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From: Bon Appetit, http://www.bonappetit.com/recipes/2011/04/pea_and_radish_salad_with_goat_cheese

Prep Time: 35 minutes

Servings: 4

 

Ingredients

vinaigrette

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon hazelnut oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • Fine sea salt

vegtables

  • 1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas
  • 1 cup fresh or frozen shelled edamame
  • 1 cup sugar snap peas, stringed
  • 1 tablespoon hazelnut oil
  • 1 1/2 cups pea sprouts or pea tendrils
  • 4 red radishes, trimmed, thinly sliced
  • 1 5- to 6-ounce package soft fresh goat cheese, crumbled
  • ingredient info

    Pea sprouts and pea tendrils can be found at some farmers’ markets and at natural foods stores and Asian markets.

Directions

vinaigrette

  • Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.

vegetables

  • Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minute for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD Can be made 6 hours ahead. Cover; chill.
  • Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.

Read More http://www.bonappetit.com/recipes/2011/04/pea_and_radish_salad_with_goat_cheese#ixzz2Wov6HQf7

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adapted from:  Asparagus to Zucchini, by MACSAC

The term “greens” refers to the more common cooking greens, such as arugula, collards, kale, mustard greens, turnip greens, spinach, and radish tops.  They can be used interchangeably.  “Salad Greens” refers to greens that are usually eaten raw.  Kale, chard, and spinach are specific tags. 

Most garden greens are cool-weather plants, and will usually be found in the spring and fall CSA shares.  Eat your greens!  They are packed with nutrients, low in calories, high in fiber, and renown for their roles in disease prevention.  Each variety of greens has it’s own flavor–some spicy, some mild.  Get to know them. 

COOKING:  Wash your greens before cooking to remove any garden grit. 

Be careful not to overcook.  They’ll be mushy, tastless, and significantly reduced in nutrition. 

Remember that as greens cook, they lose volume.  They will be 1/4 to 1/8 their original volume. 

Boil greens for 3-5 minutes.  Or, steam greens for 8-10 minutes, depending on maturity and toughness of green. 

As you cook the greens, watch for the color of the greens to brighten.  This signals that cooking is complete, or nearly complete.  When overcooked, colors are dark and faded.

***The most typical method to cook greens:  In a large skillet, heat 1/2 inch of water to boiling.  Add greens and heat to boiling.  Reduce heat to medium-high and cook until stems are almost tender, about 5 minutes.  Drain well.  Wipe skillet dry.  In same skillet, cook som chopped garlic in olive oil until golden.  Stir in the cooked greens, and heat through.  Season with salt and pepper.

Saute baby greens, and stir-fry larger greens.  Add them toward the end of the cooking time.  Two to five minutes is usually enough.

Milder greens are:  spinach, chard, collards, beet greens, kale.  Spicier greens are:  turnip, mustard, arugula, radish.  They are interchangeable, but the pungency will vary.

Add to burritios, sandwiches, soups, stews, omelets, quiches, lasagna, casseroles.  Or, serve simply as “greens”:  top with some butter, or just eat them plain.  Or, toss with red wine vinegar, olive oil, salt and pepper.  Or, toss with sesame oil, rice vinegar, and soy sauce.  Or, toss iwth a lemon vinaigrette.

Raw salads are always great too!

STORAGE:  Store preferably unwashed, wrapped in damp towel or plastic bag in the hydrator drawer of the refrigerator.  Best used very fresh, but may last for up to a week. 

For long term storage, freeze greens.  Blanch washed greens for 2-3 minutes.  Rinse n cold water to stop the cooking, drain, and pack into airtight containers.  Freeze.

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from:  Cathy Peterson, Madison Herb Society

1/2 cup crumbled feta cheese
1/2 cup sliced black olives
1 cup sliced radishes
1/4 cup sliced green onions
2 small cucumbers, thinly sliced
1/2 cup olive oil
2 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1 minced clove of garlic
1 tsp. fresh oregano
1/2 tsp. fresh basil
1/2 tsp. fresh thyme

In a large bowl, toss the cheese with olives, radishes, onions, and cucumber until well blended.  In a small bowl, combine the remaining ingredients.  Toss.  Salt and pepper to taste.  Chill one to two hours.  Makes 6-8 servings.

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Radish Top Soup

from:  The Victory Garden Cookbook

6 tbsp butter, divided
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, chicken stock, or a combination
salt
1/2 cup heavy cream (optional)
freshly ground pepper

Melt 4 tablespoons of butter in a large saucepan, add onions, and cook until golden, about 5 minutes.  Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes.  Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt.  Combine with radish tops and cook, covered, for five minutes to mingle flavors.  Puree in food processor or blender.  Add cream and remainin butter, if desired.  Season to taste with salt and pepper.  Serve hot.  (or, serve cold, but omit the butter enrichment).  Makes 4-6 servings.

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Radish and Feta Salad

courtesy of Dog Hollow Farm, in From Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition

4 cups thinly sliced radishes
1/2 pound crumbled feta cheese
sliced black olives
chopped scallions or fresh mint

Combine radishes, feta, olives, and scallions or fresh mint.  Dress with a lemony vinaigrette, and marinate for at least 30 minutes.  Makes 4 servings.

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Adapted from Vegetables Every Day, by Jack Bishop

20 radishes, trimmed and cut into quarters
1 1/2 tbsp. roasted peanut oil
1-2 tbsp. soy sauce
2 green onions (scallions), sliced thin
1 tbsp. sesame seeds, toasted in dry pan

Preheat oven to 425 F.  Toss the radishes with peanut oil, then roast about 20 minutes, stirring one or two times.  When radishes are tender and starting to brown, remove from the oven, toss with soy sauce to coat, and mix in the scallion slices.  Put back in teh oven and roast about five minutes more. 

During the final five minutes of roasting time, put the sesame seed in a dry pan and toast on the stovetop for about two minutes or until starting to brown. 

Remove the radishes from the oven, place in a serving bowl, and sprinkle with toasted sesame seeds.  Serve hot.  Makes 3-4 servings.

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Spring Radish Spread

from:  Martha Wolf, in Edible Buffalo

8oz cream cheese, softened
1-2 tbsp prepared horseradish, drained
1 tbsp chopped chives or green onion tops
1 tsp chopped fresh dill
½ tsp salt
1 cup finely chopped red radishes

Mix all ingredients in medium bowl.  Cover and refrigerate 1-2 hours.  Serve with crackers or crusty French Bread.  Makes about two cups.

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