Radish Bulbs and Greens Sautéed with Green Garlic and Chives
from Asparagus to Zucchini Cookbook

2 bunches radishes
1 ½ Tbsp butter
1 ½Tbsp chopped green garlic
1 ½ Tbsp chopped fresh chives
salt and pepper

Clean radishes well under running water to remove all traces of dirt.  Cut off the upper leaves and coarsely chop them.  Cut off the remaining greens and stalks and discard them.  Trim and quarter the bulbs.  Heat butter in a large skillet over medium-high flame.  Add quartered radishes and cook, stirring often for 2 minutes.  Stir in greens, green garlic, and chives and cook until wilted, another 1-2 minutes.  Season with salt and pepper to taste.  This is a great side dish with poached, steamed, or grilled fish. 
Makes 4-6 servings.

 

Red, White, and Spring Green Crunch Salad
from Asparagus to Zucchini Cookbook

1 small bunch red radishes, stems, leaves, and ends trimmed off
1 medium turnip, peeled, or 4-5 salad turnips, scrubbed, about ½ pound
1 small cucumber, halved lengthwise and seeded
4 Tbsp rice wine vinegar
1 Tbsp sugar
4 Tbsp chopped fresh mint
salt and pepper to taste

Finely dice the radishes, turnip, and cucumber.  Combine with remaining ingredients and 4-6 Tbsp water in a bowl.  Chill ½ hour to 1 hour before serving. 
Makes 6 servings.

 

Beet and Daikon Slaw
from Asparagus to Zucchini Cookbook

1 yellow beet, peeled and cut into 1/8 inch julienne (matchstick)
1 red beet, peeled and cut into 1/8 inch julienne
1 -6 inch daikon radish, peeled and cut into 1/8 inch julienne
1 tsp toasted sesame oil
2 tsp canola oil
1 tsp unsalted rice vinegar
1 tsp sea salt

Combine all ingredients in a non-reactive bowl, cover, and let stand at least ½ hour.  Season to taste and serve.
Makes 2 servings.