Type what you have

Ingredients

• ✓ radish
• olive oil
• butter
• garlic
• radish green
• feta cheese

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

Ingredients

• ✓ radish
• green pea
• butter
• mint
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
2. 2 Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
3. 3 Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.

By VirginiaWillis

Ingredients

• ✓ radish
• potato
• bacon
• celery
• green onion
• green olive
• mayonnaise
• lemon juice

Instructions

1. 1 Bring a large pot of salted water to a boil. Cut potatoes into ½-inch pieces; add to pot. Boil until tender but still firm, about 10 minutes.
2. 2 Meanwhile, cut bacon into small pieces. Cook in a large skillet over medium-high heat until crisp; drain.
3. 3 Chop celery, green onions, olives, and radishes; transfer to a large bowl. Add potatoes and bacon; stir to combine. Stir in mayonnaise and lemon juice. Refrigerate salad before serving, at least 1 hour.

By Lawrence Fay

Ingredients

• ✓ radish
• mayonnaise
• lime juice
• cumin
• cayenne pepper
• salt
• black pepper
• green cabbage
• carrot
• green onion

Instructions

1. 1 Whisk together mayonnaise, lime juice, cumin, cayenne, salt, and pepper in a large bowl. Add cabbage, carrot, green onions, and radishes and stir until well-combined. Chill at least 1 hour before serving.

By Denyse

Ingredients

• ✓ radish
• lemon pepper seasoning
• butter

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

Ingredients

• ✓ radish
• montreal steak seasoning
• butter

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

Ingredients

• ✓ radish
• butter
• salt
• black pepper

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

Ingredients

• ✓ radish
• egg
• bacon
• onion
• white wine vinegar
• water
• sugar
• salt
• lettuce

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

Ingredients

• ✓ radish
• napa cabbage
• salt
• onion
• garlic
• ginger
• rice vinegar
• water
• persimmon
• cucumber
• green onion
• red pepper flakes

Instructions

1. 1 Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

By henry

Ingredients

• ✓ radish
• kirby cucumber
• water
• sea salt
• red pepper flake
• water
• fish sauce
• white sugar
• garlic
• ginger
• fermented shrimp
• garlic chive
• sesame seed

Instructions

1. 1 Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
2. 2 Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
3. 3 Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
4. 4 Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

By mykoreaneats

Ingredients

• ✓ radish
• salt
• napa cabbage
• jujube
• water
• fermented shrimp
• scallion
• garlic
• ginger
• chestnut
• pear
• carrot
• red chile pepper
• green chile pepper
• brown sugar
• salt

Instructions

1. 1 Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
2. 2 Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
3. 3 Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
4. 4 Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
5. 5 Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
6. 6 Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

By mykoreaneats

Ingredients

• ✓ radish
• olive oil
• thyme
• salt
• lemon

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

Ingredients

• ✓ radish
• garlic
• butter
• ice
• salt
• pepper

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

Ingredients

• ✓ radish
• white wine vinegar
• water
• sugar
• salt
• star anise
• cumin seed
• black peppercorn

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

Ingredients

• ✓ radish
• cucumber
• onion
• mayonnaise
• ranch dressing
• salt
• black pepper

Instructions

1. 1 In a bowl, toss together the cucumbers, onion, and radishes. In a separate bowl, mix the mayonnaise and Ranch dressing. Season with salt and pepper. Mix into the vegetables. Chill in the refrigerator at least 2 hours before serving.

By JenSmith

Ingredients

• ✓ radish
• butter
• onion
• potato
• radish green
• chicken broth
• heavy cream

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
3. 3 Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.

By LAURA NASON

Ingredients

• ✓ radish
• salt
• red onion
• cucumber
• olive oil
• white wine vinegar
• dill
• garlic
• white sugar

Instructions

1. 1 Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl; add red onion and cucumber slices.
2. 2 Whisk olive oil, vinegar, dill, garlic, and sugar together in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

By lisascooking

Ingredients

• ✓ radish
• chicken breast
• pasta shell
• mayonnaise
• yogurt
• curry powder
• pea
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Ingredients

• ✓ radish
• flank steak
• ranch salad dressing and seasoning mix
• black pepper
• sour cream
• avocado
• lime juice
• tortilla
• lime wedge

Instructions

1. 1 Preheat a grill or pan over medium-high heat.
2. 2 Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
3. 3 Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
4. 4 Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

By Hidden Valley Ranch

Ingredients

• ✓ radish
• cream cheese
• lime juice
• balsamic vinaigrette
• salt
• black pepper
• bagel
• arugula
• tomato

Instructions

1. 1 Mix the cream cheese, lime juice, balsamic vinaigrette, salt, and pepper in a bowl. Spread the mixture evenly over one of the bagel halves. Arrange the radish slices, arugula, and tomato on top of the cream cheese. Sandwich with the remaining bagel half.

