Without a Recipe: Radishes

We know, radishes can be a little intimidating. But a little guidance can go a long way. This crunchy and peppery root vegetable is surprisingly diverse. Braised, roasted, chopped, or dipped, you’ll be amazed by the all the easy ways to love them.

• Gorgeous watermelon radishes bring a bright, peppery bite to a simple bean salad. Slice radishes in half moons and combine with 2 c cooked garbanzos, a handful of chopped herbs, 2 minced shallots, and crumbled feta if desired. Drizzle with olive oil and lime juice and season to taste with salt and pepper.
• Crunchy, peppery radishes are a perfect match for a curried citrus vinaigrette: add 1/4 c freshly-squeezed Meyer lemon or orange juice and 1 t curry powder to a blender container; with the blender running, drizzle in 3/4 c olive oil until emulsified. Wash and quarter 1 small bunch of radishes, toss with the vinaigrette and serve. Add crisp lettuce leaves and grilled chicken for a hearty lunch.
• If you’ve never tried braised radishes, you’ll be thrilled to discover how delicious they are. Cut off radish greens and set aside, then quarter radishes lengthwise. Melt 1 Tbs butter in a medium skillet, add radishes and saute briefly. Meanwhile, wash and chop radish leaves. When radishes are slightly tender, add chopped greens, a splash of water or stock to the pot, and cover. Cook over low heat for another 5 minutes, then uncover and season to taste with salt and freshly ground pepper. Serve as a side dish or a simple luncheon with steamed rice.
• Crunchy radishes are a Farmhouse favorite on sandwiches. Layer thinly sliced radishes on lightly toasted Easy Tiger 9 grain slathered with chevre. Sprinkle with Texas Jurassic Salt and freshly ground black pepper.