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Radish Dip
Appetizer

Radish Dip

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

By Kris Frame Bethune

Crescent Roll Vegetable Pizza
Appetizer American

Crescent Roll Vegetable Pizza

4.9

Prep
45 min
Cook
10 min
Total
565 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
  3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
  4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
  5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Mexican Ceviche
Appetizer Mexican

Mexican Ceviche

4.6

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
  3. 3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
  4. 4 Stir in tomato and clam juice cocktail to desired consistency.
  5. 5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

By PHXGURL

Mahi Mahi Ceviche
Appetizer Mexican

Mahi Mahi Ceviche

4.9

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
  2. 2 Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

By John Mitzewich

Spring Herb Hummus Vegetable Garden
Appetizer American

Spring Herb Hummus Vegetable Garden

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
  2. 2 Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

By Ashley Baron Rodriguez

Classic Pimento Cheese Ball
Appetizer American

Classic Pimento Cheese Ball

5.0

Prep
10 min
Cook
7 min
Total
137 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
  2. 2 In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
  3. 3 Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.
  4. 4 Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

By Reynolds KitchensR

Potato Salad Bites
Appetizer American

Potato Salad Bites

3.0

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
  2. 2 Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
  3. 3 Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
  4. 4 Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
  5. 5 Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
  6. 6 Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.

By LauraF

Grilled Lemon Pepper Radishes
Side Dish

Grilled Lemon Pepper Radishes

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place radishes on a sheet of foil. Sprinkle lemon pepper seasoning over the radishes and scatter butter over the top. Seal the foil into a packet.
  3. 3 Place packet on the grill and cook for 10 minutes. Shake packet and grill until radishes are tender, about 8 more minutes.

By Soup Loving Nicole

Grilled Radishes in Foil
Side Dish

Grilled Radishes in Foil

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Cut radishes in half. If the radishes are very large, cut them into quarters. Place radishes on a large piece of heavy-duty foil. Sprinkle with Montreal steak seasoning and scatter butter chunks over radishes. Fold the sides of the aluminum foil in to form a sealed packet.
  3. 3 Place foil packet on the grill, close lid, and grill for 15 minutes, flipping every 5 minutes. If you like the radishes extra caramelized, grill for 3 to 5 minutes longer.

By France Cevallos

Roasted Carrots and Radishes
Dinner

Roasted Carrots and Radishes

4.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
  3. 3 Roast in the preheated oven until tender, 20 to 25 minutes.

By Kathleen

Garlic-Roasted Radishes
Dinner

Garlic-Roasted Radishes

4.5

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Trim the ends of the radishes and cut into thirds.
  3. 3 Mix radishes, oil, garlic, salt, parsley, rosemary, and pepper together. Transfer to a rimmed baking sheet.
  4. 4 Roast in the preheated oven until tender, about 35 minutes. Let cool a bit before eating.

By Sabrina LaDane Cudd

Sautéed Radishes
Side Dish Other

Sautéed Radishes

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat butter in a skillet over low heat; arrange radishes, cut-side down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

By jennifer263

Easy Pickled Red Radishes

Easy Pickled Red Radishes

3.0

Prep
5 min
Cook
2 min
Total
127 min

Instructions

  1. 1 Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
  2. 2 Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.

By Diana71

Roasted Radishes with Radish Greens
Dinner

Roasted Radishes with Radish Greens

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
  3. 3 Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
  4. 4 Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
  5. 5 While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
  6. 6 Divide sautéed greens and onions among serving plates and top with roasted radishes.

By Leigh Ann

Roasted Radishes with Onions
Dinner

Roasted Radishes with Onions

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.
  3. 3 Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.

By France Cevallos

Roasted Radishes
Dinner American

Roasted Radishes

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
  3. 3 Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

By Deeli

Grilled Radishes
Dinner American

Grilled Radishes

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the grill for high heat.
  2. 2 Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
  3. 3 Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

By librarylady

Lettuce with Hot Bacon Dressing
Side Dish

Lettuce with Hot Bacon Dressing

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
  3. 3 Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
  4. 4 Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

By Vera

Sautéed Radish Greens
Side Dish American

Sautéed Radish Greens

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
  2. 2 Remove from heat and stir in feta cheese.

By Vanessa C

Quick Pickled Radishes
Pantry American

Quick Pickled Radishes

4.8

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place radish slices into a pint-sized jar with a lid.
  2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
  3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Baked Potato Salad with Dill
Lunch

Baked Potato Salad with Dill

3.4

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
  2. 2 Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
  3. 3 Whisk together the mayonnaise, lemon juice, mustard and curry powder.
  4. 4 Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.

By MARBALET