Tag: radishes

Roasted Sweet Potato, Shrimp and Greens Stir Fry

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This stir fry was inspired by some purple sticky rice I came across at an international grocery store, and I love how the orange sweet potato, two types of greens, and red radishes turn this into a colorful dish that is as delicious as it looks. If you can’t find purple sticky rice, forbidden or brown rice are great alternatives. While the list of ingredients and steps look long, this is a really easy meal to make and you likely have some of these ingredients on-hand in your kitchen. If you are lucky enough to have leftovers, this stir fry is great for breakfast topped with a fried egg. 

Ingredients:
1 cup purple sticky rice
1¼ cup water
3 teaspoons coconut oil, divided
1 large sweet potato, peeled and diced
2 teaspoons olive oil
6 radishes
2 cloves garlic, minced
2 baby Bok Choy, chopped
5 ounces baby spinach
½ pound raw shrimp, peeled and deveined

Sauce Ingredients:
2 teaspoons tahini
2 teaspoons chili garlic sauce
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
½ cup and 2 tablespoons light coconut milk

Directions:

  1. Combine rice, water and 1 teaspoon coconut oil in a rice cooker and cook for 50 minutes.
  2. Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and arrange in a single layer. Roast for 20 to 25 minutes, flipping with a spatula halfway through cooking. 
  3. Cut radishes julienne style, like thin matchsticks and set aside.
  4. In a small bowl, whisk together sauce ingredients and set aside.
  5. In a large wok or skillet over medium-high heat, add remaining two teaspoons coconut oil and heat until melted. Add garlic and cook for one minute, until fragrant.
  6. Add Bok Choy and spinach, stirring for 3 to 4 minutes, until tender and wilted. Push vegetables to the side of the wok or skillet, and add shrimp and sauce in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
  7. Add roasted sweet potatoes, and stir to combine shrimp, vegetables and sauce, cooking for another minute.

Servings: 4

Thai Chicken Cabbage Cups

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Here is a delicious and nutritious meal you can eat with your hands. Small cabbage leaves make perfect cups for holding chicken and vegetables, and these are drizzled with my spicy Thai peanut sauce with just a touch of heat. The ingredients can be prepared in advanced and assembled when ready to eat, making this an excellent meal for busy nights or lunches on the go. If you have large cabbage leaves, just fold them like a burrito to create cabbage wraps.

Ingredients:
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of Sriracha hot chili sauce
2 cups any combination of vegetables, diced or shredded (such as bell pepper, cucumber, radishes or carrots)
2 tablespoons fresh cilantro, chopped
1 small head cabbage, leaves separated
2 chicken breasts, cooked and chopped
¼ cup unsalted chopped peanuts

Directions:

  1. In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and Sriracha hot chili sauce. Process until smooth and creamy.
  2. Combine vegetables in a large bowl and squeeze the juice of the remaining lime half over the produce. Add cilantro and stir to evenly combine.
  3. Fill each cabbage leaf with an equal amounts of chicken and vegetables. Drizzle each cup with peanut sauce, top with peanuts and serve.

Servings: 4

Grilled Scallop Salad

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Firing up the grill is one of my favorite activities. I love it even more when I can cook my entire meal over the grill in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.

Salad Ingredients:
8 large scallops
1 bunch radishes, trimmed and halved
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
1 head romaine lettuce

Salad Dressing Ingredients:
Zest and juice of 1 navel orange
2 teaspoons fresh ginger, minced
1 tablespoon olive oil
2 teaspoons Dijon mustard

Directions:

  1. Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat. Grill scallops and radishes for 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
  2. Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
  3. In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.

Servings: 2

Pork and Cashew Stir-Fry with Root Vegetables

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Stir-fry dishes are great for introducing family and friends to vegetables they may not have tried before, like daikon radishes. This winter root vegetable is frequently used in Asian dishes and when cooked, it gains a sweetness that mellows out its peppery spice. This vegetable pairs well with sweet carrots and oranges in my quick stir fry.

Stir-fry recipes are excellent choices for nights when you want a homemade meal without spending too much time in the kitchen. If you prep the ingredients and cook the rice the night before, this meal can be made in less than 15 minutes. If you are making this meal for one and have leftovers, they are great for breakfast with a fried egg on top.


Ingredients
1 teaspoon sesame oil
2 teaspoons canola oil
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 (6 ounce) center cut pork chop, cut into bite sized cubes
4 medium carrots, peeled and sliced
2 medium daikon radishes, peeled and sliced
2 tablespoons reduced-sodium soy sauce
2 medium navel oranges or 3 small mandarin oranges
½ cup unsalted cashews
Prepared brown rice


Directions

  1. Heat the oil in a wok or large skillet over high-heat. Add garlic and ginger and heat for one minute, until fragrant. Add pork and cook for about 4 minutes, constantly stirring with a spatula to evenly brown all sides. Transfer pork to a plate and cover with aluminum foil to keep warm.
  2. Add carrots, radishes, celery and soy sauce to the wok or skillet and sauté until tender but slightly crisp, about 4 to 5 minutes.
  3. Peel and separate oranges and slice each section in half, removing any seeds. Add oranges, cashews and pork to the vegetable mixture. Stir to combine and cook for another minute.
  4. Check seasoning and add a splash of extra soy sauce if needed. Serve with brown rice.

Servings: 2

Rosemary Roasted Radishes with Bacon

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Radishes are a root vegetable you may not think of roasting, but be prepared to kick the potato, carrot, turnip and your other favorite root vegetables aside. I think radishes are meant to be roasted, which brings out a sweetness that mellows their peppery heat. Serve this earthy dish as an appetizer or side.

Ingredients
1 bunch watermelon radishes or red radishes, cut into thin slices
2 teaspoons olive oil
2 cloves garlic, minced
¼ teaspoon course sea salt
¼ teaspoon fresh ground black pepper
2 teaspoons fresh chopped rosemary or 1 teaspoon dried
3 slices of bacon, cooked and crumbled

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. Place radishes in a medium bowl and drizzle with olive oil and sprinkle with garlic, salt, pepper and rosemary. Toss to evenly coat.
  2. Place radishes on a medium baking sheet and cook for about 20 minute, stirring occasionally.
  3. Top radishes with crumbled bacon and serve.