Seeing all the radishes in the box reminded me of a wonderful recipe I’ve made for years. It’s a radish salad adapted from Jane Brody’s Good Food Cookbook. Here’s my version which is about as loose a recipe as it’s possible to have. Use the green onion tops from your pretty onions in this week’s box, and add a few garlic scapes if you’re so inclined.
And finally, our boxes had radishes, radishes, radishes, so here’s a radish soup recipe. Make pesto from the radish greens – using any pesto recipe you like – and dollop that on top of the soup. Perfect way to enjoy both the French breakfast and daikon radishes we found in our box.
This recipe was published in Bon Appetit in September and comes from Taste by Niche, a restaurant in St. Louis. Their words: A quick sauté tames the bite of the radishes and gives them a lush texture.
