Spring Recipes: Radishes and Turnips

 

The spring's first radishes and turnips are often the best of the season: crisp, almost juicy, with a pleasant bite. We like to dip breakfast radishes into sweet, creamy butter and slice small, white turnips into salads, but sometimes figuring out how else to cook with them can be a puzzle. To help us rethink these roots, we found several dishes to try in the coming weeks:

 

Miso-Honey–Glazed Turnips [Fine Cooking]

A tablespoon of white miso adds a savory note to these sweet yet peppery turnips.

 

Roasted Radishes with Radish Greens [F&W]

Is there any vegetable that doesn't benefit from roasting? Make this dish now, before it gets too hot to turn the oven on.

 

Pink Pickled Turnips [... Read more >

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Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée

 

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:

 

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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.

 

 

Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

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