DIRECTIONS

1. Place 1 sheet of nori on a cutting board or bamboo sushi mat.
2. Fill a small bowl of water and place it next to the nori sheet.
3. Add 1 cup of cooked sushi rice on top of the nori and spread the rice evenly over the nori sheet leaving one inch empty at the top (this will help seal the roll). Dip your fingers in the bowl of water to help prevent them from getting too sticky while working with the rice.
4. On the bottom third of the sheet, layer all vegetables and lettuce.
5. Add a bit of water to the empty top inch of the sheet and use your fingers to snug all of the vegetables in and carefully roll everything into a sushi roll. Wet the top inch with water to help seal the roll.
6. Slice sushi into bite sized pieces and serve with tamari, soy sauce or Tahini Dressing.

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. Evenly divide and arrange quinoa at the bottom of each bowl.
2. Divide spinach, carrot, radishes, chickpeas and cucumber evenly between the three bowls.
3. Place all dressing ingredients in a blender and blend until smooth
4. Top each bowl with a drizzle of dressing.
5. Enjoy!

DIRECTIONS

1. Wash and peel the beets and slice thin. A mandolin slicer works well here if you have one. Add beets to a large bowl.
2. Wash and slice the radishes and transfer to the bowl with beets.
3. Add the olive oil, lemon, maple syrup, sea salt and pepper to a small bowl and whisk well.
4. Pour dressing over beet and radish mixture and toss well to coat.
5. Divide into two bowls and top with walnuts and chopped basil leaves.
6. Add salt and pepper to taste.

DIRECTIONS

1. Arrange the heart of palm slices on a plate and sprinkle with 2 tablespoons of the lime juice, olive oil, sugar, and salt. Set aside to marinate while you prepare the shrimp.
2. In a medium bowl, stir together the remaining 1/4 teaspoon lime juice, mayonnaise, lime zest, cayenne, shrimp, salt, and pepper.
3. Drain the hear of palm slices and paty dry with a paper towel. Place a heart of palm slice on each radish slice. Top with a piece of shrimp and garnish with a cilantro leaf.

DIRECTIONS

1. Cut the radishes into matchstick and place in a medium bowl with the 1 tablespoon of salt. Set aside to marinate for 5 minutes.
2. Add the remaining ingredients, except the sesame seeds, to the radishes and allow to marinate for 15 minutes more.
3. Sprinkle with sesame seeds, garnish with mint, then serve.

DIRECTIONS

1. Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
2. Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
3. Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.

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. Combine sugar, lemon juice, and sour cream in a medium bowl with a fork.
2. Add radishes, apple, and cucumber.
3. Turn vegetables and fruit in dressing to coat.
4. Season with dill, salt, and pepper, toss again; serve.

DIRECTIONS

1. In a saucepan combine the chicken stock and water and bring to a low simmer. Keep the stock hot but not boiling while cooking the risotto. Have a soup ladle ready to use. In a large sauté pan or skillet, add the olive oil and 3 tablespoons of the butter and place over a medium heat until the butter melts.
2. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Add the radishes, stir to combine with the onion and garlic so that everything is coated with the hot olive oil and butter and the radishes become slightly faded in color, about 2 minutes. Add the rice, stir to combine so that each grain of rice is coated with the hot olive oil and butter and becomes opaque, about 2 minutes.
3. Raise the heat to medium high, add the wine and cook, stirring until the wine is absorbed. Add one soup ladle of hot chicken stock (about 1 cup), stirring until absorbed. Continue adding the hot stock, a cup at a time, stirring until absorbed before adding more, until the rice is almost tooth tender; you should use nearly all the stock. This will take about 15 minutes. Keep the heat at medium high and stir continuously. If the rice is still too firm, add more chicken stock. If you have used all the chicken stock, add hot water, a half-cup at a time, stirring until it’s absorbed, and until the rice is tender but still firm.
4. Remove from the heat and add a pinch of salt, several grinds of black pepper, the remaining 2 tablespoons of unsalted butter, and the grated Parmesan, stirring to combine. Scatter the raw Radish Matchstixx™ over the top of the risotto as a garnish. Serve immediately.

