Fresh Winter Vegetables & Tahini Dip

Fresh Winter Vegetables & Tahini Dip

  • 4 cups sliced beauty heart radishes & carrots
  • 4 cloves garlic, smashed with the side of a large knife
  • 1 cup roasted tahini
  • ¼ cup fresh lemon juice
  • ¼ c. water
  • Salt & pepper to taste
  • Garnish: drizzle of olive or Driftless Sunflower Oil, minced red onion or shallot, flat leaf parsley cut into thin ribbons

  1. Prepare vegetables & hold in cold water until ready to serve.
  2. Pulse garlic a few times in a food processor & add tahini, lemon juice, water, salt & pepper & process until smooth & creamy (add a bit more water if it’s too thick).
  3. Pour into a serving dish & top with desired garnishes.
  4. Drain vegetables & serve.


Root Vegetable Quick Pickles

Root Vegetable Quick Pickles

Note: This recipe makes for some powerful, tangy pickles. If you prefer a milder mix, I’d recommend swapping in half water-half vinegar, and adding a touch of honey.
  • 1 quart jar w/ lid
  • 2 cups white distilled vinegar
  • 1 tsp. sugar
  • 1 Tbsp. black peppercorns
  • 1 Tbsp minced garlic
  • 1 Tbsp mustard seed
  • 1 tsp salt
  • 1 lb of root carrots, beauty heart radishes, turnips, etc, thinly sliced (use a mandolin for best results)

  1. Combine first six ingredients in a pot, and bring to a boil.
  2. Once it boils, dump in vegetables. Turn off the heat, so the vegetables stay crisp.
  3. Ladle immediately into your clean canning jar. Cover with lid.
  4. Let them sit in the fridge for at least three days before opening, and up to three weeks.
  5. Once opened, enjoy the pickles soon while they’re still fresh.


Beans with Fresh Herbs & Radish Relish

Beans with Fresh Herbs & Radish Relish
Serves: 3-4

  • ½ pound dry beans (like the Red Chili beans in your box)
  • 1 Tbsp. oil
  • 1 green garlic stalk, minced
  • 1 spring onion, white part minced, green part reserved & chopped
  • ½ bunch cilantro, stems chopped, leaves reserved & chopped
  • 1 quart water or chicken/vegetable stock
  • 1 bunch radish greens, washed carefully & coarsely chopped
  • Salt & pepper to taste
  • Radish Relish:
  • 1 bunch radishes bulbs
  • 2 spring onions, chopped
  • Zest & juice of 1 lime
  • Salt & pepper to taste

  1. Wash beans, soak overnight, rinse & drain
  2. In a heavy bottomed medium saucepan with lid, heat oil. Add minced green garlic & white part of spring onion & sauté for a couple minutes until just starting to brown. Add cilantro stems, soaked & rinsed beans, & water/stock. Bring to a boil, reduce heat, cover, & simmer for 50-60 minutes, until beans are just tender, stirring occasionally. Meanwhile, trim & thinly slice radish bulbs & toss with chopped spring onion, lime juice/zest, & salt/pepper & let sit at room temperature while beans cook.
  3. When beans are tender, add radish greens & salt/pepper to taste & cook a few minutes more.
  4. Top with reserved spring onion greens & cilantro leaves & serve with rice or quinoa & radish relish.


Winter Vegetable Fried Rice

Winter Vegetable Fried Rice
Recipe type: Main Dish
Serves: 4

  • 1 cippolini onion, minced
  • 1 carrot, cut into small dice
  • 1 parsnip, cut into small dice
  • ½ beauty heart radish, cut into small dice
  • 1 Tbsp. each garlic & ginger, minced
  • 2 cups kale, de-ribbed & finely chopped
  • 3+ Tbsp. peanut or sesame oil
  • 3 cups cooked rice
  • Salt & pepper to taste
  • 2 eggs, lightly beaten
  • 2 Tbsp. tamari/soy sauce
  • ½ tsp. Chinese 5-spice powder (optional)

  1. Heat oil in a large cast iron pan or wok over medium-high heat & add onions, carrots, parsnips, & radish.
  2. Stir fry until starting to brown, then add garlic, ginger, & kale.
  3. Stir for another minute, then add rice, a bit of salt, & pepper.
  4. Stir fry until rice is hot & just starting to brown.
  5. Lower heat a bit & make a well in the middle.
  6. Add the egg & season with salt & pepper. Stir until egg just starts to set & then stir & scrape it into the rest of the stirfry until cooked.
  7. Add soy sauce & 5-spice & serve.
  8. Garnish with chopped roasted peanuts & cilantro, if desired.
  9. Add cooked chicken, pork, or tofu if you wish.


Storage Root Crudité

Storage Root Crudité
Recipe type: Side Dish
Serves: 6-8

  • 3 medium carrots
  • 1 beauty heart radish
  • ½ black spanish radish
  • 1 small gold turnip (or half a larger one)
  • 1 medium red beet

  1. So this is your basic veggie & dip platter, only with
  2. local seasonal veggies in December!
  3. You’ll be surprised at the sweetness and beauty of these veggies on a platter.
  4. Some tips: If the skins are getting brown or tough, peel them. If not, no need, just scrub them well.
  5. Get a big, super sharp chef knife & take the time to cut everything properly – uniform thickness & shapes for each vegetable.
  6. Arrange them neatly & prettily on a large platter, alternating colors.
  7. Stick a bowl of your favorite dip in the middle & snack away!


