The radish, a popular root vegetable since it was grown in ancient China, Egypt and Greece, adds spice and nutrition to today's menus. The red bulbs and leaves are high in vitamin C, a cancer-fighting antioxidant, and contain potassium, folate and other vitamins and minerals. Radishes are fat-, saturated fat- and cholesterol-free, and low calories and sodium. One serving, 10 radishes, contains 25% daily recommendation of vitamin C and only 16 calories.
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Spring Saute||30 min prep|
Choose smooth, firm, bright red, medium-sized (about 1-inch diameter) radishes with crisp green leaves. Avoid large bulbs and those with surface cracks or cuts, yellow tops or a spongy feel. For future use, remove leaves, wash and then store separately from bulbs in plastic bags in refrigerator crisper for up to a week. To use radish bulbs, wash thoroughly; avoid peeling as the skin contains antioxidants and spicy flavor. Cook bulbs in steamed, stir fried or sauteed recipes; use raw for appetizers and salads. Use trimmed radish leaves raw in salad or cook with other greens.