These crisp, peppery roots thrive in springtime and offer a welcome flash of color to salads, sandwiches and grains. We love them with a little butter and salt, but we also love the way they taste pickled, sautéed and even roasted. Pick up a bunch at your farmers' market today, and enjoy a week's worth of brilliant radish recipes.
• Looking for more salads? Browse some of our favorites here.
• Take a peak at some other crisp spring recipes that were entered into our Celery Contest.
• Got a question in the kitchen? The FOOD52 Hotline is here to help!
These radishes are coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. To get beautiful browning but retain some crunch, we cut the radishes into wedges slightly wider than 1/2 an inch and were careful not to crowd the sauté pan, and were rewarded with these golden, perfectly al dente beauties. Be sure to sprinkle on the mint just before serving -- it darkens quickly when exposed to heat. - Amanda & Merrill <em><strong><a href="http://food52.com/recipes/6606_sauteed_radishes_with_mint" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Melanie Einzig</em>
Rare is the dish that manages to be healthy and pure without throwing it in your face. This one succeeds. Melissav's flavors are clean and bright, but there's richness from the glazed fish and yogurt sauce to keep the dish from being spare -- and the textures run the gamut from tender to crisp. We love the addition of toasted sesame seeds (it was the first time we'd toasted black sesame, and we were delighted by the results), and the technique of tossing the edamame in with the rice noodles to cook. Use any leftover pickled veggies in banh mi, or as an accompaniment for cured meats. - Amanda & Merrill <em><strong><a href="http://food52.com/recipes/1153_vietnameseinspired_sweet_spicy_catfish_with_pickled_vegetables" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>
Roasting radishes softens their bite and makes them mellow; they retain a slight -- but not unpleasant -- bitterness, which really complements the sweet roasted potatoes in gingerroot's salad. The tender, caramelized root vegetables are wrapped in a silky, fragrant dressing of yogurt, green onions and toasted cumin and mustard seed. Fresh lemon juice lifts the whole thing to brightness. And with all the talk about potlucks recently, we think this salad would make a great potluck dish! - Amanda & Merrill <em><strong><a href="http://food52.com/recipes/6642_roasted_radish_and_potato_salad_with_black_mustard_and_cumin_seed" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Melanie Einzig</em>
Meg should be proud of her namesake mushrooms. Earthy and bright, hardlikearmour's homage to her sister is as versatile a mushroom dish as you'll find. We spooned it up warm straight from the bowl, piled it atop crisp crostini, and then wished for more so we could crown a bed of vibrant greens with it. We love the mix of shiitake and cremini, as well as the clever technique of cooking the mushrooms in a dry pan (we used a cast iron skillet with great success) so they really caramelize -- we may just be converts for life on this one. - Amanda & Merrill <em><strong><a href="http://food52.com/recipes/11186_megs_marinated_mushrooms" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>
Sometimes I need to be reminded of the simple not-quite-recipes that are just as pleasing as an elaborate feast. Here I share this humble gem, along with another favorite, fresh radishes with butter and salt. Happy lunching. - Amanda <em><strong><a href="http://food52.com/recipes/5115_tartine_with_mustard_mayo_and_mashed_avocado_and_radishes_with_butter_and_salt" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>
Anchovies were a bit of a hurdle for me, and you still won't catch me adding them whole to my pizza, but I've learned to appreciate the briny richness they lend to salad dressings, dips and even stews. I have especially come to enjoy the combination of escarole (part of the bitter greens family, which also took me a while to love) and anchovy. Recently, I discovered that radishes and anchovies are also a great pair, so I decided to combine all three in one salad. You can whip this up in a matter of minutes, and it's a nice, crunchy accompaniment to meat or fish. Or, you can serve it as a simple first course. - Merrill <em><strong><a href="http://food52.com/recipes/13698_radish_and_escarole_salad_with_anchovy_vinaigrette" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Jennifer Causey</em>
The salad was made with farro, wild rice, quinoa and barley. The grains were threaded with pecans, raisins and dried cranberries and the salad was brightened with bits of arugula, radishes and a wash of sherry vinegar and walnut oil. It was the kind of salad that sounds like a starchy do-gooder, but it has grace and conviction, and you'll want to eat it every day for lunch. - Amanda <em><strong><a href="http://food52.com/recipes/9110_radish_and_pecan_grain_salad" target="_hplink">Get the recipe</a></strong></em> <em>Photo: Sarah Shatz</em>
Follow Food52 on Twitter: www.twitter.com/food52