DIRECTIONS

1. Preheat the oven to 425°F. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
2. Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.

DIRECTIONS

1. Preheat oven to 350°F (175°C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough.
2. Bake for 15 minutes or until golden brown. Let cool.
3. Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture. Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.

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. To make the salsa, whisk together the olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl.
2. Stir in the radish and cucumber strips.
3. Refrigerate in a covered container.
4. Serve with tortilla chips and enjoy!

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. In a nonstick fry pan, heat oil until hot. Add jalapeno and ginger; cook and stir until ginger just begins to brown.
2. Add radishes, cilantro, cumin and salt; reduce heat and cook, stirring often, until radishes are barely tender, about 6 minutes.
3. Garnish with julienned radish leaves or spinach, if desired.

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 together the soy sauce, vinegar, canola oil, sesame oil, and sugar in a large bowl.
2. Add the spinach and radishes; toss to combine.
3. Sprinkle with the sesame seeds.

DIRECTIONS

1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

DIRECTIONS

1. To make the vinaigrette, mix the lemon juice, apple cider vinegar, olive oil, salt and pepper.
2. Place the sliced beets and radishes in a bowl and toss together with the vinaigrette.
3. Place the lettuce on two small plates.
4. Spoon the beets and radishes over each lettuce leaf.
5. Serve immediately or if you want to make ahead, mix the beets and radishes with the vinaigrette, cover and refrigerate.

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. Combine rind and hummus. Divide hummus mixture evenly among 8 pita halves (about 1 1/2 tablespoons each).
2. Divide lettuce, cucumber, radishes, onion, and cheese evenly among pita halves. Sprinkle with pepper.
3. Steam peas 5 minutes or until crisp-tender; drain. Combine peas, mint, butter, salt, and pepper; toss well.

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. In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill.
2. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
3. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes.
4. Add the remaining ingredients and mix; season with salt and pepper.
5. Place warm grilled prawns on a platter and top with salsa.

DIRECTIONS

Make crêpes:

1. Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
2. Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking.
3. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds.
4. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more.
5. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.

Prepare filling and assemble hors d’oeuvre:

1. Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
2. Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon.
3. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.

Cook’s notes:

1. Crêpes can be made (but not filled) 1 day ahead and chilled, layered between sheets of wax paper and then wrapped in plastic wrap.
2. Cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
3. Crêpe can be rolled with filling (but not cut) 1 hour ahead and kept, wrapped in plastic wrap, at room temperature. Cut into pieces just before serving.

DIRECTIONS

1. Preheat oven to 425° F (220° C). Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened.
2. Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
3. Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.)
4. Cool on a wire rack.
5. Lower the oven temperature to 325° F (160° C). Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell.
6. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish chips evenly over the top of the pie.
7. Bake for 20 to 25 minutes, or until set. Remove the pie from the oven, cut it into wedges, and serve it hot.

DIRECTIONS

1. Cook pasta in salted water according to package directions; drain and rinse under cold water.
2. Place in a large bowl along with spinach, radishes and orange.
3. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture.
4. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

Credit: The North American Radish Council

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. Combine cornstarch and 1/2 cup water in a small bowl. Set aside.
2. Heat oil until hot in a large skillet. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes.
3. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes.
4. Add curry powder and cook and stir until fragrant, about 30 seconds. Stir in cream of coconut, lime juice, salt, cayenne, and reserved cornstarch mixture. Bring to a boil, stirring constantly.
5. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.

DIRECTIONS

1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

DIRECTIONS

1. Place radishes in bowl.
2. Coat with olive oil.
3. Sprinkle with salt, minced onion, garlic (lots!) and paprika.
4. Place in a hot cast iron pan and heat until crispy outside, soft inside.
5. Finish with a sprinkle of dill and enjoy!