Chicken-Quinoa Bowl with Strawberries & Pecans

 2 T. balsamic vinegar

2 t. pure maple syrup

1 t. Dijon mustard

1 clove garlic, grated

½ t. kosher salt

⅛ t. ground pepper

⅓ c. extra-virgin olive oil

4 c. torn romaine lettuce

2 c. cooked quinoa, cooled

2 c. shredded or chopped cooked chicken

8 large strawberries, quartered

½ small watermelon radish or 4 small red radishes, thinly sliced

¼ c. crumbled goat cheese

¼ c. chopped pecans, toasted

Whisk vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.

Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.

Serves 4.

Adapted from Eating Well.com.

Margarita Quick-Pickled Radishes

8 oz. small red radishes

1/2 c. agave syrup or light-color corn syrup

1/4 c. tequila

1/4 c. lime juice (from 2 limes)

1/2 to 1 jalapeno pepper, finely chopped

1 t. cumin seeds, crushed

Sea salt

Trim radishes and slice them paper-thin; transfer to a medium bowl.

In a small bowl stir together agave, tequila, lime juice, jalapeno, and cumin seeds. Pour tequila mixture over radishes. Cover and chill 3-4 hours or up to 2 days. 

When ready to serve, drain and serve with flaked sea salt.

Use to top tacos, burgers, avocado toast, grain bowls, and salads.

Makes 8 servings.

Adapted from Better Homes & Gardens magazine, May 2024, p. 96. 

Buckwheat Berry Bowl

1 c. cooked buckwheat

1 c. fresh baby greens 

3/4 c. cooked or canned no-salt added white beans, rinsed and drained

1/2 c. fresh blueberries

1/2 c. fresh strawberries, sliced

1/4 c. thinly sliced radishes

1/4 c. chopped avocado

1 T. coarsely chopped toasted pecans

1 T. sliced fresh basil or whole basil leaves

1/2 t. orange zest

1/4 c. orange juice

1 T. white balsamic vinegar

Sea salt and freshly ground black pepper, to taste

In a bowl, combine buckwheat, baby greens, beans, blueberries, strawberries, radishes, and avocado. Top with pecans and basil.

In a small bowl, whisk together orange zest, orange juice, and vinegar. Season with salt and pepper. Drizzle over bowl.

Makes 1 bowl.

Adapted from Forksoverknives.com.  

Spring Pea Salad

3 strips bacon, diced (optional)

3 T. olive oil

1 T. lemon juice

1-1/2 t. Dijon mustard

1-1/4 t. honey

1/2 t. kosher salt

1 medium garlic clove, minced

2 c. frozen peas, thawed

3/4 c. thinly sliced cucumbers

3/4 c. thinly sliced radishes

2 scallions, green parts only, sliced diagonally

1/2 c. crumbled feta

In a large skillet over medium heat, cook bacon, stirring often, until browned and crisp, 8 to 10 minutes. Remove bacon with a slotted spoon and discard (or save) bacon grease.

In a medium jar with a tight-fitting lid, combine olive oil, lemon juice, mustard, honey, salt, and garlic. Shake well to combine.

Arrange peas, cucumbers, and radishes in a serving bowl. Top with scallions, feta, and reserved bacon bits. Drizzle with dressing and toss just before serving.

Serves 4-6.

Yankee magazine, May/June 2021, p. 56. 

Quick Carrot Pickle

1/2 c. thinly sliced cucumber
1/4 c. coarsely shredded carrot
3 radishes, thinly sliced
2 T. rice vinegar
1/3 t. pure cane sugar
1/4 t. sea salt

Combine ingredients, cover, and chill until ready to serve. Makes a great burger topping.

Makes about 1 cup.

Adapted from Forks Over Knives, Summer 2019, p. 59.

White Gazpacho

1 c. small seedless green grapes
2 T. chopped fresh dill
1 cucumber, peeled and chopped
1 Granny Smith apple, peeled, cored, and chopped
2-3 scallions, white and green parts, sliced
1-1/2 c. plain yogurt or buttermilk
1-1/2 c. ice water
Salt and pepper to taste
4 radishes, sliced paper thin

Combine all ingredients except radishes. Remove half the mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill for 2 hours. Garnish each serving with sliced radishes.

Makes 5 cups.

Adapted from Recipes from the Night Kitchen, p. 138. 

Tangy Potato-Green Bean Salad

3 lbs. baby red potatoes, quartered or halved, depending on size
1/4 c. plus 1 t. kosher salt, divided
8 oz. haricots verts, trimmed and cut into 1-1/2" pieces
1 t. lemon zest plus 1/4 c. fresh lemon juice (2 lemons)
1 shallot, minced
1 T. white wine vinegar
1 T. Dijon mustard
1/4 t. black pepper
1 c. loosely packed fresh dill, chopped and divided
2/3 c. olive oil
3 radishes, thinly sliced
2 T. thinly sliced chives

Bring potatoes, water to cover, and 1/4 c. of the salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low and cook just until fork-tender but not falling apart, about 8 minutes. Add haricots verts and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.

