Tag Archives: Radishes

recipe goodness :: how to love a radish {with sesame ginger lime-poached cod}

How to Love a Radish

The Radish is one of the most under-appreciated vegetables in my opinion. It’s often the last man standing on a veggie platter, the filler in the sad tasteless airplane salads or an ornament carved to serve no other purpose than to decorate a dinner plate.

But what’s not to love about a radish — it’s pink! it’s purple! it’s Chanel red! A radish has a great crunch that can add texture to any dish and has a peppery bite that makes this veg one of the more flavorful fresh ingredients that can completely change a recipe without a lot of fuss. And because it’s hearty, radishes can keep for at least a week if stored properly in an airtight container, so you use them up as time allows.

We are often at a loss of what to do with a radish, other than slice it up into a bowl of greens. Keep this recipe in your back pocket for a vibrant and quick Spring radish slaw that is not only good on its own, but can be the perfect accompaniment to a grilled steak, fish, pork chop or just about anything asking for a punch of flavor {also xoxo on tacos!}

Grilled Ginger Sesame Cod with Radish Slaw

Grilled Ginger Sesame Cod with Radish Slaw

Spring Radish Slaw {on Sesame Ginger Lime-Poached Cod}
Serves 2

6 radishes, thinly sliced
3 scallions, diced
small handful of flat-leaf parsley, chopped
1/2 lime, zested and juiced
sel gris or other coarse salt
pepper to taste

1 x 12-16oz cod filet
1 teaspoon ground ginger
1 teaspoon black sesame seeds
1 teaspoon regular sesame seeds
1/2 lime
olive oil for drizzling
sel gris or other coarse salt
pepper to taste

For the Slaw:

  1. Wash and thinly slice radishes, removing roots and stems. Thinly dice scallions halfway up the dark green stem, discarding the rest and the root. Roughly chop parsley and add everything to a small bowl.
  2. Add the zest and juice of half a lime, a general sprinkle of coarse salt and pepper and toss everything together with your hands, giving it a good squeeze. Set the bowl to the side or place in the fridge if you don’t plan to use it within ~30 minutes. Enjoy as a salad as is, or continue to cook your favorite grilled item and use as a fresh slaw topping.

For the Fish:

  1. Cut a large enough piece of foil to place your fish filet in the center and be able to bring the edges together to create a sealed pouch after prep.
  2. Place your filet in the center and lightly drizzle with olive oil and the juice of half a lime. Bring up the edges of foil slightly if needed to prevent juice for getting all over your counter. Season with salt and pepper.
  3. In a small bowl mix the ginger and sesame seeds and sprinkle over the fish to generously cover. Save any extra for another time.
  4. Bring the edges of the foil together and fold over creating a tight seal, which leaving enough room for air to circulate to poach the fish.
  5. Heat your grill to low and place the foil pouch either directly on the grill or on the rack above, allowing it to cook 10-15 minutes. Check when the timer is down that the fish is completely white — add additional time if needed.
  6. Top your filet with the radish slaw, sprinkle some flaky maldon salt across the top and enjoy!

Summer Grillin’ is Good:
Gourmet Grilled White Truffle Corn
Grilled Thyme-Cumin Vegetable Kabobs

Creative Crowd-Pleasing BBQ’d Pizzas
Bison, a Better Burger Worth Biting Into
Whole-Grain Mustard & Rosemary Pork Chops 

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recipe goodness :: violet-radish spring salad with secret lemon-garlic dressing

violet-radish spring salad with secret dressing

violet-radish spring salad with secret dressing

Think this is just a pretty salad? Think again — this will change your attitude about boring leafy greens. Radishes are in season. Why do we love them? They’re colorful, crunchy and add a nice peppery bite. Violets are in season. Why do we love them? They’re pretty and you can find them all over public parks, so they’re free! {steer clear of the dog zone and make sure your park doesn’t spray pesticides}. Buy your favorite greens {mine are red mustard greens pictured above, for their slight peppery flavor and pretty purple and green leaves}, toss in a few slices of radishes and edible flowers and you have a kodak-worthy plate. But I’m also going to share a secret dressing with you that will not only make this dish eye-catching, but will put Paul Newman to shame.