By Jenn G

Ingredients

• ✓ radish
• potato
• onion
• red wine vinegar
• mustard
• salt
• black pepper
• olive oil
• chive

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
2. 2 Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
3. 3 Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.

By Stephanie

Ingredients

• ✓ radish
• asparagus
• snow pea
• scallion
• dill
• canola oil
• sugar
• salt
• black pepper
• lime juice

Instructions

1. 1 Fill a large saucepan with water; bring to a boil. Add asparagus; boil 1 minute. Add snow peas to pan with asparagus; boil 1 minute more. Drain and pat dry.
2. 2 Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss gently to combine.
3. 3 Whisk oil, sugar, salt, and black pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently to coat.

By NutritionSuz

Ingredients

• ✓ radish
• egg
• farfalle pasta
• chicken tender
• cucumber
• carrot
• green onion
• red onion
• salad dressing
• romaine lettuce

Instructions

1. 1 Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
3. 3 Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
4. 4 Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
5. 5 Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.

By Andrea Parker

Ingredients

• ✓ radish
• spinach
• yuca root
• carrot
• cabbage
• zucchini
• cilantro
• chicken bouillon
• turmeric
• lemon

Instructions

1. 1 Place a steamer insert into a saucepan. Fill with water just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.
2. 2 Place yucca in a large pot with enough water to cover; bring to a boil, cover, and cook until tender, about 15 minutes. Add carrots, cabbage, zucchini, and cilantro; add more water to cover, if needed. Bring to a boil; add bouillon cubes and turmeric. Reduce heat; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Divide soup among serving bowls; add spinach. Top with radishes; serve with lemon slices.

By Melissa

Ingredients

• ✓ radish
• fusilli pasta
• mixed vegetable
• salad dressing
• dill pickle
• celery
• cheddar cheese
• thousand island salad dressing
• sweet pickle relish
• dijon mustard
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, about 6 minutes; add frozen mixed vegetables. Continue cooking until fusilli and vegetables are tender yet firm to the bite, about 6 minutes more. Drain.
2. 2 Rinse fusilli-vegetable mixture under cold running water until cool. Drain and set aside.
3. 3 Combine creamy salad dressing, pickles, celery, radishes, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard in a large bowl; stir in fusilli and vegetables. Cover the bowl with plastic wrap; and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

By ROB23

Ingredients

• ✓ radish
• elbow macaroni
• egg
• mayonnaise
• tomato
• celery
• onion
• salt
• black pepper
• celery seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain; return macaroni to the pot.
2. 2 Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let stand in hot water for 10 minutes. Drain, cool under cold running water, peel, and dice.
3. 3 Stir mayonnaise into macaroni until creamy; stir in eggs. Fold in tomatoes, celery, onion, and radishes until combined. Transfer to a serving bowl; season with salt, black pepper, and celery seeds.

By Terri Hurt

Ingredients

• ✓ radish
• crescent roll
• cream cheese
• mayonnaise
• vegetable soup mix
• green bell pepper
• red bell pepper
• yellow bell pepper
• broccoli
• cauliflower
• carrot
• celery

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

Ingredients

• ✓ radish
• asparagus
• tahini
• water
• lemon juice
• garlic
• sugar
• red cabbage
• green onion
• feta
• pine nut
• dill

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
2. 2 In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
3. 3 Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

By GKT

Ingredients

• ✓ radish
• jicama
• orange
• red bell pepper
• cucumber
• sweet yellow pepper
• sweet orange pepper
• thai chile pepper
• cilantro
• jalapeno pepper
• lemon
• black pepper

Instructions

1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Ingredients

• ✓ radish
• mayonnaise
• feta cheese
• chive
• dill
• lemon juice
• salt
• black pepper
• cherry tomato
• cucumber
• red onion

Instructions

1. 1 Combine mayonnaise, feta cheese, chives, dill, lemon juice, salt, and black pepper in a large bowl; mix well. Add radishes, tomatoes, cucumber, and onion; toss until vegetables are evenly coated.

By Mindy Harwood