I love the crisp, peppery bite of a raw radish, and had received a gorgeous bunch in my Door to Door Organics Local produce order this week, complete with perfectly fresh, bright green leafy tops. I had seen a recipe in Whole Living Magazine about roasting radishes (and their greens) that I had been wanting to try, so I decided to use that as a base, incorporating other farm-fresh veggies into a full meal. I had also picked up two beautiful leeks from Promised Land Farm, as well as some yellow cherry tomatoes and my first sweet corn of the season from Charlann Farms at the Lower Makefield Farmers Market on Thursday.
Here's the Whole Living recipe:
Roasted Radishes and Greens
Ingredients
· 1 bunch radishes (halved if large) and their greens
· 1 tablespoon extra-virgin olive oil
· Coarse salt and freshly ground black pepper
Directions
1. Heat oven to 375 degrees.
2. Separate radishes and their greens and arrange on two rimmed baking sheets. Drizzle each with olive oil and season with salt and pepper. Toss to combine.
3. Bake, until radishes are tender and caramelized and greens are crisp, 15 to 20 minutes. Let cool.
Here's the Whole Living recipe:
Roasted Radishes and Greens
Ingredients
· 1 bunch radishes (halved if large) and their greens
· 1 tablespoon extra-virgin olive oil
· Coarse salt and freshly ground black pepper
Directions
1. Heat oven to 375 degrees.
2. Separate radishes and their greens and arrange on two rimmed baking sheets. Drizzle each with olive oil and season with salt and pepper. Toss to combine.
3. Bake, until radishes are tender and caramelized and greens are crisp, 15 to 20 minutes. Let cool.
Roasted radishes, leeks and tomatoes Along with the radishes, I added the two leeks, cleaned and chopped into about 1-in pieces to the roasting pan. I also used coarse garlic salt (instead of just regular salt). While the veggies were roasting, I microwaved an ear of the corn for about five min. When cool, I removed from the cob with a sharp knife.
I took out the greens after about 15 min in the oven (they were done), and then added the cherry tomatoes to the other pan with the radishes and leeks. I cooked them for about another 5 min., and then took them out and added some freshly chopped chives from my little herb garden. Next I gently mixed the greens, corn and veggies together and added a squeeze of fresh lemon juice.
I served the veggies over some cooked quinoa, alongside a salad made with Promised Land lettuce and some chopped nectarine, with a liberal shake of goat cheese crumbles over it all. The roasting mellowed the radishes a little while still retaining a bit of their pleasant peppery bite, complemented perfectly by the sweet corn and goat cheese. It paired nicely with a bottle of The Huguenot Chenin Blanc 2012.
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