Radishes Tag

03 Nov

Posted at 14:09h in Recipes by
6 Likes

Sometimes I look at the share we receive and immediately know what I want to create.  Other times I pick a specific ingredient to showcase.  This week I was headed in a completely different direction- I had an idea, but then I kept thinking about the beautiful winter radishes we have gotten the past few weeks.  Their color alone makes any recipe a hit.  The winter radishes- daikon, purple daikon, black, or watermelon- can all be used in this recipe.  It also utilizes the fresh parsley and arugula from this week and garlic from previous weeks.

Radish Toast

Ingredients:
1 head roasted garlic (see below for recipe)
Parsley butter (see below for recipe)
Arugula parsley sauce (see below for recipe)
1-2 winter radishes
4 slices of bread (NORD sourdough bread works great)
Sea salt, lemon zest, finely chopped parsley- for garnish

  • Roast garlic. Then make parsley butter and arugula parsley sauce using below recipes.
  • Thinly slice radishes. I used a mandolin set on the thinnest setting.
  • Toast bread.
  • Assemble toast. Top toasted bread with parsley butter.  Layer radishes on top and then drizzle with the arugula parsley sauce.  Sprinkle with sea salt and lemon zest.  Garnish with finely chopped parsley.

Roasted Garlic

Ingredients:
1 whole bulb of garlic
1 tsp olive oil

  • Slice top ¼ of an inch off of garlic bulb to expose the top of the cloves.
  • Place on a sheet of aluminum foil and drizzle with oil.
  • Wrap up in the foil and bake at 375°F for 50 minutes.
  • Remove and let cool.
  • Squeeze out each roasted garlic clove.
  • Great for dressings, to spread on toast, etc.
  • Store in an airtight container in fridge.

Parsley Butter

Ingredients:
4 Tbsp salted butter, softened
2 tsp fresh parsley, finely chopped
2 cloves roasted garlic

  • Combine all ingredients in a medium bowl and mix well.
  • Store in fridge.
  • Use for above recipe but also would be great on potatoes or your favorite steak.

Arugula Parsley Sauce

Ingredients:
1 cup arugula, packed
½ cup parsley, packed with stems
¼ cup olive oil
3 cloves roasted garlic
1 tsp lemon zest
1 Tbsp lemon juice
¼ tsp sea salt
Pinch black pepper

  • Combine all ingredients in blender or food processor.
  • Blend well to fully combine.
  • Use for above recipe or try with fish, roasted veggies, etc.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

06 Oct

Posted at 08:41h in Recipes by
10 Likes

The arugula from the farm is one of my favorites!  Its mild peppery flavor is divine and I wanted to showcase it in this week’s recipe.  Combining the arugula, red onion, and the French breakfast radishes in a simple, but unbelievably tasty pasta dish was what I dreamed of.  This recipe came together just as I imagined and really showcases the radishes and arugula in a unique way.  Enjoy this flavorful dish alone or with a grilled or roasted protein.

Pasta with Arugula and Radishes

Ingredients:
1 lb pasta *
2 tsp sea salt, divided
3 Tbsp olive or avocado oil
½ large red onion, thinly sliced **
6-8 French breakfast radishes, thinly sliced **
3 large cloves garlic, finely chopped
½ tsp black pepper
½ lb arugula
5 Tbsp parmesan cheese (plus more for garnish)

*I used spaghetti, but you can use whatever pasta you choose.
**I used a mandolin set on the lowest setting to get thin, even slices.

  • Prep all ingredients before starting to cook anything. Wash, slice, and chop all produce.
  • Bring a large pot of water to a boil. Add 1 tsp salt.
  • Once water has come to a rolling boil, add pasta and cook according to package instructions.
  • While pasta is cooking, begin cooking the produce.
  • In a large sauté pan, heat oil. Add onions and radishes.  Cook on medium heat for 3-4 minutes.

