Spicy Tokyo Bekana and Mushroom Sauté

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped (any cooking green will work)

1 bunch radishes, leaves roughly chopped and radishes sliced

1/2# crimini or button mushrooms, quartered

2 tsp kosher salt

½ Tsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, radishes, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking for about 5 minutes. Add the red pepper flakes and the Tokyo bekana and continue cooking for about 3 minutes. Add the lemon juice and the parmesan cheese. Toss to coat and serve immediately.

Spicy Radish and Turnip Quick Pickle

1 bunch Hong Vit radishes

1 bunch salad turnips

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 Tbsp honey or maple syrup

2 tsp salt

½ tsp red pepper flakes 

½ tsp whole mustard seeds 

Scrub the turnips and radishes clean then remove the tops and slice as thin as you can. If you have a mandolin to use, great. If not, not a problem. When slicing small round veggies it’s simple to trim one of the round ends then rotate to flat side down this will keep the veggie still while your slicing instead of dealing with it rolling around.

In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes and turnips.

Let cool to room temperature. It can be ready to serve right away or place in your fridge for later use for a salad or snack.

Sesame Kale Salad

1 small clove garlic, minced (if you still have green garlic leftover, you can use)

2-1/2 tsp toasted sesame oil

1-1/2 Tbsp vegetable oil

½ bunch thinly sliced radishes or turnips

3 Tbsp rice vinegar

2 Tbsp low-sodium soy sauce

1 bunch chopped kale leaves; stems sliced thin

2 Tbsp toasted sesame seeds 

Kosher salt and ground black pepper

In a large bowl, whisk together the garlic, sesame oil, vegetable oil, vinegar and soy sauce. Add the kale and massage it with your hands or stir with tongs for 2 to 3 minutes, or until it has become shiny and a little translucent. Add sliced radish or turnips and stir. Sprinkle with the sesame seeds, then season with salt and pepper. Toss well.

Root Vegetable Stuffed Acorn Squash

1 acorn squash, cut in half

2-3 small purple top turnips, small dice

2-3 medium watermelon radish, small dice

1-2 onions, sliced

1 Tbsp minced parsley

2 Tbsp olive oil

¾ cup parmesan cheese, grated and divided in half

Preheat the oven to 400 degrees and line a baking sheet with parchment paper 

Cut the squash in half from the tip to the stem. Use a spoon to scoop out the seeds and discard.

Place the squash halves cut side up and drizzle 1 Tbsp of olive oil over the squash, and season with salt and pepper. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan and bake about 30 to 45 minutes. 

While Squash is cooking, clean and chop radishes and turnips.

Slice 1-2 onions and mince parsley.

In a sauté pan, heat up 1Tbsp olive oil and sauté turnips and radishes with the onions until the root veggies are fork tender. Remove from heat then add the minced Parsley. Season with salt and pepper.

Once squash is cooked, remove from oven and turn face up. Add the root vegetable mixture to the inside of the squash and sprinkle shaved parmesan cheese over the mixture. Return to oven and bake until cheese starts to brown up slightly. Roughly 15 minutes

Oven Roasted Radish and Broccoli Salad

1-2 cups broccoli florets

1 bunch radishes cut into wedges

1 tablespoon olive oil

¼ cup golden raisins

½ cup chopped purplette mini onion, or any red onion

For the Dressing:

1 tablespoon lemon juice

1 tablespoon unseasoned rice vinegar

1 garlic scape, finely minced

½ teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped mint

¼ teaspoon kosher salt

Freshly ground pepper

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.

While the vegetables are roasting, cover raisins in hot water to rehydrate.

To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic scapes, mustard, and olive oil. Stir in chopped mint.

In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.

Napa and Radish Slaw with Creamy Sesame Dressing

1 head napa cabbage 

1 bunch Radish 

1 tablespoon plus 1½ teaspoons rice vinegar (seasoned or unseasoned)

1 tablespoon sugar

1 tablespoon soy sauce

1/2 clove peeled and minced garlic (about 1/2 teaspoon)

1/4 teaspoon toasted sesame oil

1/4 teaspoon ground ginger

1/8 teaspoon cayenne powder

1 teaspoon toasted sesame seeds

1/2 cup mayonnaise

Slice napa thinly across the ribs then rinse and pat dry.

Cut the radishes into matchsticks or run across a grater.

Combine the vegetables and lightly salt. Place in strainer over a bowl and place a weighted item over the veggies for 15 minutes to press the excess moisture out. 

In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.

Combine just enough of the dressing to lightly coat the napa/radish mixture and stir well. Sprinkle sesame seeds as a garnish.

Komatsuna and Green Garlic Stir Fry

1 bunch komatsuna or kale

1 bunch radishes with tops, cut into wedges and rough chop the greens

1 stalk green garlic, sliced into thin strips

¼ cup tamari (soy sauce)

1 Tbsp canola oil

2 Tbsp sesame oil

1 Tbsp corn starch (optional)

1 Tbsp minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate).

Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter).

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.

Serve with rice.

Greens and Garlic Stir Fry

1 bunch Koji greens (tatsoi), rough chopped

1 bunch radishes with tops, cut radishes into wedges and rough chop the greens

1 stalk green garlic, sliced into thin strips

½# asparagus, cut into 1’’ pieces

¼ cup tamari (soy sauce)

1 Tbsp canola oil

2 Tbsp sesame oil

1 Tbsp corn starch (optional)

1 Tbsp minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce), ginger, half of the green garlic, and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate).

Heat wok or sauté pan to medium high heat. Add the remaining green garlic and the asparagus. Cook for 2-3 minutes or until aromatic. Take care not to burn the garlic (it can get a little bitter).

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.

Serve with rice.