Type what you have

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
• 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
• 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
• 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
• cilantro
• tomato
• onion
• salt
• red pepper flake
• lemon

Instructions

1. 1 In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. Stir in lemon juice. Let stand for 15 minutes before serving to blend the flavors.

By HawnBoricua

Ingredients

• ✓ radish
• butternut squash
• halloumi cheese
• red bell pepper
• red onion
• black olive
• serrano pepper
• za'atar
• turmeric
• mint
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

By Buckwheat Queen

Ingredients

• ✓ radish
• vegetable oil
• ketchup
• cider vinegar
• honey
• worcestershire sauce
• black pepper
• salt
• spinach
• bacon
• egg
• green onion

Instructions

1. 1 Whisk together oil, ketchup, cider vinegar, honey, Worcestershire, pepper, and salt for dressing in a large measuring cup until well combined.
2. 2 Add spinach to a large serving bowl. Add 1/2 of the bacon, 1/2 of the eggs, 1/2 of the radishes, and 1/2 of the green onion. Pour in about 1/4 cup dressing and toss to combine. Top with remaining bacon, eggs, radishes, and green onion.
3. 3 Serve with remaining 3/4 cup dressing for drizzling.

By Kaleb

Ingredients

• ✓ radish
• bacon
• chicken
• salt
• black pepper
• buffalo wing sauce
• tomato
• romaine lettuce
• cucumber
• celery
• red onion
• blue cheese
• blue cheese salad dressing

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
2. 2 Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
3. 3 Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.

By tpspaul

Ingredients

• ✓ radish
• water
• sorghum grain
• quail egg
• sriracha salt
• cumin
• avocado oil
• vinegar
• buffalo mozzarella
• basil
• avocado
• kumato tomato

Instructions

1. 1 Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, about 1 hour.
2. 2 Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
3. 3 Mix sorghum, Sriracha salt, and cumin together in a bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture and mix well; divide between 2 bowls.
4. 4 Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.
5. 5 Shred mozzarella cheese using your hands; divide between the 2 bowls of sorghum. Tear basil leaves and sprinkle over mozzarella cheese. Divide avocado, tomato, and radishes between the bowls.

By Buckwheat Queen

Ingredients

• ✓ radish
• russet potato
• onion
• carrot
• vegetable oil
• dill weed
• kosher salt
• black pepper
• whole milk plain greek yogurt
• lemon
• dill weed
• kosher salt
• onion powder
• garlic powder
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.
2. 2 Place potatoes, onion, carrots, and radishes in a large bowl. Drizzle with oil, and toss to coat. Sprinkle with 1 teaspoon dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss again to coat. Pour veggies out onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 While the veggies bake, prepare the chicken. In the same bowl the veggies were in, add the Greek yogurt, lemon zest, lemon juice, 1 teaspoon dill, 1/2 teaspoon kosher salt, onion powder, garlic powder, and 1/4 teaspoon black pepper. Mix until thoroughly combined. Dip each chicken thigh into the yogurt mixture, making sure each one is evenly coated.
5. 5 Remove pan from the oven, and gently push the veggies to the sides of the pan, leaving room in the middle for the chicken thighs. Place the thighs in the middle of the baking sheet, and place pan back into the oven until chicken is no longer pink in the center, and veggies are tender, 30 to 40 minutes more. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). If desired, place pan beneath broiler, and broil chicken for a few minutes to brown the chicken. Season with additional salt and pepper to taste before serving.

By Kim

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
• sugar
• ginger root
• garlic
• lemon juice
• water
• soy sauce
• red bell pepper
• green onion
• carrot
• lettuce leaf
• water
• brown rice
• ginger root
• garlic
• soy sauce
• ground turkey

Instructions

1. 1 In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. 2 In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. 3 Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. 4 Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. 5 To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

By Liz

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
• halloumi cheese
• eggplant
• red onion
• red bell pepper
• cherry tomato
• lemon
• olive oil
• ras el hanout spice blend
• black pepper
• bamboo skewer
• tahini
• lemon juice
• lemon
• cilantro
• dukkah

