chilled radish soup
As I was scrubbing the garden dirt off the radishes this morning, I suddenly remembered a soup in one of Lee Bailey's cookbooks (which did not move to Minnesota with me) - a light lunch or supper soup. I made it once years ago, but thought it was very bland, I think in part because you simmered the fresh radishes until soft, along with potatoes. This morning I thought, why not skip the cooking? Perfect! The peppery zing of the radishes was intact so this recipe will be a keeper during fresh…
sautéed radishes and radish greens
Two things: 1. Don't throw out those green radish tops! Like the leafy heads atop turnips and beets, radish leaves are perfectly edible cooked or raw. Make sure you detach the radishes themselves from...
Radish Leaf Pesto Recipe | Chocolate & Zucchini
Don't throw out your radish leaves! Turn them into a delicious radish leaf pesto to use in pasta, vegetable tarts, crostini, or with meat and fish.
Spicy Stir-Fried Radish Greens (or Swiss Chard) – Kalyn's Kitchen
Spicy Stir-Fried Radish Greens and / or Swiss Chard is a spicy vegetable stir-fry you can make with radish greens or swiss chard, or use a combination of greens!
Roasted Radishes with Radish Greens
Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon. Plus: F&W's Guide to Fresh Spring Produce More Healthy Salads
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The organic radishes that I bought has such lovely greens that I wondered what I could do with them. I had never eaten radish greens before, so I did some research online and found out that they were supposed to be very tasty sauteed with some butter and garlic. So that’s what I did. They were good. Slightly peppery in flavor. Reminded me a bit of mustard greens. They look kind of stemmy in the photo, but they were very tender. Sauteed Radish Greens Ingredients 1 bunch radish greens 1 TB…
Radish and Pecan Grain Salad Recipe on Food52
When you write about food, you always have your "foodar" on, as you search for new ideas to write about. So at a recent holiday party at our friends' Rachel and Morgan's, where I was supposedly watching after my two little ones, my foodar went "BE-EP! BE-EP!" when I tasted a grain salad that was served along with delicious roasted turkey. The salad was made with farro, wild rice, quinoa, and barley. The grains were threaded with pecans, raisins, and dried cranberries and the salad was…
Radish & Green Tomato
Wildly fresh with the verdant nuances of spring, this salsa can be plucked from the garden early, tossed together in an instant and served or refrigerated for up to twelve hours to allow the flavors to marry.
Eat Local: Shrimp and Cabbage Fritters + Winter Salad - Seacoast Eat Local
I was going to call this post, "Not just potatoes." This is for one of my cooking students who asked what could there possibly be to eat during winter