Asian Radish Slaw

Shred or dice 1-2 Radishes

Add about equal parts of chopped mandarin oranges

Add some scallions if desired

Drizzle with sesame oil and rice vinegar

Goes well over a white fish and served with stir fried kale

Radish Greens Soup

Only 5 ingredients, plus garnish. Also works with turnip tops.

2 Tablespoons Olive Oil
1 Large Shallot, finely chopped or 1/2 large onion
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock

1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped

Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving


Wash and de-rib the radish tops. Loosely chop. Blanch in boiling water for 3-4 minutes.

In a large saucepan, heat oil over medium heat; add finely diced shallots or
onion.

Sauté, stirring often, until shallots or onions are soft and translucent.

Add radish greens and cook until wilted (about 3 minutes).

Add stock and bring to boil; reduce heat and simmer for about 10 minutes.

Add the chopped parsley and mint. Season with salt and pepper, to taste.

Remove from heat; purée with an immersion blender or in blender, in batches. Add
more vegetable stock if you like a "thinner" soup.

Top with with freshly chopped chives just prior to serving, or drizzle olive
oil, parsley oil, or basil oil on top. Serve with rustic bread and butter.

Makes 4 servings.

Adapted from:
http://veganvisitor.wordpress.com/2009/06/09/dont-toss-those-radish-greens/