Pickled Beauty Heart Radishes

Pickled Beauty Heart Radishes
Recipe type: Pickles

  • 2 lb. beauty heart radishes ((or mix of beauty hearts, Spanish radishes, & carrots or even turnips), cut into ⅛ inch julienne
  • 1 ½ c. white or apple cider vinegar
  • 1 ½ c. water
  • ¾ c. sugar
  • ½ tsp. salt
  • 1 tsp. fresh ginger, grated
  • 3 whole star anise
  • 6 cardamom pods
  • 9 whole black peppercorns
  • 1 ½ tsp. whole coriander seed
  • ¾ tsp. hot red pepper flakes
  • Sterilize 3 pint-size canning jars & lids.

  1. In a medium saucepan, bring vinegar, water, sugar, salt, & ginger to a boil.
  2. Add julienned radishes & stir for 1 minute.
  3. Remove from heat & pack into sterilized jars with evenly distributed spices.
  4. Fill with pickling liquid to within a ½ inch of rim, wipe rim, & apply lids tightly.
  5. Place in refrigerator for up to a few months (wait a couple days to try them) OR can: process in a boiling water bath or steam canner for 10 minutes.


Sweet Pickled Onion & Beauty Heart Radish Salad

Sweet Pickled Onion & Beauty Heart Radish Salad
Recipe type: Salad

  • 1 large beauty heart radish, sliced into thin rounds
  • ½ yellow onion, sliced into thin rounds
  • ⅓ cup orange juice
  • 2 Tbsp Drfitless sunflower oil or olive oil
  • ½ tsp sea salt
  • ½ tsp pepper (fresh ground)
  • 2 Tbsp apple cider vinegar splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)

  1. Slice your onion and radish.
  2. Place in a large mixing bowl.
  3. Add the remaining ingredients to the mixing bowl – toss well.
  4. Place in fridge to chill overnight.


Quick & Easy Early Summer Greens Saute

Quick & Easy Early Summer Greens Saute
Recipe type: Side Dish
Serves: 2-3

  • 4 cups mixed cooking greens, coarsely chopped (yukina savoy, soisim, kale, chard, pea vine, radish or turnip greens, spinach, etc.)
  • 1 Tbsp. Drfitless sunflower oil
  • 3 Tbsp. minced green garlic (white part & stem)
  • 2 Tbsp. dried currants or chopped raisins
  • 2 Tbsp. dry white wine
  • salt & black pepper to taste

  1. Rinse greens in colander & let sit wet.
  2. Heat oil over medium-high heat in a saute pan with lid.
  3. Add green garlic, stir a few times, then add currants.
  4. Stir a few more times & add wet greens.
  5. Stir a couple times to coat greens with oil (you may have to add the greens in a couple batches if your pan is small) & cover for about 1 minute.
  6. Remove lid, add wine, stir a few more times, remove from heat.
  7. Season to taste & serve immediately.


Japanese Quick Pickles

Japanese Quick Pickles
Recipe type: Condiments
Cuisine: Japanese

  • 2 carrots, halved lengthwise
  • top half of a daikon radish, quartered lengthwise
  • 1 bunch French breakfast radishes, halved lengthwise
  • 1½ tsp. salt
  • 5 Tbsp. mirin (Japanese sweet cooking wine)
  • ⅓ c. rice vinegar
  • 4 tsp. sugar

  1. Find a medium bowl that a plate fits into.
  2. Toss vegetables with the salt in the bowl.
  3. Cover with plastic wrap & top with the plate with a quart jar of water on top to weight the vegetables down.
  4. Let sit at room temperature for about 6 hours.
  5. Drain vegetables into a colander (don’t rinse) & place in a zip-lock bag with the mirin, vinegar, & sugar.
  6. Seal, shake up, & let sit for several hours at room temperature & shake a couple more times.
  7. Refrigerate for at least 8 hours before serving as is, or sliced thinly crosswise.
  8. Keeps 5 days or so.


Celeriac & Black Radish Remoulade

Celeriac & Black Radish Remoulade
Recipe type: Salad

  • 1 medium celeriac, peeled & grated
  • 1 tsp. lemon juice
  • 1 medium black Spanish radish, unpeeled & grated
  • 3 tablespoons Dijon-style mustard
  • 4 tablespoons Driftless sunflower oil or olive oil
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste
  • ¼ cup minced fresh parsley leaves (optional)

  1. Immediately after grating, soak celeriac in lemon juice & 1 cup of cold water.
  2. Meanwhile, whisk the mustard with 3 tablespoons hot water.
  3. Add the oil in a slow stream, whisking until the dressing is emulsified.
  4. Whisk in the vinegar, salt, pepper to taste.
  5. Drain the celeriac & blot dry with a paper towel.
  6. Add the celeriac, radish (& parsley if using) & toss the mixture well.