Roasted Radishes with “Green Goddess” Butter

This is one of those magic tricks where radishes go from sharp + peppery to sweet and mellow once they hit a hot oven… and then you drag them through an herby, garlicky butter situation. Very good news for everyone involved.

Green Goddess Butter

You’ll need:

• 1/2 cup (1 stick) unsalted butter, softened to room temp

• 1/2 cup parsley (tender leaves + stems), very finely chopped

• 1/4 cup tarragon, very finely chopped

• 1/4 cup chives, very finely chopped

• 4 anchovy fillets, very finely chopped

• 1 garlic clove, finely grated

• 2 Tbsp white wine vinegar

• Kosher salt + freshly ground black pepper

Make it:
In a bowl, mash everything together with a fork until it turns into a green-speckled, super-fragrant butter. Taste and season with salt and pepper. (You can also blitz it in a food processor if you want it extra smooth.)

Roast the Radishes

You’ll need:

• 2 bunches radishes (or baby turnips), tops on, scrubbed well

• 3 Tbsp olive oil

• 1 lemon, cut in half

• Flaky sea salt + black pepper

Do it:

1. Heat the oven to 425°F.

2. Prep the veg: Slice the radishes in half lengthwise (keep the greens on).

3. Oil + roast: Toss radishes (and the leaves too!) with olive oil on a rimmed baking sheet. Roast until the radishes are tender and the greens are browned and crispy, 12–15 minutes.

Serve

Spread a generous layer of the Green Goddess Butter on a platter or shallow bowl. Pile the hot roasted radishes on top, squeeze lemon over everything, then finish with flaky salt and black pepper.

Make-ahead tip

The butter can be made ahead and kept tightly covered in the fridge for up to 2 weeks. Bring it back to room temp before serving so it’s spreadable.

Arugula Pesto

Here’s a little known secret: pesto can be made with a plethora of different ingredients. As long as you have something green and leafy, a nut, a cheese, and a cooking oil you can mix and match the variety of each thing. This version replaces the traditional basil and pine nuts with arugula and walnuts. It’s a cheaper, more plentiful option, and it has a fresh, peppery flavor.

Ingredients:

• 2 cups packed fresh arugula leaves, rinsed and dried

• 1/4 cup roughly chopped walnuts

• 4 medium garlic cloves

• 1/3 cup extra-virgin olive oil

• 1/2 cup finely grated fresh Parmesan cheese

• 2 teaspoons freshly squeezed lemon juice

• Kosher salt and freshly ground black pepper

Method:

1. Add the arugula, walnuts, and garlic to a food processor. Pulse until finely chopped (about five 1-second pulses), scraping down the sides as needed.

2. With the processor running, slowly drizzle in the olive oil through the feed tube. Process until smooth, stopping to scrape the bowl if needed.

3. Add the parmesan and lemon juice. Pulse just until combined. Season with salt and pepper to taste.

4. Transfer to an airtight container. Refrigerate up to 1 week, or freeze up to 6 months (a resealable bag works great—press it flat for faster thawing).

Adapted from Serious Eats

Garlic Chive Cream Cheese

Garlic chives can have a powerful flavor. It’s nice to mellow them while sprucing up your bagels and sammys by making a flavored cream cheese. This is also a nice way to preserve them, in this mixture they should stay good for 3 to 4 weeks. Use this recipe and interchange with any of your favorite fresh herbs like rosemary, sage, scallion or garlic.

• 1 8 ounce package cream cheese, softened

• 3 tablespoons finely chopped fresh garlic chives

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

• 1 tablespoon Greek yogurt or ½ tablespoon milk, to soften (optional)

Method:

1. Start with softened cream cheese—it’ll save you a lumpy struggle later. Either leave it on the counter for about an hour, or do a quick microwave soften: set the block on a plate, heat 5 seconds, flip it, then heat 5 seconds more. If it’s still not pliable, keep going in tiny bursts (a few seconds at a time) so it doesn’t melt. 

2. Finely chop the chives. Stir the cream cheese and chives together in a bowl until smooth. If you want it lighter and easier to spread, mix in Greek yogurt, milk, or sour cream one tablespoon at a time (we liked 1 tablespoon of Greek yogurt). Cover and refrigerate; it keeps for up to a week.

3. Whipped method: For an extra airy texture, whip the cream cheese with 1/2 tablespoon milk in a food processor or stand mixer until fluffy. Add the chopped herbs and pulse briefly to combine.

Adapted from A Couple Cooks

Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets

Buttered Radishes and Eggs

I’m kind of luke-warm on radishes. They’re flavorful, they’re crunchy… but I easily get a little bored of them.

But not anymore! This is my new favorite breakfast. I should have known, all they needed was a little butter. The result is both melty and juicy, and is like slathering your toast with butter except better. I use thinly sliced red radishes because that’s what we grow and have on hand.

2 bunches (12 to 14) French Breakfast Radishes

2 tablespoons good unsalted butter

6 scallions, diced

1 teaspoon fresh thyme

pinch of salt

2 eggs

2 pieces of bread, toasted

Method:

1. Trim the radishes, cutting off the greens and root ends. Slice each one in half lengthwise and set aside.

2. Warm the butter in a skillet over medium-low heat. Add the scallions and cook until they start to soften, about 2–3 minutes. Stir in the radishes, thyme, and a pinch of salt. Cover and cook, giving it a stir once or twice, until the radishes are tender but still slightly crisp, about 5–6 minutes. Taste and adjust the seasoning.

3. While the radishes are cooking, poach the eggs (or swap in scrambled or hard-boiled if you prefer firmer yolks).

4. To serve, put toast on two plates, spoon the radish-scallion mixture over the top, and finish each plate with a poached egg.For Preparation Instructions Visit:

Adapted from Naturally Ella