First CSA share

My sisters and I are dividing a CSA share for the summer.  Our first bagful contained baby spinach, firm radishes, purple kale, and leeks.  I went through the radish pretty fast and cooked up some of the kale with potatoes, onions, garlic, and curry powder, like home fries.  I'm in a time crunch this week, but I wanted to try a Portuguese soup with the rest.  I'm out of potatoes.  My husband also picked up more asparagus, so maybe an oscar recipe as well.  For now, here's two quick radish recipes that can get added into some wraps or sandwiches.

Gluten-Free/Vegetarian

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Radish Raita

Taste of India Meets Greece

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1/2 cup firm, trimmed radishes, grated (or more, for heat)

1/4 cup feta goat cheese (I recommend Beltane Farms)

3/4 cup Greek yogurt

1 tsp. fresh curry leaves, chopped

3 tsp. mint, chopped

1/8 tsp. black pepper

Combine all ingredients and run through food processor or blender.  Spread on bagel with smoked salmon, in a wrap with mixed greens, or fill cucumber sandwiches.  My daughter eats it by the spoonful. 

Gluten-Free/Sulfite-Free/Vegan

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Radish Rhubarb Relish

Taste of India

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1/2 cups radish, grated

1/2 cup rhubarb, sliced 1/4” thick

1/4 cup carrot, peeled and grated

1/2 cup red onion, finely diced

1/2 cup cider vinegar

1/2 cup white sugar

1/2 tsp. salt

Mix all ingredients well.  Bring mixture to boil in small sauce pan.  Boil gently until liquid is reduced by half, about 20 minutes.  Chill overnight to develop full flavors.  Serve as a garnish, in a wrap with lettuce and grilled vegetables, or on grilled chicken, burgers, hot dogs, or vegan alternatives.