Ready for Radishes

Radishes are coming up now, and if you typically avoid them altogether, or just slice them on salads, check out these resources to expand your radish repertoire!

Chef Maggie Long shared her recipe for Roasted Zucchini and Radishes at last year's Epicurean Classic. Roasting them mellows their kick into sweetness.

Janice Benson shares recipes and more details on the Ready to Pick site.

And Birch Point Farm shares some good ideas about preparing radishes in their CSA newsletter. I tried their idea of topping a good slice of toasted local bread (Crooked Tree Breadwork's Roasted Seed Bread ) with salted sliced radishes and cream cheese. Easy and delicious. Yum!

What are your favorite ways to eat radishes?

Filed under RecipesAppetizersSides