Roasted Radishes with Sesame
20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)
1 1/2 T roasted sesame oil
1-2 T soy sauce (I used about 1 1/2 T)
2 green onions (scallions) sliced thin
1 T sesame seeds, toasted in a dry pan
Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices. Toss radishes with sesame oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.
During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot. (Kalyn)
Radish Slaw
What’s in it:
- 4 cups shredded radishes (about 40 radishes)
- 2 cups finely chopped yellow bell pepper
- 1 1/2 cups shredded carrot
- 1/2 cup white wine vinegar
- 4 teaspoons Splenda
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How to make it:
Combine first 3 ingredients in a large bowl. Combine the white wine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over slaw; toss well to combine. Serve immediately.
Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style “Chimichurri”
What’s in it:
- 2 cups packed fresh cilantro leaves (about 2 ounces)
- 1 cup packed fresh parsley leaves (about 1 ounce)
- 3 tablespoons fresh lime juice (about 1 lime)
- 1/4 teaspoon Splenda
- 1/8 teaspoon ground red pepper
- 4 canned anchovy fillets
- 1 small garlic clove, chopped
- 6 tablespoons water
- 1 pound jicama, peeled and cut into (1/2-inch-thick) slices
- 1/2 pound radishes, trimmed
- 8 green onions, trimmed
- 2 tablespoons grapeseed oil
- 1/2 teaspoon salt, divided
- 4 skinless, boneless chicken thighs (about 12 ounces)
- 1/2 teaspoon freshly ground black pepper
How to make it:
Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat). Combine first 7 ingredients in a mini food processor; process until finely chopped. With processor on, gradually add water, 1 tablespoon at a time; process until smooth. Combine jicama, radishes, onions, and oil, tossing to coat. Arrange jicama and radishes on right side of grill rack (over high heat) and onions on the left side of grill rack (over medium heat); grill 4 minutes on each side or until tender and well marked. Remove from grill; cut radishes in half. Sprinkle vegetables with 1/4 teaspoon salt. Keep warm. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Arrange chicken on right side of grill rack (over high heat); grill 4 minutes on each side or until done. Place 1 chicken thigh on each of 4 plates; divide vegetables evenly among plates. Serve each with about 1/4 cup sauce.
Cucumber Radish Salad
What’s in it:
How to make it:
Put the cucumber, radish and onion (straining off any excess juice) in a bowl.Whisk the rice vinegar, oils, chilli and some seasoning together and pour it over. Toss well and leave to sit for 5 minutes. Sprinkle with sesame seeds to serve.
Flank Steak with Radish Salsa
What’s in it:
- 6 large radishes, grated
- 1 large cucumber, peeled, seeded, and chopped
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, pressed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- Flank steak
How to make it:
Toss together all ingredients. Cover and chill up to 2 hours. Season with salt to taste. Cook steak. Cut diagonally and serve with salsa.
Radish Chips
- Bundle of Radishes
- 2 tbsp EVOO
- Salt and Pepper
How to make it:
Set oven to broil. Slice radishes really thin. Place in a 9×13 pan. Drizzle olive oil over the top and season to taste. Place in the oven and bake until slightly browned and crispy. This is based on 2 cups of radishes.
