Goat Cheese and Radish Spread

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Radishes are plentiful at the Saratoga Farmers’ Market. Their beautiful red, pink and white colors are a feast for the eyes. Their earthy flavor and crunchy texture make them a great addition to salads. However, they can be cooked too which mellows the flavor.

To steam, simply clean radishes and place in a steamer basket over water. Steam for 8-10 minutes, or until just tender. Or cook by thinly slicing radishes and sautéing in butter until just tender, 3-4 minutes. Save the radish tops and use them in soup.

The Goat Cheese and Radish Spread recipe below is another delicious use for radishes. This no-cook recipe would be a great appetizer at your next summer gathering. Nearly all the ingredients can be found at the Saratoga Farmers’ Market.

Radishes offer a surprisingly good amount of vitamin C.   Radishes will keep about 1 week in the refrigerator, remove tops and place in a perforated plastic bag before storing.  If radishes become soft, crisp them in ice water.

Goat Cheese and Radish Spread
2 cups radishes*, about 10
½ cup chevre (goat cheese)*
¼ cup plain Greek yogurt*
2 tablespoons chopped scallions* or chives*
1 tablespoon fresh dill*
¼ teaspoon red cayenne pepper

Wash and trim radishes, place in a food processor and pulse until finely chopped.  Place chopped radishes in a strainer to allow radish juice to strain out.  (Don’t discard this spicy juice; mix it with your favorite fruit/vegetable juice blend.) Place chevre and yogurt in a food processor and blend until smooth; add scallions or chives, dill and cayenne pepper; pulse until blended.  Scrape into a bowl, and mix in radishes. Serve Goat Cheese and Radish Spread on rye or pumpernickel cocktail bread, or on rounds of cucumber or summer squash and garnish with parsley.  Makes 2 cups, 8 – ¼ cup servings.

Nutrition per 1/4 cup serving: 50 calories, 3.5 g fat, 2.5 g sat. fat, 75 mg sodium, 2 g carbohydrates, 4 g protein.

Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.

For information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu