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Healthy Mediterranean Cooking at Home

Category Archives: Radishes

In my part of the world, produce planted in February is coming into season during the month of April. Friday’s market had plenty of radishes, cauliflower, broccoli, potatoes, spinach, leeks and asparagus. Fresh herbs and citrus fruits are still plentiful and they make excellent flavor additives to savory dishes.

There was lots to choose from, so the menu this week will reflect the variety of spring crops available. Here are a few ideas for when these crops are in season in your area.

Radish Salad

Pair this salad with the scallop recipe below. It is a great combination.

2 servings

Ingredients

4 large radishes
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
1/4 cup extra virgin extra virgin olive oil
1/2 cup shredded carrots
1 oz baby spinach leaves
1/2 cup toasted pecan halves

Directions

Whisk together the lemon juice, orange zest, salt, honey and cayenne; whisk in the extra virgin olive oil. Set aside

Rinse and trim the radishes and slice into thin rounds.

Line a salad bowl with the spinach leaves and mound the radishes in the center and top them with the olives.

Drizzle the salad with the dressing just before serving.

Broccoli and Ricotta Pizza

Ingredients

1 lb pizza dough, at room temperature
2 cups broccoli florets
8 oz mozzarella, sliced thin
2 cups ricotta cheese
1 clove garlic, finely chopped
1/2 cup grated Parmesan cheese
20 black olives, pitted and halved
2 chopped fresh plum tomatoes
Salt
Olive oil

Directions

Heat the oven to 500 degrees F. Oil a large pizza pan.

Press the pizza dough out on the pan to the edges.

Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender.

Drain, rinse under cold running water and drain well.

In a medium-sized bowl, combine the ricotta, Parmesan and garlic. Add a pinch of salt.

Place the sliced mozzarella evenly on the dough.

Drop the ricotta mixture in tablespoons on top of the dough and mozzarella.

Sprinkle with the olives and chopped tomatoes. Arrange the broccoli on top of the mixture.

Drizzle the top of the pizza with 1 tablespoon of olive oil.

Bake the pizza for 18 to 20 minutes. Let rest 5 minutes before slicing.

Pasta with Asparagus, Prosciutto and Lemon Sauce

Ingredients

1 tablespoon olive oil
4 ounces thin sliced prosciutto, diced
1 garlic clove, sliced thin
1 cup half & half or heavy cream
2 tablespoons lemon juice
Salt and freshly ground black pepper
12 oz short pasta (I use Barilla’s Casarecce pasta for this dish)
1 bunch very thin asparagus, trimmed and cut into 1 in pieces
1 1⁄2 cups grated Parmesan cheese
Chopped fresh basil to taste

Directions

Bring 4 quarts salted water to boil in large pot.

Add the asparagus to the boiling water with the pasta for the last two minutes of cooking time.

Cook pasta al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, drain pasta and asparagus and return to pot.

While the pasta is cooking, heat oil in large nonstick skillet over medium heat until just smoking.

Cook prosciutto until lightly browned and crisp, (5 minutes) Transfer to paper towel lined plate.

Add garlic to the pan and cook 30 seconds.

Stir in cream and lemon juice and simmer until thickened, 3-5 minutes. Season with salt to taste.

Add the pasta and asparagus to the lemon cream sauce with  1/2 cup reserved pasta water, the cheese and the basil, toss to combine, add remaining water, if needed.

Sprinkle with black pepper and crunchy prosciutto. Serve immediately.

Sea Scallops in a Citrus Rosemary Sauce

I also like to serve this dish with a mango salsa. See recipe:

Serves 2. This recipe is easy to increase the number of servings.

Ingredients

1 tablespoon olive oil
1 small finely chopped shallot
6 large sea scallops, side muscle removed
Flour, for dredging
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
Juice and zest from half a large orange
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary

Directions

Heat oil in a small skillet. Sauté shallots over medium heat until soft. Push them to one corner of the pan.

Pat scallops dry with paper towels. Season flour with salt and pepper.

Dredge the scallops in the flour.

Increase heat under pan to high; sear the scallops for 1 minute. Turn and cook the other side for 2 minutes.

Add lemon juice, orange juice and orange zest to the skillet (the sauce will sizzle and steam).

Bring to a boil, reduce heat and swirl in butter and rosemary. Serve immediately.

Potato Soup

Ingredients

2 slices pasture-raised bacon
2 leeks, rinsed well with white and light green parts sliced very thin
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and cubed
1 quart vegetable or chicken broth
2 bay leaves
2 cups half & half or whole milk
Fresh dill or chives, chopped fine
Sea salt and freshly ground white pepper
Sour cream for garnish, optional

Directions

In a heavy-bottomed soup pot, cook the bacon until crisp. Remove to a paper towel. When cool enough to handle crumble into small pieces.

Heat the reserved bacon fat over medium heat and add the leeks, garlic, celery and carrot.

Cook until tender, about five to six minutes or so.

Add the broth, cubed potatoes and a teaspoon of sea salt and ½ teaspoon of pepper. Cover the pot.

Cook the potatoes, vegetables and broth together over medium-low heat until the vegetables are softened and fall apart when pressed with the tines of a fork, about thirty minutes.

Puree with an immersion blender or use a processor.

