Radish Leaves

I’m loving the radishes at the Farmer’s market these days, and the leaves too. No need to let them go to waste, here are a few great things to do with them. But before trying any of them wash and dry the leaves well in cold water to remove any dirt.

The easiest option is to add them to a salad. This time of year the leaves are small and delicate and will make for a delicious peppery accent to most greens. As they get larger, coarser, and bitterer, it’s better to sauté them with olive oil and garlic until tender. Use them right away or stick them in the fridge for another time, they’ll keep for at least a week. They’re delicious as a room temperature side dish, or added to scrambled eggs, soup, or stew.

If you’re feeling more adventurous, try a radish leaf pesto, it’s definitely for lovers of all things bitter. For a less bitter pesto, use half radish and half spinach leaves. Happy summer!

Mint Chive Yogurt Sauce

Mint and chives are the best! Year after year they’re the first to reappear in the garden…with no effort required. I like to combine them with cucumber, garlic, and yogurt for a flavorful sauce that works on pork, lamb, chicken, or as a dip with toasted pita.

Peel a cucumber, cut it in half the long way, and then scrape the seeds from each half with a spoon. Finely chop the cucumber halves and combine in a bowl with a handful each of chopped mint and chives, two minced garlic cloves, one to two cups of plain yogurt, a splash of olive oil, and salt and pepper to taste.

For optimal flavor it’s best to prepare at least a few hours before serving. And don’t be shy about making lots, it’s great to have around, and will last for at least a week covered in the fridge.

Honey Butter Corn

Honey, butter, and corn…so good, so right. How could I not have thought of this combination before? In a small bowl blend together equal parts honey and softened butter with a fork, about a tablespoon of each per two ears of corn. Scrape the mixture from the bowl with a spatula and schmear it on the bottom of a large glass dish and set aside.

Husk your corn, then boil or barbeque to your liking. Once cooked, immediately roll the cobs in the butter mixture until generously coated, then salt and serve. For even more flavor, you could also add some garlic powder or a pinch of cayenne to the butter mixture.

Thai Bean Sprout Salad

I’ve been seeing bean sprouts regularly at the market these days, and they make for a refreshingly light and tasty salad. Peel, seed, and cube a medium cucumber and combine in a large bowl with a bag of bean sprouts, two chopped scallions, half a thinly sliced serrano pepper, some chopped peanuts, and a small handful of coarsely chopped cilantro leaves.

For the dressing, whisk the juice of a lime with two tablespoons of rice wine vinegar, a small splash of vegetable oil, a teaspoon of honey, and salt to taste. Because the bean sprouts will get soggy fast, gently toss the dressing into the salad immediately before serving.