I love the crisp, peppery bite of a raw radish, and had received a gorgeous bunch in my Door to Door Organics Local produce order this week, complete with perfectly fresh, bright green leafy tops. I had seen a recipe in Whole Living Magazine about roasting radishes (and their greens) that I had been wanting to try, so I decided to use that as a base, incorporating other farm-fresh veggies into a full meal. I had also picked up two beautiful leeks from Promised Land Farm, as well as some yellow cherry tomatoes and my first sweet corn of the season from Charlann Farms at the Lower Makefield Farmers Market on Thursday. 



Here's the Whole Living recipe:
Roasted Radishes and Greens
Ingredients
·       1 bunch radishes (halved if large) and their greens
·       1 tablespoon extra-virgin olive oil
·       Coarse salt and freshly ground black pepper
Directions
1.     Heat oven to 375 degrees.
2.     Separate radishes and their greens and arrange on two rimmed baking sheets. Drizzle each with olive oil and season with salt and pepper. Toss to combine.
3.     Bake, until radishes are tender and caramelized and greens are crisp, 15 to 20 minutes. Let cool.