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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Rad Recipes You Didn't Know You Needed

Everyone recognizes a radish, but this brassica typically falls far behind in consumption to its cousins like kale, cabbage and even brussel sprouts because of the perception around its preparation!

We will not stand for this, so Cryssi decided to whip up a few recipes to help you make the most of these radical roots (and their leaves, too!)



Radish and Edamame Salad




  • 8-10 radishes, rinsed, tail trimmed, stem left intact
  • 1 cup frozen edamame, thawed
  • 1 small red onion or shallot, minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1tsp sugar
  • Salt and pepper to taste
  • Sesame seeds for garnish


  1. In a small bowl, add the minced onion or shallot, vinegar, sugar and pinch of salt. Set aside to macerate for 10-15 minutes.
  2. Using the stem of the radishes, thinly slice using a mandoline or with a sharp knife. Stack the slices on top of each other and slice straight down to get mini matchsticks.
  3. Just before serving, toss the edamame with the radishes, onion mixture and sesame oil. 
  4. Toss to coat. Check for seasoning and add salt and pepper to taste. (Do not be afraid to go a little heavy on the salt - both the edamame and radishes can handle it). Garnish with a sprinkle of sesame seeds and serve. 



Herb Roasted Radishes + Sauteed Radish Greens


  • 2 bunches of radishes, cleaned and trimmed
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste


  1. Preheat the oven to 350 and line a baking sheet with parchment paper or foil.
  2. Quarter the radishes and toss in a bowl with the remaining ingredients.
  3. Place seasoned radishes on the prepared baking sheet and roast for 20-25 minutes, or just until fork tender.


  • 2 bunches of radish greens
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste


  1. Wash the radish greens, then roughly chop them.
  2. Heat oil in a non-stick frying pan over medium heat. Add the garlic and stir until fragrant.
  3. Add radish greens to the frying pan, and cook, stirring periodically, until they wilt (about 2 minutes).



Creamy Radish Green Dip


  • 1 bunch of radish greens, washed
  • 1 clove garlic
  • ¾  cup sour cream
  • ¼  cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • Salt and pepper to taste


  1. Blend all ingredients together in a blender until smooth. Serve with your favourite veggies, or add extra oil and lemon juice and use as a creamy salad dressing.