Radish Salad with Radish Sandwiches

There is something so magical about butter and radishes – add a little lemon zest and it’s out of this world!

1 head of butter lettuce, torn
1 bunch of radishes, sliced thin
2 tbsp butter at room temp
Zest of lemon
4 sliced dark rye

2 tbsp lemon juice
1/2 tsp salt
1 c half and half
1/3 c chives, minced

Combine dressing ingredients in a jar and shake to combine.

For the sandwich:

Cut 1/4 of the radishes into thin strips. Mash the lemon zest and butter together, spread on bread and top with radishes.

For Salad:

Combine lettuce and remaining radishes with 1/4 c dressing. Toss to coat.

Serves 4.


Pea Soup

This chilled soup is so wonderful and light. 

1 lb of fresh peas, pods reserved
1 onion, peeled ans halved
3 cloves of garlic
1 tbsp salt
1/4 tsp salt
2 oz goat cheese, crumbled
2 radishes, sliced thin

Rinse pea pods well. Bring 2 c water to a boil, add onion, garlic and pods. Boil, then reduce heat to medium and summer 30 minutes. Strain and discard pods, onion and garlic. Place broth in a blender.

Prepare a large bowl of ice water.

Bring 1 quart of water to a boil over high heat. Add 1 tbsp of salt and cook peas for 2 minutes- then drain and place in ice water. Drain and set a few peas aside. Place the reminder in the blender with stock. Puree will smooth and chill.

To serve, pour soup into a bowl and top with radishes, peas and Goat Cheese.

Serves 4.

Radish And Butter Lettuce Salad with Radish Tartine


I’m on a Patricia Wells kick! I love her recipes simple, quick and delicious!! Nothing better than radishes and butter – those French are so smart.

1 head of butter lettuce, torn
1 bunch of radishes, sliced thin, freshest leaves reserved
2 TBSP butter
zest of 1 lemon
4 slices of rye bread
Sea salt
1/4 c creamy lemon chive dressing (below)

Slice 1/4 of the radishes into narrow stirps. Mince the leavers. 

On a small plate mash the butter, lemon zest and 1/4 tsp salt. Add radish strips and leaves, mash together. Spread on rye bread.

In a large bowl toss lettuce and radishes with dressing.

Serve with rye tartines.

Serves 2 – 4.  5 WW PP

Creamy Lemon Chive Dressing
2 TBSP lemon juice
1/2 tsp sea salt
1 c half and half
1/2 c minced fresh chives

Combine in a small jar and shake to combine.

Spicy Asian Chicken Sandwich

This is tasty lunch – the meat needs to marinade and I used quick pickled veggies from this recipe.

3/4 lb cooked chicken breast, sliced 1/4 inch thick
1 TBSP soy sauce
1 TBSP fish sauce
1 TBSP mayonnaise, plus more for spreading
1 large shallot, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
Jalapeno slices
Pickled carrots, radishes
Cucumber thinly sliced
One 10-ounce baguette, split lengthwise and toasted
Sriracha, for spreading
Cilantro sprigs

In a bowl, toss the chicken with the fish, soy sauce, mayonnaise and the shallot. Cover and refrigerate for 1 hour.

Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, radish and cucumber pickles, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich.

Serves 4.

Flower and Herb Salad

There so something so decadent about eating flowers! That’s why most of the flowers in our yard are edible. This is lovely summer salad that goes great with all the spicy food I’ve been cooking.

12 radishes, sliced thin
1/2 cucumber, sliced thin
3 c salad greens
2/3 c dill leaves, chopped
2/3 c mint, chopped
2/3 c basil, chopped
Edible flowers
1/4 c olive oil
1 TBSP white balsamic
1 tsp lemon
Salt and pepper

Combine dressing ingredients in a small jar. Toss with other ingredients.

Serves 6.

Quick Pickled Radishes


I love pickles!! You can pickle almost anything and I will eat. I found this recipe in clean eating and it is a winner! Quick and easy!


2 bunches radishes, sliced thin
2 tsp kosher salt
1c white wine vinegar
2 tsp sugar

Toss radishes with salt and drain for 1 hour. Rinse and dry on a towel.

Mix vinegar and sugar in a jar that will hold all the radishes and mix well. Add radishes and refrigerator for at least 45 minutes.

Pickled Radishes and Beets


I love pickles! This one was in the Sept issue of Bon App├ętit, I made a couple changes and they are wonderful!

1 lb pearl onions
3 c white wine vinegar
1/4 c sugar
1 1/2 TBSP kosher salt
10 whole peppercorns
4 garlic cloves
1 bay leaf
2 sprigs rosemary
2 bunches of radishes, quartered
2 bunches small beets, quartered

Bring all ingredients except veggies and 2 c water to a boil in a large pot. Reduce to medium, add onions, cook 8 12 minutes, remove to a large canning container. Repeat with radishes and beets.

Pour hot liquid over veggies to cover. Let cool and chill overnight, up to one week.

6 – 8 servings.