Open Faced Radish Sandwiches Featured on Tuesday June 10

1/3 cup radishes finely chopped
4 oz cream cheese
1 tsp lemon juice
1 tsp fresh dill
1/2 tsp coarse salt (I personally find this is unnecessary, so taste & see before you decide)
1 tbs chopped parsley
8 radishes thinly sliced

This is a traditional Russian zakuski (appetizer) dish. It makes beautiful hors d'oeuvres or you can just make a sandwich for lunch or snack. Needless to say, you can experiment with herbs to find something to your mood.

In a small bowl, cream the cream cheese. Add the chopped radishes then stir in the lemon juice, dill, salt and parsley. Spread the mixture on thin slices of bread. On top of each slice, place overlapping slices of radishes.

Cooked Radishes and Greens
4 Tablespoons Butter or Olive Oil
1 bunch freshest radishes including greens, separated
Salt and Pepper

Heat oil or butter in a sauté pan, add radishes and cook over medium heat about 4 minutes. Transfer cooked radishes to a bowl. Add greens to the skillet and sauté 3 minutes, until wilted. Return the radishes and toss together with the radish greens,
heat briefly. Serve hot. You can add garlic or onion to the first step if you like. Season to taste with S & P.
Adapted from: The Cook's Garden catalog - Spring/Summer 1990.

GRANDMOTHER'S RADISH LEAF SOUP
Beet greens and kale would also work with or instead of the radish greens for this soup.
3 bunches radishes
1 tbsp. butter
1 very lg. onion, chopped
4 russet potatoes (about 1 1/2 pounds), peeled, chopped
3 cups water
2/3 cup milk

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 sauté 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

Radish Greens
Toss radish greens (full of vitamins A, C, and B!) into mixed vegetable soups or stir–fry's. They cook quickly. If they are young and tender toss into a green salad.

Radish Leaves Curry/Mullangi Keerai Palya
Radish Leaves – from 2 to 3 Radishes
Radish – Small – Preferably Red Color - 2
Onion Medium Size – Chopped
Peanuts – handful
Oil – 1 tablespoon
Red Chilies – 2 – crushed
Mustard Seeds
Salt
Method:
Chop the Radish Leaves, Wash Thoroughly.
Grate the Radish.
Grind the Peanuts to a Coarse Powder.

Heat oil in a Kadai, tamper the Mustard Seeds and add Red Chillis. Sauté the Onions. Add the Chopped Radish Leaves and Grated Radish and Stir. Sprinkle little water and Keep under Dhum until the Radish and the Leaves are Cooked. Now, Add the Peanut Powder and Salt. Stir until even Distribution. Serve as a Side. Recipe Contributed and Photographed by my Sister In Law Smt. Usha Venkatesh.Posted by Mythreyee

Radish Top Soup
6 tablespoons butter, divided
1 cup chopped onions or white leek portions
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, chicken stock or combination
Salt
1/2 cup heavy cream (optional)
Freshly ground pepper

Melt 4 tablespoons butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: To serve cold, omit butter enrichment.) Makes 4-6 servings.

From The Victory Garden Cookbook

I found a recipe in "The Victory Garden Cookbook" 1982 edition, for Radish Top Soup. I didn't have enough radish tops, and had to substitute some Swiss chard for about 1/3 of the greens, and make about 1/3 of the recipe, but it was so delicious, I decided to send it in.. I cooked the potato in chicken broth, cooked the onion and greens in a little canola oil and eliminated the butter and optional cream. Here is the recipe with the author's comments:

Radish Top Soup
Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.
6 Tb butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
Salt
1/2 cup cream (optional)
Freshly ground pepper
Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.
Submitted by Jean Pinard

Radishes with Pasta and Radish Greens
24 radishes, sliced (about 2 cups) with green tops
2 tablespoons olive oil
1 medium onion, chopped
12-ounce package short pasta such as penne or shells, cooked
1/4 cup cooking water from pasta
1/3 cup freshly grated Parmesan or Romano cheese
Salt and pepper

1. Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.
2. Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.
3. Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.