RECIPE: Lemon and Oregano Chicken with, Parsley, Radish, cucumber and Feta Salad

A Greek inspired dish, with oregano, lemon and feta. The salad’s bolder flavours complement and enhance the chicken’s lighter taste.

Ingredients for one Person

1 chicken breasts, boneless

2 tsp. lemon juice

2 tbsp. olive oil

1 tbsp. fresh oregano

1/4 tsp. dried oregano

Salad:

1 Kirby or Persian cucumber, sliced and quartered

3-4 radishes, sliced and quartered

Small handful parsley, chopped

1/4 cup crumbled feta cheese

1 tbsp. olive oil

1 tsp. red wine vinegar

1/8 tsp. garlic powder

Kitchen equipment needed:

Skillet for cooking chicken

Bowl for mixing salad

Zip lock bag or bowl

Wine pairing suggestion:

A Sauvignon Blanc will go well with the pepperiness of the radishes, as well as the oregano and chicken.

Preparation and Cooking Instructions

Place the olive oil for chicken, the dried oregano, half the fresh oregano and lemon juice in a zip lock bag or a bowl. Season the chicken liberally with salt and pepper on each side, then place the chicken in the bowl/bag and blend with the marinade to cover chicken. Let sit for 10 minutes.

Chop the cucumber radishes and parsley and combine in bowl with feta cheese.

Place the skillet over medium-low heat. Add the chicken with marinade to the pan. Let cook for 8-10 minutes on each side. Cooking it on a low temperature will ensure the chicken does not dry out.

While the chicken is cooking, whisk together the olive oil and vinegar with a small whisk, or fork, to make a vinaigrette. Add the garlic powder and stir to combine.

Add the vinaigrette to the salad and toss to coat the salad.

When the chicken is done, plate next to the salad and sprinkle with the remaining fresh oregano.

Enjoy!

RECIPE: Hummus Collard Wraps

Easy and healthy hummus collard wraps with crunchy carrots, cucumbers, cabbage and roasted asparagus.

Ingredients:

2 collard leaves

1/2 cup hummus

10 asparagus spears, roasted or raw

1/2 cup cucumber, peeled and sliced into short thin strips

1-2 carrots, peeled and sliced into short thin strips

1/2 cup zucchini, sliced into short thin strips

1/2 cup radish, sliced into short thin strips

1/2 cup red cabbage, sliced thin

1/2 avocado

micro greens, sprouts or baby greens

Directions:

Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.

Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

RECIPE: Easy Quick Pickling those left-over veggies

1 cup vinegar (white wine, rice, red wine)

1 cup water

2 Tablespoons sugar

2 teaspoons kosher salt

1 lb vegetables - cucumbers, radishes, cauliflower, carrots, green/purple peppers, garlic, and anything else that sounds delicious to you!

Trim and chop vegetables and pack in mason jar in preparation for pickling.

Heat all ingredients except the vegetables in a small pot over low-medium heat.  Stir and cook until sugar and salt dissolve.  Immediately pour over vegetables.  Let it cool and then cover and put in fridge for 1 day before eating.  Veggies will be best between 1 to 4 weeks.

Photo credit to Sam Mah

RECIPE: Zucchini, Snap Pea, and Onion Salad with Pesto

I’m always looking for a filling salad, that I can eat for dinner and not be hungry after!  This is a refreshing early summer meal that is easy to put together and that can be prepared ahead of time for a quick weeknight meal.

Zucchini, thinly sliced (either with a mandolin or a knife)

1 lemon

2 handfuls sugar snap peas, 1 onion, or any other veggies of your choice (roasted, quartered radishes would be great here, as would thinly sliced radishes)

Head or bunch of greens of your choice (lettuce, spinach, kale, or a mix are all great here)

2-3 tablespoons pesto (recipe below)

Season both sides of each slice of zucchini well with olive oil, salt, and pepper (I used a spray olive oil here, such as Pam, for a more even application).  Using a grill pan (if you have one) or large skillet, “grill” zucchini slices in a single layer (you can probably also roast the slices for a more hands off approach).. I personally like using the grill pan because I like the look of the grill marks.  Once you see these grill marks, flip the slices over and repeat on the other side. Transfer the cooked zucchini to a plate or cutting board and lightly squeeze lemon juice over it.

