Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
Ingredients:
½ cup rice vinegar
½ cup water
1½ teaspoons kosher salt
1 tablespoon granulated sugar
8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise
Method:
In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved. Add the radishes and toss to coat. Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving. Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.
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Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Ingredients:
1 bunch radishes, rinsed and trimmed off tops
2 fennel bulbs, rinsed and trimmed of bottom cores and tops
1 cup white wine vinegar or apple cider vinegar
1 cup water
3 tablespoons honey
2 teaspoons salt
4 whole garlic cloves, peeled
½ teaspoon whole mustard seeds (optional)
Method:
1. Using a sharp kitchen knife or mandoline, thinly slice radishes into rounds. Then, also thinly slice fennel bulbs. Pack the veggies into a large canning jar and top with garlic cloves and mustard seeds (if using).
2. To prepare the brine, combine vinegar, water, honey and salt in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Pour mixture over vegetables in jar.
3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
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Pickled Radishes with Black Peppercorn
These crisp, zingy radish pickles are great for snacking!
Ingredients:
1 large bunch Daikon radishes
1 cup white wine vinegar
½ cup water
3 tablespoons sugar
2 cloves garlic, minced
1 tablespoon whole black peppercorns
Method:
1. Thoroughly rinse radishes and trim ends.
2. Add all remaining ingredients to a small saucepan and bring to a boil. Meanwhile, tightly pack the trimmed radishes into a glass jar and set aside (depending on the size of the radishes, you may need to use two glass jars).
3. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the glass jar, being sure to cover the radishes completely. Allow the brine to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickled radishes will keep well for 1-2 weeks.
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Pan-Braised Radishes & Greens
Pan-braising radishes mellows their spice, lending tender texture to this side dish.
Ingredients:
1 large bunch radishes with greens*
1 shallot, minced
4 teaspoons butter
Water
Sea salt and fresh ground pepper
¼ cup fresh parsley or tarragon, chopped
Method:
1. Trim greens from radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half.
2. In a large sauté pan, melt three teaspoons of the butter and sweat the minced shallots over medium heat for a minute or so. Add radishes to the pan, season with a pinch of salt and pepper. Pour in water to almost cover the radishes. Bring to a simmer, partially cover the pan, and cook until the radishes are knife tender, about 5 to 8 minutes. Remove lid and add the greens to the pan. Cover and cook for a minute or two more, until the greens have somewhat wilted. Transfer greens and radishes to a large serving bowl, leaving juices remaining in pan.
3. Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
4. Finely chop the herbs and add it to the bowl. Pour reduced juices over top and toss to coat. Season to taste with salt and pepper as necessary.
*Feel free to use a mixture of this week’s trio of radishes for a beautiful array of color!
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Quick-Pickled Radishes & Jalapeños
Bright, tangy, and irresistibly crunchy, these quick pickles add a lively finishing touch to everything from tacos and bean bowls to scrambled eggs and sandwiches.
Ingredients:
1 bunch red radishes (about 8–10), thinly sliced
1–2 jalapeño peppers, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tablespoon granulated sugar or honey
1 teaspoon kosher salt
1 garlic clove, lightly smashed
½ teaspoon whole black peppercorns, optional
Method:
1. Place the sliced radishes and jalapeños in a clean, heatproof pint-size jar or bowl.
2. In a small saucepan, combine the vinegar, water, sugar, salt, garlic, and peppercorns, if using. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3. Carefully pour the warm brine over the vegetables, ensuring they are fully submerged. Let cool to room temperature.
4. Cover and refrigerate for at least 30 minutes before serving. For the best flavor, let the pickles chill for several hours. Store covered in the refrigerator for up to 1 week, keeping the vegetables submerged in the brine.
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Maple-Roasted Carrots & Fennel with Herbed Crème Fraîche
Sweet, earthy Chantenay carrots and fragrant fennel become beautifully caramelized in a hot oven, with a touch of maple syrup bringing out their natural sweetness.
Ingredients:
For the roasted vegetables:
1 pound red-core Chantenay carrots, scrubbed and halved lengthwise if large
2 medium fennel bulbs, trimmed and cut into ½-inch wedges, cores left intact
2 tablespoons olive oil
1½ tablespoons pure maple syrup
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground coriander, optional
For the Herbed Crème Fraîche:
½ cup Bellsong Creamery crème fraîche
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fennel fronds, optional
Kosher salt and freshly ground black pepper, to taste
Method:
1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.
2. In a large bowl, toss the carrots and fennel with the olive oil, maple syrup, salt, pepper, and coriander, if using. Arrange in a single layer on the prepared baking sheet, leaving a little space between the vegetables.
3. Roast for 25–35 minutes, turning once halfway through, until the carrots are tender and the fennel is golden and caramelized around the edges. If the vegetables begin to brown too quickly, reduce the oven temperature to 400°F for the remaining cooking time.
4. Meanwhile, prepare the herbed crème fraîche. In a small bowl, stir together the crème fraîche, lemon juice, garlic, parsley, and fennel fronds, if using. Season with salt and pepper. Refrigerate until ready to serve.
5. Spread the herbed crème fraîche across the bottom of a shallow serving platter. Arrange the warm roasted carrots and fennel over the top, allowing some of the creamy sauce to peek through. Finish with a few additional parsley leaves or fennel fronds, if desired, and serve immediately.
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Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Ingredients:
1½ pounds carrots, peeled and cut into 3-inch-long sticks
2 fennel bulbs, trimmed, cored and cut into â…›-inch thick slices
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon honey
Zest of 1 orange
½ teaspoon fennel seeds
¼ cup water
¼ cup orange juice
2 tablespoons fennel fronds, chopped
Sea salt and fresh ground pepper
Method:
1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften.
2. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
3. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing occasionally. Transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat the oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Fennel Blossom Soup
This vibrant soup courtesy of The Splendid Table highlights the sweet, grassy flavors of fresh fennel.
Ingredients:
3 cups fennel, diced
2 cups leeks, sliced, white part only
2 tablespoons butter
4 cups chicken broth
2 teaspoons fennel blossoms, plus additional for garnish
Sea salt and fresh ground pepper
Method:
1. Cook the leek in the butter in a saucepan over medium heat until the leek wilts. Add the fennel bulb and chicken broth. Cover and simmer over low heat for 30 minutes. Stir in the fennel blossoms
2. Pur̩e the soup in two batches in a blender until very smooth. Be very careful when doing this Рfill the blender no more than half full so that the hot soup does not splash out, and pulse it in quick spurts before switching it on continuously. Pour it back into the saucepan and reheat it until it simmers. Taste the soup, season with pepper, and add salt as needed. Serve hot or chilled, garnished with a small pinch of fennel flowers.
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