About 10 medium or 12 small red radishes, scrubbed
3 large ribs celery, ends trimmed, peeled
1 cup tightly packed fresh flat-leaf parsley leaves
1 Tbs. fresh lemon juice; more to taste
1/4 tsp. kosher salt; more to taste
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
Trim the root and stem end of the radishes. Half them lengthwise and then slice them 1/8-inch-thick; you should have about 1 ½ cups. Slice the celery crosswise 1/8 inch thick. Combine the radishes, celery and parsley leaves in a medium bowl. Add the lemon juice, salt and olive oil and toss well. Add several generous grinds of black pepper, taste and adjust seasoning.
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https://www.justfarmed.com/wp-content/uploads/2016/05/radish-salad.jpg178214Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-23 09:56:102016-05-23 10:16:09Radish and Parsley Salad
1/2 cup shredded carrot (from about 1 medium carrot), finely chopped
1/2 cup yellow onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
20 oz. spinach, washed and chopped
2 medium scallions, finely chopped (white and light green parts only)
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
Saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving
Place a quadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside. Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more. Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible. Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach, and transfer it to the bowl with the vegetables. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours. Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.
1 lb. red radishes, cleaned and thinly sliced in circles
3 Tbsp. sugar
2 Tbsp. salad oil, such as safflower or olive
1 English cucumber, or de-seeded and skinned Garden cucumbers, thinly sliced
1 Tbsp. thinly sliced shallots
2 tsp chopped fresh dill
1/2 cup rice wine vinegar
1 lemon juiced
1 tsp lemon zest
Salt and pepper to taste
In a small bowl mix, sugar, vinegar, oil, lemon juice, zest and dill. Add radishes, shallots, and cucumbers. Toss until evenly coated and salt and pepper to taste. Serve as a side to grilled meats or spicy dishes.
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https://www.justfarmed.com/wp-content/uploads/2016/05/radish-cucumber.jpg225300Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-23 09:54:072016-05-23 10:17:58Red Radish and Cucumber Salad
Radish and Parsley Salad
Radish and Parsley Salad
Trim the root and stem end of the radishes. Half them lengthwise and then slice them 1/8-inch-thick; you should have about 1 ½ cups. Slice the celery crosswise 1/8 inch thick. Combine the radishes, celery and parsley leaves in a medium bowl. Add the lemon juice, salt and olive oil and toss well. Add several generous grinds of black pepper, taste and adjust seasoning.
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Fresh Spinach Dip
Fresh Spinach Dip
Place a quadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside. Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more. Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible. Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach, and transfer it to the bowl with the vegetables. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours. Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.
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Red Radish and Cucumber Salad
Red Radish and Cucumber Salad
In a small bowl mix, sugar, vinegar, oil, lemon juice, zest and dill. Add radishes, shallots, and cucumbers. Toss until evenly coated and salt and pepper to taste. Serve as a side to grilled meats or spicy dishes.
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