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Radish Butter
Here’s a unique way to use up a fresh bunch of radishes!
From Jenn Pope, RD
Main Ingredients
1 bunch of TRF radishes, tops removed, cut into quarters
1 tsp white vinegar
4 tbsp salted butter
2 tsp horseradish
1/8 tsp lemon zest
small pinch salt
Recipe Steps
In a food processor, add quartered radishes and vinegar and pulse until finely chopped. Allow them to let stand for about 10 minutes.
Scoop mixture out onto a few paper towels and pat dry. Allow to dry for about 5 minutes.
In a medium bowl, add softened butter, horseradish, lemon zest, and pinch of salt. Add in pulsed radishes. Mix well & serve immediately!
Additional Notes
Serving tip: try on baguette bread as a snack, on whole wheat toast with cucumber slices, or on top of a grilled chicken breast!
Micro Broccoli & Cheddar Potato Skins
The more greens you add to these the better they are!
Sauteed Fava Shoots
Tip!
you can even do this with our pea shoots, too!
Sauteing them highlights their delicate flavor. Start with a handful and work your way from there.
all you need is:
2 tablespoons butter (cut in small pieces or olive oil, or a combination)
Salt (to taste)
Optional: Fresh lemon juice (to taste)
-Heat a large frying pan or saute pan over high heat. Once hot, add the butter and/or oil. Let it melt and/or heat. Add the shoots and cook, stirring, until they're wilted. The high heat and stirring help any liquid the leaves release evaporate quickly.
Toss them with some pasta or anywhere else you might use a sauteed green like spinach, etc.