Radish and White Bean Salad

Photo of salad with radishes from Wild Hearth and Home

Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The peppery radishes and the hearty white beans create a wonderful contrast of flavors and textures. Whether enjoyed as a refreshing side dish or a light lunch, radish and white bean salad offers a burst of freshness and a wholesome combination of ingredients. Embrace the simplicity of preparing this salad and savor its deliciousness with each vibrant bite.

Radish and White Bean Salad

The Fresh Market

Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans.

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Prep Time 10

Cook Time 5

Total Time 15

Course Salad

Ingredients

1/4 cup + 1 Tbsp extra-virgin olive oil (divided)
4 green onions
2 Tbsp fresh dill (chopped)
2 Tbsp fresh tarragon (chopped)
2 Tbsp lemon juice (freshly squeezed)
2 cups radishes (thinly sliced)
1 can cannellini beans (rinsed and drained)
2 cups arugula
kosher salt (to taste)
freshly ground black pepper (to taste)

Instructions

Heat 1 tbsp olive oil to a large skillet over medium high heat. Add green onions and cook for approximately 5-7 minutes until a nice char develops on all sides. Thinly slice and place in a large bowl. To the same bowl add dill, tarragon and lemon juice. Slowly drizzle in olive oil while whisking and season to taste with salt and pepper.
Add radishes, beans and arugula to bowl and toss gently to coat with vinaigrette. Serve immediately.

Notes

This recipe came from The Fresh Market blog.

Creamy Cucumber Radish Salad

Photo of harvested radishes from Kulbir from Pexels

Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes. With minimal ingredients and simple preparation, you can create a creamy and tangy salad that is both light and satisfying. The combination of the fresh cucumbers and peppery radishes creates a harmonious blend of flavors and textures. Whether enjoyed as a side dish or a refreshing snack, creamy cucumber radish salad offers a burst of freshness and a creamy dressing that complements the vegetables perfectly. Embrace the simplicity of making this flavorful salad and enjoy its refreshing taste with every bite.

Creamy Cucumber Radish Salad

Taesha Butler

Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes.

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Prep Time 10

Total Time 10

Course Salad

Servings 4 servings

Ingredients

4 mini or Persian cucumbers (or 1 large English cucumber)
1 bunch radishes
3 Tbsp chopped fresh dill (or 2 tsp dried dill)
1/4 cup chopped fresh chives (or 1/2 cup thinly sliced scallions)
1/3 cup plain Greek yogurt
2 Tbsp extra-virgin olive oil
2 tsp red wine vinegar (or apple cider vinegar)
1 tsp honey
1/2 tsp kosher salt
1/4 tsp garlic powder
Freshly ground black pepper (to taste)

Instructions

Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.

What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.

Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.

Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.

This recipe is courtesy of Taesha Butler at The Natural Nurturer.

Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine

The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.

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Prep Time 15

Cook Time 15

Course Salad

Servings 6 people

Ingredients

Salad Ingredients

6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
4 cups mixed grated vegetables (cabbage, radish, carrot)
1 red bell pepper (finely sliced)
3 scallions (sliced)
1/2 bunch cilantro (chopped, can substitute basil or mint)
1 Tbsp jalapeño (finely chopped)
1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
2 cloves garlic
1/2 cup peanut butter
1/2 cup fresh orange juice (about 1 fresh orange)
1/3 cup fresh lime juice (about 2 limes)
1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
1/3 cup honey, agave, or maple syrup
1/4 cup toasted sesame oil
1-1.5 tsp cayenne peppers (or sriracha sauce)
1 tsp salt

Instructions

Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

Noodles: If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
Salad will keep 4 days in the fridge.

This recipe is courtesy of Sylvia Fountaine at Feasting at Home.

Lacto-Fermentation Recipe

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This recipe was contributed by Mordechai Schram: owner of hamutzim, ordained kosher chef, and champion of the Mt. Airy local food economy. Mordechai is enthusiastic about cooking local, seasonal, and organic food using ancient preservation methods through the lens of Jewish Diaspora and Israeli cuisine.

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What is Lacto-Fermentation?

The process of lacto-fermentation creates an environment for naturally occurring bacteria found in vegetables to convert naturally occurring sugar into lactic acid. Lactic acid functions as a preservative and inhibits the growth of other harmful bacteria. Salt and water are the medium in which this amazing transformation takes place. In addition to its amazing taste and preservation benefits, lacto-fermentation increases the vitamin and enzyme levels of vegetables and is also high in probiotics, which are essential to good gut health.

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Today we are sharing a lacto-fermentation recipe that’s perfect for pickling carrots, radishes, and turnips! These crunchy, tangy veggies are great on salads, sandwiches, dips, or straight out of the jar. And best of all, they’re right from your garden!

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Equipment

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At the end of the day, pickling can be as simple as submerging vegetables in salt water! You can experiment with whatever heat-safe jars you have to start; the equipment linked below will help make the process easier for fans of fermentation or large-scale production.

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A Mason Jar

This recipe is for a Quart Mason Jar. You can find mason jars at most grocery and hardware stores, or you can order them online.

You can adjust this recipe up or down depending on how many vegetables you have. Double for a ½ gallon (or 2 quarts), or halve for a pint. For larger quantities, say 1 gallon or 3.5 gallons, I recommend purchasing a crock from Ohio Stoneware.

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A Weight & Burping Lid

If you don’t have a burping lid, just remember to manually burp the jar every day. Although the weight is recommended, I have made a bunch of ferments without the weight: just make sure the water covers the top of the vegetables. Or find something around the house, perhaps a stone, that could serve the same purpose (just make sure to clean it first)

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A Kitchen Scale

A kitchen scale helps provide more accurate measurements based on weight (grams) instead of volume (cups). Here is one kitchen scale that you could order online.