Add the half & half, dill or chives to taste, crumbled bacon and adjust the seasoning. Reheat over low.

Serve with a tablespoon of sour cream, if desired.

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Looking for some new ideas for sides for dinner? Here are a few recipes that my family likes.

Broccoli with Cheese Sauce

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Ingredients

  • 6 cups broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons unbleached white flour
  • 1/4 teaspoon dry mustard powder
  • Sea salt, to taste
  • 1 cup low-fat milk
  • 1 cup Italian fontina cheese, diced
  • ½ cup grated Parmesan cheese
  • White pepper, to taste

Directions

Steam or stir fry the  broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste.

Gradually stir in milk, whisking over medium low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper.

Pour over steamed broccoli and serve at once.

Oven Roasted Parmesan Cauliflower

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Ingredients

  • 1 whole cauliflower head
  • 2 eggs
  • ¼ cup milk
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

Spaghetti with Cheese and Black Pepper

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Ingredients

  • Kosher salt, to taste
  • 8 oz.spaghetti
  • 4 tablespoons extra-virgin olive oil or butter
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
  • Chopped parsley for garnish

Directions

Bring a large pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.

Heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil.

Using tongs, transfer pasta to skillet; spread it evenly.

Sprinkle the Pecorino Romano cheese over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary.

Transfer to a serving bowl and sprinkle with chopped parsley.

Green Bean Salad

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Ingredients

Green Beans

  • 1 lb green beans, trimmed and halved
  • 1 cup low sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Salad Ingredients

  • 1/4 of a red onion, diced
  • 1 celery stick, sliced thin
  • 2 tablespoons extra virgin olive
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1 large clove garlic, minced
  • Freshly ground black pepper, to taste
  • Sea salt to taste

Optional Additions

  • 1/3 cup feta cheese
  • 1 cup tomatoes, sliced
  • ½ cup shredded carrots
  • ½ cup sliced radishes

Directions

Bring the chicken broth to a boil in a medium saucepan. Add the salt, pepper and green beans. Reduce the heat and simmer the beans until they are tender but very firm, 3-4 minutes. Drain.

Add the salad ingredients and any of the additional optional ingredients that you may wish to add. Toss well and chill before serving.

Italian Stuffed Baked Potato

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4 servings

Ingredients

  • 2 russet potatoes
  • 1 cup diced tomatoes
  • 1 teaspoon plus one tablespoon of olive oil
  • Salt and pepper
  • 2 tablespoons sliced basil plus extra for garnish
  • 1 cup whole milk ricotta

Directions

Preheat the oven to 400 degrees.

Rub the potatoes with 1 teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour. Do not turn off the oven.

Toss the tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt and a grinding of black pepper.

Cut the baked potatoes in half and remove most of the potato flesh from the shells. Mash the potato pulp and add the tomatoes, basil and ricotta. Mix well.

Add the mixture to the potato shells and return the stuffed potatoes to the oven and heat until the potato mixture is hot. Garnish with additional basil.

 


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What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.

Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make.  Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.

Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.

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Tuna-Nectarine Salad with Pita

4 servings

Ingredients

  • 1/2 cup plain fat-free Greek yogurt
  • 3 tablespoons low-fat buttermilk
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 tablespoons snipped fresh chives
  • 12 oz canned tuna in water, drained
  • 4 ripe, yet firm, nectarines or peaches, pitted and diced
  • 1/4 cup chopped, toasted pecans
  • 2 whole pita breads, quartered

Directions

In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.

Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.

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Cucumber Soup With Prosciutto Sandwiches

4 servings

Ingredients

  • 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
  • 2 cups buttermilk
  • 1 cup plain fat-free Greek yogurt
  • 1/3 cup chopped shallot
  • 1/4 cup fresh chives or basil, plus extra for garnish
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons white balsamic vinegar
  • 4 slices Italian country bread
  • 1-2 tablespoons extra virgin olive oil
  • 4 ounces thinly sliced prosciutto

Directions

In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.

Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.

Chill until serving time.

Ladle into soup bowls and garnish with chives or basil.

Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.

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Crab  Rolls

Serves 4

Ingredients

  • 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
  • 1/4 cup mayonnaise
  • 4 radishes, chopped
  • 1 stalk celery, chopped, plus 2 tablespoons celery leaves
  • 1/2 Granny Smith apple, cored and chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 4 hot dog buns, split
  • Pickles and low salt sweet potato chips, for serving

Directions

In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

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Roast Beef Salad

Serve with bread sticks.

Serves 4

Ingredients

  • 2 small heads Boston (tender) lettuce, torn into pieces
  • 12 ounces deli roast beef, sliced into thin strips
  • 1 large tomato, cut into wedges
  • 1/2 red onion, sliced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper

Directions

Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.

In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.

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Antipasto Plate

Serve with with fresh seasonal fruit.

Serves 4

Ingredients

  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 scallions, sliced
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 pound Provolone (or cheese of choice) cheese, sliced
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup mixed Italian olives
  • 1/2 small loaf Italian country bread

Directions

In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Serve with the cheese, prosciutto, olives and bread.

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Seasonal Fruit with Orange-Ricotta Cream

2 servings

Ingredients

  • 1/2 cup  ricotta cheese
  • 1/2 cup vanilla low-fat Greek yogurt
  • 1 tablespoon sugar
  • 1 tablespoon orange liqueur (such as Grand Marnier), optional
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 cup quartered strawberries or whatever fruit is in season
  • 2 whole strawberries

Directions

Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.

Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.

Garnish each serving with a whole strawberry or other fruit.


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Soft, woodsy flavors and aromas are the hallmarks of spring’s earliest produce that include an assortment of mushrooms, bright green asparagus and artichokes.

Savor the peak of asparagus season by roasting fresh, green spears to enhance their flavor and provide for a more tender texture.

Step away from the strong flavors of winter, like garlic and onions, and explore some milder flavoring ingredients, such as shallots and green onions (spring onions).

Leafy herbs become widely available in spring and are great on everything.

Radishes are root vegetables with a distinctive flavor that range from mild to sharp, depending on the variety. To choose the best, pick radishes that are deep in color with solid roots.

All types of leafy greens and lettuces begin to bloom in the spring. With temperatures warming, it is time to replace stews and casseroles with salads at the dinner table.

Although rhubarb is often used as a fruit in sweet pies and jams, rhubarb is actually a vegetable. You can find rhubarb in a range of colors, from green to bright pink and everything in between (color doesn’t indicate ripeness) in the market until June.

Strawberries are at their peak in the spring. Be sure to purchase firm red berries with no soft or mushy spots. Store in the refrigerator, but keep them dry. Don’t wash until ready to eat and serve at room temperature.

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Grilled Artichokes with Dipping Sauce

Ingredients

  • 4 medium artichokes
  • 1 lemon
  • Olive oil
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon hot sauce or chili sauce
  • 1 tablespoon honey
  • 1  teaspoon freshly ground pepper
  • 1 teaspoon salt

Directions

Cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard.

Rub the artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place the artichokes on a rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.

Preheat an outdoor or indoor grill to high heat.

For the sauce: In a small bowl, combine mayonnaise, hot sauce and  honey. Sir well. Set aside.

Brush the cut side of each artichoke with olive oil. Sprinkle with salt and pepper.

Grill artichokes, cut side down, until evenly charred, 4 to 5 minutes.

Serve hot with the dipping sauce.

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Vegetable and Fruit Spring Salad

6 servings

Ingredients

  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh strawberries
  • 2 tablespoons sugar
  • 2 tablespoons snipped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 8 ounces fresh green beans, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 4 ounces radishes, sliced in thin rounds (about 1 cup)
  • 1 cup sliced or quartered strawberries

Directions

For the dressing: Combine vinegar, oil, chopped strawberries, sugar, tarragon, salt and pepper in a screw top jar. Cover; shake until combined. Set aside.

In a large pot cook green beans and peas in boiling water for 2 minutes. Drain; rinse with cold water. In a large bowl toss cooked beans and peas with dressing. Cover; chill for 30 minutes or up to 4 hours. Stir in radishes and sliced strawberries before serving.

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Roasted Asparagus and Wild Mushrooms

Serves 6

Ingredients

  • 4 tablespoons extra virgin olive oil, divided
  • 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh Italian parsley
  • 1 1/2 pounds medium thick asparagus, tough ends trimmed
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 475°F.

Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. Set aside.

Arrange asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until just tender, about 10 minutes. Arrange asparagus on a serving platter and top with mushrooms.

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Penne Primavera with Salmon

Serves 4

Ingredients

  • 8 ounces salmon, cut into 2 portions
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt or coarse sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 12 ounces whole wheat penne
  • 1 bunch thin asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fresh or frozen peas
  • 1 cup halved grape tomatoes
  • 3/4 cup crème fraîche
  • 1/4 cup finely grated Parmesan cheese
  • 1 large shallot, finely chopped
  • 1/2 cup chopped fresh dill

Directions

Preheat oven to 450°F. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Place skin-side down on a small baking sheet and roast until salmon is just lightly pink in the center, 8 to 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add penne and cook until al dente, about 13 minutes, adding asparagus and peas in the last 2 minutes of cooking. Drain pasta and vegetables and return them to the pot. Place over low heat and stir in tomatoes, crème fraîche, Parmesan and shallot. Remove and discard salmon skin; flake salmon into chunks with a fork and toss into pasta along with dill.

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Strawberry Rhubarb Cobbler

Serve with whipped cream, if desired.

For the filling:

  • 6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
  • 2/3 cup sugar
  • 1 tablespoon orange zest
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • 3 cups sliced strawberries

For the topping:

  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons salted butter, chilled
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3/4 cup half-and-half
  • 1 tablespoon orange zest

To make filling: 

In a saucepan over medium heat, cook the rhubarb, sugar and orange zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make topping: 

Preheat oven to 425 degrees F. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs.

Add 1/2 cup of the sugar and blend. Slowly add the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix together the 2 tablespoons sugar and the orange zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.


chicken Tight on time? No problem. Try one of these simple yet delicious chicken recipes for dinner tonight. People love chicken for its taste, healthfulness and low-fat content, as well as how easy it is to cook with. Chicken is one of the fastest cooking meats but it’s easy to overcook chicken breasts. These recipes for quick chicken use lots of different vegetables, herbs and spices to make delicious. Once you’ve mastered a recipe, try changing it! Add different ingredients and seasonings.

