Food of the Month:Radishes

Now I know what you are thinking! Radishes, not my thing! I, however, would like you to reconsider and take a look at radishes from a new angle. They come in all kinds of varieties black, white, French, red purple, daikon, green and watermelon. They can be sweet or spicy depending on the variety and are a treat worth trying!

What are They

Radishes are the edible root of a mustardlike plant and were first discovered growing in Southeast Asia. They were later cultivated in Rome and Greece and can be found in almost every state in America because they are quite easy to grow.

Health Benefits

Radishes are high in glucosinolate, myrosinase and isothiocyanate all of which provide cancer-fighting benefits. They are also rich in Vitamin C which is good for the immune system. Always keep the peel on the radish since that is where the antioxidants are concentrated.

How To Store

When choosing radishes, pick ones with vibrant green tops. To store, remove the green tops and refrigerate.

How to Use

1) Use as an addition to salsa
2) Stir-fried
3) Steamed
4) As part of a Vegetable Paella

Vegetable Paella

Ingredients:

¼ cup vegetable broth + 2 cups
1 small onion, diced
1 stalk celery, diced
3 cloves garlic, sliced
16 cherry tomatoes, halved (1 cup)
¾ tsp salt
6 radishes, sliced
½ cup dry white wine or vermouth
¼ tsp saffron threads
1 cup Arborio rice
¼ pound green beans, trimmed and cut into 1 inch pieces
1 red pepper, cut into ¼ inch slices
1 cup frozen peas, thawed
½ tsp smoked paprika
2 tbsp chopped fresh parsley

Instructions:

1) Heat ¼ cup vegetable broth in a 10 inch sauté pan over medium-high heat. Add the onion and celery and sauté until beginning to soften, about 4 minutes.
2) Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes.
3) Add the radishes and sauté another 2 minutes.
4) Add the wine or vermouth and allow it to reduce by half. Add the remainder of the broth and then the saffron, rubbing it between your fingers to let it crumble a bit.
5) Bring to a simmer and stir in the rice and green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing.
6) Scatter the red peppers and peas over the top and gently press them into the rice mixture, do not stir.
7) Reduce the heat to medium and cover. Simmer for 7 minutes. Uncover and raise the temperature to high heat and cook for 3 minutes more to make sure all the liquid is evaporated and to help develop a crust on the bottom.
8) Remove the pan from the heat, cover and let rest for 5 minutes. Uncover and sprinkle with paprika and parsley and serve.
Adapted from Giada De Laurentis