MINNEAPOLIS — We’ve just finished celebrating the 4^th of July, and most of us probably ate a lot of goodies and now we want to make some fresh light recipes using in-season produce like radishes.

Kirsten Shabaz, Fresh Food Educator from Burnsville’s Valley Natural Foods joined us today with some fresh recipe ideas that are easy to make.

For more information about Valley Natural Foods, click here.

Marinated vegetables

Serves: 6-8

Ingredients

1 C. red wine vinegar

1 Tbsp. Dijon mustard

½ tsp. salt

½ tsp. black pepper

1 tsp. red pepper flakes

1 tsp. dried oregano

2 cloves garlic, minced

1 C. olive oil

1 small red onion, sliced

2 C. cauliflower florets

2 C. broccoli florets

1 C. sliced celery

1 red pepper, diced

½ C chopped olives

Directions

1. In a small bowl whisk together the red wine vinegar, Dijon, salt, black pepper, red pepper flakes, oregano & garlic.

2. Pour and whisk the olive oil into the vinegar mixture to incorporate.

3. Add the onion, cauliflower, broccoli, celery, red pepper and olives, stir to coat and refrigerate overnight or at least 8 to 12 hours stirring occasionally.

Radish Cucumber Salad

Serves: 6-8

Ingredients

1/3 C. fresh lemon juice

Zest of 1 lemon

1 Tbsp. Dijon mustard

1 shallot, minced

½ tsp. sea salt

¼ tsp. fresh ground black pepper

¾ C. extra virgin olive oil

2 bunches red radishes, quartered

2 large cucumbers, diced

1 small head radicchio, shredded

½ bunch fresh parsley, chopped

1/3 C. grated Parmesan cheese

Directions

1. In a small bowl, whisk together the lemon juice, lemon zest, Dijon, shallot, salt and pepper.

2. 2. Drizzle in the olive oil as you continue to whisk the vinaigrette, set aside.

3. Place the radishes, cucumbers, radicchio, parsley and Parmesan cheese in a large bowl, drizzle with some lemon vinaigrette, and toss to coat adding additional vinaigrette to reach desired taste, serve immediately.

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