From Soil to City


socca pizza with spring vegetablesChickpea Flour Pizza With Spring Vegetables

From BK Vegetarian
1 cup chickpea flour
1 cup water
1 1/2 tablespoons olive oil, plus extra
1/2 teaspoon salt
1 /4 teaspoon pepper
1/4 lb fresh ricotta cheese
1/2 bunch radishes
1-2 small summer squash
3 spring onions
1/4 lb oyster mushrooms

1. Preheat oven to 450°.
2. MAKE THE BATTER: Combine chickpea flour, salt and pepper in a medium sized bowl. Slowly poor in water and whisk until smooth. Add 1 1/2 tablespoons olive oil and whisk until combined. Cover bowl and let sit for an hour or longer.
3. ROAST THE VEGGIES: Halve or quarter the radishes. Slice summer squash thinly. Slice off the tip of the white bulb of the spring onion as well as a few inches of the green end and slice the remainder of the spring onion in half lengthwise. Place veggies on large baking sheet. Toss with a dash of olive oil, salt and pepper. Roast veggies (at 450°), tossing and checking for doneness approximately every 5 minutes. Veggies are ready when they begin to brown in 10 – 15 minutes.
4. SAUTE THE MUSHROOMS: Cut or rip mushrooms from stem into small pieces. Heat a small dash of olive oil in a large nonstick pan over medium high heat until pan and oil are hot. Add mushrooms (do not overcrowd) and let sit undisturbed in pan for a minute or two until beginning to brown then toss and continue to cook several minutes longer. Season with salt and pepper, toss and cook for another 30 seconds. Transfer mushrooms to paper towel which will allow them to crisp up a bit.
5. BAKE THE FLATBREAD: Heat oven’s broiler. Lightly oil a large nonstick or cast iron pan and preheat pan in oven. Remove pan when good and hot and poor in batter swirling until batter covers bottom of pan. Place pan back in oven and cook until beginning to burn around edges and browning in center (approximately 5 minutes, but keep a close eye on it).
6. ASSEMBLE PIZZA: Top pizza with ricotta cheese, roasted veggies and mushrooms and return to oven to heat for another minute. Slide from pan and cut into pieces.

Radish Salad With Radish Leaf Pesto

from BK Vegetarian
1 large bunch of radishes with leaves
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1.5 tablespoons lemon juice
1/4 cup pine nuts

1. Remove radish leaves from stems (about 2 cups). Place radish leaves, olive oil, lemon juice, garlic and pine nuts in bowl of food processor. Pulse until well incorporated into a coarse paste.
2. Slice radishes into thin slivers and toss with a few tablespoons of your fresh pesto.

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Roasted Radish Salad with Yogurt Sauce for Spring

4 bunches of spring radishes with leaves
salt and pepper
2 Tablespoons extra virgin olive oil
3 cups of loosely packed spinach (optional, if not using radish greens)

Yogurt Sauce:
2/3 cup full fat yogurt or Greek yogurt
1 Tablespoon lemon juice
1/2 Tablespoon Garlic
1/4 Cup Parsley
leaves from 2 or 3 sprigs of fresh tarragon
pepper to taste

1. Preheat oven to 375.  Rinse radishes and remove stems and leaves, setting them aside for later. If they are on the larger side, you can cut them in half or quarter them.  If you have smaller radishes, you can roast them whole.  Toss with olive oil and salt.  Place them on a cookie sheet, and roast for 10-15 minutes.

2. Meanwhile, taste a radish leaf.  If you like its light, spinach-like taste, you can use them in the salad by removing the leaves from the stems. Tear into smaller pieces if desired.

3. Make the yogurt sauce: In a bowl, using a fork, whisk yogurt and lemon juice.  Add in garlic and herbs, and salt to taste.  Set aside in the fridge until your radishes are ready.

4. Remove radishes from the oven, and transfer to a ceramic or glass bowl to cool.  Toss with their greens, or with spinach or arugula if not using radish greens.  They might begin to wilt from the heat of the radishes.

5. Assemble your Radish Salad: Generously drizzle yogurt sauce atop the salad, and add more pepper or olive oil to top.

Edamame-Puree3 (1)

Edamame spread with radishes

1.5 C shelled edamame, reserved some of the water used to boil them
3 T olive oil
1 lemon, juiced and zested
3/4 t Aleppo pepper
1/4 tsp. salt

1. Boil edamame in salty water. The water used should taste like the ocean. Cook until they are soft but not falling apart.

2. Puree. Place cooked edamame in a food processor or blender along with lemon zest and juice. While the machine is running stream in oil.  Add a little bit of the reserved water in at a time until the mixture is smooth. Once the desired consistency is achieved add Aleppo pepper and salt. Spread on toasted baguette or slices of a hearty, fresh loaf, like Orwasher’s Artisan Ale.  Top with various herbs and thinly sliced radishes.

Radishes with Garlic Avocado Spread

Recipe from Brittany of

12 fresh radishes
1 ripe avocado
1 ⅓ tbsp whole roasted garlic
½ tsp salt
½ tsp freshly ground black pepper

1. To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F.
2. In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside.
3. Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread.
4. Stuff each radish with the avocado garlic spread. Sprinkle black pepper on top.
5. Serve immediately.


Radish Hangover Cure
From Local Roots NYC Apprentice Eliza

Cure your holiday hangover with this simple concoction!

Radishes, 1 – 2
Tamari or Shoyu, 2 tsp

1. Grate 2 tablespoons of radish
2. Mix with tamari or shoyu.
3. Eat!

Radishes are very alkalizing and help to remove toxins from the body. Tamari and shoyu and radishes enhance digestion so consuming them together helps to give your body the push it needs. Out with the bad and in with the good!

Roasted Radish and Kalamata Olive Salad
From Local Roots NYC Apprentice Eliza

Radishes, 1 bunch
Kalamata olives, 1 cup finely chopped
Vinegar, 1 tbsp
Olive oil, 5 tbsp
Garlic, 1 clove

1. Mix together finely chopped olives, vinegar, olive oil, and minced garlic clove. Let sit for 10 minutes so the flavors can meld together.

2. Heat oven to 350 degrees. Slice radishes thickly and toss with olive oil and salt. Spread evenly on oven sheet and allow to roast for 15 to 20 minutes, tossing every 5 minutes to ensure even roasting.

3. Toss roasted radishes with dressing and enjoy!

Easy Pickled Radishes
From Local Roots NYC Apprentice Eliza

Red Radishes, 1/2 pound
Red-Wine Vinegar, 3/4 cup
Sugar, 1/2 cup
Salt, 2 tsp

1. In a bowl, combine vinegar, sugar, and salt. Add thinly sliced radishes. Let stand for at least 45 minutes. Store in sealed container in fridge for 2-3 days.

*Serving suggestion: Use as a tangy addition to your next sandwich, on top of a stir fry, or paired with your favorite grilled meat.