Radishes are abundant at the Market throughout much of the season, but if you’re like me, you may have wondered what to do with them. Our friends Alex and Sonja Overhiser at A Couple Cooks have come up with some great ways to add crunch and pizzazz to your meals with radishes.
Let’s start with the easiest way ever to use fresh radishes.
- 12 slices pumpernickel bread (or any good artisan bread)
- 1 bunch radishes
- 1 bunch chives
- 8 ounces cream cheese* (or fromage frais from Tulip Tree Creamery)
- Sea salt
- Fresh ground pepper
- Cut the bread into slices and toast it.
- Thinly slice the radishes. Chop the chives.
- Spread each piece of toast liberally with cream cheese. Top with sliced radishes and chives, and a bit of sea salt and fresh ground pepper. Makes 12 servings.
*I’m thinking you could also substitute creme fraiche, chevre, or even a favorite hummus if you want to go vegan.
This salad is delicious and almost as easy as the toasts.
Radish & Blue Cheese Salad
- 1/2 head green cabbage, (or bok choy in season)
- 1/2 head romaine lettuce
- 8 to 10 radishes
- Blue cheese crumbles
- 1 recipe Creamy Blue Cheese Dressing
- Chop the cabbage and the romaine lettuce into bite-sized pieces. Slice the radishes.
- Make the Blue Cheese Dressing.
- Toss the vegetables the desired amount of dressing. To serve, top with blue cheese crumbles and fresh ground pepper. Makes 4 servings.
The fresh crunch and spiciness of radishes goes really well with all kinds of tacos.
- 1 bunch radishes (about 12 radishes)
- 4 green onions
- ½ to 1 jalapeño pepper
- 3 tablespoons chopped cilantro
- 4 tablespoons lime juice (about 2 limes)
- 1 ½ tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- Thinly slice and quarter the radishes. Thinly slice the green onions. Seed and dice the jalapeño pepper (taking the necessary precautions to keep the juice away from the eyes). Use ½ pepper for a mild salsa, and more for a spicier variation. Chop the cilantro. Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, salt and fresh ground black pepper. (*Note: The radish salsa can become watery as it sits, so it’s best served about 10 minutes after preparation. Use a slotted spoon when serving the salsa to strain out any additional liquid.)
- Top your favorite taco fillings with radish salsa, feta cheese crumbles, and cilantro. Makes enough for 12 tacos.
Click for more radish ideas from A Couple Cooks.
And check out more rockin’ radish recipes from our archives.