April 24, 2013

when spring gives you... Radishes!

I love the generous bunches of radishes at the market, their leaves tied with rubber bands, 
their tips as clean and white as snow. 
Nigel Slater


They say, there is no bad weather, only bad outfit. But they are wrong. So (damn) wrong.

This year, spring was desperately teasing us. It was playing with us. It was provoking us and leaving us more miserable than ever. 1st of August was still frosted with snow and only a little bit more than a week ago we could finally hear the proper season knocking on the door. Actually, it was quite a crazy jump. Hectic and wild. A jump into the second part of the spring. The one that normally is adapted at a slow pace, step by step changing your warm cosy outfit into something more flimsy. Heavy thick scarf into weightless shawl.  Baggy winter jacket into a body lines emphasizing coat. But no. This year, it was an absolutely different story. We skipped that medium stage and simply moved on to the part where you don't need any scarf or jacket at all. Am I complaining? No, not at all!

Rest in peace, my spring jacket! See you later in September!


And out of the sudden, the itch for a hearty, warm and spicy stew was overshadowed by a desire for something lighter (along with a more frequent ice cream indulgence). Luckily, market stalls just began shining with a colorful fresh spring produce that could perfectly satisfy that growing wish for a somehow moderate lunch plate.

Radishes, in this case, are the first ones to go. Beautiful,  crunchy and generously gifted with a pungent peppery flavor, this root vegetable is the front runner in early spring. And though, mostly, it is eaten raw, my very preferable way to prepare it is by roasting in the oven with some balsamic vinegar or a generous scoop of butter and fresh herbs. After roasting, more often than not, I would simply lean towards the baking dish and savor these heavenly crispy vegetables just the way they are. On a more special occasions, I would toss them into a salad along with some greens and certainly cheese. Whereas, on a very special occasions, I would open my dried fruit and nut pantry and make a salad with roasted radishes pistachios, dried cranberries, raisins and sunflower seeds

Roasted Radish, Dried Fruit and Pistachio Salad

Roasted Radish, Dried Fruit, and Pistachio Salad

1/3 lb (150 g) fresh radishes
1 Tbsp olive oil
½ tsp salt
½ cup dried cranberries
¼ cup raisins
¼ salted pistachios (if using not salted, add a little bit more salt to the dish)
1 Tbsp sunflower seeds
1 Tbsp lemon juice
2 Tbsp honey
1 Tbsp soy sauce
1 Tbsp sesame oil

Preheat the oven to 350 F (180 C) temperature.
Thoroughly wash radishes, drain them and cut into quarters. Mix with olive oil and salt and spread evenly on a baking dish. Place it into the oven and bake for about 10-15 minutes, until radishes are nicely roasted.
In the meantime, wash dried cranberries and raisins; drain them.
In a dry pan, lightly toast sunflower seeds.
In a small bowl, whisk together lemon juice, honey, soy sauce, and sesame oil. Taste: if the sauce is too sour, add a little bit more of honey (and vise versa: if it is too sweet, add more soy sauce).
When radishes are roasted, toss them together with dried cranberries, raisins, prepared honey-soy sauce, and pistachios. Before serving, sprinkle toasted sesame seeds on top.

Roasted Radish, Dried Fruit and Pistachio Salad

But when salad is not something you desperately wish for, or you simply want to surprise yourself, go on and make a batch of radish chips. It is easy as hell, but so intriguing! I'm tellin' ya!

By the way, these two recipes were featured in a spring issue of "Clouds" magazine. Check it out to find even more heavenly delicious ideas to prepare your radishes, asparagus, and spring onions. Plus, there, you will  also find some inspiration for the Mother's Day, Europe's Day or International Blonde Day holidays too!

Radish Chips

Radish Chips

1/3 lb (150 g) fresh radishes
1 Tbsp olive oil
freshly ground black pepper

Preheat the oven to (150 C) temperature.
Wash the radishes and drain them thoroughly.
Using mandolin, cut vegetables into even slices. Brush each slice with olive oil (the best way to do it is by fingers) and arrange on a baking tray. You don’t need to keep a space between the slices, since the water is evaporating while baking and slices will shrink.
Sprinkle with salt and freshly ground pepper.
Bake for about 30-40 minutes, not forgetting to rotate the tray, until radishes are completely dry and crispy. Be careful not to over-bake the chips when waiting for them to get crispy – they will crisp up while cooling.

Radish Chips


  1. Vien fantastiškos nuotraukos vers gaminti, kai tik pas mus bus lietuviškų :)

    1. Taip taip :) Aš irgi dar laukiu lietuviškų, bet belaukdama kartais padarau nuodėmę tyliai į pirkinių krepšelį įsimesdama ryšelį lenkiškų ridikėlių :)
      Bet jau kai bus lietuviški!...

    2. Aha, gražus labai blogas. Labai džiaugiuosi, kad atradau.
      Kaune prie "Savo" antradieniais ir ketvirtadieniais būna turgelis - sako, kad lietuviškus agurkėlius ir ridikėlius, ir svogūnų laiškus, ir salotas pardavinėja...

    3. Dėkui, Jūrate! Smagu, kad patiko ir kad apsilankei :)
      Kadangi aš vilnietė, tai teks Vilniuje paieškoti lietuviškų gėrybių. Bet kokiu atveju, jau greitu metu daug kur turėtų pasirodyti. Labai jau maloniai ta saulutė šildo, tad ir daržovės turėtų pagaliau užaugti :D

    4. Kažkodėl abejoju leituviškumu. Nesu sodininkė, bet pagooglinau: Sėjami balandžio 16-18 d., 26-28 d., gegužės 10-12 d. ir 22-25 d. Šakniavaisiai užauga per 22-25 dienas. Tad šie nebent šiltadaržiniai jei jau lietuviški...

  2. Gorgeous & such a fun recipe!

  3. Sounds yummy. What is the self life of the radish chips and can they be stored in pantry ? Thank you.


    1. They can be stored in an air-tight container for up to one week; though, not more than that, cause they might get soggy and lose the crispness after a while.