Radishes come in all colors!  They get hotter with the heat of the season.  They are mostly enjoyed raw in salads or alone with a dip, but they can be cooked too.  Try some of these recipes below to get a new taste on radishes!

Radish Dip

4 cups washed and trimmed radishes
1 cup softened cream cheese
1/2-3/4 cup sour cream
2 Tbs chopped chives or scallions
Salt and Pepper

Dry radishes thoroughly.  Roughly chop in a food processor or by hand.  Beat together cream cheese, chives or scallions, and combine with radishes.  Season with salt and pepper and a dash of hot sauce if you like.  You can also add other chopped vegetables like carrots, salad turnips or peppers.

Roasted Radishes with Soy and Sesame Seeds

20 medium radishes, washed and trimed
1-1/2 Tbs roasted peanut oil
2 Tbs soy sauce
2 medium scallions, sliced thin
1 Tbs sesame seeds, toasted in a dry skillet until golden brown

Preheat oven to 425.  Unless very small, halve the radished lengthwise from stem to root end.  Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and begining to brown, about 25 minutes.  Remove the radishes from the oven (but do not turn it off).  Drizzle the soy sauce over the radishes and sprinkle with the scallions.  Toss well and continue roasting for 5 minutes longer.  Turn the radishes and any juices on the baking sheet into a serving bowl.  Sprinkle with the sesame seeds and serve immediately. 

Braised Radishes

20 medium radishes, washed and trimed
1 Tbs unsalted butter
1 medium shallot, minced
1/2 cup chicken or vegetable stock
1 Tbs honey
Salt
1 Tbs fresh parsley leaves, minced

Halve radishes lengthwise from stem to root end.  Melt the butter in a large saute pan.  Add the shallot and saute over medium heat until softened, about 2 minutes.  Add the radishes and stir-cook until well coated with butter, about 1 minute.  Add the stock and honey, cover, and cook until the radishes are tender but not soft, about 10 mintues.  Remove the cover, season with salt to taste, and simmer to allow any juices in the pan to reduce to a glaze, about 1 minute.  Garnish with the parsley and serve.

Radishes and Oranges Condiment

3-4 oranges
2-3 cups thinly sliced radishes
Lime or lemon juice

Remove white pith from oranges and cut into sections.  Combine with radishes.  Marinate in lime or lemon juice.  Serve as a cool accompaniment to hot dishes or curry dinners.

Chinese Style Radishes

2 Tbs soy sauce
2 Tbs white vinegar
1 Tbs sugar
2 Tbs sesame oil
4 cups sliced radishes

Combine soy sauce, vinegar, sugar, and oil.  Mix with the radishes.  Cover, refrigerate and marinate fro at least 1 hour.

Sweet Beet & Radish Slaw
1/3 cup extra-virgin olive oil, plus 3 Tbs
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping Tbs Dijon mustard
3 Tbs red wine vinegar
3 Tbs chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded
3 bias cut scallions
2 rounded tsp dill pickle relish

Preheat about 3 Tbs of extra-virgin olive oil in a medium size skillet over medium-high heat. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and cool. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve immediately or refrigerate and serve the next day. Serves 4.