CSA RADISH RECIPES (3)

Radish Butter (serves 12)

• 4 trimmed radishes
• 2 T fresh flat-leaf parsley leaves
• 6 T butter
• Sea salt 

Pulse 4 trimmed radishes and the parsley leaves in a food processor until finely chopped. Add the butter (softened), and pulse until well combined. The radish butter can be refridgerated, tightly wrapped, for up to 3 days. Serve on toasted bread. Sprinkle sea salt on top to taste. 

Creamy Radish Dip

1/4 cup chive sour cream

1/4 cup plain yogurt

1/2 tsp. sea salt

1/4 tsp. pepper

1/2 tsp. prepared horseradish

1 tbsp. chopped fresh parsley

12 - 18 radises, finely chopped

Combine ingredients and serve with your favorite crackers.  It's especially good with rye crackers or bagel chips.                This dip is great in place of mayo on a sandwich along with fresh romaine, cucumbers, and pea shoots.

Oven Roasted Radishes (serves 5)

2 bunches radishes - trimmed and quartered

3 tbsp. olive oil or sunflower oil

1/4 tsp sea salt

Combine all ingredients. Transfer to 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees for 30 minutes or until crisp-tender, stirring once.