I recently finished the book An Everlasting Meal, by Tamar Adler. I’m pretty experimental in the kitchen, but this book changed my outlook on so many things. Adler’s witty and approachable read encourages you to think about ways to extend everything you make in the kitchen. Use leftover roasted vegetables in a tart or omelet. Use stale bread to make toasted crostini or homemade breadcrumbs. Freeze all the ends of your carrots, celery, onions, fennel to make your own stock when you have some chicken bones on hand. Pretty simple, but thinking this way makes leftovers so much more interesting when you recreate a second dish instead of just reaheating what you had yesterday.

My favorite lesson and the recipe for a secret life-changing dressing: use all the pan drippings from a roast chicken to make your next salad dressing. Last week we roasted chicken with garlic, lemon, white wine, olive oil and thyme. After cooking away for 30-40 minutes we had a pan full of the most amazing concentrated flavors — things I would want in a dressing anyway, but normally dumped down the drain. This time, I poured everything straight into a container, tossed it in the fridge and pulled it out a few days later when I was looking for something to pour over my pretty Spring salad. The result: inquiries from the entire table as to where I bought this amazing dressing. Try it next time you roast anything and have some good liquid leftovers. It will change your salad world.

Violet-Radish Spring Salad with Secret Lemon-Garlic Dressing

1-2 radishes per person, sliced
handful of violet flowers and leaves, washed and stems removed
2-3 oz of lettuce leaves of choice per person
Drizzle of your leftover roasted whatever pan-drippings
Flaky Maldon salt and pepper to taste

  1. Rinse and dry all your greens and flowers
  2. Toss the greens in leftover dressing. Sprinkle flowers on top.
  3. Add salt and pepper to taste. ‘nough said.

Spring is in the Air:
Lemon Herb Roasted Chicken {for your dressing!}
Cumin & Dill Dijon Egg Salad with Radish Sprouts

Grilled Thyme-Cumin Vegetable Kabobs
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce 

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recipe goodness :: the ultimate summer slaw

The ultimate slaw

The ultimate slaw

Creamy cole slaw {you know, the kind you see at delis} is a dish that sneaks its way into one too many BBQs. It’s soggy. It’s flat. It’s so easy to improve on. The thing about cabbage is you can feed A LOT of people with one shredded head and very cheaply too. So if you get a little creative, you can actually create a spectacular side on a budget. I love using red cabbage — it’s purple for pete’s sake and you can’t get much cooler than that! I also love using thinly sliced radishes for a peppery bite and running a few carrots through the food processor sideways so you get thin rectangles and not just shredded carrots. So much color, so many textures and a mix of crunchy, vibrant, flavorful goodness. Two important notes: 1) I highly recommend making this with a food processor — it comes together in a matter of minutes with all the chopping that needs to be done; and 2) make this 24 hours in advance if you can — it softens the cabbage a bit and really lets the flavors come together. Plus it’s one less thing you have to worry about on party day.

The Ultimate Summer Slaw

1 cup mayo
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
2-3 jalapenos or red chilies
1 head of red cabbage, chopped thinly
1 bunch of radishes, sliced
2 carrots, quartered then sliced lengthwise
Salt and pepper to taste

  1. Combine all ingredients except cabbage, radishes and carrots in a food processor or blender and blend until smooth. Set aside.
  2. Shred cabbage in food processor by cutting the head into quarters and feeding through the tube using the shredding attachment. Add to a very large bowl.
  3. Wash radishes and remove tops and roots. Feed through food processor tube using the slicing attachment to get 1/8-inch thick slices. Add to the cabbage in the bowl.
  4. Peel and remove tops of carrots. Depending on length of carrots, cut the length into thirds or quarters so you get 2 inch long pieces. Feed through the food processor tube horizontally with the slicing attachment so you get 2-inch long rectangular slices. Add to the cabbage and radishes.
  5. Pour mixture from step 1 over the top and mix thoroughly. Salt and pepper to taste.
  6. Add to large zip lock bags or cover the bowl and let chill out in the fridge for 24 hours if you can to really get a great mix of flavors.

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