Sunday, July 15, 2012

Veggie of the Week: Radishes

The origin of radishes is difficult to pinpoint as no written history of the root vegetable was recorded. West Asia and Europe are two possible places of origin because wild forms of radishes now grow there. Radishes grow very quickly even sprouting from seed to small plant in as little as three days.
Radishes have no fat or cholesterol and rich in dietary fiber. For such a small vegetable, they provide one with plenty of carbohydrates and therefore energy. Due to the high water content in addition to the carbohydrates, radishes fill you up and greatly help in losing weight. Radishes are an anti-congestive relieving congestion in the respiratory system during those winter colds and spring allergies. Other health benefits include protection against heart disease, strokes, and alzheimer's, DNA repair and protection, slow aging, and alleviation of high blood pressure. Fever and insect bites are known to be alleviated by radishes. There are many benefits from adding a serving of radishes into your diet once a week!

Radish and Cucumber Slaw

Courtesy of Sandra Lee from
Prep time: 15 min.   Serves: 8


1/4 c. apple cider vinegar
2 tbsp. canola oil
1 tsp. sugar
salt and pepper
1/2 c. fresh chopped cilantro
4 scallions, sliced
1 small head of red cabbage, thinly sliced
1 small cucumber, peeled, seeded, thinly sliced
1 bunch radishes, thinly sliced (about 2 cups)


In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve. 

Grilled Radishes

Recipe from
Prep time: 15 min.   Cook time: 20 min.   Serves: 6


  • 20 ounces radishes, sliced
  • 2 cloves garlic, minced
  • 2 tbsp. butter, cut into small pieces
  • 1 cube ice
  • salt and pepper to taste

  • Directions:

  • Preheat grill for high heat. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents. Place foil packet on grill and cook for 20 minutes, or until radishes are tender.

Friday, July 6, 2012

Veggie of the Week: Mizuna

Mizuna is a native to China but is now primarily cultivated in Japan. It is considered a specialty green in the United States and has limited exposure outside of Asian and farmers markets. It has been described as having a pleasantly sharp taste and slightly spicy, similar to arugula.
The dark leaves of mizuna provide most of the nutrition including beta carotene, vitamins, and minerals. These include calcium, dietary fiber, iron, potassium, riboflavin, vitamin A, C, E, and B6, manganese and magnesium.

Mizuna Sauteed with Chicken

Recipe from


1 egg white, slightly beaten
1-1/2 tsp. soy sauce, divided
3 cloves garlic, minced
1 lb. boneless skinless chicken breast, finely chopped
2 tsp canola oil, divided
1/3 c. carrots, finely chopped
1/3 c. yellow onion, finely chopped
1/3 c. water chestnuts, finely chopped
1/2 tsp. chile paste
1 tbsp. fresh lime juice
1 lb. mizuna, trimmed
1/4 c. green onions, finely chopped


In a bowl, mix the egg white with 1/2 tsp. of soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.
Heat 1 tsp. of the canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.
Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.
Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve. 

Asian Greens with Ginger Miso Dressing

Recipe from


1 (2-inch) piece fresh ginger, coarsely chopped
2 tbsp. white miso
3 tbsp. tahini (sesame paste)
1/2 c. water
3 tbsp. fresh lemon juice

5 oz. baby Asian salad mixed greens with mizuna
1 small radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped


For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing over each salad and serve.