Roasted Watermelon Radish

 

Ingredients:

• 1 pound watermelon radishes, trimmed and quartered
• 2 tablespoon coconut oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoon fresh parsley, finely chopped
• 1 lemon, zested

Preparation:

1. Preheat oven to 375F.
2. Toss cut radishes with melted oil and salt on a sheet pan.
3. Roast 30 minutes, tossing halfway through, until slightly browned.
4. Toss radishes with pepper, parsley, and lemon zest.

https://www.peelwithzeal.com/roasted-watermelon-radishes/

Watermelon Radish with Ginger Dip

Ingredients:

• ½ inch of ginger, grated
• 2 cloves of minced garlic
• 3 tablespoons white miso
• 2 tablespoons rice vinegar (or brown rice vinegar)
• 2 tablespoons mirin (Japanese rice wine)
• 1 table spoon Dijon mustard
• ½ teaspoon ground mustard seed
• 1 tablespoon tamari
• 2 tablespoons water

 **Dip will be available to sample at CSA pickup. Recipe courtesy of Shareholder Tanya Rotenberg

Buttered Watermelon Radish and Carrot Saute

4 watermelon radishes, thick outer skin peeled off
6 small carrots, scraped
2 tsp butter
2 tsp Meyer lemon juice (can substitute regular lemon juice, but use less)
salt and pepper to taste

Slice the radishes and carrots very thinly, using a mandoline set to its thinnest setting, if you have one.
In a saucepan over medium heat, melt the butter. Add the vegetables, sprinkle with a pinch of salt, and saute about 4 minutes, until vegetables are coated with the butter and starting to soften. Do not let the butter burn.
Add a few tablespoons of water, cover the pan, and let the vegetables steam for another 2-3 minutes. Uncover the pan, stir, and let the remaining water evaporate. The vegetables should end up coated in a nice buttery glaze.
Put the vegetables in a serving plate, sprinkle on the lemon juice, salt if you want more, and pepper to taste. Serve hot.
(www.examiner.com)