This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. I like using arugula for the greens, since they are related to radishes, but any greens will do!
You can make this dish with just the radishes if you’d prefer. I love pan roasting radishes with butter, and the vermouth has a beautiful herbaceous note!
Please don’t let this name deter you, this recipe is delicious! This kitchen sink salad has a bit of everything: some sweetness, saltiness, crunch, and tang. I really hope you try this one!
This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. You can substitute arugula or kale for the basil, really whatever greens you have lying around will do.
This recipe is more of a road map. Use whatever you have available and it will be tasty! This is a great, fresh accompaniment to any dish.
This is a play on one of my go-to dishes: Fried Rice. Farro has such a wonderful nutty flavor and it pairs really well with mushrooms and greens. Having cooked farro ready to go makes this dish whip up in a flash!
I love a breakfast hash! It’s always in my recipe rotation at home, and I wanted to make a version that really says SPRING. You can use any combo of turnip and radish…even toss in rutabaga if you dare. If you don’t have spring garlic, you can use spring onions, garlic scapes, or even 2 cloves of plain ol’ garlic. Served with a fried egg on top, you’re in for a treat!
Radishes are part of the cabbage family, and are closely related to arugula. Look at the leaves, don’t they remind you of arugula greens? The best way to store a bunch of radishes is to cut off the leaves and store them separately. You can add the tops to spice up your salads, or my favorite, make a spicy pesto!
Radishes are such an underused vegetable and I want to fix that! Time to move it out of the salad bowl and make it a star ingredient in an entrée!
This is an easy way to add zest to a salad!