Spices work well when blended together into a rub for chicken. Spices like cayenne pepper, cumin, coriander seed and black pepper make a good blend for a Spanish or Mexican dish. Indian spices include saffron, sesame, turmeric and ground ginger while many Eastern European dishes flavor chicken with spices like paprika, cinnamon, allspice and mace. Use salt sparingly for more healthful eating and rely on true spices for the majority of your flavoring.

Savory herbs such as rosemary, basil, thyme, tarragon and sage go well with chicken. Use one flavor, such as rosemary for a singular accent or create a blend, adding in lighter herbs like chives or parsley for balance. Don’t try to blend two very strong flavors, like rosemary and sage or the palate will be confused. Other good herbs for chicken include lemon balm, fennel, mint, marjoram, coriander and garlic. An alternative to applying these herbs directly to the chicken is to toss a few fresh sprigs into the frying or roasting pan and cooking them alongside the chicken to capture the strong aromas in the meat.

Basic directions for quick grilled and seasoned chicken breasts:

Rub equal amounts of Seasoning Mixture under the skin of each bone-in breast. Sprinkle chicken with salt and pepper. Place chicken on grill over medium heat and cook about 25 minutes or until juices run clear when the thickest part of the breast is pierced with a tip of a knife, turning over once.

  • Sun-Dried Tomato and Basil Seasoning: In small bowl, mix 2 minced sun-dried tomatoes packed in olive oil and 1/4 cup loosely packed fresh basil leaves, finely chopped.
  • Garlic-Herb Seasoning: In small bowl, mix 2 garlic cloves,minced, 1 tablespoon chopped fresh rosemary, 1 tablespoon olive oil and 1 teaspoon freshly grated lemon peel.
  • Sage-Butter Seasoning: In small bowl, mix 1 tablespoon softened margarine or butter and 1 tablespoon chopped fresh sage leaves.

 

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Chicken Caprese Style

4 servings Ingredients

  • 3 large ripe plum tomatoes (about 3/4 pound), cored, seeds squeezed out, and diced
  • 6 ounces fresh mozzarella, cut into small cubes
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped fresh basil, plus extra for garnish
  • 1/2 cup all-purpose flour
  • 2 eggs or refrigerated egg substitute
  • 1/2 cup Italian seasoned bread crumbs
  • 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)

Directions

In a medium-size bowl, mix tomatoes, mozzarella, 2 tablespoons of the olive oil, balsamic vinegar, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve. Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate.

Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate.

Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 165 degrees F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning.

To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil and serve with sautéed greens and garlic bread, if desired. chicken2

Chicken and Polenta

Ingredients

  • Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes with Italian herbs
  • 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
  • Salt and ground black pepper, to taste
  • 1 cup assorted olives, drained
  • ½ cup dry white wine or reduced-sodium chicken broth
  • 4 small bay leaves 
  • 3 cups water
  • 1 cup polenta
  • 1 cup cold water
  • 1 teaspoon salt

Directions

Preheat oven to 375 degrees F. Drain sun-dried tomatoes, reserving the oil. Season chicken with salt and pepper. In a 10-inch ovenproof skillet, heat the reserved oil over medium-high heat. Cook chicken in hot oil 3 minutes on each side or until browned; remove skillet from the heat. Add tomatoes, olives, wine and bay leaves.

Transfer skillet to the oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 165 degrees F when inserted into chicken.

Meanwhile, for polenta, in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine polenta, the 1 cup cold water and the 1 teaspoon salt; gradually stir into the boiling water. Cook and stir until thickened and bubbly. Reduce heat; stir occasionally. Remove chicken from the oven; discard bay leaves. Serve chicken with polenta and olives. chicken3

Braised Balsamic Chicken

This dish is good served over your favorite quick cooking rice and green beans make a nice side dish.

Servings: 6 Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1 teaspoon garlic 
  • Salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1/2 lb fresh sliced mushrooms
  • 1 teaspoon brown sugar
  • 1 (14.5 ounce) can diced tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme

Directions

Season both sides of chicken breasts with garlic salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Remove from the pan to a plate and set aside.

Add remaining oil, onion, mushrooms and brown sugar to the skillet; cook and stir until onion is browned, 3 to 4 minutes. Add the diced tomatoes, chicken broth, balsamic vinegar, basil, oregano, rosemary and thyme. Stir well and return chicken to the pan.

Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). chicken4

Pesto Chicken Packets

4 servings Ingredients

  • 4 boneless, skinless chicken breasts
  • 8 plum tomatoes, sliced 1/2″ thick
  • 2 cups sugar snap peas or asparagus
  • 1/2 cup homemade or store-bought basil pesto
  • 1/4 cup light mayonnaise

Directions

Heat an outdoor grill. Cut four 18 x 12 inch pieces of heavy-duty foil. Place a chicken breast half on each piece of foil. Divide tomatoes and sugar snap peas over chicken.

In small bowl, combine pesto with mayonnaise. Divide this mixture over the chicken on each piece of foil. Fold foil over chicken and seal edges, using a double fold method.

Cover and grill packets 6″ from medium coals or on a moderate gas grill for 25-30 minutes or until chicken registers 165 degrees F on a meat thermometer.

