Radishes

Back to this week's Harvest Guide!

Open-faced Radish Sandwiches

• 4 bagels cut in half or 8 slices black bread
• 8 ounces low-fat cream cheese
• 6 small globe radishes
• salt and freshly ground pepper

Spread bagels or bread slices with 1/4 inch cream cheese.

Using s sharp knife or mandolin, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving.

Radish Confetti Salad

• 4 large radishes, washed and trimmed
• 1 medium carrot, trimmed
• 1 celery stalk, trimmed
• Six to eight chives, cut into one-inch pieces
• salt and freshly ground black pepper
• 1/4 cup sweet rice vinegar
• 1/4 cup olive oil
• 1/2 teaspoon celery seed
• 6 romaine lettuce leaves

Using a mandolin or box grater, shred the radishes and carrots.

Cut the celery into matchstick-size pieces. Toss the vegetables together in a medium bowl.

In a small bowl whisk together olive oil, vinegar, celery seed and salt and pepper. Pour over vegetables and toss. Serve on a bed of romaine lettuce.

Radishes with Pasta and Radish Greens

• 24 radishes, sliced (about 2 cups) with green tops
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 12-ounce package short pasta such as penne or shells, cooked
• 1/4 cup cooking water from pasta
• 1/3 cup freshly grated Parmesan or Romano cheese
• Salt and pepper

Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.

Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.

Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.