Recipe: Radishes harvested a-plenty. Now how to use them?

During this past weekend Keepsake Collector harvested all of our radishes. Here is a small sample of the harvest. This variety is French Breakfast. Did you grow radishes? How was your harvest? 

Now that we have so many, what to do with all these radishes? Radishes are enjoyed in salads of course but did you know that they can be made into their own side dish, used in any slaw or roasted in the oven with olive oil, kosher salt and a splash of lemon juice? For example, look at this surprising recipe for Roasted Radishes and tell me what you think.

If I could eat Latin American food every day, I would be very happy. I just love it! I haven’t always felt this way, but the Midnight Gardener and I have lived in Mexico, Costa Rica and South Florida, and I just fell in love with nearly all foods from these regions. The food served there is so fresh, robust and earthy.

The combination of lime, cilantro, and a little kosher salt is amazing, and surprisingly, when you add radish and a few other ingredients to these flavors, the result is an added kick of delight to the overall taste. Try sliced, raw radish as a garnish for the savory pork and hominy soup called Pozole, to homey Black Bean Soup, or the stew of beef, bacon and and beans known as Carne En Su Jugo. Even more simple, sliced or julienned radishes make a fantastic topping for any taco.

The radish is a true Latin Food enhancer. Please give it a try! Take it a step further by making this great recipe for a Radish-Cilantro Taco topping:

Ingredients

½ cup fresh cilantro, finely chopped

6 radishes, trimmed, washed and diced

4 green onions, chopped

1 small avocado, diced

1 teaspoon fresh jalapeño, seeds removed, if desired, and finely chopped

1/2 teaspoon cumin

1 tablespoon olive oil

1 half of a lime, juiced.

Kosher salt and freshly ground black pepper, to taste

Preparations

Combine all ingredients and mix. Add lime juice, kosher salt and pepper to taste. Increase the amount of jalapeño if you would like to turn up the spice. Allow the flavors to combine for 30 minutes. Serve with any Latin Foods. Delicious with tacos!

 

The photo “Fish Tacos with Radish Salad and Salsa Verde” by thebittenword.com is licensed under CC BY 2.0