At The Toasted Oak, a Michigan-centric grill and market located just outside Detroit, these butter-braised heirloom radishes complement their Great Frickin' Chicken dish. The radishes are sourced from local Welcer Farms, finished with dry vermouth, and topped with fresh chopped parsley.
I like arugula. I like radishes. I like grilled swordfish. So I thought — why not combine the three into a quick, easy, delicious 10-minute salad? With a zingy horseradish vinaigrette, this is a celebration of all things spring.
Radish & cucumber salad a is simple 5-minute spring or summer salad! Fresh from the garden, our radishes are crisp & peppery, perfectly complimenting the cool cucumbers. We added a little chive because they were ready to be picked, with a drizzle of olive oil, salt & pepper -you're ready to eat!
Finally, something to do with those kumquats I bought... Raw radishes are crispy and peppery, but if you sauté them lightly, their sweetness comes out, making a nice counterpoint to the earthy pea shoots and tart kumquat slices. If you don't have kumquats on hand, use thin slices of orange and lemon zest instead.
The American palate is so sophisticated these days. It goes hand-in-hand with the foodie movement – people want to know that what they’re ingesting is fresh, seasonal and all-natural. The norm is becoming more exotic in terms of the fresh herbs and unusual spices used in cocktails – everyone is trying to raise the bar.
At Katchkie Farm, we make this lovely, refreshing salad with Easter Egg Radishes, small, brightly colored, flavor-packed ones that are among our earliest spring crops, but any variety can be substituted. We also use the tiny “micro” arugula grown at the farm, so look for the smallest, most peppery arugula around. This is a perfect dish to begin a spring dinner.
Recipe courtesy of Katchkie Farm
Sliced paper-thin, the crisp radishes are tossed with tender Boston lettuce and a tangy, lemony vinaigrette. Then the salad is dotted with deliciously smoky, grilled fingerling potatoes — a mouthwatering salad that's perfect warm-weather fare!
One of the things that excites me the most is to take a humble vegetable and turn it into something exquisite. Like... a simple radish. I love to serve this soup side by side with the roasted roots. Take a bite of the sweet, fennel-infused roots along with a spoonful of the spicy, silky green-top soup and you’ll agree: The humblest of vegetables can truly be transformed into a heavenly experience.
The first time I stumbled upon watermelon radishes was at the Berkeley Farmers Market, more than two years ago. I was searching for parsnips and thought this was it! The cheery crew at Happy Boy Farms warned me that it was a spicy radish. I had never seen a radish so... large. She took a knife out from her back pocket and cut it open.I was in awe. The vibrant color completely had me. I fell in love with the somewhat tie-dyed design made of the brightest pink I had ever seen. Yes, I was buying purely on beauty. I took a paper bag and filled it with different sizes and shapes. I had no idea what to expect when I got home.Tenderly, I took one of the radishes out of the crumpled bag, scrubbed the just-picked dirt off, and took a big bite. The spicy juices started to run down the corner of my mouth, and I was hooked. It was like my first kiss; wet, unknown, and a little bit spicy. I continued to slice a couple more, then I laid them on a plate and buttered a piece of still warm baguette. I put a couple vibrant slices onto the creamy butter and sprinkled Maldon salt over the top. It was perfect.Since that first "kiss" some two years ago, watermelon radishes grace our table very often as an afternoon snack or mixed with tender greens for a dinner salad. Now that we are working from home, full-time, I am on the lookout for simple but delicious lunches. This salad is one of our favorites. It is full of sweet fennel and spicy watermelon radishes with a drizzle of olive oil and fresh squeezed Meyer lemons. It screams spring time, doesn’t it?