01 Jul

Simple Spring Greens and Radish Sauté Recipe

Keep your health on track with this scrumptious and vitamin-rich radish sauté.

SERVES 4

1 tablespoon butter
1/2 tablespoon olive oil
1 bunch radishes, sliced
4 green onions, sliced
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon celery seed
6 generous cups packed, chopped greens (such as beet greens and chard)
Salt and freshly ground black pepper, to taste

Heat butter and oil in a large nonstick skillet over medium heat. Sauté radishes for 3 minutes.

Add green onions and cook for 2 minutes. Stir in lemon juice, sugar, celery seed and chopped greens; sauté for 2 to 3 minutes more or until greens are wilted.

Season with salt and pepper to taste and serve.

 

01 Sep

Moroccan Carrot Radish Salad

Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.
Ingredients
• 4 large carrots
• 4 large red radishes
• Radish leaves, chopped, or spinach
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1/4 cup toasted pumpkinseeds
• 1/4 cup toasted, unsalted peanuts (optional)
• 2 ounces crumbled feta cheese
Preparation
Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. Just before serving, add the pumpkinseeds, peanuts, and feta cheese and toss.