Jump to Recipe

Elizabeth, longtime-crunchtime, texted a photo of a gorgeous bunch of vivid radishes that caught her attention at a farmers market. “What can I do with these?” I believe were her words (although, she is my best friend and I have had to delete our past conversations more often than we care to admit to). I get it, is there anything in nature so striking as a magenta radish and yet so underused? Aside from Ryan Gosling, I cannot think of one. Not being able to offer her an answer her well beyond using radishes for garnishes, pickling, or earrings, I leaned on some brilliant food magicians who put these beauties to use:



Karen fromglobetrotter diarieswent to one of the best stops in radish exploitation, salt and butter, a French favorite. I love her philosophy on restaurant reservations – she may become my LA best friend.Check outrawxsy and her foxy raw living site for a supreme salad combination: asparagus and radishes. And, Marija at palachinkawhose site offers glorious simple foods found a way to improve the radish beauty. And finally, Gabi from honest faregives us pretty provisions and notes from the kitchen and this one is another magical combination with string beans.

Why all the trouble with radishes? Because they are another cruciferous vegetable that I should be getting one serving of per day.

And they’re pretty.

Help me out here and let me know if I’ve missed any great way to get more radeesh in my diet.


  1. Callie {Rawxy} says Jul 24th 2011 4:48 pm

    Thanks for the shout-out! 🙂 I always buy radishes in the beginning of the week and then I wash and slice them all at once. This way, I always have fresh radishes in my fridge that I can just throw on my salads. I also like them chopped in salsa or thrown in homemade corn relish – adds a nice bite!

    • Sherri says Jul 25th 2011 8:35 am

      Callie, Love your commitment to this vegetable and by prepping it first you make it easy to incorporate in many dishes. So smart!

  2. Karen from Globetrotter Diaries says Jul 24th 2011 7:08 pm

    Thanks for the mention in your post!! And what a lovely blog! love the other radish links–they’re giving me some great ideas.

    • Sherri says Jul 25th 2011 8:33 am

      Thanks Karen. Back at you – and your photography is outstanding.

  3. Jill @ a mom with a lesson plan says Jul 25th 2011 8:48 pm

    I admit… radishes only recently made it to our plates. Last week my Hubs did something BRILLIANT. He soaked some radishes in water and seasonings (salt, pepper, garlic powder). They were so good raw that we ate alot of them before they even made it to the grill. The ones that did get grilled though were even better. YUM!

  4. Sherri says Jul 25th 2011 9:22 pm

    Jill, soaking the radishes with seasonings makes so much sense (then grilling on top of it) – I only wish I had thought of it. Thanks for sharing.

Leave a Reply