You can also bake the packets in a preheated 450 degrees F oven for 23-30 minutes or until done. chicken5

Grilled Chicken Kabobs Over Greek Salad

Just add some warm pita bread. Ingredients

  • 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 bunch fresh mint
  • 1 red onion, cut into 1-inch pieces
  • 8 12-inch metal skewers
  • Greek Salad, recipe below

Directions

Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt and pepper in a medium bowl. Let marinate 30 minutes.

Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Prepare barbecue (medium-high heat). Pull off large mint leaves from stems.

Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve over Greek Salad.

Greek Salad

Ingredients

  • 3/4 pound tomatoes, seeded, diced (about 2 cups)
  • 2 cups diced seeded peeled cucumber (from about 1 large)
  • 1 cup diced red bell pepper (from about 1 large)
  • 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
  • 1/4 cup diced red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup crumbled feta cheese (about 2 ounces)

Directions

Mix the first 9 ingredients in a medium bowl to blend. Gently mix in cheese. Season with salt and pepper.


ravanelligal

Although the radish was a well-established crop in Greek and Roman times, one might assume that it was brought into cultivation at an earlier time, however, there are almost no archeological records available to help determine the radish’s history and domestication. Wild forms of the radish and its relatives, mustard greens and turnips, can be found over western Asia and Europe, suggesting that their domestication took place somewhere in that area. They are certainly revered and highly appreciated in Asia, particularly in Japan where the long, white daikon radish is a major food. The ancient Greeks prized radishes above all root crops, even making replicas of them in gold. The radish was a common food in Egypt long before the pyramids were built and was popular in ancient Rome as well. Columbus and the early settlers brought radishes to America where they are a favorite spring crop for home gardeners because they’re so easy to plant and they grow quickly.

Radish_3371103037_4ab07db0bf_o

There are two basic types of radishes- spring and winter. The crunchy spring varieties are ‘Cherry Bomb’, ‘Champion’, ‘Burpee White’ and ‘Crimson Giant’. Winter radishes such as ‘China Rose’ and ‘Long Black Spanish’ store better and have a more distinctive flavor than the spring varieties. The Bunny Tail is an Italian radish that is slightly oblong in shape. It is mostly red and has a white tip. The Sicily Giant radish is a large heirloom variety originating from Sicily. It has a smooth, bright red skin and tastes hotter than some other radishes. It can grow up to 2 inches across the widest part. White Icicle radishes are completely white and are carrot-shaped. These radishes come from an Italian heirloom variety. Sometimes, they are simply called Icicle radishes.

Radishes are more versatile in the kitchen than many cooks realize. Besides adding crisp radishes to salads, try them sliced into stir-fries, stews and soups. Sauté them in butter for a minute and then serve with salt, pepper and herbs (especially chervil) for a different and unusual side dish. Long radishes are particularly good for sautéing. Slice them diagonally to obtain larger pieces and cook quickly to retain crispness. Grate radishes into your favorite slaws or dice them for egg and potato salads. Radishes can even be pickled!

 Appetizers

prosiutto

Prosciutto-Wrapped Radishes

Serves 2

ingredients

  • 6 long, red Italian radishes (or any radish)
  • 6 thin slices prosciutto
  • Olive oil

Directions

Wash and peel radishes, leaving stems intact.
Carefully wrap each radish in a slice of prosciutto.
Drizzle with olive oil and season with freshly ground black pepper.

dip

Fresh Radish Dip

Ingredients

  • 8 ounces large radishes (about 12), cut into very thin bite-size strips, chopped or grated
  • 1/2 cup light sour cream
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • Fresh dill sprigs
  • Carrot sticks, celery sticks, Belgian endive leaves and/or fresh snow pea pods for dipping

Directions

In a large bowl stir together radish strips, sour cream, feta cheese, dill, lemon peel and lemon juice. Garnish with dill sprigs. Serve with fresh vegetables for dipping.

Salads

RavanelliOlive

Radish and Olive Salad Recipe – Ravanelli con Insalata di Olive

While radishes are not the most common salad vegetable in Italy, you will find them in well stocked markets. Valeriana (Valerian) is a popular salad green belonging to the Valerianella family. It has a number of local names in Italy, including soncino and is also called lamb’s lettuce or corn salad in the English speaking world. Substitute mache, arugula or wild baby lettuce for the valeriana.

Serves 4

Ingredients

  • 1/4 pound (100 g) medium red radishes
  • 2/3 pound (300 g) valeriana or other spring lettuce
  • 10 pitted black olives
  • Juice of one lemon
  • Extra virgin olive oil to taste
  • Salt to taste

Directions

Wash the radishes, pat them dry, remove the leaves and roots and thinly slice them. Put them in a bowl with the lemon juice and let them steep for about 20 minutes.

In the meantime, wash and drain the valeriana. Drain the olives and slice them. Add the valeriana and olives to the radishes.