Slice the sugar snap peas in half long ways.  Roast the whole onion in the oven, tossed in olive oil, at 350 for about 35-40 minutes.  When the onion is cool enough to touch, peel and toss the outer layer (it will be harder), and cut into bite size pieces (I find that with a large onion, this is normally in 8-10 pieces).

Toss your zucchini slices, roasted onion pieces, and sliced snap peas in a bowl with your greens and pesto.

Pesto

2 ounces basil

2 tablespoons toasted nuts (I like cashews here)

2-3 garlic scapes or 1-2 garlic cloves

4-5 tablespoons olive oil

1-2 tablespoons white wine vinegar

Combine your basil, toasted nuts, and garlic scapes/garlic cloves in the food processor.  While on low, pour in olive oil and white wine vinegar, tasting with each added tablespoon. Let the food processor run until your pesto is at your desired consistency.

RECIPE: PARMESAN KETO ROASTED RADISHES

Ingredients

• 2 bunches small to medium radishes (about 20) trimmed and halved or sliced
• 2 tablespoons extra virgin olive oil
• 2 teaspoons thyme fresh or dried
• flakey sea salt to taste
• black pepper freshly ground to taste
• 1/4 cup Parmesan cheese freshly grated

Instructions

1. Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil. *
2. Add radishes to prepared baking dish, drizzle with olive oil, thyme, and season with salt and freshly ground black pepper to taste. Roast for 45 minutes, until golden and crisp, tossing them about half way through. 
3. Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away. 

Recipe Notes

*Based on feedback, some of you are roasting them at 450°F/230°C for 45-60 minutes. So you will need to do some fiddling around depending on the size of your radishes and oven. So we suggest you taste them a bit along the way and adjust accordingly. Just note that we do prefer to roast them for longer at a lower temperature for optimal results. 

Note: another option to consider is to add the small red potatoes we recently got in with the radishes!

RECIPE: BUTTERNUT SQUASH AND CHICKPEAS

YIELD: 4 servings

INGREDIENTS

              ·       1 small butternut squash (about 1 1/2 pounds)

·       1/2 cup plain whole-milk Greek yogurt

·       5 garlic cloves (1 finely grated, 4 chopped)

·       2 tablespoons fresh lemon juice, divided

·       Kosher salt, freshly ground pepper

·       4 tablespoons olive oil, divided, plus more for drizzling

·       1 (15-ounce) can chickpeas, rinsed, patted dry

·       1 medium onion, chopped

·       2 tablespoons vadouvan or curry powder

·       2 radishes, trimmed, very thinly sliced

·       1 cup parsley, mint, and/or cilantro leaves

·       2 tablespoons pomegranate seeds (optional)

PREPARATION

1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

sauteed radishes and radish greens-EASY

Saute a clove of garlic in olive oil, add the chopped

radish greens and the radishes (sliced in half and half

again) and stir fry for 5-7 minutes. Delicious!

Snow pea, scallion and radish salad

Snow pea, scallion and radish salad

2 cups snow peas, trimmed
2 scallions (white and green parts), thinly sliced
4 radishes, trimmed and cut into thin strips (about 1/2 cup)
1/4 cup rice vinegar
2 tsp granulated sugar
1 TBSP walnut or canola oil

Put the snow peas in a microwave-safe bowl with 1 TBSP water. Cover tightly and microwave for 1 minute (or steam on the stove top). Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

RECIPE: Escarole and Radish Salad with Vinaigrette

Difficulty Level: EASY

Ingredients:

3 anchovies

1 1/2 tablespoons red wine vinegar
Salt and freshly ground pepper
5 tablespoons olive oil
Small bunch radishes
1/2 large head escarole

1. To make the vinaigrette, chop the anchovies finely and put them in a medium bowl. Add the vinegar, a good pinch of salt and several grinds of pepper and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing. Set aside.

