Cooking with Spring Radishes

Spring is here and we can barely contain our excitement here at the Dole Nutrition Institute. Move over comfort food (we'll be back to enjoy you next winter, don't worry). Hello, spring produce! 

The colors alone are enough to make us swoon, but the vibrant tastes and varied uses for everything from arugula to apricots are where the real glory and story begins. We're going to be making chopped salads, cold soups and fresh tarts. We'll be roasting asparagus, dipping artichokes leaves in flavored olive oils and topping everything with wafer thin radish slices. 

Here are a few chef tips on choosing, storing and preparing radishes at home: 

How to Select: Choose radishes that feel firm when squeezed. If the radish gives when squeezed, it indicates the interior may not be crisp. Avoid radishes with cracks. 

How to Store: If tops are attached, remove before storing. Store unwashed radishes in a plastic bag in the refrigerator vegetable crisper for five to seven days. Keep them away from fruit. 

How to prepare: If attached, trim roots, and wash just before using. 

Try this vibrant side dish that will add seasonal flair to any entrée you cook up this season. 

Roasted Asparagus with Garlicky RadishesServes 4 

 Ingredients: 

• 1 bunch DOLE® Asparagus, washed and base removed 
• 1 bunch DOLE Radishes, washed and cut into quarters  
• 1 clove garlic, peeled and finely minced 
• 1 teaspoon thyme leaves, finely chopped 
• 1/8 teaspoon freshly ground black pepper 
• 1 tablespoon olive oil 

1. Preheat oven to 400°F. Place all the ingredients into a large bowl. Carefully toss together to evenly coat with oil and herbs. 
2. Transfer the mixture to a baking tray line with foil. Spread out to form one layer. 
3. Roast in the oven for 10 to 15 minutes or until crisp and tender. Serve hot or at room temperature.

Published April 1, 2016