Drizzle lightly with olive oil, season to taste with salt (Italians rarely add pepper to salads) and toss. Let the salad rest for a minute or two before serving it.

bresaola-Mottram-515x438

Bresaola with Radishes, White Asparagus and Baby Greens

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red color. It is made from top round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
6 servings

Ingredients

  • 25 white asparagus stalks, cut into 2-inch pieces
  • 1 cup Champagne vinegar
  • 2 tablespoons freshly grated or high quality jarred horseradish
  • Salt and pepper to taste
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped Italian parsley
  • 1/4 cup plus 2 tablespoons olive oil
  • 42 slices bresaola, sliced paper thin
  • 2 cups baby greens
  • 1/2 cup baby frisée
  • 1/2 cup shaved radishes
  • Sea salt for garnish
  • Marcona almonds for garnish

Directions

Bring a large pot of water to a boil. Add the asparagus and Champagne vinegar. Cook until very tender, about 12-15 minutes, dependign on thickness. Prepare an ice bath while the asparagus cooks. When the asparagus are cooked, transfer to the ice bath. Drain the asparagus and purée in a food processor. Add the horseradish. Season to taste with salt and pepper. Reserve.

Bring a small pot of water to a boil. Prepare a second ice bath. Add the basil, oregano and parsley to the water. Boil for 20 seconds, then transfer to the ice bath. Drain the herbs and squeeze out excess water. Combine the herbs and olive oil in a blender and blend on high. Transfer to a small bowl and set aside.

To serve, lay 7 slices of bresaola on each plate, overlapping the slices slightly. Spoon some asparagus purée on the bresaola slices. Toss the greens, frisée and radishes with the herb oil. Top each serving of bresaola with some salad and almonds. Season with sea salt and serve.

Side Dishes

roasted radishes

Roasted Radishes

If you want a more substantial side dish add 12 baby carrots to the radishes in the recipe below and increase the cooking time to 20 minutes.

Ingredients

  • 2 bunches fresh radishes, washed, dried, stems and tails removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons chopped thyme leaves

Directions

Preheat oven to 450 degrees F. Place a baking pan in the oven until hot.
In a bowl, mix the radishes with the oil, salt, pepper and thyme.
Place the radishes on the hot pan and put the pan back in the oven.
Every 5 minutes stir the radishes. Total cooking time should be 15 minutes, depending on the size of the radishes.
When ready, they’ll be blistered and pink with just a little bite left to the texture.
Serve as a side dish with a drizzle of fresh olive oil.

pan-roasted_radishes_with_italian-style_greens-458x326

Pan-Roasted Radishes with Italian-Style Greens

Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor.

Serves 6

Ingredients

  • 1/2 cup thinly sliced dried Mission figs
  • 2 tablespoons olive oil, divided
  • 2 cups trimmed radishes, halved or quartered (10 oz.)
  • 8 cups baby spinach
  • 4 cups radish greens or arugula
  • 1/4 cup pine nuts
  • 1/4 cup chopped black oil-cured olives
  • 2 teaspoons balsamic vinegar, plus more to taste

Directions

Place figs in small bowl and cover with boiling water. Plump 5 minutes, then drain and set aside.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add radishes, cover, and cook 3 minutes or until browned on one side (do not stir). Shake pan and cook, uncovered, 3 to 4 minutes more or until radishes are just tender. Transfer to a bowl and season with salt. Set aside.

Return skillet to heat and add remaining 1 tablespoon oil. Add spinach and radish greens and cook 2 minutes or until barely wilted, turning with tongs. Add pine nuts, figs, olives and radishes. Cover and cook 3 minutes more or until greens are tender and radishes are heated through. Transfer to a serving bowl and drizzle with balsamic vinegar.

snap peas

Sugar Snap Peas and Radishes

Ingredients

  • 1 pound sugar snap peas
  • 2 tablespoons olive oil
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons chopped fresh tarragon
  • 1/2 teaspoon salt
  • 6 medium radishes, washed, trimmed and thinly sliced
  • Freshly cracked pepper

Directions

Bring a pot of lightly salted water to a boil. Add snap peas; cook 1 to 2 minutes, until crisp-tender. Drain snap peas; run under cold water until cool.

In a large bowl, whisk together oil, vinegar, tarragon and salt until well combined. Toss snap peas and radishes in the dressing. Season with freshly cracked pepper.

Serve at room temperature or chilled.

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Radishes are members of the Brassicaceae (mustard or cabbage) family. The root is related to kale, broccoli, cauliflower and horseradish, among others. In the horseradish family, radishes are related to wasabi, a type of horseradish, which in paste form is a staple condiment of Japanese cuisine. The name “radish” is said to come from the Latin word “radix”, which means root. Other sources say the radish got its name from the Greek word for “quickly appearing”.

Radishes are thought to date back thousands of years to China and Egyptians grew them even before they began building the pyramids. Later, Romans spread the radish to other cultures. They also believed radishes had medicinal purposes, including helping indigestion and constipation. The ancient Greeks made gold radishes and offered them to Apollo, their god who oversaw medicine, among other things. Other eras and cultures also considered the radish to be medicinal. In the Middle Ages they were thought to help cure insanity.

Europeans introduced radishes into Central America and North America in the 1500’s. The British brought them to North America, when they settled there and radishes were grown by the first English colonists in America. European Radishes, it seems, used to be much larger in general, more like the Asian ones. There is no written record of the small ones until the 1500’s. In France, Radishes were served at the beginning of a meal, to clean the palate and get it ready for the “delights” that were to follow.

Types of Radishes

Radishes come in many varieties but here are some general types:

The standard or salad type radish can be found in early spring and fall. This variety dislikes heat so some growers do not grow them in the summer.

