilled.  Serve with chips, or use to garnish any type grilled meat or fish.

2. RADISH TZATZIKI
Ingredients
:
3/4 cup finely grated radish
3 to 4 Scallions, minced
3/4 cup Greek yogurt
2 or 3 cloves garlic, minced
2 tablespoons chopped fresh dill (or oregano)
1 teaspoon lemon zest
Salt and Fresh Ground Pepper to taste
Directions:
Place the radishes and onions in a medium strainer. Place a small plate on top and
let sit over a bowl for 30 minutes to drain the liquid.  Transfer the drained radish mixture to a medium bowl and add all remaining ingredients.  Cover and let sit for one hour, serve chilled

3. ORANGE, RADISH AND MINT SALAD
Ingredients
:
4 navel oranges, peeled and broken up into sections
1/2 red onion, thinly sliced
8 radishes, halved and thinly sliced
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Directions:
Toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with  salt and pepper.  Serve at room  temperature or chilled

4. PICKLED RADISH AND ONION
Ingredients
:
1 1/2 cups red wine vinegar (or champagne vinegar)
1 Tbs Kosher Salt
2 Tbs sugar
1 tsp whole Mustard Seed (or Fennel Seed)
Hot sauce to taste (optional)
1 clove garlic – lightly smashed (optional)
1 small onion (red, white or cipolini) – sliced thin using a mandoline or a food processor
Bunch of Radishes –  sliced thin using a mandoline or a food processor
Directions:
Bring  first three ingredients to a boil, just until salt and sugar melts.  Add remaining ingredients, and allow to cool briefly.  Put sliced onion and radish  into a sturdy jar, and pour the still warm pickling mix over the veggies.  Cool to room temperature, cover, and chill in the fridge.  Once chilled they can be eaten immediately, and will last for a couple of weeks in the fridge.

5. SNOW PEA AND RADISH SLAW
Ingredients
:
3-4 scallions, sliced thin
1 bunch radishes, sliced thin.
8 ounces thinly sliced snow peas
Dressing:
4 teaspoons rice vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon sugar
2 tablespoons olive oil and
1/2 teaspoon sesame oil.
Directions:
Whisk together Dressing Ingredients, pour over sliced veggies, add salt and pepper to  taste.

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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