It is about that time when spring produce starts appearing on the menu. I get more excited than most people about the change of seasons and seasonal food. Right now I am waiting for springtime food. Especially the radishes. These early spring roots were on my not list until I had been married for over a decade. They have steadily gained my trust after years of preparing them for my husband and children. Jim loves radish and will cheerfully eat an entire bunch. My favorite way to use radish just now is in my salads. They add a delicious crunch and pair perfectly with cucumbers. I love this combination paired with chicken or albacore tuna on my bed of greens or on an open face sandwich with tasty sprouted grain bread. They are also a nice addition to cucumber and carrots dipped in hummus.
Did you know in many places radish is commonly cooked before eating? Sliced and sautéed seems to be a well known and simple method of preparation. We seem to eat them best raw. Or maybe they just don’t last long enough to get cooked. Either way, we are looking forward to them and we won’t have to wait long. They are on the menu for the coming week.
Here are three recipes I enjoy in the springtime and adapt with the produce in my Brown Box. Happy eating!
Spring Thai Salad
- 1/2 cup rice wine vinegar
- 3 tablespoons sugar (or stevia in equivalent portion)
- 2 tablespoons light oil, such as canola or safflower
- 1 pound radish, peeled and thinly sliced
- 1 cucumber, thinly sliced
- 1 red bell pepper, seeded and very thinly sliced
- 1 teaspoon crushed red pepper flakes
- Fresh basil, optional
In the bottom of a medium bowl, combine vinegar, sugar, oil. Add radish, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.
Garden Fresh Chicken and Black Bean Salad
Chinese Grilled Chicken Salad