Radishes for Breakfast, Lunch & Dinner!


Radishes are one of the first local vegetables to arrive at the co-op in the Spring! As a member of the brassica family, radishes are packed with nutrients and a little mustard-like kick to compliment a variety of dishes. Below are tasty ways to incorporate spring radishes in to breakfast, lunch and dinner! 


Breakfast - Scrambled Egg Toast with goat cheese, arugula, and radishes

Scrambled eggs are a breakfast staple if you're looking for a quick and easy meal as you start your day. Incorporating vegetables in to your breakfast provides the right nutrition to leave you feeling energized and full until lunch time.

Scramble your eggs with a little milk and goat cheese. Put them on top of toasted wheat bread or a slice of a Rustica baguette, and add some arugula and radishes for refreshing springtime crunch that will start your day right. 


Lunch - Quick & Tasty Radish Relish

This relish is an awesome addition to a worktime lunch. Make the night before for a pickle-like texture or make it in large batches, let it sit in the fridge and portion it out for a more of a saucey relish. It is delicious eaten with a fork as a side or used as a topping for sandwiches, meats or cheese and crackers. 

This recipe is a great size for a pint-size mason jar, making it easy for storage and transport.

Recipe originally adapted from Food52 


 

Ingredients

• Juice of one half of a lime

• 2 tablespoons rice vinegar 

• 2 teaspoons honey

• 1 teaspoon chili oil or red pepper flakes

• 4 tablespoons olive oil

• 1 red onion (thinly sliced)

• 1 small bunch of radishes (thinly sliced)

• 1 small cucumber (thinly sliced)

• 3/4 cup of canned/precooked chickpeas (optional)

• salt & pepper to taste

Directions

• Combine the lime juice and rice vinegar in a bowl, then add the honey and oil. Whisk together until combined.

• Add the sliced onions to the dressing. Let them soak as you slice up the other ingredients. Keep your radish and cucumber slices uniform for a more consistent texture in your relish.

• Add the cucumbers, radishes and chickpeas to the onions and dressing. Mix together and add salt and pepper to taste.  

• Put the relish in your mason jar and refridgerate until you're ready to use.  


Dinner - Kimchi, Ground Pork and Scallion Pancakes topped with Watercress-Radish Slaw

This savory seasonal meal is great for a spring week night. It's sneaks in nutritious foods like kimchi and radishes, without skimping on flavor making it great for the whole family. 

 

Recipe originally adapted from Food52 


 

Ingredients

• 2 cups store-bought kimchi, chopped

• 1 cup chopped scallions (from 1 bunch)

• 1 1/2 cups cups chopped watercress

• 8 ounces ground pork

• 1 garlic clove, finely grated

• 1/2 teaspoon ground cayenne pepper

• 1 cup all-purpose flour

• 2 large eggs, lightly beaten

For the slaw: 

• 1/4 cup soy sauce

• 2 tablespoons rice-wine vinegar

• 1 tablespoon sesame oil

• 1/2 cup sliced radishes 

• 1 tablespoon white sesame seeds (optional) 

Directions

• In a large bowl, combine kimchi, scallions, 1 cup chopped watercress, pork, garlic, cayenne, flour, egg, and 6 tablespoons water. Stir to combine. This is your pancake mixture.

• Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Size pancakes to your liking. Experiment with individual-sized pancakes for each person or make a few large ones and cut them in to wedges. Cook pancakes until browned on the underside, about 4 minutes. Slide the pancake onto a plate, then carefully flip it back into the skillet to brown the other side, about 4 minutes. Repeat with other pancakes, adding oil as necessary. 

• While pancakes cook, whisk together soy sauce, vinegar and sesame oil. In a small bowl, toss remaining 1/2 cup watercress and radish together with salt and pepper.

• Serve pancakes with radish slaw. Spoon over top or serve alongside.