Buttery Radishes With Honey And Chives Recipes

SPRING SALAD WITH SUGAR SNAP PEAS, RADISHES, AND HONEY-CHIVE VINAIGRETTE

Steps:

• Combine the chives, lemon zest and juice, vinegar, honey, mustard, and ½ tsp. salt in a small jar. Shake to combine and let sit for about 1 minute for the flavors to meld. Add the oil and shake again to combine. Set aside.
• Bring a large pot of well-salted water to a boil. Add the peas and boil until crisp-tender, about 11/2 minutes. Drain and immediately rinse under very cold water. Drain again, and spread onto a towel lined tray to dry. Refrigerate until well-chilled, at least 1 hour.
• Combine the lettuces and radishes in a large salad bowl, and toss to combine, taking care to separate the radish slices. Pat dry the peas, and add them. Dress with enough vinaigrette to lightly coat (you may not need it all). Season to taste with salt and pepper. Garnish with the chive pieces and serve.

BUTTERY RADISHES WITH HONEY AND CHIVES

Steps:

• Trim both the root and tip ends off of the radishes and halve them lengthwise. (If any radishes are larger, quarter them to keep all the pieces at a similar size so that they cook evenly.) Add the butter and 1/2 teaspoon salt to a 2-quart baking dish. Microwave on high until the butter is melted, 30 seconds to 1 minute.
• Remove the dish from the microwave and add the radishes, gently tossing to coat. Cover tightly with plastic wrap and use a sharp paring knife to poke 6 small holes in the top. Microwave on high for 5 minutes. Carefully uncover and give the radishes a stir. Cover again and microwave on high until the radishes are tender, about 5 additional minutes. Carefully uncover and stir the chives and honey into the radishes. Scoop the radishes into a serving bowl and pour any remaining butter over the top. Sprinkle with the pepitas and serve immediately.

GARLIC ROASTED RADISHES

Steps:

• Preheat oven to 425℉. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don't add the minced garlic until step 3).
• Spread radishes out in a single layer in a large 9×13 inch baking dish.
• Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork.
• If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

RADISHES WITH CHIVE BUTTER

Steps:

• In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it.

RADISHES WITH CHIVE BUTTER

Steps:

• Mix butter and chives in bowl. Transfer to small pastry bag fitted with a #70 leaf tip. Pipe butter onto radish halves. Serve on a bed of coarse salt.

BUTTERY RADISHES WITH HONEY AND CHIVES

Steps:

• Trim both the root and tip ends off of the radishes and halve them lengthwise. (If any radishes are larger, quarter them to keep all the pieces at a similar size so that they cook evenly.) Add the butter and 1/2 teaspoon salt to a 2-quart baking dish. Microwave on high until the butter is melted, 30 seconds to 1 minute.
• Remove the dish from the microwave and add the radishes, gently tossing to coat. Cover tightly with plastic wrap and use a sharp paring knife to poke 6 small holes in the top. Microwave on high for 5 minutes. Carefully uncover and give the radishes a stir. Cover again and microwave on high until the radishes are tender, about 5 additional minutes. Carefully uncover and stir the chives and honey into the radishes. Scoop the radishes into a serving bowl and pour any remaining butter over the top. Sprinkle with the pepitas and serve immediately.