• The Multi-Purpose Shaved Vegetable Salad

    12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)

    1 cup mint leaves, torn if large
    2 lemons
    ¼ cup extra-virgin olive oil
    2 Tbsps. white wine vinegar
    Kosher salt, freshly ground pepper

    Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in […]

  • Radish Sandwiches

    Serves 8 to 10

    1 bunch (about 2 dozen) small radishes
    8 slices of your favorite dark or white bread, cut into quarters*
    1/2 cup unsalted butter, room temperature
    Coarse salt or sea salt
    *Purchase whole loaves of bread that you will slice yourself.

    Wash (don’t peel) and trim radishes; set aside a dozen or so of the nicest leaves.
    Place the […]

  • Roasted Radishes & Carrots

    Serves 4

    1 bunch small to medium radishes, about 12
    1 – 2 carrots, cut into 3-inch quarters (Do not use “baby” carrots!)
    1 Tbsp. olive oil
    1 tsp. dried thyme
    Kosher salt and freshly ground black pepper
    Lemon half

    Preheat the oven to 450°. Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt […]