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INGREDIENTS:
Red radish leaves from 2 bunches, wash and clean well to remove sand, 1 tbsp extra virgin olive oil plus more for serving, 1/4 tsp red chili pepper flakes, 2 cloves garlic minced, 1/2 cup water, 1/2 tbsp dulse flakes, 1/2 pound spaghetti we use brown rice spaghetti, 1/2 tsp salt, 1 tsp soy sauce
DIRECTIONS:
1. In a large pot, start boiling water for cooking spaghetti.
2. Start cooking spaghetti in salted water for 9-11 minutes (or follow the instruction on the package.)
3. Meanwhile, heat up a frying pan at medium high heat. Pour extra virgin olive oil and add red chili pepper flakes and garlic. Cook for 1-2 minutes until fragrant.
4. Add water and dulse flakes. Reduce the heat to medium to medium low. Continue to simmer.
5. In the last 2 minutes of cooking spaghetti, add radish leaves to the pan. Season with salt and soy sauce.
6. Drain the spaghetti and transfer to the pan. Give a quick toss.
7. Serve with a drizzle of extra virgin olive oil for the finishing touch.
Recipe from: https://goodoldvegan.com
Radish Salad with Mint and Pistachios Recipe
INGREDIENTS:
1 pound of red or pink radishes cut into 1/4-inch thick wedges, Grated zest of one lemon about 1 teaspoon, 1/4 cup minced shallots from 1 to 2 shallots, Juice from one lemon about 3 to 4 Tbps, 1/2 teaspoon salt, A heaping 1/4 cup shelled pistachios, 10 large mint (spearmint) leaves chopped or sliced thin about 1/4 cup, 1 Tbsp extra virgin olive oil
DIRECTIONS:
1. Marinate radish wedges: Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.
2. Toast the pistachios: Toast the shelled pistachios by heating a small skillet on medium high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3. Strain excess liquid: When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out.
4. Toss the toasted pistachios, mint, and olive oil in with the radishes.
Recipe from: https://www.simplyrecipes.com
Sauteed Radishes With Vinegar And Herbs
INGREDIENTS:
2 large bunches red radishes ends cut off and cut lengthwise into fourths or halves, 1 1/2 tbsp olive oil (or a bit less if you use a non-stick pan), 2 tbsp white balsamic vinegar (or your favorite light-colored mild vinegar), salt and fresh ground black pepper to taste, 2 tbsp chopped fresh parsley, chives, or cilantro (or use more if you really like fresh herbs)
DIRECTIONS:
1. Trim the stem and root end from radishes and wash if needed and pat dry.
2. Chop a generous amount of fresh herbs of your choice.
3. Heat olive oil in medium-sized pan over medium-high heat, then add radishes, white balsamic vinegar (affiliate link), and a generous amount of salt and fresh ground pepper.
4. Cook the radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes. They should be tender but still slightly crisp when done.
5. Remove to serving platter and sprinkle with shopped herbs of your choice. Serve immediately.
Recipe from: https://kalynskitchen.com
Roasted Radish and Lemony Olive Pasta {gluten free}
INGREDIENTS:
Lemon Herb Sauce - 1 to 2 tbsp fresh chopped herbs (sage or tarragon -without stems), 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp minced garlic, 1/4 c chopped yellow onion, 1/4 to 1/3 c olive oil, 1/4 tsp salt, pepper to taste, 1/4 tsp paprika or smoked paprika optional, 1 tbsp ground mustard or honey mustard.
Chickpea Pasta - 1 cup chopped radish, 2 tsp olive oil for roasting, salt and pepper to taste, 16 ounces Lentil Chickpea pasta (or pasta of choice), 2 ounce Spanish green olives, Sliced lemon and sage leaves to garnish
DIRECTIONS:
1. Lemon herb sauce - blend everything together in a food processor. Place in bowl and set aside or in fridge.
2. Preheat oven to 400F. Toss your chopped radish in oil, pinch of sea salt/pepper, and place on baking sheet. Roast for 15-20 minutes or until radishes are lightly browned with crispy edges.
3. Then make your pasta according to directions. Drain and rinse cold.
4. Add the pasta back to the pot and place on a medium low stove top.
5. Mix in your lemon sage marinade and stir gently.
6. Once radishes are done roasting, add them to your pasta, then mix in your olives.
7. Place pasta in large serving bowl or individual bowls.Garnish with lemon slices, fresh herbs, and sea salt/black pepper. Optional Mix ins and toppings (not vegan) – 1 tbsp yogurt to make extra creamy and grated parmesan.
Serve hot or cold. This pasta can be made ahead of time and store in fridge for up to 3 days.
Recipe from: https://www.cottercrunch.com
For more information on radish and radish recipes, take a look at some of these books from our collection. Just click on the picture to be taken to the catalog listing.
