Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

total time: 1 hour
SERVINGS:4
• 
  
• 5 cups chicken broth (or vegetable broth)
• 2 tablespoons extra-virgin olive oil
• 1 cup pearl barley, rinsed and drained
• 8 to 10 small radishes, trimmed
• 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
• 1 Preserved Lemon, thinly sliced and seeds removed
• Coarse salt
• 1/4 cup fresh dill, coarsely chopped
• 8 large fresh mint leaves, torn

1. STEP 1

   Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

2. STEP 2

   Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.

This recipe can be found at:

http://www.marthastewart.com/967833/barley-risotto-swiss-chard-radishes-and-preserved-lemon?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274967&slide=967833&center=276955

Vegan Radish Dip

Ingredients: 

6-8 Radishes

 1 cup raw cashews, soaked for 30 minutes 

– 1 hour 

2 cloves garlic 

1 Tbsp lemon juice

 1 Tbsp tahini

 1/4 cup water, more or less to thin out 

Salt to taste

 Parsley to taste 

A sprinkle of cayenne pepper  

Directions: 

Combine chopped radishes and soaked cashews and process until crumbly Add other ingredients in order Refrigerate until chilled Serve with veggies, on lettuce with tomatoes, on bread, or anything else you eat with dip! - 

Recipe found at: http://thealmostvegan.com/vegan-radish-dip/

VEGGIE LE CRUNCH

Ingredients

6-7 Radishes, depending on size
1 1/4 Cup Black Beans, cooked and drained
1 Cucumber
1 Cup Diced Pineapple
Handful of Fresh Basil
1 Head of Lettuce (any soft green will do)

// Avocado Dressing //
You could make this vegan by using 2 tbsp. olive oil and an extra tbsp. of vinegar in place of the buttermilk. 

1 Avocado
1/4 Cup Buttermilk
1 Tbsp. Honey (more to taste)
1 Tbsp. Unfiltered Apple Cider Vinegar
Juice of One Lime
Splash of Cholua/Tapatio Hot Sauce
Salt/Pepper 

Directions 

1. In a small blender or in a bowl, mix the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper to combine. The blender will make it smooth, but a bowl and whisk will still get you a dressing consistency.
2. Use a mandoline to slice the radishes thin. Cut in fourths. Peel and halve the cucumber, scoop out the seeds and dice into small pieces. In a large bowl, combine the radish, cucumber, black beans, diced pineapple and a pinch of salt and pepper. Add desired amount of fresh basil (chopped or slivered). 
3. Here is where you make a decision for yourself. Hugh prefers to put the veggie mix in the lettuce leaf and dribble dressing on top. I prefer to mix my dressing with the veggies and put them in the leaf, already dressed. Six of one, half dozen of another. Except my way is probably better ;) 

Recipe found at: http://www.sproutedkitchen.com/home/2010/5/27/veggie-le-crunch.html

Overnight Chinese Daikon Radish Pickles

Ingredients:
1 1/2 cup of chopped daikon
3/4 teaspoon of salt
1 tablespoon of rice vinegar
1/4 teaspoon of ground black pepper
1/4 teaspoon of sesame oil (optional)

Directions:
1.In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2.Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours. ENJOY!

Meg's Marinated Mushrooms

Ingrendients

2 tablespoons champagne or white wine vinegar

1 tablespoon capers, minced

1/4 cup finely diced radish

3 green onions, white and light green parts, cut into thin half-moons

1/2 teaspoon minced fresh thyme

1/2 teaspoon minced fresh marjoram

1/4 teaspoon fennel pollen or finely ground fennel seed

1/8 teaspoon freshly ground black pepper

1 teaspoon butternut squash seed oil or sesame oil

3/4 pound crimini or button mushrooms

1/4 pound shiitake mushrooms

1/4 teaspoon table salt

1/4 cup grapeseed oil

1 medium shallot, minced

Directions

1. In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
2. Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.
3. Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
4. Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.

Recipe found at: http://www.yummly.com/recipe/external/Meg_s-marinated-mushrooms-324257

Greens, Herbs, and Roasted Radishes

Ingredients:

• 3 bunches of radishes
• 1 head butter lettuce
• 1 head romaine
• 6 endives
• 1 avocado
• juice of 2 lemons
• 1/2 cup olive oil, divided
• 1/4 cup shallot, minced
• 2 tbsp dill, minced
• 2 tbsp mint, minced
• salt/pepper
• (optional) smoked salmon

Rinse and remove greens from radishes. Halve or quarter (depending on the variety you go with) and coat with olive oil and salt and pepper on a heavy baking sheet. Roast in a 400′ oven for 20-25 minutes until blistered but not totally browned. Set aside to cool.

Combine chopped butter lettuce, romaine, and endive (cores removed) in a large bowl. Slice and dice avocado into cubes over the bowl, then add chunks of salmon (optional) and the cooled radishes. For the dressing: whisk together olive oil, shallots, dill, and mint with the lemon juice in a small bowl. Pour over the salad, add some sea salt and fresh pepper, and toss with your hands or wood tongs.

Romain And Radish Salad

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, smashed and peeled
• 1 small celery stalk, chopped
• Pinch of red-pepper flakes
• 2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
• Coarse salt and freshly ground pepper

Directions

1. Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
2. Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

Taken From Martha Stewart: http://www.marthastewart.com/317145/romaine-and-radish-salad

Orzo Salad with Celery, Radishes, and Dill

8 side-dish servings

Ingredients

• 2 cups orzo (rice-shaped pasta)
• 1 1/2 cups very thinly sliced celery (about 3 stalks)
• 1 pint grape tomatoes, halved
• 1 bunch radishes, trimmed, thinly sliced
• 2/3 cup chopped fresh dill
• 5 tablespoons olive oil
• 4 tablespoons white balsamic vinegar
• 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)

Preparation

• Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill.
• Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve.

• PREP: 25 minutes
• TOTAL: 25 minutes

Source: http://www.bonappetit.com/recipes/quickrecipes/2011/03/orzo_salad_with_celery_radishes_and_dill

Salad with New Potatoes and Pickled Spring Onions

• 2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
• 1 pound asparagus
• 1/4 pound sugar snap peas, green beans or other spring pea
• 4 small-to-medium radishes, thinly sliced

Pickled Spring Onions

• 3 spring onions (about 6 ounces)
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
• 1 1/2 teaspoons sugar

Sharp Mustard Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
• 2 teaspoons smooth Dijon mustard
• 2 tablespoons white wine vinegar
• Salt and freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Radish and Watercress Salad

6 servings
8 oz. watercress
3 T. olive oil or vegetable oil
1 T. white wine vinegar
1/4 tsp. salt
Freshly-ground pepper
12 radishes, sliced

Remove tough stems from watercress; break sprigs into bite-size pieces. Arrange watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes; toss. Spoon radish mixture over watercress.