Radish

Asparagus and Radish Corn Guacamole
By The Healthy Apple
    2     ripe avocados, peeled, pitted and chopped
    10 spears  asparagus, steamed and finely chopped
    1/2 cup    diakon radish, julienned
    1/4 cup   fresh cilantro, finely chopped
    2 cups   fresh baby spinach
    2 ears   corn, grilled and shaven
    1/2    red onion, sliced
    2 tablespoons  fresh lime juice
    1/2 teaspoon   lime zest
    1 clove  garlic, minced
    2 tablespoons  white balsamic vinegar
    salt and pepper, to taste

Instructions
    Combine all ingredients in a large bowl; mash with a potato masher until well combined but still chunky.
    Transfer to serving bowl.
    Serve with crudités and gluten-free crackers.

Radish Salad with Mint and Pistachios
My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does. Crunchy and cool, they’re a great snack.
This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.
Ingredients
    1 pound of red or pink radishes, cut into 1/4-inch thick wedges
    Grated zest of one lemon, about 1 teaspoon
    1/4 cup minced shallots, from 1 to 2 shallots
    Juice from one lemon, about 3 to 4 Tbps
    1/2 teaspoon salt
    A heaping 1/4 cup shelled pistachios
    10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
    1 Tbsp extra virgin olive oil

Method
1 Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl.  Let sit for 15 to 30 minutes.
2 Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3 When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the toasted pistachios, mint, and olive oil in with the radishes.

Asparagus & Radish Salad
 Pair it with grilled shrimp and rice noodles.  This recipe would work nicely green beans or broccoli.
    1 bunch    asparagus, (about 1 pound), trimmed
    2 tablespoons   white vinegar
    1 tablespoon    reduced-sodium soy sauce
    2 teaspoons   canola oil
    1 teaspoon    toasted sesame oil
    1/2 teaspoon   grated fresh ginger
    2-3 dashes  Asian red chile sauce, such as sriracha (optional)
    1 bunch    radishes, trimmed and cut into wedges
    2 tablespoons  finely chopped scallion

Instructions
    Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
    Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
    Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.

 RADISH-TURNIP SLAW
1/4 cup canola oil
2 tablespoons apple cider vinegar
1/4 teaspoon sea salt
freshly ground pepper
2 bunches red radishes, sliced thinly (about 24-36 radishes)
6 small salad turnips, julienned (cut into matchsticks)
1 tablespoon minced dill or mint

Whisk oil, cider vinegar, salt and pepper together in a small bowl. 
Combine red radishes and salad turnips in a large bowl.  Pour dressing
over radishes.  Toss.  If possible refrigerate for 1 hour before serving. 
Taste and adjust salt and pepper. Garnish with minced dill or mint.
From Worden Farm