Today’s dish showcases beautiful homegrown radishes from my garden.  Radishes, one of the easiest vegetables to grow, are also one of the most nutritious root vegetables and a great source for Vitamin C and calcium.  When eaten raw, radishes are crunchy and has a sharp, pungent flavor.  However, when cooked, radishes become mellow and lose their spicy zing.  For this recipe, the radishes are first roasted, then their greens are added and the whole thing is finished with butter and lemon.  Prepared this way, radishes lose their crunch, but instead, takes on crisp, yet tender texture.  Their flavor is reminiscent of roasted turnips.  The greens, which are slightly bitter, retain their peppery zip and they make a great substitute for arugula.  Roasted radishes make a great side dish for roast chicken or a grilled steak. Continue Reading…