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Orange glazed tempeh with sautéed bok choy, onion + daikon

1 tbsp coconut oil
2 cloves garlic
Tempeh, cut into triangles
1/4 cup tamari
1 cup freshly squeezed orange juice
1/4 cup maple syrup
3 tbsp mirin
Bok choy, chopped
1 daikon radish, sliced
½ cup of onion, diced
Mix tamari, orange juice, maple syrup and mirin in a small bowl. Set aside. Heat oil in a large skillet over medium heat. Add garlic, stirring for 2 minutes. Add in tempeh and sauté until browned on each side, about 3 minutes. Add orange sauce and simmer for about 15 minutes to allow the sauce to thicken. Remove tempeh and set side. Add in remaining veggies and sauté until veggies are cooked, about 5 minutes. Serve over brown rice.



Thank you to Adrienne, our local CSA member, for sending these recipes!

1 lb.
1 tbsp.
1 tsp.
1/2 tsp.
2 tbsp.
radishes, trimmed
unsalted butter
minced fresh parsley leaves
In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
Gourmet, April 1991

Beet greens and kale would also work with or instead of the radish greens for this soup.
3 bunches
1 tbsp.
1 very lg.
3 cups
2/3 cup
onion, chopped
russet potatoes (about 1 1/2 pounds), peeled, chopped
milk (almond is great)
Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add radish leaves and saute until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.
Bon Appetit, May 1994
Roasted Radishes
1 bunch radishes
3 small potatoes (I used up the ones from last month’s distribution, we are getting more next week)
1 red onion
1 head of garlic
Red chile flake
Cut the tops and bottoms off the radishes and wash.  Cut potatoes into cubes about the size of the radishes.  Quarter the onion.  Cut the whole garlic head in half (with the skin and everything on).  Grease a baking dish and all all ingredients.  Add olive oil, kosher salt, pepper and chile flake.  Bake at 450 degrees for 30 minutes.  You will have light pink, sweet radishes!  Enjoy.

·         1 bunch radishes
·         2 Tbsp butter
·         Salt
·         Crusty bread
Slice the radishes into medium slices. I got about 4 slices per radish.
In a large skillet, melt the butter over medium heat.
Add the radishes and cook, seasoning with salt, for about 5-6 minutes.
Serve over crusty bread.
Chef’s Notes: This recipe is so simple, you can be eating yummy radishes within 10 minutes of walking into the kitchen. We tried the radishes plain (without the bread) and they were excellent, but pouring the buttery mess onto bread makes for a very decadent appetizer or side dish. Just make sure your bread slices are thick enough to stand up to the butter and radishes. Ours weren’t and so they were a little tricky to eat. We will definitely be making these again.