Smashed Red Potatoes with Cabbage

 

Ingredients:

• 3 lbs red potatoes
• kosher salt
• neutral oil
• ½ cup whole grain dijon mustard
• ¼ cup stout
• 2 tbsp honey
• 1 lemon
• 2 bunches of radishes, trimmed and halved
• 3 tbsp butter
• 1 small green cabbage, cored and thinly sliced (1# sliced)
• 1 shallot, thinly sliced
• ½ tsp caraway seeds
• 1 cup sour cream
• fresh dill
• flaky sea salt

Preparation:

1. Preheat the oven to 400°F.
2. Place the whole red potatoes into a large pot and cover with cold water. Add a heaping pinch of salt. Bring the water up to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes, or until just fork-tender. Drain the potatoes. Transfer the potatoes to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let them fully dry.
3. Meanwhile, whisk together the mustard, stout, and honey. Season with a squeeze of lemon juice and a pinch of salt. Set aside.
4. Toss the radishes with a touch of oil and a generous pinch of salt. Spread them out onto a sheet pan in one, even layer. Roast for 15 minutes.
5. Place a large, heavy-bottom pan over medium heat. Add enough oil to come up the sides about ¼ of an inch. While the oil heats up, use your hands to smash the potatoes flat. Once the oil is hot, place the potatoes into the pan, working in batches so that you don’t overcrowd the oil.
6. Pan-fry the potatoes until crispy on one side. Flip them over and continue to fry until crispy on the other. Lower the heat if needed so that the potatoes don’t burn before crisping. Transfer the potatoes to a sheet pan lined with paper towels. Immediately sprinkle with a pinch of salt. Continue to fry all of the potatoes.
7. Meanwhile, heat a second sauté pan over medium heat. Add the butter and let melt. Add the shallots. Sauté for a few minutes until tender and caramelized. Stir in the caraway seeds and season with a pinch of salt. Add 1/3 of the cabbage. Let sauté for a minute or so. Add another 1/3 of cabbage and repeat. Add the remaining cabbage and let sauté until tender and slightly browned. Season with salt to taste.
8. To assemble, spread the sour cream onto a platter. Top with the cabbage, crispy smashed potatoes, and roasted radishes. Spoon the stout mustard over top. Garnish with fresh dill, a squeeze of lemon juice, and a sprinkle of flaky sea salt.

https://www.theoriginaldish.com 

Herbed Beet and Celery Salad

 

Salad Ingredients:

• 3 large beets (peeled and cut into 1/2" wedges)
• 6 stalks of celery
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1/4 red onion (finely sliced)
• 6 to 8 radishes (thinly sliced into rounds or matchsticks)
• 2 ounces goat cheese
• 3 tablespoons pumpkin seeds

Dressing Ingredients:

• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon sumac plus more for garnish
• Pinch of fresh ground pepper

Preparation:

1. Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
2. While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
3. Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from the stems. Make the dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
4. Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
5. Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.

https://www.freshnessgf.com 

Grilled Radishes with Rosemary Brown Butter

Ingredients: 1 stick unsalted butter, softened 3 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon finely chopped rosemary Sea salt 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved 1 cup lightly packed mint Grilled rustic bread, for serving ​Preparation: In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter. https://www.foodandwine.com/recipes/grilled-radishes-with-rosemary-brown-butter

Spring Salad with Garlic Scape Herbed Croutons

Ingredients:

Croutons

• 2 garlic scapes, roughly chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2  teaspoons dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 baguette, cut into 3/2 inch cubes

Dressing

• 1/2 teaspoon freshly grated lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced dill
• cracked pepper

Salad

• 1-2 heads lettuce, leaves separated and washed
• 3-4 radishes, thinly sliced
• 2 salad turnips, thinly sliced
• 1/4 cup fresh dill, roughly chopped
• 4 hard cooked eggs, peeled and sliced in half
• flakey sea salt
• Black pepper

Preparation:

1. Preheat the oven to 350F. In a small saucepan heat the garlic scapes, herbs, salt, and the oil and simmer the mixture for about 5 minutes. Discard the garlic scapes. In a large bowl toss the bread cubes with the oil/herb mixture. Place on baking sheets and bake in the oven until golden brown and lightly crisp, about 12-15 minutes. Toss the bread halfway through cooking.
2. Whisk together all the ingredients for the dressing and set aside.
3. In a large salad bowl toss the lettuce leaves, radishes and turnips with the dressing. Add the croutons, dill and eggs. Sprinkle with flakey sea salt and fresh black pepper and enjoy.

http://dishingupthedirt.com/recipes/spring-salad-garlic-scape-herbed-croutons/

Roasted Daikon Radish, Carrots and Peppers

Ingredients:

• 1 bunch daikon radishes, 3 daikons, scrubbed and sliced into 1/4-inch rounds
• 4 carrots, peeled and cut into 1/4-inch rounds
• 1 red bell pepper, thinly sliced
• 1 shallot, thinly sliced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
3. Enjoy!