  • Add garlic and cook for an additional 2-3 minutes. Stir constantly.
  • Remove ½ cup pasta water from large pot. Pour into sauté pan and mix well.
  • Add 1 tsp salt and ½ tsp pepper to the sauté pan. Cook for 1 more minute.
  • Place arugula in colander in sink. Drain pasta, pouring hot pasta water over the arugula to quickly wilt it.
  • Add drained pasta and wilted arugula to sauté pan. Mix well to combine.
  • Add parmesan cheese and toss to coat.
  • Garnish with freshly grated parmesan and serve immediately.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

16 Jun

Posted at 11:18h in Recipes by
5 Likes

Radishes have a wealth of health benefits and are full of vitamins and minerals.  They are known to help alleviate digestive upset, minimize heart problems, and support a healthy respiratory system.  They are virtually free of fat and carbohydrates, so they make a great low calorie healthy option.  If you aren’t a fan of the spicy, peppery flavor of a raw radish, then this is definitely a recipe you want to try.  By roasting these beautiful root vegetables, the spiciness gets replaced by a mellow sweetness.

Roasted Radishes

Ingredients:
1 bunch radishes, green tops removed
1 Tbsp olive or avocado oil
¼ tsp garlic powder
¼ tsp sea salt
1/8 tsp black pepper

Directions:

  • Clean and cut radishes in half. If the bulbs are larger, cut into fourths.
  • Place in medium bowl. Add oil and spices.  Toss to coat.
  • Place in baking dish or on baking sheet in a single layer.
  • Bake at 425°F for 25 minutes or until they are tender and caramelized. The outside should be crisp, but the inside should be tender.

  • Serve warm with garlic scape dip (recipe below).

Garlic Scape Dip

Ingredients:
8 oz sour cream
3 garlic scapes, roughly chopped
½ tsp sea salt
Pinch black pepper

Add garlic scapes, salt, and pepper to food processor.  Pulse until scapes are finely chopped.

Scrape sides and pulse again.  Add sour cream and mix until well combined.  Chill until ready to serve.

*This dip can also be used for raw vegetables.  It goes well with the kohlrabi, cucumbers, and sugar snap peas in our shares this week. You could even add a fresh herb to the dip, like the dill in this week’s share.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

10 Jun

Posted at 10:43h in Recipes by
10 Likes

It feels wonderful to have the windows open and the fresh air flowing through the house.  The sunshine we have been having certainly helps as well.  With all of this beautiful weather comes amazing spring produce from our friends at Blooming Glen Farm.  This salad showcases the broccoli, kohlrabi, radishes, and scallions from this week’s share.  You can also add the mushrooms from Primordia Farm and can use some honey from Heirloom Acres.   It serves as a great side dish for a barbecue or picnic.

Ingredients:
1 bunch broccoli (about 3 cups florets)
1 bunch kohlrabi (3 small)
½ bunch spring radishes (about 7-8)
1 pint cherry or grape tomatoes
2 large carrots
4 scallions, chopped
½ lb Maitake mushrooms, chopped
5 Tbsp red wine vinegar
¼ cup + 2 Tbsp olive oil
1 Tbsp fresh basil, finely chopped
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1-2 tsp honey

  • Clean and chop broccoli. Lightly steam for 4 minutes.  Remove from heat, rinse with cold water, drain in colander, and let cool.
  • Peel kohlrabi and cut into matchsticks.
  • Thinly slice radishes.
  • Slice tomatoes in half.
  • Peel carrots and thinly slice or cut into matchsticks.
  • Place all produce in a large bowl.
  • Combine vinegar, oil, basil, garlic powder, salt, pepper, and honey in a small bowl. Whisk well to combine.
  • Pour dressing over vegetables, mix well, and allow to marinate for 1 hour.**
  • Serve as a side or on top of a bed of greens.

**You can serve this dish immediately, but it tastes best when it has time to set a little bit.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. 

Instagram and Facebook: Tru You Essentials

Website: www.truyouessentials.com

27 May

Posted at 09:23h in Recipes by
10 Likes

The CSA season has officially begun and although pickup days look different than they have in the past, we are still getting beautiful organic produce from our favorite farmers.  This week’s recipe started with a focus on the green garlic, but evolved into a full meal that includes the salad greens, radishes, scallions, basil, oats and shitake mushrooms as well.

Salad Ingredients:
½ lb salad greens
Marinated radishes (recipe below)
Creamy garlic dressing (recipe below)
Grilled shitake mushrooms
Chive blossoms (optional)

  • Rinse and dry salad greens. Place in bowl or on platter.
  • Make marinated radishes and allow to set while preparing the rest of the meal.
  • Make dressing and set aside.
  • Remove stems from mushrooms and wash caps. Slice and place in bowl.  Add 2 Tbsp avocado or olive oil to pan.  Place pan on grill to heat.  Once oil is hot, add sliced mushrooms and cook for about 5 minutes.  Add ¼ tsp sea salt, 1/8 tsp black pepper, and 1/8 tsp garlic powder and stir to combine.  Place mushrooms in bowl to serve.
  • Chop scallions and place in bowl.
  • If you have access to chive blossoms, I like to add them as a garnish if available.
  • I served this salad with each item in separate bowls, but feel free to put everything together over the salad greens if you want.

 

Marinated Radish Ingredients:
½ bunch radishes, greens removed
½ stalk green garlic
½ cup apple cider vinegar
¼ cup avocado or olive oil
1 Tbsp honey
½ tsp sea salt
¼ tsp black pepper

  • Thinly slice radishes using a mandolin.
  • Thinly slice green garlic using both the white and green parts.
  • Place radishes and green garlic in a glass jar.
  • In a small pot, combine apple cider vinegar, oil, honey, salt, and pepper.
  • Heat to boil, mixing well.
  • Remove from heat and carefully pour over the radishes and green garlic. Place lid on jar and allow to cool for at least 30 minutes.

Creamy Garlic Dressing Ingredients:
1 ½ stalks green garlic
6 small scallions
½ cup homemade oat milk **
3 large basil leaves
½ lime, juiced
¼ cup apple cider vinegar
¼ cup + 3 Tbsp olive oil (divided)
½ tsp sea salt
¼ tsp black pepper

  • Rinse green garlic and scallions.
  • Slice green garlic stalks in half lengthwise.
  • Drizzle green garlic and scallions with 1 Tbsp olive oil.
  • Preheat grill and then reduce heat to low.
  • Place green garlic and scallions on grill.
  • Cook scallions for 2-3 minutes and green garlic for 4-5 minutes. Flip halfway through cooking time.
  • Remove from grill and trim roots off, as well as any pieces that are overcooked.
  • Place all dressing ingredients in blender (use the remaining ¼ cup + 2 Tbsp olive oil). Blend until smooth, about 30 seconds.

** Homemade Oat Milk- soak ¼ cup oats in about ½ cup water for 30 minutes.  Drain water and rinse oats.  Blend with ½ cup water for 30-60 seconds.  Strain through a nut bag or cheesecloth.  This makes about ½ cup oat milk, which the recipe calls for.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.
Instagram and Facebook: Tru You Essentials
Website: www.truyouessentials.com

17 Apr

Posted at 14:53h in Recipes by
3 Likes

Radishes are one of the first crops to pop up in the spring—a sign that warm days are coming and heavy winter eating is coming to an end. They’ve got a crisp crunch and bright spice, but somehow still have a root-crop earthiness about them.

Crudités is just a fancy way of saying raw, bite-sized vegetables served with a dipping sauce. In this recipe, that slightly spicy bite of the French breakfast radish pairs perfectly with creamy and salty feta. 

Radish Crudités with Creamy Feta Dip

– Wash and cut the greens off 1 bunch French Breakfast Radishes. (Reserve greens for another use.)

– In a food processor, combine:
1 cup crumbled feta cheese
1/2 cup plain yogurt
juice of 1 lemon
2 minced garlic cloves (or two stalks green garlic)
a handful of chopped chives (or scallions)
pepper (to taste)

– Pulse ingredients into a creamy consistency.  Serve as a dip for radishes and other raw veggies.

Alternatively, you can make a thicker spread with a pop of color by mixing a ½ bunch of grated radishes into the feta dip. Serve on top of a piece of crusty bread or (in my case) some gluten-free crackers.

Text and photography by Kate Darlington – Blooming Glen Farm second year intern, Colorado native, and food lover.