Ingredients

• 5 cups (about 1 3/4-pounds) daikon radish, peeled & sliced - see instruction no. 2 for instructions
• 3 1/2 tablespoons grapeseed oil
• 1 1/2 teaspoons chile paste
• 1 teaspoon low sodium tamari or soy sauce
• 1/2 teaspoon ginger pulp, freshly grated
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon sea salt

Instructions

1. Preheat the oven to 475°F, and adjust a rack to the center.
2. Cut the daikon into sections approximately 3-inches long, then cut about 1/4-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about 1/4-inch thick. Stand these slices on top of each other, and then cut them into sticks about 1/4-inch thick. Add all of the daikon slices to a baking sheet and set aside.
3. In a small bowl, combine the oil, chile paste, tamari or soy sauce, ginger, sugar and salt.
4. Drizzle this over the daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 15 minutes. (You should gently toss/flip them about halfway through the cooking time.)
6. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.

Notes

Ingredients

• 1 Tbsp. olive oil
• ½ cup white onion, diced
• 1 tsp. fresh ginger, grated
• 1 cup (8 oz) chicken stock
• 1 can (13.5 oz) coconut milk, cold
• 1 bunch (4 oz) French sorrel leaves
• Pinch of white sugar
• Salt and black pepper to taste
• 1 bunch (2 oz) Papalo
• 2 oz Red radishes

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the white onion and cook until translucent. Add the ginger, sugar, salt and black pepper.
2. Add the chicken stock and bring it up to a boil. Remove the saucepan from the heat, add the French sorrel and allow to just barely wilt.
3. Pour the content in a blender and puree until smooth. Combine with the cold coconut milk and refrigerate until cold.
4. Before serving, taste and adjust seasoning. Top with fresh papalo and red radishes to garnish. Finish with a few flakes of sea salt.

Notes

Ingredients

• 1 8oz package Rice Vermicelli Noodles
• 2 Carrots
• 3 Radishes, assorted varieties and trimmed
• 1 cup Confetti Tomatoes
• 4 Mini Bell Peppers (any color will do)
• ½ cup Snow Peas, trimmed
• ½ cup Green Beans, trimmed and cut into 1 inch pieces
• ½ cup Purple Green Beans, trimmed and cut into 1 inch pieces
For the Miso Ginger Dressing:
• ¼ cup Purple Basil Leaves
• ¼ cup Mint Leaves
• 1 bunch Parsley Leaves
• ½ cup Raw Peanuts
• 2 Chiles, seeded and deveined
• 3 tbsp Ginger, grated
• 3 Garlic Cloves
• 3 tbsp Miso Paste
• Juice of 1 Lemon
• 1 cup Olive Oil
• Salt and Pepper

Instructions

For the Noodles:
1. In a large stock pot, fill it about ¾ of the way with water and bring to a rolling boil. Season with a generous pinch of salt. Take the noodles out of the package and place in the boiling water. Immediately shut off the heat and allow to soak for about 10 minutes. Drain well in a colander and place in a mixing bowl. Add about ½ of the miso ginger dressing and toss to coat. Allow to cool in the dressing.
2. Have three bowls of ice water handy.
3. Peel the carrots with a peeler and shave them into long strands using the peeler. Place into the first bowl of ice water to allow to crispen up. Using a mandolin, thinly shave the radishes and add to the first bowl of ice water. Reserve.
4. Slice the bell peppers into thin rounds and set aside.
5. Pick off any stems from the tomatoes and cut in half if needed. If they are really small, you can leave them whole. Rinse under cold water and pat dry. Reserve.
6. Bring another pot of water to a boil and add a generous pinch of salt.
7. Add the snow peas to the water and blanch for 30 seconds and immediately shock into the second bowl of ice water. After it chills, take it out and pat dry. Cut into thin strips and reserve.
8. Repeat blanching each of the beans in the same water, cooking for 30 seconds and shocking them. Allow to cool completely. Take out and pat dry.
For the Miso Ginger Dressing:
9. Combine all the herb leaves into a small bowl and set aside.
10. In a dry saute pan over medium heat, lightly toast the peanuts until browned. Reserve and set aside.
11. In a blender, place the chiles, ginger, garlic cloves, miso paste, lemon juice and 2/3 of the reserved toasted peanuts. Blend to a rough paste. Add the herbs and about ¼ cup of the olive oil to the paste. Blend until it starts to be smooth. Gradually drizzle in the remaining olive oil to form a dressing. Season with salt and pepper and set aside.
For Assembly:
12. Take the noodles out of the bowl and arrange on a pile on a platter.
13. Combine all the vegetables in the bowl and gently toss with half of the remaining dressing. Season with salt and pepper. Sprinkle evenly over the noodles.
14. Garnish with the remaining 1/3 of the toasted peanuts and drizzle any remaining dressing you may have.
15. Enjoy!