https://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Roasted Radishes with Greens

Ingredients:

• 3 bunches small radishes with greens attached
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

https://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens

Curly Kale, Raspberry and Feta Salad with Rhubarb Vinaigrette

This recipe was featured at last Tuesday's pickup! Recipe credit: Bonnie Shuman

Ingredients:

• 1 Bunch Weavers Way Farm Curly Kale 
• 1 1/2-Cups Fresh Raspberries 
• 1/4-Cup Domestic Feta, Crumbled Coarsely 
• 5 Tbs. Pistachios Meat 
• 3 Radishes ,Thinly Sliced

Dressing:

• 1 rhubarb stalk, thinly sliced 
• 2 Tbsp. honey 
• 2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too) 
• 2 tsp. grainy Dijon mustard (or to taste) 
• 1/4 cup canola or mild olive ​

Instructions:

1. Strip the kale from the stems. Cut the kale in thin julienne strips. 
2. Place a layer of the kale in a bowl and top with top it with the raspberries, feta, pistachios and radishes. Repeat until bowl is full. Drizzle salad with rhubarb vinaigrette, or if you prefer, serve the dressing on the side.

Dressing: 

1. In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. 
2. Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil. (from dinnerwithjulie.com)

Herb-Vinaigrette Potato Salad

Ingredients:

• 3 pounds small red potatoes, quartered
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 cups sliced radishes
• 6 green onions, sliced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• VINAIGRETTE:
• 3/4 cup olive oil
• 1/4 cup champagne vinegar or white vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Instructions:

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
2. Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

https://www.tasteofhome.com/recipes/herb-vinaigrette-potato-salad/

Pan Roasted Radishes

Ingredients

• Cooking spray
• 1 pound red radishes, any shape, (about 3 bunches), halved lengthwise
• 1/2 tablespoon butter
• 2 whole sprigs fresh thyme
• 1 garlic clove, smashed with a knife
• 1/8 teaspoon kosher salt

Instructions:

1. Fire up a large skillet. Medium-high.
2. Spray evenly with cooking spray.
3. Add the radishes. Using a wooden spoon, tumble the radishes in the pan while blistering and browning, about 1 minute. There are plenty of natural sugars to play with in those radishes.
4. When the radishes look toasted in areas and slightly pan-charred in others, lower the heat somewhere between medium-low to low (essentially, we want the radishes to sweat now, not roast, so low and controlled is the answer).
5. Tumble again. Monitor while the radishes collapse a bit. You'll see them getting tender before your eyes. Cook for about 6 minutes, tumbling occasionally.
6. Pierce one with a fork, not a knife. If it's tender, pick it up ceremoniously. Wave it in the air to cool it down. Sway your hips, too. It's cool to dance when you cook. Now, taste. You'll want to experience this flavor, even pre-seasoned.
7. Hopefully, they're not quite ready yet. Add the butter, the thyme sprigs, and the smashed garlic clove to the pan. Raise the heat to medium-high. Tumble for about 1 minute, allowing the garlic to toast. Season with salt.

https://www.myrecipes.com/recipe/pan-roasted-radishes

Garlic, Edamame and Quinoa Salad

Ingredients:

• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1/4 teaspoon kosher or sea salt
• 1 tablespoon extra-virgin olive oil
• 2 medium shallots, sliced
• 3 cloves garlic, minced
• 2 cups (8 ounces) shelled edamame
• 1 tablespoon soy sauce
• 1/2 teaspoon rice vinegar
• Fresh cracked black pepper, to taste
• 4 medium radishes, sliced
• 1 medium cucumber, diced
• 1/4 cup chopped fresh herbs (cilantro, mint or Thai basil)
• Soy sauce, for drizzling

Instructions:

1. In a medium saucepan combine the quinoa, water, and salt and bring to a simmer. Cover, reduce heat to low, and gently simmer for 10-15 minutes, or until the water is absorbed. Remove from heat and set aside for 10 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.
2. Heat a medium skillet over medium-high heat. Add the oil, then add the shallots and garlic. Cook until soft, about 1 minute. 
3. Stir in the edamame, soy sauce, rice vinegar, and cook for 2 minutes or until heated through and edamame is tender. Season with black pepper and set aside to cool.
4. In a large bowl, toss together the quinoa, edamame mixture, radishes, cucumbers, and herbs. Drizzle with soy sauce to taste. Serve at room temperature or chilled.

https://www.foodandwine.com/

Roasted Radishes with Brown Butter, Lemon and Radish Tops

Ingredients:

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Instructions:

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

https://www.epicurious.com/

Roasted Radishes with Brown Butter, Lemon and Radish Tops

Ingredients:

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Directions:

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit.

Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Recipe Source

Herby Black Rice Salad with Radishes and Ricotta Salata

Ingredients:

Vinaigrette:

• ¼ cup olive oil
• 2 tablespoons Sherry vinegar or red wine vinegar
• Kosher salt and freshly ground black pepper

Salad And Assembly:

• 1 cup black rice
• Kosher salt
• 2 cups mixed radishes, sliced, quartered
• Freshly ground black pepper
• 2 ounces ricotta salata (salted dry ricotta), thinly sliced
• ¼ cup chopped unsalted, roasted almonds
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh chives

Directions:

Vinaigrette:
Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.
Do Ahead: Vinaigrette can be made 3 days ahead; chill.

Salad And Assembly:
Combine rice and 1¾ cups water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.

Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

Recipe Source

Barley Risotto with Swiss Chard, Radishes and Preserved Lemon

Ingredients:

4 1/2 cups vegetable stock or water
2 tablespoons unsalted butter or extra-virgin olive oil
1 cup pearl barley, rinsed
8 to 10 small radishes
1 bunch Swiss chard, stemmed and torn into large pieces
1 preserved lemon, seeded and thinly sliced
Sea salt
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn

Instructions:

Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the butter in another medium saucepan over low heat. Add the barley and stir to coat, toasting it lightly in the butter. Add 2 cups of the stock and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 5 minutes.

Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the barley is tender, about 45 minutes. Add the chard and stir until wilted, about 5 minutes. Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are.

Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.

Recipe Source

Roasted Radish and Herbed Ricotta Omelet

Ingredients:

For the roasted radishes:
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt

For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping

For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter

Instructions:

To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

Repeat to make the second omelet. Serve both omelets immediately.

Recipe Source

And, don't forget the Radish Greens!! They are edible! Click here for recipes!

Quinoa Salad with Spring Radishes and Greens

Ingredients:

1/2 cup quinoa
1/2 teaspoon salt
3 tablespoons good, unsalted butter
1 1/2 cups microgreens or baby greens, such as arugula
1/2 cup sliced radishes
2 tablespoons thinly sliced fresh basil
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon fleur de sel or other flaky sea salt

Instructions:

Transfer the quinoa to a fine-mesh strainer, rinse thoroughly with cool water, and drain. Place rinsed quinoa in a small saucepan with 1 cup water, 1/2 teaspoon salt, and the butter. Bring to a boil, the reduce to a simmer over very low heat and cover. Cook for about 15 minutes, or until all liquid is absorbed.

Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa out on a dinner plate to cool completely.

Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired. Serve by itself or on a bed of lettuce.

Recipe Notes
Make this salad into a complete meal with a poached egg, chicken, or salmon. It would also be very good tossed with some toasted almonds and goat cheese or feta.

Recipe Source

Pesto, Radish, and Sea Salt Crostini

Ingredients:

24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
1/2 cup pesto (great use for the U-Pick Basil!)
8 radishes, thinly sliced
flaky sea salt

Preparation: 

Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.

http://www.realsimple.com/food-recipes/browse-all-recipes/pesto-radish-and-sea-salt-crostini-00000000048770/index.html

Pea Shoot Salad with Fava Beans

Ingredients:

4 ounces pea shoots (not to be confused with pea sprouts)
1 pound fava beans, shelled
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, halved and sliced lengthwise
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + freshly ground pepper to taste

Preparation:

Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside. Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste. Toss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado. Serve and enjoy!

http://food52.com/recipes/11654-pea-shoot-salad-with-fava-beans

'Carpaccio' of Kohlrabi with Radishes and Blue Cheese

Ingredients:

2 small, young kohlrabi
6 young radishes (try substituting carrots or leeks)
4 Tbsp (60 ml) extra-virgin olive oil
4 tsp (20 ml) white wine vinegar, or white balsamic vinegar
a pinch of Hot English mustard powder
blue cheese (Gorgonzola, Roquefort, or whatever you fancy)
flaky sea salt
freshly milled black pepper

Preparation: 

Strip the leaves off the kohlrabi and cut off the tops and bottoms. Using a mandolin, cut the bulbs into paper-thin slices. Do the same with the radishes. Arrange the kohlrabi and radish slices on a platter, or on individual salad plates. Whisk the olive oil, white wine vinegar and mustard powder together in a small bowl, and drizzle the dressing over the slices. Season well with salt and pepper, and sprinkle with crumbled blue cheese

http://whatsforsupper-juno.blogspot.com/2009/05/carpaccio-of-kohlrabi-with-radishes-and.html

Radish Tea Sandwhiches

Ingredients:

1/2 bar (4 ounces) cream cheese, room temperature
8 slices (sandwich-size) whole-grain pumpernickel bread
4 large red radishes, ends trimmed, halved and thinly sliced
Coarse salt and ground pepper
4 leaves Bibb lettuce, or butter lettuce, ribs removed

Preparation:

STEP 1
Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly.

STEP 2
Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve.

http://www.marthastewart.com/338663/radish-tea-sandwiches