The first, by far the most common, are Red Globe Radishes, the ones that everyone thinks of when they think of a radish. A small red ball about 1 inch wide, red on the outside and white on the inside.

There are also White Icicle Radishes. These are available earlier in the year and have a milder flavor. They are long like a carrot, with white skin.

Watermelon Radish

The heirloom varieties:

French Breakfast or Early Scarlet Globe, are delicious for an early spring radish . 

An exciting one to try is Chinese Red Meat or Beauty Heart, also known as the “Watermelon Radish.” Watermelon radishes are so-named for an obvious reason. Anyone who has ever cut into their green skin and and seen their brilliant red-pink interior will know. Scrub clean, cut into wedges and serve as a sharp and beautiful crudite or cut into thin sticks to add to salads.

Black Radish

Black radishes (Spanish radishes) have a black exterior that covers a snowy white flesh. Black radishes are sharp when raw and add a nice bite to salads and raw vegetable plates. When sliced paper-thin, they make beautiful garnishes. Scrub these radishes clean in order to keep the brilliant contrast between the black peel and the white interior. Black radishes also good in gratins and are delicious when cut into wedges and added to pans of roasted vegetables.

If you are looking for a milder type of radish, you might want to try a golden yellow one from Czechoslovakia, called Helios.

The Sicily Giant radish is a large heirloom variety originating from Sicily. It has a smooth, bright red skin and tastes hotter than some other radishes. It can grow up to 2 inches across the widest part.

Sicily Giant

Another type are known as a winter radishes or Daikon radishes. Some varieties include China Rose, Black Spanish Round or Philadelphia White Box. These are a Japanese variety of radish quite different from the red globe radish we are familiar with. It is long like a carrot and quite big (growing from 5 to 18 inches is hotter than red globe radishes, and its skin is tan colored rather than red, though inside it is still white. They are often pickled or dried, but are delicious grated into soups or added to roasted or braised vegetables. They aren’t usually eaten raw, but can be bright, crispy delights when peeled and cut into very thin slices.

Daikon Radish

Breakfast Radishes are often called “French Breakfast Radishes”, particularly in North America and got their name because the Victorians ate them for breakfast. These radishes are a red, oblong radish tapering to a whitened tip.

Radishes have many uses, but primarily fall into two different use categories – food and biofuel.

The taproot of the radish is the most commonly eaten portion, despite the entire plant being edible. The tops can be used as a leaf vegetable. There is no particular advantage, though, to saving the leaves. Radish tops aren’t usually eaten like other leaves of the cabbage family are, because they aren’t particularly tasty. Radishes are most often eaten raw, delivering a crisp texture with a spicy, peppery flavor. Radishes are a great low-cal snack; one cup of sliced radishes has only 19 calories. They are also often used in soup and salad recipes.

The radish seeds can also be used to extract seed oil. The seeds contain up to 48% oil that is not suitable for human consumption. However, that oil from the seeds can be refined into biofuels. There are several programs underway to develop this alternative fuel.

Most states grow radishes, but California and Florida boast the biggest crops in the United States. Radishes sold in bunches with their tops on, rather than in bunches with the tops removed, are the freshest (provided the leaves look healthy). Packaged radishes will last longer, though.   Radishes get stronger tasting as their growing season progresses; early ones will be relatively mild.

Cooking Tips for Radishes

Wash under cold water, cut off the tops and tails.

Most of the heat in radishes is in the skin. You can peel the skin off radishes if you want to, but they won’t taste or look as great. The radishes are most attractive served whole or in large slices.

If you wish to peel any of the radishes, you can use a vegetable peeler or paring knife, then slice or grate depending on how you are using them.

Radishes make a great addition to a relish tray. In France, they are often the way to start a meal: they are served with butter, sea salt and crusty bread. You split the radish with your knife, spread it apart a bit, put a bit of butter in, dip it in the sea salt on your plate and eat along with the bread.

Any type of Radish can also be cooked.

Equivalents for Radishes

1 bunch = 12 Radishes = 1 cup sliced

1 pound = 1 2/3 cup sliced

Storing Radishes

If you have bought them with the tops on, twist off and discard the tops, and store the radishes in a plastic bag in the refrigerator for up to two weeks.

If any seem to be going a bit soft before you use them, you can crisp them up again by soaking them in ice water for an hour or two.

 

As An Appetizer:

Radishes in Red Wine and Thyme

First trim and clean a bunch ( 15 to 25) radishes and set aside.

Use a large deep, skillet and add a tablespoon of butter and a tablespoon of olive oil.

Add half an onion cut into small pieces and cook till soft and brown.

Remove the onion to a bowl and add 1 clove of minced garlic and cook till aromatic.

Return onions and add 2 sprigs of fresh thyme leaves (chopped) to the pan.

Add one cup water and one 1/4 cup good red wine and heat to a simmer.

Add radishes and cook until tender.

Remove radishes with a slotted spoon and keep warm.

Reduce liquid to make a sauce.

A glass of red wine and some crusty bread are great pairings with this dish.

 

Prosciutto-Wrapped Radishes

Serves 2

Ingredients:

  • 6 long, red radishes
  • 6 thin slices prosciutto
  • Olive oil
  • Fresh black pepper

Directions:

Wash and peel radishes, leaving stems intact.

