Summer has hit, and with that it’s the season of being invited for happy hours, deck parties, and potlucks. I’m always a little stumped as I’m not one to whip up homemade focaccia bread or pull together a beautiful platter of mozzarella, tomatoes, and basil. But, I like healthy eating and I like not wasting food, so I muddle through.
Why do they even leave them on at the store?
Last summer I ended up with a bunch of radishes in my fridge. Looking at those green tops, I wondered if they are good for you. They’re green, so they must be good for you, right? If so what can you make with them? Through the magic of the world wide web, I found this recipe on From a Chef’s Kitchen. I was heading to a happy hour that evening, so I gave it a whirl.
On a wild hair, I sliced up some beets, carrots, and turnips really thin and put them on a plate with this dip on the side. I don’t know what I was thinking but I was feeling experimental apparently. Kind of like discovering a new hidden talent–my dish was a hit. Everyone kept asking how I made it. Ah, shucks, you know me, just a culinary queen.
How can you use this recipe?
Sure, this makes a great side dish for a party with either veggies or crackers to dip. But you could also think of it as a meal when it’s hot out and you want an al fresco dinner. Or what about using it as a topping for pasta or a protein? Or, can you say pesto pizza anyone? So many options, so many radish greens not being wasted anymore.
Give it a whirl and let me know how it works for you!