2. Scrub the radishes under running water and trim off the tops and tails. Slice them into thin matchsticks (you should have about 1 cup julienned radish). Put in a large salad bowl.

3. Clean and dry the escarole and slice it into 1/2-inch ribbons (you should have about 5 cups). Add to the salad bowl.

4. Toss about two-thirds of the dressing with the salad, taste and add more if you like. Serve immediately.

RECIPE: Butter-Braised Radishes with Greens

ACTIVE: 25 MIN
TOTAL TIME: 40 MIN 
SERVINGS: 6
Difficulty Level: Easy

 

Ingredients:

1 cup vegetable stock or water

1 tablespoon unsalted butter
2 pounds radishes quartered (you can also add the radish greens if you like)
Salt and freshly ground pepper
1/2 ounce sorrel leaves or other greens, stemmed and thickly sliced (1 packed cup)

In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the greens over the top and serve.

RECIPE: Vegan Detox Salad (with Variations!)

Difficulty Level: EASY

Ingredients:

1 raw beet, scrubbed, peeled, and grated

1 bunch radishes, scrubbed and thinly sliced
1 small bunch spinach, washed and torn into bite size pieces
1 bunch kale, washed and torn into bite sized pieces
1/2 bunch of cilantro, washed (leaves only. save the stems for flavoring stews or soups)
small handful of grape tomatoes
1 avocado, pitted and sliced
2 Tbs nutritional yeast
2 Tbs dulse flakes
1 Tbs olive oil
1 1/2 lemons, juiced
salt to taste
1/4 - 1/2 tsp cajun spice mix (optional)

Directions:
Throw everything into a big salad or mixing bowl - you need enough room to toss everything really well - and toss thoroughly (I find tongs work best).

If you like things a bit spicy, feel free to add the cajun spice mix just before tossing.

This salad can take a lot of variation and is a great way to use up veggies.  Some additions/substitutions I like: mixed greens, romaine lettuce, sprouts, dill, sun-dried tomatoes.

If in the mood for a non-vegan salad, this recipe makes a great base for various proteins such as crumbled cheese, chicken, tuna, shrimp, or salmon.

RECIPE: General Vegetable Storage Tip

When you have whole vegetables, remove the stems and leaves before storing. They keep longer when stored separately. Beet and turnip greens are great sautéed. Celery and radish leaves are great in salads. Celery leaves also make a delicious pesto! Cilantro stems and roots make great broths and stir fries in Thai and Vietnamese recipes.

RECIPE: Butter Braised Radishes

Difficulty Level: Easy

Time: 20 min.

Servings: 2-4 as side dish

Ingredients:

2 bunches of radishes
1 c. chicken stock
2 Tbs. butter
2 cloves of minced garlic
1 Tbs. red wine vinegar
Salt and pepper

Instructions:

1. Trim radishes and cut into equal-sized wedges
2. Melt butter in a skillet over medium-high heat
3. Once butter begins to bubble add minced garlic
4. Once garlic has browned, add sliced radishes to the pan, being careful not to overcrowd
5. Allow the radishes to brown slightly (1-2 minutes) before adding chicken stock
6. Bring the stock to a simmer and cover until slightly softened (approximately 10 minutes)
7. Uncover and bring to high heat until the stock reduces to a glaze (approximately 2-3 minutes)
8. Drizzle in red wine vinegar and season with salt and pepper to taste

RECIPE: Sweet and Sour Radish and Garlic Scape Quick Pickle

Difficulty Level: Easy

This basic pickling solution can be used with great success on a variety of vegetables.  Try it with sliced cucumbers, turnips, beets, kholrahbi, lightly salting the vegetables and letting them drain in a colander or sieve first to help them get rid of a bit of moisture. It helps keep them crunchy!

1 bunch radishes

1 bunch garlic scapes
1 cup sugar
1 cup rice wine vinegar

1. Trim radishes and cut into quarters. Cut scapes into 1 inch lengths.

2. Put sugar and vinegar in a pot, turn heat to medium and bring to a simmer, stirring occasionally to help the sugar dissolve.

3. Once sugar has dissolved into pickling solution, remove from heat and let cool while you jar the veggies.

4. Get a lidded glass jar large enough to fit your veggies but small enough so that they're not floating around, instead rather tightly packed, and begin layering the radishes and scapes.

5. When you are out of veggies (or room), pour pickling solution over until jar is full.

6. Cover and place in fridge for a few hours. Will keep well for about a week

RECIPE: Radish, Cherry Tomato, Strawberry & Herb Salad

Difficulty Level: Beginner
Time: 10 min.
Servings: 2-3 as side dish

Ingredients:

1 - 1 1/2 c. sliced radishes

1 c. cherry tomatoes (other small varieties such as sungold tomatoes work nicely, too)
1 c. very ripe, quartered strawberries
1 - 1 1/2 c. loosely packed herb leaves (I used equal parts basil and mint, but other herb combos such as lemon balm, dill, etc. can work)
4 Tbs. organic plain yogurt (I used low-fat Stonyfield plain yogurt)
2 Tbs. pure maple syrup

Instructions:

1. Mix all of the salad ingredients together in a medium bowl.
2. In a small bowl, stir together the yogurt and maple syrup, and pour over the salad.
3. Mix well and serve immediately.

RECIPE: Radish Tartine

"Radish heaven"

Difficulty level: Beginner

 

1 slice good quality bread toasted

high quality butter @ room temp

Radishes sliced thinly

flaky salt

 

Smear the butter on the bread after bread has cooled. Top with radishes and finish with salt.

RECIPE: Composed Asian Summery Salad

Difficulty level: Easy

1 Asian cucumber, sliced thinly

1 bunch radishes, sliced very thinly

2 ears corn worth of kernels (no need to cook)

1 TB rice vinegar

1-2 tsp sesame oil

1-2 tsp fish sauce

1 tsp @ salt and pepper

 

 Mix it up and eat immediately.

Submitted by Adrienne Mishkin.

RECIPE: Snow Pea, Scallion, and Radish Salad

Difficulty Level: EASY

Ingredients:

 

2 cups snow peas, trimmed
2 scallions (white and green parts), thinly sliced
4 radishes, trimmed and cut into thin strips (about 1/2 cup)
1/4 cup rice vinegar
2 tsp granulated sugar
1 TBSP walnut or canola oil

Put the snow peas in a microwave-safe bowl with 1 TBSP water. Cover tightly and microwave for 1 minute (or steam on the stove top). Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

RECIPE: Warm Shrimp and Escarole Salad

Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 tablespoons drained capers, chopped
8 radishes, trimmed, quartered
1 1/4 pounds large shrimp, peeled, deveined
1 head of escarole, torn into large pieces (about 10 cups)
3 tablespoons finely grated Parmesan
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.

Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.

Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.

Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

Submitted by Judy Plows

RECIPE: Radish Tips and Recipe

STORAGE:

- Store radish bulbs and tops unwashed in separate plastic containers, or wrapped separately in paper towels or cloths, in the refrigerator drawer
- Stored this way, the greens will last 3-4 days, and the bulbs will last about 1 week

PREPARATION:

- Clean radishes well before eating.  Radishes do not need to be peeled (except for black radishes). 
- East whole, or slice, chop, grate or dice as desired.
- Raw radishes are delicious in salads, on vegetables platters with dips, and on sandwiches.
- Radishes can also be cooked.  They can be steamed, sautéed or stir-fried.
- Radish greens can be eaten raw in salads or they can be cooked as you would other greens.

RECIPE:
Cucumber Salad with Radish and Dill
Difficulty Level: EASY

Ingredients

• 1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, thinly sliced
• 4 large radishes (about 6 ounces), thinly sliced
• Zest and juice of 1 lemon
• 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
• 2 tablespoons white-wine vinegar
• 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
• 1/2 teaspoon sugar
• 1 garlic clove, crushed with the flat side of a large knife
• Coarse salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon olive oil

Directions

1. Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
2. Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.