This radish dip is so good, it's hard to stop eating it!
CREAMY RADISH DIP
1/4 C. chive sour cream
1/4 C plain yogurt
1/2 tsp. sea salt
1/4 tsp. pepper
1/2 tsp. prepared horseradish
1 tbsp. chopped fresh parsley
12 - 18 radises, finely chopped
Combine ingredients and serve with your favorite crackers. It's especially good with rye crackers or bagel chips. Triscuit - Rye with Caraway Seeds, and New York Style brand Bagel Crisps with sea salt are the current favorites at our house.
This dip is great in place of mayo on a sandwich, too
The Ultimate Veggie Sandwich
Spread two slices of good organic bread with the radish dip - as much or as little as you like.
Layer on the following vegetabes - two thin layers of each:
fresh romaine, cucumbers and pea shoots. You may add another layer of radishes, if you wish!
The bread from Falls Baking Company is the best! That is what we use for this. They have many varieties - our favorites are French Boule and Parmesan Garlic.
(Our little pomeranian, Maddie, loves their bread. If we give her store-bought bread, she spits it out. I guess that makes her a bread snob, right?)
Here's another way to eat your radishes -
Stir Fried Bok Choy with Radishes
1 head bok choy
2 tbsp olive oil or sunflower oil
12 - 18 radishes, thinly sliced
1 small green topped onion,sliced - green top included
1/2 tsp sea salt
Trim root end from bok choy, leaving stalks with leaves. Cut green leaves from stalks. Chop leaves into 1-in. pieces and set aside. Chop stalks into 1-in. pieces. Slice the radishes and onion , including the green top.
In large skillet or wok, heat oil and add the bok choy stalks. Stir fry for about 3 minutes, or until crisp-tender. Add radishes, onion, salt and bok choy leaves, and stir fry for another 3 minutes or until heated through.
YIELD: 8 servings
For something different, try this -
Oven Roasted Radishes
2 bunches radishes - trimmed and quartered
3 tbsp. olive oil or sunflower oil
1/4 tsp sea salt
Combine all ingredients. Transfer to 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees for 30 minutes or until crisp-tender, stirring once.
YIELD: 5 servings