Daikon Fettucine With Vegan Alfredo Sauce
Main Ingredients: daikon radishes
* 18 ounces daikon radishes
* olive oil
For the sauce
* 9 ounces firm tofu, drained and broken into rough pieces
* 1 garlic clove, peeled and crushed
* 2 ounces sliced almonds (or cashews)
* 4 sprigs basil
* 2 tablespoons lemon juice
* 3 ½ - 5 fluid ounces water
* salt & freshly ground black pepper
1. Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
2. Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
3. Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato peeler down the length.
4. Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
5. While the daikon is cooking, gently reheat the sauce.
6. To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.
Long Hungry Creek Farm CSA
Daikon Mashed potatoes
Main Ingredients: Daikon radishes, potatoes
Equal amounts daikon and potatoes (peeled or unpeeled)
Any combination and amount of butter, olive oil, milk, yogurt, sour cream or whatever you like in your mashed potatoes
Salt and pepper to taste
Cut potatoes and daikons into 1-2” cubes, with the daikons a little smaller than the potatoes.
Boil together in a large pot of water, checking for doneness after 10 minutes. Remove to a large bowl any cubes that are tender, leaving the rest to boil until done. (The daikons will take longer than the potatoes.)
When done, drain potatoes and daikons and mash in the bowl with remaining ingredients until creamy. They’ll be a little lumpier but the flavor far surpasses plain mashed potatoes!
Real Food Farms CSA
Fresh Cabbage & Tomato Salad
1 head small cabbage, sliced thinly
2 medium tomatoes, cut in cubes
1 cup radishes, sliced
1/4 tsp salt
2 tsp olive oil
2tbspn rice vinegar or lemon juice
1/2 tsp black pepper
1/2 tsp red pepper
2 tbsp fresh cilantro, chopped (optional)
1. In large blowl, mix together cabbage, tomatoes, and radishes.
2. In another bowl, mix together the rest of the ingredients and pour over vegetables.
Grow Local Kitchen
Main Ingredients: radishes
, sunflower seeds, olive oil, parmigiano-Reggiano, ½ cup dried fruit, Salt and freshly ground pepper, Arugula
, radish greens, variety of lettuces
2 bunches of radishes, a variety if possible (guaranteed by a CSA)
2 tablespoons thinly sliced chives
Pumpkin or sunflower seeds to suit yourself
4 ounces of a Parmigiano-Reggiano or (my favorite, Bonnie
½ cup dried fruit (my favorite, cherries – raisins or cranberries will also be delicious)
Salt and freshly ground pepper
Arugula and radish greens or a variety of lettuces
Set aside the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, and then slice thinly, either lengthwise or crosswise. Put them in a bowl and toss with the chives, dried fruit, seeds, radish greens, and enough oil to coat lightly.
Place the radishes on a platter, shave the cheese over them, and then add salt and pepper and the greens. Toss. Yum.
Roben Mounger, Columbia, TN