Category: Radishes

I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »

The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.    Variations: Use whatever bean or chickpea you have (in the above case, it's black chickpeas) Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano Omit the cheese or use a different kind such as feta or diced sharp cheddar Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)  ... Read more »

Although Israeli couscous is most often used in Middle Eastern style dishes, it makes a versatile and delicious base for all sorts of sauces and veggies. If you can’t find Israeli couscous, feel free to use orzo or any other small pasta.  Serves 3-4  ... Read more »

I happened to have some leftover pita bread that sparked the inspiration for this salad. This salad is a bit of a springy, non-traditional spin on a Fattoush salad. If you don’t have pita, you could make some toasty croutons instead. It’s a bright and crunchy salad with lots of flavor and texture.   ... Read more »

This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.  ... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.  ... Read more »

I love combining cooked and raw elements in salads and here the warm, crispy mushrooms are a lovely counterpoint to the bright crunchy slaw.   You can use carrots, kohlrabi, celery, bok choi stems, black Spanish radish or even cabbage in any combination you'd like, however, radishes are too strong on their own so be sure to mix with something sweeter like kolrabi or carrots.... Read more »

There are three versions of cook-with-what-you-have Nicoise salad on this site. Each one can itself be varied in many ways. . . which vegetables you cook, which you leave raw, what kind of pickled/brined item you include, etc. Have fun with it!   The tuna is really optional--there is so much else going on that you may not miss it if you don't have it or don't eat fish.... Read more »

I have a number of green sauces here as well as a classic Italian salsa verde. This is a template for whatever bits of greenery you need using up. It turns sad, partial bunches of greens into something rather vibrant and versatile, extending the life of the greens. In addition to the greens below, you can use sorrel, cilantro, a little arugula (a lot makes it a bit too strong), nettles (blanched), garlic scapes, tender turnip greens, a little bit of green onion tops, and mint. [caption id="attachment_18208" align="aligncenter" width="660"] Left to right: green garlic, mizuna (stems mostly), tarragon, dill, parsley, radish tops.[/caption]   Make however much or little you want. You'll need to taste and adjust ratios as you go. The whole point of this is to make it work for what you have so don't sweat the details. It should have a little garlicky punch and enough acidity to brighten but not overpower. Different greens and in different combinations will result in different tastes.   Use it: On toasted bread with chèvre and beets (pictured above) or other cheese with cooked or raw veg On any kind of sandwich Stirred into scrambled eggs or topping hard-boiled, poached or fried eggs With grilled meat or fish With roast chicken With a little mayo or Greek yogurt for chicken or egg salad On rice or other cooked grains or beans ... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.... Read more »

I happened to have a purple daikon (radish) and radicchio on hand as well as some leftover citrus dressing. I always try to have some kind of toasted nuts or seeds as well as fresh herbs, for exactly this reason. It's quick to pull together something really delicious. Radicchio, with its tight head of leaves doesn't really need washing making this even quicker than a typical salad.... Read more »

A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.   Variations: Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems. 1 stalk green garlic or 2-3 cloves garlic, minced Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time. Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time. ... Read more »

This the simplest of salads. The crunch from toasted walnuts, hazelnuts, almonds, toasted sunflower, pumpkin seeds or some crispy bread crumbs, is what makes it so good.... Read more »

My CSA includes lots of radish seedlings (micro-greens) early in the season and they add so much flavor and a little bite to salads, soups, eggs, you name it. . . .This is really just a template for combining crunchy vegetables, cooked beans, plenty of toasted seeds and herbs with a basic vinaigrette or your favorite dressing. Quantities and ratios are totally up to you. Make as little or as much as you need. It keeps well though the seeds lose some of their crunch.   Variations: Substitute some fresh mint, cilantro or parsley for the radish seedlings. You can use many different types of beans, such as black, pinto, kidney, and chickpeas ... Read more »

I think of this as my spring-time Greek salad--chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.   Variations: Mix and match your vegetables Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo. Substitute 1/3 cup toasted seeds or nuts for the feta. ... Read more »

This bright, crunchy salad (template) can be rounded out with crumbled feta, if you'd like. It pairs beautifully with medium-rare steaks. Alternatively serve it with 7-minute eggs (eggs covered with cold water, brought to a boil and simmered for 7 minutes then drained), beans or grains, grilled tofu, etc.    Use whatever tender herb you have or like. Cilantro, parsley, mint, chives, chervil or basil would all be great--or mix and match any of these. You could also just use radishes or turnips. Make it work for you!  ... Read more »

This is a typical spring cook-with-what-you-have dish. The lentils offer some substance and soak up the strong flavors nicely.   Variations: Substitute chickpeas, beans quinoa, or even rice for the lentils. Play with the vegetable combinations, as well. The steamed asparagus and raw salad turnips were a nice combo here.  And the optional quick-pickled onions to balance out the sweetness of the vegetables and lentils. In place of the salad turnips you could use 4-5 radishes. ... Read more »

[caption id="attachment_15720" align="aligncenter" width="600"] This version includes mustard and turnip greens, radishes and Hakurei (aka Salad) turnips.[/caption] Radishes are delicious sauteed, braised or roasted. If they're a little on the hot side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.   Variations Delicious greens that can be used are, radish tops, mustard greens, turnip, beet greens, and/or mizuna. Top with spicy tahini sauce for a fancier version. [caption id="attachment_15727" align="aligncenter" width="600"] Fancified with toasted sunflower seeds and *spicy tahini sauce.[/caption]... Read more »

This is gorgeous, bright, tart and crunchy from the seeds. It's delicious as a salad as well as on toast with hummus or avocado or cheese or egg, in some form. It will enliven most anything, really. ... Read more »

Roasting, or actually broiling in this case, is a great strategy for enhancing some vegetables. In spring I might find myself with random bits, a handful of radishes, a couple of salad turnips, a few spring onions, as was the case here. These aren't vegetables we necessarily think of as roastable/broilable but the quick broiling gives these tender vegetables a nice browning without turning them to mush. Adapt with what you have on hand, spices you like and mix and match your way to lunch/dinner. ... Read more »