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Radish Recipes From EatingWell Magazine



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Organic Radish Seeds are included in our Garden Starter Collection!



Snap Pea Salad with Radish & Lime

From EatingWell:  June/July 2005

This colorful combination of sugar snap peas, wax beans and radishes is dressed with a tangy lime vinaigrette for a refreshing side dish.

Ingredients

  • 8 ounces sugar snap peas, trimmed and halved (about 2 cups)
  • 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
  • 3 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 bunch radishes, trimmed and thinly sliced (about 10)

Preparation

  1. Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.
  2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

Nutrition

Per serving: 110 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 3 g fiber; 157 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin A (20% daily value).


Beef Tataki

http://www.eatingwell.com/recipes/beef_tataki.html

From EatingWell:  September/October 2007

Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. In this version, a springy salad of crisp radishes and carrot matchsticks combined with sliced onion provides textural contrast to the flavorful steak. Serve this dish over a bed of buckwheat soba noodles to make it a meal.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

  • 1 cup matchstick-cut red radishes, or peeled daikon radish (see Note)
  • 1 cup matchstick-cut carrots
  • 1/2 cup thinly sliced onion
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 2 tablespoons finely chopped scallions
  • 2 teaspoons finely grated fresh ginger
  • 1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons canola oil

Preparation

  1. Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
  2. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
  3. Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.

Nutrition

Per serving : 196 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 42 mg Cholesterol; 8 g Carbohydrates; 24 g Protein; 2 g Fiber; 617 mg Sodium; 551 mg Potassium


Greek Diner Salad

http://www.eatingwell.com/recipes/greek_diner_salad.html

From EatingWell:  April/May 2005

The secret to this New York diner-style salad is to dice the vegetables to the same size, so that the flavors can meld in one bite. The tangy dressing really perks up the vegetables and makes this dish a stand-alone entree or a zippy accompaniment to barbecued or roasted meats.

4 servings, 1 1/3 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 medium zucchini, finely diced
  • 1 large red bell pepper, finely diced
  • 1 bunch radishes, finely diced
  • 1 15-ounce can chickpeas, rinsed
  • 4 large Boston lettuce leaves, for serving

Preparation

  1. Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
  2. Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. To serve, spoon into lettuce leaves, using them as cups.

Nutrition

Per serving : 202 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 3 mg Cholesterol; 35 g Carbohydrates; 7 g Protein; 7 g Fiber; 585 mg Sodium; 522 mg Potassium


Mango-Radish Salsa

From EatingWell:  June/July 2005

Crisp, peppery diced radishes, sweet, juicy mango and tart lime juice have opposing flavors that come together here to create salsa nirvana. Serve with grilled fish, steak or chicken or just put out a dish of it with some crisp baked corn chips.

Ingredients

  • 3 cups diced mango, (about 2 large)
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 cup diced radishes, (about 1 bunch)

Preparation

  1. Toss mangoes, cilantro, lime juice and salt in a bowl.
  2. Stir in radishes just before serving.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. Stir in the radishes just before serving.

Nutrition

Per serving: 43 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g protein; 1 g fiber; 80 mg sodium; 135 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value)

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Pea & New Potato Salad (Nye kartofler og ∆rte Salat)

From EatingWell:  May/June 2008

Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers' markets in spring and early summer.

Ingredients

  • 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
  • 2 teaspoons extra-virgin olive oil, or canola oil
  • 1 bunch scallions, white parts only, finely chopped
  • 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
  • 1/4 cup water
  • 1 1/2 cups thinly sliced small radishes
  • 1 tablespoon butter
  • 2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.

Tips & Notes

  • Make Ahead Tip: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.

Nutrition

Per serving: 138 calories; 3 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 166 mg sodium; 686 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Potassium (20% dv), Fiber (16% dv).

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