Feta Snack With Spring Radishes Recipes

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FETA SNACK WITH SPRING RADISHES



Feta Snack with Spring Radishes image

Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as in the combination above, salt and fat mellow any heat from the raw radishes. Cheesemaker Mary Rigdon of Decimal Place Farm has been brining her goat's milk feta to order for us every week since Miller Union opened. If you have a local farmers' market that sells fresh cheeses, look there first for good-quality feta. I love the little pink, purple, or red garden variety radishes for this dip.

Provided by Steven Satterfield

Categories     Condiment/Spread     Kid-Friendly     Quick & Easy     High Fiber     Lunch     Feta     Radish     Spring     Summer     Healthy     Low Cholesterol     Buttermilk     snack     snack week     Small Plates

Yield 1 cup feta mixture

Number Of Ingredients 6

8 ounces goat's milk feta, preferably in brine
1/4 to 1/2 cup buttermilk
1/2 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
Extra virgin olive oil for finishing
Radishes and other vegetables for dipping

Steps:

  • In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités.

CUCUMBER, OLIVE, RADISH AND FETA SALAD



Cucumber, Olive, Radish and Feta Salad image

Make and share this Cucumber, Olive, Radish and Feta Salad recipe from Food.com.

Provided by susie cooks

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 English cucumber, sliced in 1/2 pieces
1 bunch radish, quartered
1/2 cup kalamata olive
1 bunch arugula, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/3 lb feta cheese, cubed

Steps:

  • Combine cucumber, radishes, olives and arugula in a medium bowl.
  • Add olive oil and lemon juice.
  • Season with salt and pepper.
  • Mix in cheese.

FARRO SALAD WITH RADISHES, ARUGULA AND FETA



Farro Salad with Radishes, Arugula and Feta image

"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.

Provided by Nancy Fuller

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
1 1/2 cups semi-pearled farro, rinsed
1/4 cup extra-virgin olive oil
Pinch of red pepper flakes
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 radishes, cut into quarters if small, eighths if large
1/2 English cucumber, diced
Juice of 1 lemon
2 cups baby arugula
3/4 cup crumbled feta cheese (about 4 ounces)
Freshly ground pepper

Steps:

  • Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
  • Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

PEA SALAD WITH RADISHES AND FETA CHEESE



Pea Salad with Radishes and Feta Cheese image

Provided by Molly Stevens

Categories     Cheese     Dairy     Herb     Vegetable     Side     Vegetarian     Feta     Pea     Radish     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
*Available at natural foods stores and Asian markets.

Steps:

  • Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
  • Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

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