Radishes with Butter and Sea Salt
Serves a few, as a snack
Set out 1 bunch of radishes, a dish of flaky sea salt and a small bowl of softened butter. Smear radishes with butter and dip them gently in the sea salt. (As an alternate, smear slices of baguette with butter, top with thinly sliced radish and sprinkle with sea salt.)
Radish and Buttermilk Soup
Serves 2 to 4
Puree ½ pound trimmed and quartered radishes, 2 cups peeled and chopped cucumber, 2 cups chilled buttermilk, 1 teaspoon salt, ½ teaspoon sugar and a teaspoon of seasoned rice vinegar in a blender until very smooth. Serve immediately.
* Recipe adapted from Gourmet magazine.
Serves 4 as a side dish
Heat oven to 375°. In a large bowl, toss together 2 bunches of cleaned and halved radishes, a few tablespoons extra virgin olive oil, grated zest and juice of half a lemon and a good seasoning of kosher salt and freshly ground black pepper. Spread onto a rimmed baking sheet and cook until lightly browned and tender, 20 to 25 minutes.