The watermelon radish is one of my most favorite vegetables and TOTALLY deserves to be the Star Ingredient of the Week. Especially since we’re coming to the end of its season…which is totally bumming me out but we’ll get to that shortly!
This recipe is an accident. My mother thought she was roasting turnips with her Sunday roast, but they ended up being watermelon radishes! This is a quick way to have the sweet and sour roasted radishes.
Didjaknow that kohlrabi has a delicate flavor which is highlighted when eaten raw? Here’s an alternative way to prepare it without using the oven or stove! Give it a shot!
Grain bowls are easy to make, perfect for a light dinner and you’ll want to prep extra to enjoy for lunch the next day. This one is with roasted veggies I love but feel free to customize it with your favorites.
Change your mind about crudites! Or add these veggies into a simple salad. It’s pretty simple…cut your favorite fall fruit and veggies and serve raw on a platter. Here we have ground cherries, carrots, watermelon radish, asian pears, and apples. I poured some olive oil and seasoned it with za’atar seasoning. Added a dollop of goat cheese for dipping as well! Since you are serving the veggies raw, wash & peel them!