Instructions

1. 1 Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
4. 4 Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
5. 5 Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

By Buckwheat Queen

Ingredients

• ✓ radish
• cucumber
• red onion
• dill
• parsley
• olive oil
• white wine vinegar
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
2. 2 Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
3. 3 Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

By Soup Loving Nicole

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
• 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
• carrot
• arugula
• spinach
• mesclun salad greens
• salt
• sugar
• water
• pecan
• olive oil
• salt
• sugar
• cherry
• cabernet sauvignon wine
• beef top sirloin
• port wine
• black pepper
• salt
• garlic
• grainy brown mustard
• olive oil

Instructions

1. 1 Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
2. 2 Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
4. 4 Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
5. 5 Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
6. 6 Preheat an outdoor grill for very high heat and lightly oil the grate.
7. 7 Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
8. 8 To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

By Karen Barris Calabro

Ingredients

• ✓ radish
• lime
• corn tortilla
• tilapia
• vegetable oil
• black pepper
• salt
• ground cumin
• panko bread crumb
• egg
• all-purpose flour
• salt
• ketchup
• lemon juice
• garlic
• mayonnaise
• lime
• cilantro
• green onion
• green apple
• carrot
• red cabbage

Instructions

1. 1 Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
2. 2 Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
3. 3 Heat oil in a deep saucepan over medium heat.
4. 4 While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
5. 5 Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
6. 6 Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.

By Erin Schwane

Ingredients

• ✓ radish
• elbow macaroni
• mayonnaise
• cucumber
• pea
• celery
• green onion
• seasoned salt
• shrimp
• egg
• avocado
• tomato

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 8 minutes. Drain and pour into a salad bowl.
2. 2 Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.

By jessnay

Ingredients

• ✓ radish
• crescent roll
• sour cream
• cream cheese
• ranch seasoning mix
• dill weed
• garlic salt
• broccoli
• onion
• red bell pepper
• carrot
• celery

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 15x10-inch pan with nonstick cooking spray.
2. 2 Press crescent roll dough into the prepared jelly roll pan to form a crust. Let stand 5 minutes. Pierce with a fork.
3. 3 Bake in the preheated oven until dough is fully cooked and golden brown, about 10 minutes. Let cool completely.
4. 4 Combine sour cream, cream cheese, ranch seasoning mix, dill, and garlic salt in a medium mixing bowl. Spread the cream cheese mixture on top of cooled crust.
5. 5 Arrange broccoli, radish, onion, bell pepper, carrot, and celery on top of the cream cheese mixture.
6. 6 Cover and let chill, 1 to 2 hours. Cut chilled pizza into 16 squares to serve.

By MERRI C

Ingredients

• ✓ radish
• butter
• hakurei turnip
• garlic
• green onion
• carrot
• red potato
• vegetable stock
• bay leaf
• milk
• worcestershire sauce
• curry powder
• brown sugar
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
2. 2 Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
3. 3 Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

By tylerss20

Ingredients

• ✓ radish
• olive oil
• lemon juice
• orange juice
• lime juice
• garlic
• salt
• black pepper
• romaine lettuce
• tomato
• red onion
• avocado

Instructions

1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Ingredients

• ✓ radish
• zucchini
• cooking spray
• onion
• olive oil
• kosher salt
• lemon zest
• garlic
• dill weed
• salt
• black pepper
• lemon

Instructions

1. 1 Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
3. 3 Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.
4. 4 Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.
5. 5 Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.
6. 6 Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.
7. 7 Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.

By Redd Summers

Ingredients

• ✓ radish
• orange juice
• lime juice
• olive oil
• rice vinegar
• white sugar
• garlic
• salt
• black pepper
• pea
• red onion
• egg

Instructions

1. 1 Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
2. 2 Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
3. 3 Serve garnished with hard-cooked egg wedges.

By lutzflcat

Ingredients

• ✓ radish
• cooking spray
• olive oil
• ground turkey breast
• onion
• cumin
• chipotle chile pepper
• enchilada sauce
• corn tortilla
• pumpkin seed
• cilantro
• green onion
• garlic
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
3. 3 Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
5. 5 Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

By LKB