Recipes of the Week - June 21st

Radish Top Soup - http://allrecipes.com/Recipe/Radish-Top-Soup/Detail.aspx

· 2 tablespoons butter

· 1 large onion, diced

· 2 medium potatoes, sliced

· 4 cups raw radish greens (may also use the Maruba Santoh greens)

· 4 cups chicken broth

· 1/3 cup heavy cream

· 5 radishes, sliced

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Crispy Asian Radishes - http://www.fabulousfoods.com/recipes/article/550/17573

Radishes are one of our most underappreciated vegetables. This light healthy tasty snack recipe came to use from the American radish council.

• 1 1/2 cups radishes, cut in half

• 1 tablespoon rice vinegar

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is hrefeased, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.

Maruba Santoh -from our Recipes of the Week file June 19, 2006 http://catalparidge-recipes.blogspot.com/2006_06_01_archive.html
With Maruba you get two vegetables in one. The loose round vibrant chartreuse leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choi taste. (from Fedco Seed) Great in salad, stir fry & soups.

Sautéed Radishes with Greens

Never had cooked radishes before? They are delicious and easy to make and have a nice "bite"!

Wash & dry the radishes and then slice them thinly. Heat some olive oil in a skillet and add the radish slices and sauté over medium high heat, stirring constantly. Cook only for about 1-2 minutes. Add the radish greens and other greens (Maruba, kale or other oriental greens) at the end until wilted.

Chard Pasta Salad

(Use Beet Greens or Chard, depending on which is in your delivery)

• ·1 cup uncooked rotini type pasta
  ·1/2 bunch Beet greens or Chard , remove the stems & slice thinly
  ·1 red bell pepper, seeded and chopped
  ·1/4 cup vinaigrette salad dressing

Boil the pasta until tender (about 8 minutes) and then drain & rinse under cold water. In a medium-sized bowl, toss together the pasta, chard/beet greens & the chopped bell pepper. Pour the vinaigrette dressing sparingly until you reach your desired amount.

Mint Dip - http://www.indobase.com/recipes/details/mint-dip.php

• 1/2 cup Fresh Mint Leaves, finely chopped
• 1 cup Vinegar
• 2 tbsp White Sugar

Wash and chop mint leaves. Now, grind them in the grinder, while adding vinegar in small amount, for an aromatic flavor.Now, take a saucepan and heat rest of the vinegar on simmer flame.Put grinded leaves and sugar in it and let them cook for 20 minutes, on simmer flame. Stir it occasionally. Remove from flame and let it cool. Preserve it in the refrigerator.Shake gently before serving.

Mint Pesto http://www.apinchof.com/mint1072.html
This delightful dessert pesto is terrific with chocolate. Try it as a filling for sandwich cookies or mix some into chocolate sauce for ice cream or cake.

• 1/2 cup macadamia nuts
• 2 cups packed fresh mint leaves
• 1/3 cup honey
• 1 Tablespoon vanilla extract

In a food processor fitted with the steel blade, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month.

Garlic Curls - sauté, mince & use just like garlic. A few go along way.