Ingredient to Master: Radishes

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^^ Goal: To be drawn to radishes for reasons other than the vibrant pink color

I make a serious effort to try foods that I’m not really crazy about, because I know that it can take multiple exposures to a new food before one begins to acquire a taste for it. And life is just so more enjoyable when you aren’t picking around your plate, and can appreciate the subtle complexities of a varied diet. The current ingredient that I’m learning to love like tolerate is radishes.

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^^ First attempt: Radishes + Buttered Toast (when in doubt, start with butter)

Apparently, I have overestimated the rapid malleability of my taste buds. Because despite my numerous attempts to appreciate the distinctly peppery bite of this gorgeous, spring hued vegetable, I can’t seem to get past a meager acceptance of the flavor.

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^^ Second attempt: Radishes + PB (because PB improves everything)

It’s time to change my approach. Rather than letting the radishes steal the show, I’m seeking out recipes where radishes play more of a supporting role, or have their sharp flavor mellowed through the oven. Below I’ve rounded up a few recipes from across the web (thank you, Pinterest) that look like a good place to start…

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Spring Rotisserie Sandwiches with Radishes, Avocado, and Buttermilk Dressing from Whole Foods Market

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Lentil Tacos with Tomato Radish Salsa from Chez Us

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Watermelon Radish, Cara Cara Orange, and Goat Cheese Salad from Alexandra’s Kitchen

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Radish Toasts with Edamame Spread from Vanilla & Spice

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Roasted Radishes with Rosemary from Olive and Herb

What is your favorite way to enjoy radishes?

– Kelly

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