Spring is such a wonderful time! The weather gets a bit warmer and—finally—spring greens and radishes are in season. Whether you are growing your own vegetables, purchasing from a local farmer’s market, or buying some fresh greens at the grocery store, there’s nothing better than throwing together a quick and affordable snack with your fresh finds.
Despite the hot temperatures in the Midwest this month (did we even have spring this year?!), we’ve been blessed with a surplus of radishes and spring greens, including baby kale, bok choy, and lettuce. Here are a few of my go-to recipes.
Radish Tea Sandwiches. Is there anything better than pulling a lovely little radish out of the garden? Fresh radishes are crisp and add a little spice to any dish. The secret to this sandwich is the lemon butter.
- Get a tablespoon or so of butter and put it in a little bowl. Let the butter soften and then add a bit of lemon juice and salt, to taste (note: If your butter is already salted, you might not need any additional salt). Blend the salt and lemon juice into the butter with a fork.
- Spread the lemon butter onto a few pieces of bread. Add thinly sliced radishes and spring greens (e.g., arugula, spinach) and even a few fresh herbs, such as parsley. Note: Radish leaves are edible, and they are pretty delicious! You can certainly add radish greens to this sandwich in place of lettuce or kale, but some people might find the combination of sliced radishes plus radish greens to be too strong.
My spouse enjoyed these sandwiches so much that he took them in his lunch every day last week!
Spring Green Salad with Radishes. I love the combination of crisp lettuce and radishes in a salad. Fresh radishes are a lovely addition to any salad—lettuce, kale, arugula, Swiss chard…whatever you like. Add a simple dressing and a dash of salt and pepper. This is a crunchy, flavorful combination that is pleasing to the taste buds. Simple perfection.
Spring Greens, Radishes, and Hummus on Pita. This is a simple, basic pita sandwich to which you can add many types of leftovers. Just spread a bit of hummus on a pita and top with whatever spring greens you have on hand (e.g., spinach, kale, arugula). Add thinly sliced radishes.
Feel free to personalize this to your heart’s content—you could add leftover chicken, olives, feta cheese, or other seasonal vegetables. It’s super simple, and the hummus makes it quite filling.
Do you have any favorite recipes using spring greens and radishes?
Feel free to share in the comments section. Happy gardening, and happy eating!