Radish Cream Cheese Spread for Spring

Are you a part of the radish fan club or do you not care for them because of their peppery and at times, sharp taste? If you already like radishes I don't need to convince you, but if you are on the fence about this vegetable or even hate the way it tastes (gasp) here are a few facts that might sway your mind. The little red root vegetable is actually good for you! Yes, I know, I know, all vegetables are good for you, but these little guys are full of vitamin C, have cancer fighting properties and are low in calories to name a few. See, I thought this might peek your interest. 

My husband loves radishes as much as I do, however my kids are staunch radish opponents. When I try adding them to our salads, they always end up picking theirs out. They really don't know what they are missing out on ;-) One of my favorite ways to enjoy radishes growing up was adding thin slices of them on top of a piece of buttered rye bread, with just a tiny sprinkle of salt. Super simple, but so tasty. In fact, I get fairly nostalgic thinking about the beautiful red radishes from my mom's garden along with that wonderful baked bread that German bakeries are well known for.

 
While radishes are available year round these days, I tend to think they are synonymous with spring. This easy to make radish cream cheese spread is the perfect appetizer or light lunch for the season. Cream cheese paired with plain yogurt, radishes, chives, lemon zest and lemon juice give this spread a light taste and make it irresistible. Add a dollop of the spread on top of a piece of seeded bread and sprinkle with some beautiful micro greens for added color. Arrange them on a platter and you now have the most perfect appetizer to serve for a spring luncheon or your Easter celebration. Oh, and for the record, everyone in my family enjoyed this radish cream cheese spread. Yes, even my radish haters!

Radish Cream Cheese Spread
~makes about 1 1/2 cups~
(Print this Recipe)

Ingredients:
1 bunch radishes, washed and finely cubed (about 3/4 cup)
1/4 tsp. Kosher salt
8 oz. cream cheese, softened (can use 1/3 less fat cream cheese)
1/4 cup plain (2%) yogurt 
2 Tbsp. fresh chives, chopped
Zest from 1 lemon
1 tsp. lemon juice
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Micro Greens
Sliced Bread

Directions:
Place your washed and cubed radishes in a small bowl. Sprinkle with 1/4 tsp. Kosher salt and let sit for about 20 minutes to draw out excess moisture.

In a medium bowl whisk together cream cheese, yogurt, chives, lemon zest, and lemon juice. Season with salt and pepper.

Drain salted radishes well and fold into the prepared cream cheese mixture. Place mixture in the refrigerator for about 30 minutes before assembling.

When ready to serve place a dollop of the radish cream cheese on your bread slices. Top with micro greens and serve.


Notes: Drawing the moisture out of the radishes before adding them to the cream cheese is an important step that will prevent your spread from getting to watery after it sits.

You can also serve this radish spread as a dip. In this case place the dip in a bowl and serve with bread, crackers and assorted vegetables, like carrots, bell peppers, and celery.

For a change of pace, use the spread as a tasty bagel topping.

The spread will keep in the refrigerator for a couple of days.

Recipe inspired by: Kuechengoetter.de

Asian Inspired Cucumber Salad

We are a family of salad lovers. I know I've said it before, but I'm truly blessed with children who are not picky and always willing to give something new a try. They also adore their "greens" and a meal at our house would not be complete without a salad or vegetable along with dinner. Sure they all have their favorites, but even some of the less liked vegetables get eaten. They are all in agreement though when it comes to cucumbers; every single one of my kids loves them. They enjoy them when tucked into their lunchboxes with a little bit of light ranch dressing, but also love cucumbers with abundance when included in any kind of salad. 

My husband brought home two gorgeous looking English cucumbers a couple of days ago and after snacking on one, I still had one leftover to make a salad. I was looking for an Asian inspired recipe since I was preparing a Thai meal that evening. Checking the inventory of my fridge I also found carrots, radishes and red onion and figured all of them would fit perfectly into a salad. I found a basic recipe on Savory Sweet Life and decided to give it a go. This salad comes together quickly, it's the cutting of the carrots and radishes into matchsticks which will take you the longest. Once all the vegetables are cut, they are combined with the dressing. The vinaigrette is a simple mixture of rice vinegar, sugar (which I reduced from the original), chili garlic sauce and salt. The dressing is added to the vegetables and then everything is refrigerated for a couple of hours. I added two teaspoons of the chili garlic sauce and found it a sufficient heat level, but feel free to add more or less to taste.

This salad turned out great. The kids and us adults really enjoyed this great mix of sweet and sour along with the crunch of the vegetables. This is definitely a keeper and lends itself to so many different meals. I especially loved this salad since it is very light and with no oil in the vinaigrette it is also not too shabby on your waistline and boy, don't we all know that the bathing suit season is approaching!

Asian Inspired Cucumber Salad

(Printable Recipe)

Ingredients:

1 English cucumber, peeled and thinly sliced (a mandolin works great)

1 large carrot, peeled and matchstick-julienned

4 radishes, matchstick-julienned

1/4 red onion, thinly sliced

1/2 cup rice vinegar

2 tablespoons sugar

2 teaspoons chili garlic sauce

1/2 teaspoon salt

Preparation:

In a microwavable bowl add rice vinegar, sugar, chili garlic sauce, and salt. Heat the bowl in the microwave for 45 seconds. Stir the vinaigrette until the sugar is completely dissolved. In a medium size bowl add the sliced cucumbers, carrots, radishes, and red onion. Pour vinaigrette over the cucumber mixture and toss. Cool in the refrigerator for 1 hour before serving.

Slightly adapted from: Savory Sweet Life 

Crunchy Pea Salad

I found the recipe for this salad many years ago online and have loved it ever since. I suppose you really need to like peas to enjoy this salad, so if you do, I hope you'll give this one a try. It is one of my favorite salads to serve in the spring/summer time.

The salad is made quickly, and is beautiful to look at. It is also easily taken along for picnics and potlucks and is still tasty after a couple of days in the refrigerator. Radishes, water chestnuts, and fresh sweet red pepper add great crunch and contrast to the bright green peas. The dressing is whisked together quickly and tastes fresh and light despite the mayonnaise. However, if you are watching your diet, feel free to use low fat mayonnaise in the dressing without compromising taste. 

  

Crunchy Pea Salad

~makes 6-8 servings~

(Print this Recipe)

Ingredients:

1 package (16 ounces) frozen peas, thawed

1 can (8 ounces) sliced water chestnuts, drained and chopped

1/2 cup radishes, diced

1 medium sweet red pepper, diced

1/2 cup red onion, diced

1/2 cup mayonnaise

1 tablespoon fresh dill, chopped

1/2 teaspoon garlic salt

2 teaspoons poppy seeds

2 teaspoons lemon juice

Salt and Pepper to taste

Directions:

In a large bowl combine the peas, water chestnuts, radishes, red pepper and onion.

In a small bowl combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.