Notes

Ingredients

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Notes

Ingredients

• 1 (2.8-ounce) jar oil-packed anchovies, drained
• 1 cup plus 3 tablespoons extra-virgin olive oil
• ½ garlic clove, grated
• 2 bunches radishes with fresh greens (1 1/2 pounds), preferably French Breakfast radishes
• 1 tablespoon unsalted butter
• 2 teaspoons chopped parsley
• 1 ½ teaspoons lemon juice, more to taste

Instructions

1. In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
2. Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
3. Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
4. Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.

Notes

Ingredients

Salad
• 2 cucumbers
• ½ teaspoon of Kosher salt
• Leaves from 1 bunch of radishes washed and dried
• 1 cup of arugula
• 4 radishes halved and thinly sliced
• 1 ear of corn cooked and kernels removed
• 1 large tomato seeded and diced
• 1 cup of bush beans (green beans)
• ¼ cup finely chopped red onions or shallots
• Freshly ground pepper
Dressing
• 3 tablespoons of olive oil
• 1 1/2 tablespoon of sour cream
• 1 tablespoon white wine vinegar
• ½ teaspoon of honey or sugar
• Kosher salt and ground pepper

Instructions

1. Slice cucumber, add salt, and let sit for 15 minutes. Rinse, drain, and pat dry.
2. Boil water. Add bush beans for one minute then rinse with cold water.
3. Chop radish leaves. Place radish leaves, arugula, corn, tomato, and onions in bowl.
4. To make the dressing, whisk together all of the dressing ingredients in a small bowl.
5. Combine all salad ingredients and mix with dressing. Add salt and pepper to taste.

Notes

Ingredients

Chicken Broth
• 1 chicken
• 5 quarts of water
• 2 onions, halved
• 1 3-4 inch chunk of ginger
• 1 tsp. whole coriander seeds
• 1 tsp. whole cloves
• 4 whole star anise
• 2 Tbsp. sugar
• 2 Tbsp. fish sauce
• 1 stick of cinnamon
Vegetables
• bok choy quartered
• carrots sliced thin
• kale chopped
• radishes sliced thin
• beans whole
• noodles prepared according to package
Garnish
• sliced green onion
• roughly chopped cilantro
• jalapenos
• mung beans
• Thai basil
• sliced limes
• Sriracha hot sauce

Instructions

1. Place chicken in water and bring to a boil. Make sure to skim off build up at the top of boiling water for a clear broth.
2. Roast ginger and onions in oven until toasted.
3. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up.
4. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours.
5. Remove chicken to debone and shred meat.
6. Place water on low heat. Add vegetables - put carrots in first and let cook till tender then add other vegetables about 3 min before serving.
7. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.

Notes

Ingredients

• 1 cup vegetable stock or water*
• 1 Tbsp. unsalted butter
• 1 bunch radishes, greens removed, radishes quartered
• Salt and freshly ground pepper
• 1 packed ½ cup sorrel leaves or celery leaves, stems removed and thickly sliced

Instructions

1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel or celery leaves over the top and serve.

Notes

Ingredients

• 3/4 bag spinach (~6oz)
• ½ bunch carrots, sliced
• 3 green onions, diagonally sliced
• 4-5 radishes, thinly sliced
• 1 handful almonds
• Mustard vinaigrette dressing
• 2 Tbsp. shallots
• 1 tsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• ¼ tsp. salt
• ¼ tsp. pepper

Instructions

1. Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
2. Combine all ingredients listed for the mustard vinaigrette dressing. Slowly whisk in 6 tbsp. olive oil. (Quickly whisk while slowly adding the oil.)

Notes

Ingredients

• 1 1/2 cups seasoned rice vinegar
• 1/2 cups sugar
• 2-3 bunches radishes thinly sliced
• 1 pint fresh strawberries, thinly sliced
• 1 bunch mint or Mexican mint marigold (Texas tarragon), chopped
• handful whole toasted & salted almonds

Instructions

1. Heat vinegar to a simmer, remove from heat and stir in sugar. Let cool slightly and then combine with sliced radishes. Let stand for 5-8 minutes, strain, and put radishes in refrigerator until cool. Add whole toasted and salted almonds, sliced fresh strawberries, and fresh mint or Mexican mint marigold.

Notes