Sunday, June 3, 2012

Pretty in Pink


There may be no vegetable prettier than a bunch of fresh radishes, all preppy hot pink and green and piled up in a colorful tumble at your local farmer's market. They're almost impossible to resist, so I always end up buying a bunch, cutting a few up into a salad and feeling like they really didn't live up to their looks. (Sort of like that hot guy that you lusted after for months, only to discover he was completely devoid of personality.)  I also hate that I always throw away those beautiful green tops...surely there must be some way to use those? And I wondered, could I cook the radishes? Would that mellow their flavor?

The radishes in the market this year have been particularly gorgeous...large and round and perfect, with crisp, fresh greens attached. So I've been on a quest to find new ways to prepare them, with great success, I am happy to report.

 Radish, cucumber and edamame salad with fresh mint.


This is SO simple:
 English cucumber, diced
shelled edamame, thawed
radishes, chopped
lemon juice, EVOO
fresh mint, chives chive blossoms salt/pepper to taste

 Do you really need measurements here? I think not. Just wing it. So pretty!

 Steamed radishes with sauteed greens, lemon chive butter and chive blossoms

Cut the radishes from the bunch and trim. Wash the greens well. Sautee the greens in a little olive oil, season with salt and pepper. Steam the radishes in a covered dish in the microwave with about a cup of water, until they are just getting tender. Set aside and melt 1/4 cup of butter, stir in a handful of minced chives and a healthy squeeze of fresh lemon juice. Pour over the radishes and toss well. Season with salt and pepper. Arrange greens and radishes on a plate and scatter chive blossoms over them. (If you don't have chive blossoms, you can just skip this. They look pretty but are only available for a few weeks in the spring. You could substitute other edible blossoms.)

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Stop by, bring wine.

Preferably good wine. Food would be good, too.