Radish Butter

Here’s a unique way to use up a fresh bunch of radishes!

From Jenn Pope, RD

Main Ingredients

1 bunch of TRF radishes, tops removed, cut into quarters

1 tsp white vinegar

4 tbsp salted butter

2 tsp horseradish

1/8 tsp lemon zest

small pinch salt

Recipe Steps

1. In a food processor, add quartered radishes and vinegar and pulse until finely chopped. Allow them to let stand for about 10 minutes.

2. Scoop mixture out onto a few paper towels and pat dry. Allow to dry for about 5 minutes.

3. In a medium bowl, add softened butter, horseradish, lemon zest, and pinch of salt. Add in pulsed radishes. Mix well & serve immediately!

Additional Notes

Serving tip: try on baguette bread as a snack, on whole wheat toast with cucumber slices, or on top of a grilled chicken breast!

Crunchy Roasted Radishes

Here’s a way to use the entire radish plant that you’re sure to enjoy! The crunch of the pistachio is amazing and elevates this dish.

From Jenn Pope, RD

Main Ingredients

1 bunch TRF radishes, greens and radishes separated & washed.

1 1/2 tbsp soy sauce or liquid aminos

1 tsp local honey

1/2 tsp butter, room temperature

1 tsp lemon juice

2 tbsp shelled pistachios, roughly chopped

Recipe Steps

1. Preheat the oven to 500 degrees. Cut radishes in half and toss soy sauce, honey, butter and radishes together. Let sit for about 5 minutes.

2. On a baking sheet lined with aluminum foil and sprayed lightly with oil, place radishes "face down" and put in the oven to roast for 10-15 minutes. Be sure to keep the remaining sauce in the bowl and not add to the baking sheet. While radishes are baking add lemon juice to the remaining sauce and toss radish tops.

3. Once radishes are done roasting, toss with radish tops. Sprinkle with pistachios and serve.

Grilled Bok Choy

This recipe is a great way to use up summer's bok choy harvest! Throw these on the grill for a tasty side dish to go with your protein of choice!

From Jenn Pope, RD

Main Ingredients

1 large head of Twisted River Farm Bok Choy

1.5 tbsp soy sauce

1 tbsp local honey

2 tsp olive oil

1 tsp minced garlic

Hot sauce, optional

Recipe Steps

1. Wash bok choy and slice in half lengthwise. Make sure to keep the core until ready to eat. This will help keep it all together during the grilling process.

2. Whisk together soy sauce, garlic, and honey. Feel free to add a dash or two of hot sauce for some spice.

3. Just before grilling, brush both sides of both heads with the sauce mixture. Place bok choy on the grill with the stalks over the direct heat source and leaves on the outer edge of the grill. This will cook fast, about 2 minutes total on each side, brush with more sauce as needed while this cooks.

4. After both sides have been grilled, remove from heat and serve immediately with additional sauce as needed.

Additional Notes

The char on the leaves is amazing! These soak up so much flavor and still have some great crunch to them!

Microgreen Chimichurri

Chimichurri is a healthy condiment that’s jam packed with flavor. Use it on steaks, over grilled veggies, or in any way your heart desires! Dip away!

From Jenn Pope, RD

Main Ingredients

1 container Twisted River Farm Microblend (microradish & microcabbage)

1/2 cup flat leaf parsley

1/4 cup cilantro leaves

1/4 cup red onion or shallot, roughly chopped

2 cloves garlic, peeled

1/2 teaspoon red pepper flakes

1/3 cup olive oil

1/4 cup red wine vinegar

3 tbsp fresh lemon juice

1 teaspoon salt

Recipe Steps

1. In a blender or food processor, add Microblend mix, parsley, cilantro, red onion, and garlic. Pulse to mince.

2. Add red pepper flakes, olive oil, red wine vinegar, lemon juice, and salt to the minced greens. Pulse for 2-3 second at a time until well combined or whisk together until well combined.

Additional Notes

Stores well for 1-3 days. Recommend serving this with grilled meat or roasted veggie such as eggplant or cauliflower.

Creamy Pea Shoot Pasta Salad

This is a healthful twist on your typical macaroni and pea salad! One suggestion to bring this full circle, is to add small cubes of cheddar cheese. That would add a nice sharp yet creamy bite to really feel like you are at a spring picnic or potluck.

From Jenn Pope, RD

Pea Shoot Pesto

Ideas for serving!

- Drizzle over the protein of your choice. Try with chicken breast or salmon filets.

- Add to your favorite whole grain pasta.

- Add to a turkey sandwich or panini with extra pea shoots.

- Toss with your favorite roasted veggie. This is awesome with roasted eggplant!

From Jenn Pope, RD

MicroBlend Crostini

Quick and easy appetizer!

Micro Broccoli & Cheddar Potato Skins

The more greens you add to these the better they are!

Lemon, Garlic, and Fava Shoot Pasta

If you’re like us, you won’t stop eating this! This is a recipe for people who enjoy wilted greens. The shoots with citrus combo are to die for! This will definitely have you thinking spring!

It pairs really well with any kind of poultry dish.

From our partnership with Jenn Pope, RD

Fava Shoot & Mushroom Meatloaf

This is a great way for families to change up on an ordinary, staple, winter meal. It’s also a great way to get some veggies in for kids and other picky eaters. Minimal ingredients and easy to throw together! Meatloaf in itself doesn't have a lot of nutrition "density" or variation and the shoots elevate the nutrition profile!

From our partnership with Jenn Ardnt, RD