Harvest of the Month - Radishes
By Ruth Chipps, MS, RDN, CD, Jackson In Action Communications Director
It’s time to celebrate Spring with one of the first arrivals at farmer’s markets - Radishes!
These crispy, low-cal favorites provide a burst of color along with good nutrition. Radishes can be sauteed, Stir-fried, roasted, steamed and enjoyed as a crispy ingredient in salads.
This month, we feature Spring Radish Salad - a refreshing way to enjoy the season.
Remember, if the rasishes are fresh with the the green tops intact, the tops can be sauteed like spinach or chopped and tossed into salads.
SPRING RADISH SALAD
Ingredients
2 cups thinly sliced radishes
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
1 tablespoon fresh minced dill or fresh oregano
1 clove minced garlic or 1 t. dried garlic
2 Tablespoons olive oil
1 Tablespoon white wine vinegar, lemon juice or apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 c. Parmesan cheese
Combine the radishes, cucumbers, and onions in a medium mixing bowl.
Add fresh herbs and minced garlic.
Whisk together olive oil, vinegar, salt, and pepper.
Pour over the vegetables, add Parmesan and toss to combine.
Serve immediately or chill.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes, blogs & videos. She is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.Lahmayer.com
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin.