The classic steak salad gets a Greek makeover in this quick recipe. Lamb is seared on a grill pan before being tossed with mixed greens, radishes, and feta cheese.
A simple dressing combines yogurt with fresh chopped mint.
Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about
turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised
radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités.
Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables — bok choy, snow peas, radishes, and spinach — are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies.
I was recently at my local farmers market when I noticed these beautiful watermelon radishes. I've had them in salads before — they're absolutely gorgeous and add a tremendous amount of color to a dull-looking meal — but have a hard time finding them in person.
The watermelon radish has the crunchy texture like other radishes, and are peppery — like regular radishes — on the outside, and sweeter towards the middle.
Radishes add a nice crispy texture and a tangy bitterness to salads, but do they offer anything for you nutritionally?
- They're beneficial for your teeth, hair, gums, nerves, and nails.
- They can relieve constipation.
- They contain 30 mg of calcium and .4 mg of iron per cup.
- They're low in calories (19 per cup), but contain 2g of fiber so they're filling.
- They're good for cooling you down, so it's good to eat them in the Summer or if you have a fever.
Tell me how you feel about radishes in the comments section below.
Quick! Get to the corn before it's all gone! Summer is ending, and so is the amount of time you have to make
Summer Corn and Radish Salad.