Carefully wrap each radish in a slice of prosciutto.

Drizzle with olive oil and season with freshly ground black pepper.

 

Sliced Baguette with Radishes and Anchovy Butter

Serves 8

Ingredients:

  • 1/4 cup unsalted butter, room temperature
  • 2 anchovy fillets, finely chopped
  • 1 tablespoon chopped fresh chives
  • Coarse kosher salt
  • 8 1/2-inch-thick diagonal slices baguette
  • 5-6 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
  • Additional chopped fresh chives (for garnish)

Directions:

Mix butter, chopped anchovy fillets and chives in a small bowl. Season with salt and freshly ground black pepper. Spread a thin layer of anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

 

As A Salad:

Red Radish and Greens Salad

4 servings

Ingredients:

Dressing:

  • 1 tablespoon lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon white balsamic vinegar (or red wine vinegar)
  • 3 tablespoons walnut or olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • dash of salt

Salad:

  • 4 cups mixed greens
  • 1 cup thinly sliced red radishes
  • 1 large apple, quartered, cut into julienne strips
  • 1 orange, peeled, membranes removed and separated into sections
  • 1/2 cup shredded carrots
  • 1/2 cup fennel cut into julienne strips
  • 1/4 cup coarsely chopped walnuts, toasted
  • 1/4 cup feta cheese

Directions:

Place dressing ingredients in a large bowl, whisk together and set aside.

Combine greens, sliced radishes, apple strips, orange sections, shredded carrots and fennel strips in a large salad bowl.

Toss salad with dressing and place on four plates.

Garnish each salad with 1 tablespoon walnuts and 1 tablespoon feta cheese.

 

Roasted Radish & Farro Salad

Farro is an ancient type of soft wheat that is often used in soups and salads in Italy. Farro’s delicious nutty taste makes a wonderful base to bulk up cooked vegetable salads.

This recipe also gives you a chance to try radish leaves.  If this doesn’t appeal to you, you can leave them out or substitute another green, such as arugula.

Serves: 4

Ingredients:

  • 2 cups farro, rinsed
  • 1 bunch radishes, with green tops, rinsed well
  • 2 tablespoons olive oil, separated
  • Salt and pepper, to taste
  • 1 clove garlic, smashed and peeled
  • 2-3 tablespoons lemon juice

Directions:

Combine the farro with 6 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer for about 30 minutes or until the grain is plump and chewy. Drain, then transfer to a large bowl.

Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Cut the greens off the radishes, chop and set aside. Quarter the radish roots and toss with 1 tablespoon of olive oil, salt and pepper. Spread evenly onto the prepared baking sheet and roast in the oven for 20-30 minutes or until browned and tender.

In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and clove of garlic. Once the garlic begins to turn golden, add the radish greens and cook stirring until wilted, about 3 minutes. Discard the garlic and pour greens into the cooked farro.

Once the radishes have roasted, toss them with the farro and radish greens. Stir in the lemon juice with more salt and pepper to taste. Serve warm or at room temperature.

 

As In A Main Dish:

 

Pineapple Salsa with Radishes and Peppers

Try this sweet, spicy salsa on grilled, spice-rubbed chicken breasts, pork chops or turkey cutlets.

Yields about 3-1/2 cups

Ingredients:

  • 1/2 to 3/4 medium-size fresh pineapple, peeled, quartered, cored and cut into small dice (about 2 cups)
  • 4 large radishes, trimmed and cut into small dice (about 3/4 cup)
  • 1/2 medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper

Directions:

In a medium bowl, mix the pineapple, radishes, bell pepper, basil, lemon juice and 1/4 teaspoon each of kosher salt and pepper. Let stand while you grill the meat.

  

Chickpea, Carrot & Parsley Salad

Serves four to six as a vegetarian main dish; eight as a side dish.

 Ingredients:

  • 19-oz can chickpeas, drained and rinsed (about 2 cups)
  • 1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
  • 1 cup loosely packed shredded carrot (about 1 large carrot)
  • 1/2 cup sliced radishes (about 6 medium)
  • 1/2 cup chopped scallions, white and green parts (about 4)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground coriander
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1/3 cup crumbled feta cheese
  • 1/3 cup toasted pine nuts

Directions:

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Add in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoon salt and a few generous grinds of black pepper. Continue whisking, while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with additional salt and pepper to taste. Top with the feta and pine nuts and serve with warmed pita bread, sliced into wedges.

 

Risotto with Radishes

This recipe goes well with grilled fish.

Serves 6 as main course

For risotto:

  • 6 cups reduced-sodium chicken broth (48 fl ounces)
  • 2 cups hot water
  • 2 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped (1 cup)
  • 3 garlic cloves, finely chopped
  • 1 pound Arborio rice (2 1/2 cups)
  • 2/3 cup dry white wine
  • 1/2 cup grated Pecorino Romano cheese

For radishes:

  • 1 tablespoon white-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 pound trimmed radishes, julienned
  • 1 tablespoon finely chopped chives

Directions:

Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 1 tablespoon butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, about 1 minute. Stir in rice and cook, stirring, 1 more minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly, keeping at a strong simmer until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next cup, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from the heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper and remaining 1 tablespoon butter.

Prepare radishes:

Whisk together vinegar, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

If you like to carve, radishes will work.



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