Type what you have

Ingredients

• ✓ radish
• water
• tomato
• carrot
• kale
• lemon
• spirulina
• ice cube

Instructions

1. 1 Pour water into a blender. Add tomato, carrot, kale, radishes, lemon, spirulina powder; top with ice cubes. Blend vegetable mixture until smooth.

By Will Lee

Ingredients

• ✓ radish
• olive oil
• leek
• radish greens
• egg
• parmesan cheese
• heavy cream

Instructions

1. 1 Heat oil in a large oven-safe skillet over medium heat. Add leeks; cook and stir until softened, 3 to 5 minutes. Add radish tops; cook until wilted, 3 to 5 minutes more.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Whisk eggs, Parmesan cheese, and cream together in a bowl; add to the skillet. Reduce heat to medium-low; cover the skillet and cook until edges are firm and begin to pull away from sides of the skillet, 5 to 10 minutes.
4. 4 Cook in the preheated broiler until lightly brown on top, 3 to 5 minutes.
5. 5 Rest for 10 minutes; top with shredded radishes. Serve warm or cold.

By Buckwheat Queen

Ingredients

• ✓ radish
• cilantro
• green onion
• avocado
• spinach
• corn tortilla
• olive oil
• egg
• black pepper
• chipotle pepper
• adobo sauce
• water
• lime juice
• pinto bean
• paprika
• lime
• chile powder
• onion powder
• chili powder
• garlic powder
• sea salt
• sweet potato
• olive oil
• black pepper
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
3. 3 Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
4. 4 Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
6. 6 Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
7. 7 Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
8. 8 Heat tortillas in the preheated oven until warm, about 5 minutes.
9. 9 Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

By Culinary Envy

Ingredients

• ✓ radish
• vegetable oil
• red onion
• jalapeno pepper
• salsa verde
• chicken breast
• tortilla chip
• black olive
• cilantro
• egg
• salt
• black pepper
• cotija cheese
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Ingredients

• ✓ radish
• arugula
• black pepper
• sea salt
• lemon juice
• garlic
• cucumber
• greek yogurt
• cottage cheese
• black pepper
• sea salt
• rosemary
• parmesan cheese
• heavy cream
• egg
• red bell pepper
• zucchini
• potato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Ingredients

• ✓ radish
• napa cabbage
• water
• sea salt
• water
• sweet rice flour
• onion
• garlic
• ginger root
• water
• red chile flake
• fish sauce
• shrimp
• brown sugar
• sesame seed
• green onion

Instructions

1. 1 Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
2. 2 Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
3. 3 Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
4. 4 Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. 5 Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. 6 Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. 7 Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
8. 8 Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

By mykoreaneats

Ingredients

• ✓ radish
• napa cabbage
• salt
• garlic
• ginger root
• onion
• water
• green onion
• persimmon
• cucumber
• cayenne pepper

Instructions

1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
2. 2 Mix more salt into cabbage and set aside for another hour.
3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry

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
• shiitake mushroom
• beef short rib
• water
• onion
• soy sauce
• garlic
• brown sugar
• rice wine
• carrot
• chestnut
• egg
• corn syrup
• sesame oil
• black pepper
• green onion

Instructions

1. 1 Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
2. 2 Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
3. 3 Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
4. 4 Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
5. 5 Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

By dleewla

Ingredients

• ✓ radish
• beef short rib
• asian pear
• onion
• garlic
• ginger
• soy sauce
• rice wine
• water
• brown sugar
• sesame oil
• black pepper
• carrot
• white sugar
• green onion
• sesame seed

Instructions

1. 1 Soak ribs in a large bowl of water for 1 hour.
2. 2 Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; purée until smooth. Transfer mixture to a mixing bowl. Mix in 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper to create a sauce. Set aside.
3. 3 Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot), then add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
5. 5 Select the Sauté function on your Instant Pot. Stir in white sugar, remaining 1/4 cup soy sauce, and remaining 1 tablespoon sesame oil. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot; stir to coat with sauce.
6. 6 Garnish ribs and vegetables with green onions and sesame seeds.

By fabeveryday

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
• garlic
• cream cheese

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

Ingredients

• ✓ radish
• carrot
• olive oil
• garlic salt
• lemon-pepper seasoning

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

Ingredients

• ✓ radish
• cream cheese
• milk
• dill

Instructions

1. 1 Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill.

By gartenfee

Ingredients

• ✓ radish
• olive oil
• garlic
• salt
• parsley
• rosemary
• black pepper

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

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
• water
• rice vinegar
• white sugar
• salt

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

Ingredients

• ✓ radish
• garden cress
• vegetable oil
• lemon
• salt
• black pepper
• white sugar
• egg

Instructions

1. 1 Combine radishes and garden cress in a bowl.
2. 2 Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

By Lena

Ingredients

• ✓ radish
• radish greens
• butter
• garlic
• salt
• white pepper
• olive oil
• red onion

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

Ingredients

• ✓ radish
• salt
• rapeseed oil
• cider vinegar
• lemon juice
• apple juice
• white sugar
• iceberg lettuce

Instructions

1. 1 Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

By Lena

Ingredients

• ✓ radish
• onion
• lemon zest
• thyme
• dill
• garlic powder
• salt
• black pepper
• olive oil

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

Ingredients

• ✓ radish
• romaine lettuce
• green onion
• cucumber
• tomato
• celery
• shrimp

Instructions

1. 1 In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

By Sandra

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
• grape
• walnut
• red onion
• green onion
• raisin
• balsamic vinaigrette salad dressing

Instructions

1. 1 In a medium serving bowl, combine the grapes, walnuts, onion, green onion, radishes and raisins. Toss with balsamic vinaigrette dressing just before serving.

By Allrecipes Member

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
• tuna
• jicama
• mayonnaise
• mustard
• celery
• parsley
• steak seasoning

Instructions

1. 1 Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

By Sara s

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