DIRECTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease 12 muffin tins with oil of choice.
3. Heat a large pan over medium heat
4. Add 1 tablespoon of oil and sauté vegetables until soft and season with salt and pepper.
5. Divide vegetables evenly into the greased 12 muffin tins and set aside
6. Whisk eggs, salt and water together well and pour over veggies distributing evenly (about 1/3 cup per muffin tin).
7. Sprinkle with salt and pepper and grated cheese (optional).
8. Bake for 20-25 minutes or until cooked through and center begins to brown.
9. Allow to cool a few minutes before removing from muffin pan.

Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g

DIRECTIONS

1. Heat oil in a large skillet on medium heat.
2. Season chicken breasts generously with salt and pepper.Add chicken to heated pan and partially cover the pan with a lid.
3. Cook for 3-5 minutes or until chicken begins to brown and tops begin to turn white. Flip and cook for another 3-5 minutes or until cooked through.
4. Remove from pan and allow to cool for 5-7 minutes. When cool enough cut chicken into small cubes.
5. Arrange cabbage “shells” on a plate and add chicken, red pepper, avocado, radish, and cilantro on the cabbage leaves.
6. Squeeze lime on top of each “taco” and top with optional shredded cheese and salsa or hot sauce if desired.

Calories: 141
Net Carbs: 4.2g
Total Carbs: 7.6g
Fiber: 3.4 g
Fat: 9.2g
Protein: 8.4g

DIRECTIONS

1. Clean and cut cauliflower into bite sized pieces.
2. Fill a large soup pot or saute pan with 1-2 inches of water and bring to a boil.
3. Add cauliflower to pot, cover and simmer for 6-8 minutes or until fork tender.
4. While cauliflower is steaming prepare a food processor by fitting it with an S blade. Add the butter or olive oil, garlic powder, broth or cooking liquid, and salt to the processor.
5. When cauliflower is fork tender, strain water off (if you are not using it in place of broth).
6. Add hot cauliflower to food processor on top of other ingredients.
7. Process until smooth, adding more broth or water if needed.
8. Serve warm with or without extra butter or olive oil and top with fresh herbs.
9. Store and leftovers in an airtight container for up to 3 days.

Serving Size approximately ½ cup

Calories: 123
Total Carbs: 7g
Net Carbs: 3g
Fiber: 3.8g
Fat: 10g
Protein 3.4g

DIRECTIONS

1. Combine first 4 ingredients in a small sauce pan.
2. Cook on MEDIUM-LOW heat until vegetables are tender, about 20 minutes, stirring occasionally.
3. Remove from stove top and mix in the mayonnaise.
4. Add salt and pepper to taste (optional).

Credit: Produce for Better Health Foundation and Shoney’s, Inc.

DIRECTIONS

1. Combine all ingredients in a bowl and whisk until smooth.
2. Taste and adjust seasoning if necessary.

DIRECTIONS

1. Place garlic in the container of a food processor, and pulse until finely minced.
2. Add radishes, and mince.
3. Add cream cheese, and mix until well blended.
4. Transfer to a serving dish, and chill until serving.

DIRECTIONS

1. Pre-heat an indoor or outdoor grill to 350°F. In small batches, mince the Radish MatchStixx™ into a very small dice creating small squares. Add to large bowl. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl. Zest one lemon and one lime and add to the radish bowl. Juice all of the other citrus and add to the radish bowl.
2. Pat shrimp dry and remove all tails. Lightly drizzle the shrimp with olive oil and lightly season with salt. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken. Remove cooked shrimp from the grill and chop into bite sized pieces. Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
3. When ready to serve, stir and add salt to taste. Serve with tortilla chips and enjoy!

DIRECTIONS

1. Combine all ingredients; cover and refrigerate until ready to serve.
2. Drain excess liquid.
3. Serve with crackers, celery, sliced cucumbers, etc.

DIRECTIONS

1. Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
2. Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
3. When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

DIRECTIONS

1. In large saucepan, combine radishes, onions and chicken stock or broth.
2. Bring to a boil. Reduce heat and simmer 35 minutes. Remove from heat and cool slightly.
3. In food processor, puree mixture. Set aside.
4. In large saucepan or Dutch oven, melt butter. Whisk in flour and cook, stirring, 1 minute.
5. Add half and half and cook, stirring, until thickened, about 5 minutes.
6. Whisk in Worcestershire sauce, salt, pepper, horseradish and mayonnaise. Add pureed radishes.
7. Heat through.
8. Can be held in slow cooker several hours if necessary.

DIRECTIONS

1. In a large bowl combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, tamari and whisk while pouring in the olive oil.
2. Place the peppers, onions and cubed sirloin into the marinade. Toss to coat and let sit for a few.
3. Skewer the steak and peppers alternating with the red onion until all the steak is skewered.
4. On a hot preheated grill {High heat} place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there’s a nice char on the outside.
5. Remove and let rest for 5 minutes or so before serving. Enjoy!

DIRECTIONS

1. Grind together green chilies, cumin seeds and grated coconut with very little water into a smooth paste.
2. Beat yogurt with salt, mix in the ground paste and add more salt as per taste.
3. Temper with mustard seeds, curry leaves and broken red chili.
4. Top with raw grated red radish.
5. Serve with hot steamed rice and enjoy!

DIRECTIONS

1. In a small bowl, combine cucumber and radishes.
2. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly.
3. Combine paprika and remaining salt and pepper; sprinkle over fillets.
4. In a large nonstick skillet coated with nonstick cooking spray, melt butter.
5. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

DIRECTIONS

1. Place sliced radish, carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
2. Season the steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the remaining sauce.

DIRECTIONS

1. In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame or peas and salad greens.
2. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette.
3. Sprinkle cheese around edges of salad.
4. Lemon Vinaigrette: In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and 1/8 teaspoon ground red pepper.

Credit: U.S. Highbush Blueberry Council.