GARDEN RECIPES: THREE WAYS WITH RADISHES

Radishes are quite possibly one of the easiest vegetables to grow in your garden. They go from seed to radish in about a month! My kids really enjoyed seeing the progress each week and when the radishes began peeking out of the soil, they were so excited. Of course the most popular use of radishes is in just about any type of salad, however, I wanted to give a few more options. Here are three ways with radishes: all are a bit unique, yet still delicious!

I halved all of the recipes below when trying them out. For each of the recipes, you should wash and cut off the stalk and root of the radish prior to using.

Crispy Asian Radishes
You can find the recipe online here. Adding salt softens the radish and draws out water, so that the radish is able to absorb the flavor of the vinegar and sesame oil. In my opinion, I think this step can be omitted. I missed the crispness of the radishes and salting them made them softer. Even still, the flavors were delightful and I think this would go along nicely with any Asian-inspired dish.

1 1/2 cups radishes, sliced
1 tablespoon rice vinegar
3/4 teaspoons salt
1/4 teaspoons black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water collects at the bottom, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible.

Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and sesame oil. Cover and refrigerate up to 24 hours.

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Guatemalan Style Radish Salad
I found this recipe here. It says it was served as a side dish at a buffet in Guatemala. I have to say, there aren't many food that contain lime and cilantro that I don't like, so I knew I had to try it. The crispness of the radishes paired beautifully with the other flavors and I really enjoyed it. Instead of serving it as a side dish, I think it's be better suited as a relish. I topped a basic chicken taco with the mixture and it was perfect.

2 bunches finely diced radishes
1/3 cup finely chopped cilantro
1 raw jalapeño chile chopped very fine {optional- I left it out!}
juice of 1 lime or 1/2 lemon

Combine all ingredients and chill for at least 3 hours before serving. {Or not- I ate mine immediately and they were wonderful!}

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Roasted Radishes
This recipe was the most surprising to me. I've never really heard of cooked radishes, so upon finding the recipe here, it immediately piqued my curiosity. I halved the recipe and broiled mine and within 10 minutes, the aroma was delightfully noticeable! Roasting the radishes mutes the spiciness and brings out a nice, sweet flavor that was just delicious. If you like sauteed cabbage, you'll have to try these as I think they taste really similar. We all tried them and liked them. My baby really liked them- he very vocally demanded the leftovers and gobbled them all up!

1 bunch radishes
1 TBSP butter
1 tsp minced garlic
coarse salt to taste

Cut both ends off the radishes and quarter. Preheat oven to Broil, or create a foil packet for the grill. Dice butter into several small pieces and lightly toss with garlic and radishes.