Radishes are one of the first things out of the garden – I’ve already harvested a batch from my hoop house (as well as arugula and lettuces). Zesty radishes are the stars in these two quick recipes, and they were truly stunning I must say! These short videos recently ran on Dig In Colorado on FOX.
These recipes are keepers, and simple enough for anybody! Watch the videos, stop by Tony’s for some great ingredients and try them yourself – trust me, radishes NEVER tasted better! Cheers!
Curry Chicken Kabobs w/ Radish Chevre Raita Recipe
Chicken cubes marinated in yogurt curry, skewered, grilled and served with a scrumptious blend of chevre, yogurt and radishes in a Raita style sauce. Simple and delicious – recipe follows below.
Radish and Citrus Salad
6 large radishes, sliced very thin
1 small grapefruit
½ cucumber; seeded and sliced thinly
¼ pint microgreens, or spinach, or mixed greens
salt & pepper
fresh crab or shrimp
Slice radishes thinly, preferably on a mandolin. Peel citrus, slice centers and quarter – reserve ends for juicing. Peel and slice cucumber. Toss radishes with citrus, cucumber and greens. Drizzle with olive oil, squeeze with grapefruit and orange ends, and sprinkle with salt and pepper. Garnish with crab or shrimp and sesame seeds and serve.
Boneless chicken cubes
Fine sea salt
Plain yogurt (optional)
Toss chicken cubes in a bowl with curry powder, salt and olive oil – plain yogurt can be added if desired. Marinate 20 minutes to overnight. Thread on skewers and grill to 150° internal. Serve with Radish Raita.
6 oz radishes, thinly sliced
3.5 oz soft goat cheese
10 oz plain yogurt
1 TBS chopped mint
fine sea salt and black pepper
Slice the radishes thinly (split if large) and place in a bowl. In a second bowl, smash the soft cheese with a fork and blend in the yogurt. Toss with the radishes and mint and finally garnish with lemon or orange zest and a few mint flakes. Serve with kabobs.
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