Whisk together lemon zest, lemon juice, shallot, vinegar, mustard, pepper, remaining 1 t. salt, and 1 T. of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.

Gently toss together potate-green bean mixture and 1/2 c. of the dressing; let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.

Serves 8.

Adapted from Southern Living magazine, August 2017, p. 155.

Street Corn Salad

1/2 c. chopped fresh cilantro
3 T. fresh lime juice
1 t. kosher salt
1/2 t. black pepper
2 T. olive oil
4 c. fresh corn kernels
1 c. thinly sliced radishes
1 c. cherry tomato halves
1/3 c. crumbled Cojita cheese or feta cheese

Combine cilantro, lime juice, salt and pepper. Whisk in olive oil.

Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing. Spoon mixture onto serving platter and sprinkle with cheese.

Serves 8.

Adapted from Southern Living magazine, July 2016, p. 110.

Spring Vegetable Salad

2 T. white balsamic vinegar
1 t. Dijon mustard
1 t. honey
1/4 c. olive oil
1 bunch baby carrots, shaved or thinly sliced
6 radishes, shaved or thinly sliced
1/4 red onion, shaved or thinly sliced
6 c. torn lettuce
1/4 c. sunflower seeds
1/4 c. torn mint
Salt and pepper to taste

Whisk together vinegar, mustard, and honey in a small bowl; whisk in olive oil and set aside.

In a large bowl, place lettuce, carrots, radishes, red onion, sunflower seeds, and mint. Season with salt and pepper. Add dressing and toss.

Serves 6.

Adapted from Food Network Magazine, April 2016, p. 92.  

Potato-Radish Salad

1 lb. small Yukon gold potatoes, cut in half crosswise
1 t. kosher salt, divided
1 8-oz. package sugar snap peas
3/4 c. torn fresh mint
1/2 c. sour cream
Zest and juice of 1 lime
2 T. extra-virgin olive oil, divided
1/2 t. black pepper, divided
4 small radishes, thinly sliced

Boil the potatoes in salted water until fork-tender, about 15 minutes. Remove with a slotted spoon and set aside.

Bring the cooking liquid back to a boil. Add the sugar snap peas and cook for 3 minutes. Drain and rinse. Cut in half on the diagonal and set aside.

Stir together mint, sour cream, lime zest, lime juice, olive oil, salt, pepper, and 1 T. water in a medium bowl. Toss together with the potatoes, radishes, and peas, stirring to coat.

Serves 4.

From Real Simple magazine, Apr. 2016, p.189. 

Watermelon Radish, Orange & Goat Cheese Salad

1 shallot or half of a small red onion
2-3 T. white balsamic vinegar
Kosher salt
2-3 watermelon radishes
2-3 oranges, clementines, grapefruit, etc.
A handful of walnuts, toasted and chopped
Goat cheese to taste
1-2 T. olive oil, or to taste
Chives, minced (optional)

To toast nuts: Preheat oven to 350 degrees. Place walnuts on a baking sheet and cook for 10-12 minutes or until slightly browned and smelling fragrant. Dump the walnuts into a tea towel. Rub off the skins. Remove walnuts from towel, leaving skins behind. If you wish to get more of the skin off, place walnuts in a strainer and shake it aggressively.

Mince shallot and place in a small bowl. Cover with 2-3 T. of the vinegar, depending on how big of a salad you are making. Add a pinch of salt. Set aside.

Peel radishes (optional) and slice paper-thin on a mandoline. Arrange radish slices on a platter. Season all over with salt. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to "supreme" the oranges, peeling and then cutting between the sections to remove all the white. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.

Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour dressing over the salad. Drizzle with olive oil to taste. Sprinkle on chives. Let rest a few minutes before serving.

From Common Ground Farm cooking class, 1/23/16.

Farmer's Market Spread

1 stick butter
1/2 c. seeded, shredded, unpeeled cucumber or zucchini, squeezed dry
1/2 c. shredded red radishes, squeezed dry
2 T. finely chopped flat leaf parsley
2 T. finely chopped fresh chives
1/4 t. coarse sea salt
1/4 t. freshly ground black pepper
Crusty bread or crackers

Combine all ingredients in large bowl. Spoon into butter crock or small serving bowl. Garnish, if desired, with additional chives and radishes. Serve on bread or crackers.

From Common Ground Farm cooking class, 1/23/16.

Crunchy Cottage Cheese Dressing

1/2 c. mayonnaise
1/2 c. large curd cottage cheese
1/4 c. minced green pepper
1/4 c. minced radishes
1 t. minced onion
1/2 t. salt
1/4 t. paprika
1/4 t. pepper
3 drops hot pepper sauce

Stir together all ingredients. Cover and chill. Serve over mixed green salad.

Makes 1-1/2 cups.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 34.

Jewel Dressing

1/2 c. mayonnaise
1/2 c. dairy sour cream
1/4 c. chopped radishes
1/4 c. chopped green onions
2 T. milk
1 t. prepared mustard

Stir together all ingredients. Cover and chill. Serve over mixed green salad.

Makes 1-1/2 cups.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 34.