Recommendations

Butter-Tossed Radishes with Fresh Za’atar

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

This is the ideal thing to serve either as a predinner snack or with your actual dinner.

More recipes

Roasted Radishes with Green Goddess Butter

If you have extra Green Goddess Butter (and you will), serve it over seared steak, swordfish, whole fish, chicken, or on toast, melted into pasta, on a spoon directly into your mouth, and so on.

Salted Citrus Salad with Fennel, Radish, and Olive

Sure, citrus is soft and I would definitely call this a “Crunchy Salad.”

Peas with Anchovy, Lemon, and All the Radishes

This is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.

All recipes

Subscribe to A Newsletter

More recipes

Roasted Radishes with Green Goddess Butter

Salted Citrus Salad with Fennel, Radish, and Olive

Peas with Anchovy, Lemon, and All the Radishes