Radishes

Asparagus Radish Salad with Honey-Mustard Dressing // Uses Asparagus, Chives, Radishes, Spinach // Vegetarian

Buttered Radish Toast // Uses Chives, Chive Blossoms, Radishes // Vegetarian

Cabbage and Snow Pea Rice Bowl with Warm Coconut Peanut Sauce // Uses Napa Cabbage, Radishes, Scallions
Adapted from Bon Appetit magazine by The Leek & The Carrot

Takes 1 hour
Serves 8 to 12 (even more if eaten as a side dish only)

4-1/2 cups water
2 cups brown rice
1 teaspoon Kosher salt
1 head Napa cabbage, cleaned and thinly sliced (Slice the white stem and green leafy portion together.)
1/2 pound snow peas, ends removed and sliced
1 bunch radish, greens removed, cut in half and thinly sliced
1 bunch scallions, sliced (Use all parts of the scallions.)

Warm Peanut Sauce:
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons brown sugar
2 tablespoon soy sauce or tamari
Juice from 1 lime (or 2 tablespoons lime juice)
1 tablespoon fish sauce
1/2 teaspoon red pepper flakes
Kosher salt

1. Bring water to a boil in a large saucepan on the stove top over high heat. Once boiling, add rice and salt and reduce heat to low. Cover and cook for 50 minutes (or less, depending on your type of rice; read the package directions).
2. While the rice cooks, prepare your veggies. In a (seriously really) large bowl, toss napa cabbage, snow peas, radishes, and scallions together.
3. When the rice has about 10 minutes left to cook, begin the sauce. Combine peanut butter, coconut milk, brown sugar, soy sauce or tamari, lime juice, fish sauce and red pepper flakes in a large saucepan. Whisk together until smooth. Place on stove and turn heat to medium. Whisk until smooth and hot. If it seems too thick, add a bit of water and whisk it in. You will want the dressing to be warm to wilt the greens.
4. Serve in a bowl with the ratio of about a 1/2 cup of rice to 2 cups of veggies. Pour about 1/4 cup of peanut sauce over the greens and toss gently to coat.

Lily’s Lemony Fennel, Radish, and Kale Salad // Uses Fennel, Kale, Radishes, Snap Peas // Vegetarian

Midwest Bok Choy Ramen Salad // Uses Bok Choy, Radishes, Scallions // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4

1 head bok choy, sliced thinly (stems and greens)
1 bunch radishes, greens removed, cut into matchsticks
1 bunch scallions, thinly sliced
1/2 cup roasted and salted cashews, roughly chopped
1/4 cup white or black sesame seeds (or a mixture)
Noodles from 1 package of beef ramen

Dressing:
5 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
Flavor packet from 1 package of beef ramen
Pinch Kosher salt

1. In a large bowl, combine bok choy, radishes, scallions, cashews, sesame seeds and ramen noodles. Toss to combine.
2. In a small bowl, whisk together all dressing ingredients until smooth and uniform. Pour over bok choy mixture and stir well to evenly coat. Let sit 15 minutes before eating.

Radish Greens Pesto // Uses Basil, Garlic, Radish Greens // Vegetarian

Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian

Savory French Toast and Breakfast Radishes // Uses French Breakfast Radishes // Vegetarian

Simple Mizuna Salad with Radishes // Uses Mizuna, Radishes // Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chives, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

1. Preheat oven to 375 degrees F.
2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.