Early Bird Veggies: 5 Radish Recipes to Make Right Now
Spring has almost sprung, and with that comes the anticipation of all the wonderful produce that’s ahead, like peas, asparagus, ramps, and radishes! Luckily, while we wait, radishes are quite available year-round at the grocery store, allowing us to get an early taste of what’s to come.
Here are a few early spring recipes that feature the peppery root vegetable to get you geared up for the balmy season ahead.
Before citrus season comes to a close, pick up an extra-large pummelo (a less tart cousin to grapefruit) to make this crispy, refreshing salad that’s dotted with salty, oil-cured black olives and dressed simply with lemon juice and olive oil.
As radishes aren’t at their peak just yet, roasting helps bring out some of their natural sweetness while taming their sharp bite. Here they’re blended with Greek yogurt, chives, and lemon juice for a creamy dip that’s as good with crudité and pita chips as it is spread on sandwiches.
As the weather is probably not as balmy as we’d like just yet, a dish like this warm braise is ideal for the cool days of early March. Cooking radishes in this manner, with the addition of smoky bacon and sweet balsamic vinegar, mellows their sharp flavor and leaves them tender yet still a bit crisp.
This comforting risotto, made with barley instead of the usual rice, is incredibly satisfying yet light. Feel free to swap in another green for the Swiss chard, like spinach, beet greens, or baby kale.
Put out this simple snack at your next dinner party to get your friends as excited about spring as you are. Dipping the radishes in a mixture of brown butter and tahini gives them a coating of nutty richness before they’re dipped in crunchy sesame seeds.