Author: Codi Hale
¡Buenos noches! I hope everyone is enjoying this crisp fall evening. News from the farms tells me that our strawberry season for this year is now complete. Moment of silence for our sweet juicy friends…
BUT! This means we are making way for some other delectable greens. In particular I am talking about radishes, those spicy little greens. Some of the nutritional benefits of radishes are [according to nutrition-and-you.com]:
- They are low in calories and make a great diet food if you are monitoring your food intake.
- The roots of fresh radishes are very high in Vitamin C, which aids in general health and boosting the immune system.
- They contain anti-oxidants and anti-inflammatory compounds, which fight harmful cells in your body and promoting overall wellness.
- They have a compound called sulforaphane, which has been found to play a key role in blocking cancer cell growth; specifically, it protects against prostate, colon, breast, and ovarian cancers.
How shall we cook them? Radishes are very nutritious in their raw form so try out this fresh Radish Salad from allrecipes.com :
- 2 cups sliced radishes
- 1/2 teaspoon salt
- 1 cup sliced red onion
- 1 cup seeded and sliced cucumber
- 1/2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon white sugar
- 1 clove garlic, minced
- 1 teaspoon chopped fresh dill
- Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
- Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
If you are having people over for the holidays and are in need of a simple and healthy appetizer, try making these Pesto, Radish and Sea Salt Crostinis from realsimple.com :
- 24 thin slices baguette (from 1 small loaf)
- 2 tablespoons olive oil
- 1/2 cup pesto
- 8 radishes, thinly sliced
- flaky sea salt
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
- 2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil.
- Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
- If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
- 3 pounds beef chuck, trimmed and cut into 2-inch pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, chopped
- 1 to 3 tablespoons chopped canned chipotles in adobo sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- kosher salt
- 4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
- 4 radishes, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 12 6-inch corn tortillas
- sour cream, pickled jalapeño peppers, and hot sauce, for serving
- In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
- Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
- Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
- Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
- Fill the tortillas with the beef and slaw. Serve with the sour cream**, jalapeños, hot sauce, and lime wedges.