½ pound feta cheese
1 ½ tablespoons olive oil
½ of a small glove of garlic, thinly sliced
Radishes, trimmed
Carrots, trimmed
Blend the feta with the olive oil and the garlic in a food processor until smooth and creamy. Transfer the feta dip to a serving bowl. Place the bowl in the center of a plate and surround it with the radishes and carrots.
Serves 4
This recipe was adapted from Fresh from the Farmer’s Market by Janet Fletcher
May 08 2010 | Recipes | No Comments »
1/4 cup butter 1lb radishes, quartered
4 cups radish greens 2 tablespoons lemon juice
Salt and ground black pepper to taste
Melt the butter in a large skillet over medium heat and add the quartered radishes and cook, stirring constantly, until they are tender but still crisp, about 5 minutes. Transfer the radishes to a bowl to cool.
Put the washed greens in the skillet with the water still clinging to the leaves. Cook them over medium heat until they are just wilted, about 2 to 3 minutes. Turn off the heat and add the lemon juice and the radishes to the skillet and stir to combine. Season the mixture with salt and pepper and serve immediately.
This recipe was adapted from Farmer John’s Cookbook.
February 22 2010 | Recipes | No Comments »
¼ cup butter
Radishes, quartered
Radish greens or arugula washed but not dried
2 tablespoon lemon juice
Salt and pepper to taste
Melt the butter in a skillet over medium heat. Add the radishes and cook, stirring constantly, until they are tender by still a little crisp, about 5 minutes. Transfer to a bowl to cool.
In the same skillet cook the radish greens or arugula with the water still clinging to the leaves, stirring constantly, just until they are wilted, 2 or 3 minutes.
Remove the skillet from the heat and stir in the lemon juice and the radishes. Season with salt and pepper and serve.
February 22 2010 | Recipes | No Comments »
½ clove of garlic and a pinch of salt
2 to 3 cups of mixed lettuce, beet greens and /or spinach
Sliced radishes
Sliced scallions
2 hard cooked eggs, peeled and chopped
Feta cheese
Season a wooden salad bowl by rubbing it with the clove of garlic and the salt. Chop the garlic to use in the vinaigrette. Toss the mixed greens with the vinaigrette and garnish with the radishes, scallions, eggs and feta cheese.
Herb Vinaigrette
¼ cup olive oil 2 tablespoons red wine vinegar
½ clove of chopped garlic 2 tablespoons chopped parsley
2 tablespoons chopped oregano 1 tablespoon plain yogurt
1 teaspoon Dijon mustard 1 teaspoon prepared horseradish
1 teaspoon sugar ½ teaspoon salt
Puree in a blender until smooth. Cover and refrigerate for up to 3 days.
This recipe was adapted from March/April issue of Eating Well.
February 22 2010 | Recipes | No Comments »
2 bunches red radishes
5 green onions
1 teaspoon salt
Lettuce
2 or 3 tablespoons of chopped walnuts
Dressing:
¼ cup rice vinegar 1 teaspoon grated lemon zest
1 tablespoon lemon juice 2 tablespoons honey
1 tablespoon grated ginger root 1 tablespoon soy sauce
Slice the radishes and green onions into thin slices and combine with the salt. Set it aside and make the dressing. Combine the dressing ingredients in a small saucepan. Bring the mixture to a boil, stirring until it is just combined. Remove from the heat and cool slightly. Combine the sliced radish mixture with the dressing and mound onto lettuce lined plates. Garnish with chopped walnuts. Thinly sliced red meat radishes look great on top of this salad too!
This recipe was adapted from More Recipes from a Kitchen Garden
February 04 2010 | Recipes | No Comments »
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