Best Radishes And Scallions Recipes

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SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES



Sauteed Snap Peas with Scallions and Radishes image

Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 5

1 tablespoon unsalted butter
3/4 pound sugar snap peas, strings removed
8 scallions (white and pale-green parts only), cut into 2-inch lengths
8 radishes, trimmed and quartered
Coarse salt and freshly ground pepper

Steps:

  • In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
  • Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.

Nutrition Facts : Calories 63 g, Fat 3 g, Fiber 3 g, Protein 2 g

PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS



Pork Chops with Radishes and Charred Scallions image

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

Categories     Bon Appétit     Pork     Pork Chop     Anise     Radish     Parsley     Green Onion/Scallion     Grill     Grill/Barbecue     Dinner     Summer     Anchovy     Spring

Yield 4 servings

Number Of Ingredients 11

1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
Kosher salt, freshly ground pepper
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided; plus more for grill
1 tablespoon fresh lemon juice
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 cup parsley leaves with tender stems
2 bunches scallions, roots trimmed
A spice mill or mortar and pestle

Steps:

  • Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
  • Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
  • Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
  • Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.

RADISHES AND SCALLIONS



Radishes and Scallions image

Categories     Onion     Vegetable     Sauté     Vegetarian     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 5

20 radishes, trimmed and sliced very thin (about 2 cups)
2 scallions, minced
1 tablespoon unsalted butter
2 teaspoons minced fresh parsley leaves
a pinch of freshly grated lemon zest

Steps:

  • In a non-stick skillet cook the radishes and the scallions in the butter over moderate heat for 3 to 5 minutes, or until the radishes are tender. Remove the skillet from the heat and stir in the parsley, the zest, and salt and pepper to taste.

CUCUMBER-GOAT-CHEESE DIP WITH RADISHES AND SCALLIONS



Cucumber-Goat-Cheese Dip With Radishes And Scallions image

Provided by Molly O'Neill

Categories     quick, dips and spreads

Time 10m

Yield Two cups

Number Of Ingredients 8

6 ounces reduced-fat goat cheese, softened
3/4 cup cucumber juice (see recipe)
1 small cucumber, peeled, seeded and cut into small dice
8 radishes, trimmed and cut into small dice
2 scallions, green part only, thinly sliced
1 tablespoon chopped fresh mint
1 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Place the goat cheese in a medium-size mixing bowl. Gradually whisk in the cucumber juice until smooth. Stir in the diced cucumber, radishes, scallions and mint. Season with the salt and pepper. Refrigerate until cold. Use as a dip for vegetables or as a dressing for salads and sandwiches.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 325 milligrams, Sugar 2 grams

POACHED SHRIMP WITH HONEYDEW, RADISHES, JICAMA, AND SCALLIONS



Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions image

Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

1 piece (3 1/2 inches) peeled fresh ginger
1 tablespoon whole black peppercorns
5 tablespoons fresh lemon juice, divided (from 2 lemons)
3/4 pound (about 12) large whole unpeeled shrimp
1 teaspoon fish sauce
1 tablespoon extra-virgin olive oil
1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise
3 radishes, thinly shaved on a mandoline (1/2 cup)
2 large scallions, thinly sliced on the bias (3 tablespoons)
2 ounces jicama, peeled and thinly shaved on a mandoline (1/2 cup)
Coarsely ground pepper

Steps:

  • Finely grate enough ginger to yield 1/2 teaspoon; set aside. Cut remaining ginger into 1/4-inch slices. Bring 5 cups water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally.
  • Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions.

Nutrition Facts : Calories 295 g, Cholesterol 243 g, Fat 9 g, Fiber 4 g, Protein 34 g, SaturatedFat 1 g, Sodium 467 g

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