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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

Jul 01, 2022
A super simple and tasty way to use up rhubarb well it is in season. Pair it with some sweetened whip cream or ice cream for an excellent light dessert....
Simple Sauteed Radish

Simple Sauteed Radish

Jun 24, 2022
    Sautéing the radishes brings out their sweetness. This recipe also uses the greens on the radish so nothing goes to waste. Pair it with a bit of feta and...


Jun 24, 2022
    Ingredients: 1 medium/large squash or zucchini, sliced 1 lb Chard 1 tbsp olive oil 2 cloves garlic, sliced 1 tspn red pepper flakes 1 tbsp fresh oregano, minced...

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...

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.