Radish Leaf Pesto
from In Erika’s Kitchen
2 cups radish leaves
1 large stalk green garlic (or 1 clove regular garlic)
1/4 cup pumpkin seeds (pepitas)
1/2 cup parmesan cheese, grated
juice of 1 lemon
1/2 cup olive oil
salt and pepper to taste
1. Wash the radish leaves well to remove any grit.
2. Place the leaves, green garlic, pumpkin seeds, grated cheese, lemon juice and olive oil in the food processor and whizz until smooth. Add salt and pepper to taste
Cinnamon Sugar Radish Chips
from Pinch of Yum
1 tbs. olive oil
1/2 tbs. honey
1-2 tbs. cinnamon sugar mixture
1. Preheat your oven to 350ºF. Slice the radishes approximately 1/4 inch thick and put them in a bowl. When you are done slicing, cook in oil for about 30 seconds to soften them up. Drain any liquid, and add radishes to a larger bowl.
2. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.
3. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.
Fava Bean and Radish Bruschetta
from The Kitchn
1 pound fresh fava beans, shelled
2-3 medium radishes, julienned (about 1/2 cup)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped mint leaves
1 tablespoon chopped fennel fronds (optional)
Freshly ground black pepper
8 (1/2-inch-thick, 3-to-4-inch-long) baguette slices
1/4 cup olive oil
1 garlic clove, peeled
1. Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain.
2. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks.
3. Combine the beans, radishes, lemon zest, lemon juice, mint leaves, and fennel fronds (optional). Season to taste with salt and pepper.
4. Brush olive oil over both sides of the baguette slices and grill or broil. Rub toasts with garlic and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top and serve.
Variation: Spread a layer of fresh ricotta cheese on the toasts before adding the fava bean topping.
Radish Arugula Salad
from Serious Eats
11 ounces mixed salad greens, well-rinsed and patted dry
½ bunch radishes, thinly sliced
for the dressing:
2/3 cup plain yogurt
1 tablespoon chopped scallions (spring onions)
1 tablespoon lemon juice
Salt and pepper
1. To make the dressing, beat the yogurt, scallions and lemon juice in a bowl and season with salt and pepper. Cover and chill until required. Mix the salad greens and radishes together in a salad bowl, pour the dressing over it and serve.