This festive-looking salad makes a refreshing and healthy side dish during the holiday season. Photo by Wesley Parsons. Serves 4 Ingredients For the vinaigrette 2 large garlic cloves, finely chopped 1/2 cup balsamic vinegar 1/4 cup olive oil 1 teaspoon maple or agave syrup 1/2 teaspoon salt 1/4 teaspoon black pepper Your favorite herbs, fresh or dried, chopped For the salad 1/4 small onion, thinly sliced 1 cup cherry tomatoes, halved 1 medium cucumber, thinly sliced 3/4 cup t

Shiitake mushroom powder is easy to make. Start with dried shiitakes and grind in a food processor or blender until fully pulverized into a powder. Photo by Cole LoCurto. Serves 4 Ingredients For the dashi 1 quart water 1-2 sheets kombu 1 cup bonito flakes For the miso-braised daikon radish 1 pound daikon radish 4 shiitake mushrooms, stems removed 1-½ tablespoons red miso (hacho miso) 2 tablespoons soy sauce 2 tablespoons sugar 2 cups dashi For the steak 1 (16-ounce) ribeye ¼

While radishes are delicious raw, roasting mellows the flavor and creates a creamy texture to these spicy root vegetables. This easy dish comes from the farmers at Ben Wells Produce in St. Johns County. Photo by Sara Schober. Serves 4-6 Ingredients 1 bunch radishes Olive oil Sea salt, to taste Instructions Preheat oven to 375°. Cut radishes into wedges. In a large bowl, toss radishes with olive oil and place in a baking dish. Roast radishes, stirring occasionally until fork t

| Ingredients 6 ounces Easter Egg radishes, thinly sliced 1 cup apple cider vinegar 1 tablespoon honey 1 tablespoon sugar 1/4 teaspoon kosher salt 2 cloves garlic, roughly chopped 1 tablespoon fresh lime juice Instructions Wash radishes, dry and slice using a mandoline or sharp knife about 1/4-inch thick, or cut into matchsticks or wedges. In a medium saucepan over medium heat, combine the vinegar, sugar, honey and salt and heat until ingredients are dissolved, about 2 minute

Radishes are a great addition to a variety of dishes and can be easily grown in a home garden. Photo by Courtney Babcock. While most of us know radishes to be red, there are oodles of other varieties in an assortment of colors and sizes. In addition to onions and garlic, workers building the ancient Egyptian pyramids received radishes as payment for their labor, a testament to the value of Raphanus sativus , an underutilized member of the Brassica family. Radishes are also re