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Canning Funnel

A canning funnel helps pack vegetables into mason jars, especially regular or narrow-mouth jars. Here are some examples of canning funnels that you could order online.

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I recommend buying a dedicated fermentation weight if you plan to do a lot of pickling. You can also buy a fermentation kit, such as this one from Cultures For Health.

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Ingredients

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1-1.25 lb Radish, Carrot, and/or Turnip

425 grams of Water (about 2 cups)

Depending on how much veggies and other ingredients you use, there may be some leftover brine. Better to have more than less, and you can keep the extra brine in the fridge in a mason jar to use for the next batch.

13 grams Celtic and/or Himalayan Sea Salt (3% Salinity)

Celtic and Himalayan salts have the best flavor, and they contain the rich mineral and trace elements naturally occurring in salt.
When measuring salt and water use weight instead of volume, as it is more precise. This recipe calls for a 3% Salinity. 13 grams of salt is 3% of 425 grams of water.

1-2 Bay Leaves

Bay leaves have tannins which are good for naturally preserving the crunch of your ferments.

Optional Additions

A splash of Raw Unfiltered Apple Cider Vinegar (e.g.: Bragg’s). Just a splash as too much vinegar will impede the lacto-fermentation process
A few Cloves of Garlic (Especially for Carrots)
A few slices of Fresh Ginger (Especially for Carrots)
A few slices of Onion
Star Anise

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For cucumbers I use a different spice mix than for radishes or carrots.

Try a shake of yellow & brown mustard seed, coriander seed, and black & white pepper. Add a pinch of allspice, clove, or juniper berry. Or stick with a classic bay leaf, a few sprigs of fresh dill, and garlic!

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Recipe Directions

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Veggie Prep

Wash and trim the vegetables. Keep the skins on! Depending on the size of your vegetables, you can choose to pickle them whole or slice them to fit your jar.
For Radish and Turnip: slice by hand. For quicker and more consistent results, use a mandolin or the slicing attachment on your food processor or stand mixer. The slices should be about a ¼ inch thick. If using a mandolin, be very careful because they are super sharp. I recommend using a chain mail glove to protect your hand.
For Carrots: cut into julienne (thin strips).

Salt Brine

Using a kitchen scale set to grams, place your jar on the scale and tare – meaning bring the weight to “0” with the jar on the scale.
Fill the jar until you get to 425 grams.
Tare the scale again and add the 13g of salt. (A few grams more is fine too.)
Cover the jar and give it a good shake to help the salt dissolve.

Assembly

In a quart jar alternately add your vegetables, bay leaf, and any other veggies/spices.
Add the brine. Leave a little room on top for the water that will exude from the veggies and cover. You may have some leftover brine if you add some extra ingredients.

Stewardship

Let the ferments sit anywhere from 5-10 days. The longer you ferment the tangier and more probiotic the pickles will become.
If you don’t have a burping lid, open and close the jar once or twice a day depending on how much “action” you start to get. As you see bubbling in the liquid you will know that fermentation is happening.
Taste along the way, and when the veggies taste good to you, store them in the fridge for 4-6 months.

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For more information on traditional fermentation practices, you can find Mordechai Schram at hamutzim.com

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Quick Pickle Recipe

“Abundance is not something we acquire. It is something we tune into.”
– Wayne Dyer

I love a good mindset shift – an idea that only requires you to think differently about a problem or something you want, that unlocks your potential in an instant – even if true change takes time. I also love pickles.

That’s what makes this quote from Wayne Dyer perfectly pertinent to quick pickling. Contrary to popular belief, pickling isn’t just for cucumbers! You can turn many vegetables from the spring garden into crisp, tangy snacks such as turnips and radishes. Quick pickles make a fun addition to salads, sandwiches, tacos, and more.

Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar. For best results, use the freshest vegetables. Keep reading to learn what herbs and spices you can add to enhance your veggies’ flavor! Soon you’ll have delicious snacks to share with friends and family.

Quick Pickle Recipe

Founder

Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Resting Time 1

Total Time 1 10

Course Side Dish, Snack

Equipment

1 quart mason jar (or any heat-proof container that you can pour boiling water into)

Ingredients

Pickling Ingredients

1 pound fresh vegetables (sliced)
2 cloves garlic (smashed)
2 tsp whole peppercorns (you can also use coriander and/or mustard seeds)
1-2 sprigs fresh herbs (e.g. thyme, dill, and or/rosemary)

Brine Ingredients

1 cup vinegar (white, apple cider, or rice vinegar)
1 cup water
1 Tbsp kosher salt
1 Tbsp sugar

Instructions

Wash jar(s) with soap and hot water and let dry.
Thinly slice fresh vegetables into bite-sized pieces. Smash 2 cloves of garlic with the flat side of a knife, or the clean heel of your hand.
Pack vegetables, garlic, spices, and herbs into a mason jar, leaving at least 1/2” of "breathing room" at the top.
Put the brine ingredients in a saucepan over medium heat. Stir to dissolve ingredients, and bring to a boil.
Pour the hot brine into the jar(s), still leaving at least 1/2” room at the top.
Tap the side of the jar(s) to remove any air bubbles.
Let the jar(s) cool to room temperature before refrigerating. Wait 24-48 hours before eating for the best flavor.

Notes

Depending on how carefully these quick pickles are prepared and stored, they may last up to 2 months in the refrigerator. They are not fully preserved, however, and so they cannot be stored unrefrigerated or stored indefinitely.