Sautéed Radishes with Orange Butter

What You Need:

  • 1/4 pound applewood-smoked bacon, cut into 1-inch pieces
  • 5 tablespoons unsalted butter
  • 3 pounds radishes with their greens—radishes quartered lengthwise with some stem still attached, greens coarsely chopped
  • Salt and freshly ground black pepper
  • 3 large shallots, thinly sliced
  • 1 tablespoon sugar
  • 1 cup freshly squeezed orange juice
  • 1 teaspoon garlic powder

How to Make It:

In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat in the skillet. Add 2 tablespoons of the butter to the skillet and melt over moderately high heat. Add the radish greens, season with salt and pepper and cook, stirring, until wilted, about 3 minutes. Scrape the greens into a bowl. Melt the remaining 3 tablespoons of butter in the skillet. Add the radishes, shallots, garlic and crisp bacon and cook over moderately high heat, stirring a few times, until the radishes are golden brown, about 6 minutes. Add the sugar and cook for 2 minutes, until dissolved. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Stir in the radish greens, season with salt and pepper and serve.

Recipe adapted from Emeril Lagasse

Cinnamon-Sugar Radish Chips

What you Need :


  • 10-15 radishes
  • 1 tbs. olive oil
  • ½ tbs. honey
  • 1-2 tbs. cinnamon sugar mixture
  • 1 pinch cayenne pepper

How to Make It :

Preheat your oven to 350ºF. Slice the radishes approximately ¼ inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve. This makes a healthy snack for a fun movie night!

Recipe adapted from: Pinch of Yum 

Kimchi

What you Need :


  • 1 (2-pound) Chinese Cabbage
  • 1/2 cup kosher salt
  • About 12 cups cold water, plus more as needed
  • 8 ounces radish, peeled and cut into 2-inch matchsticks
  • 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
  • 1/3 cup Korean red pepper powder
  • 1/4 cup fish sauce
  • 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
  • 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
  • 2 teaspoons Korean salted shrimp, minced
  • 1 1/2 teaspoons granulated sugar

How to Make It :

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Recipe adapted from: www.chow.com