Radishes 3 Ways – Part 2 

We generally get to the beach as soon as it’s warm enough to wear light jackets.  This year was no different – we spent the second half of spring break down the shore (how urban dictionary defines the Jersey version of traveling to the beach 🙂 ).



beach hair               

Continuing on the radish journey, I had some leftover steak from dinner at Bowery Meat Company celebrating a new job with “The Man” ; )
Bowery Meat Company Dinner

I decided to make steak tacos the following night with a radish salsa.  The radish salsa was amazing and balanced the steak perfectly!

Steak Tacos and Radish SalsaSteak Tacos and Radish Salsa


2 tbsp. vegetable oil, divided

1 pound steak (or whatever is remaining as leftovers)

Salt and freshly ground pepper to taste

4 radishes, trimmed, chopped

4 scallions – green parts only, thinly sliced

½ jalapeño – seeds removed if desired, finely chopped

2 tbsp. fresh lime juice

8 corn tortillas, warmed (or less depending on size of steak)

2 oz. Cotija cheese, crumbled


Heat 1 tbsp. oil in a large skillet over high heat

Season steak with salt and pepper (if required) and cook about 5 minutes per side for medium-rare if not cooked; heat through for a few minutes if re-heating leftovers

Let steak stand for 5 minutes

Meanwhile, toss radishes, scallions, jalapeno, lime juice, and remaining 1 tbsp. oil in a medium bowl

Season radish salsa with salt and pepper to taste

Heat corn tortillas in a frying pan until warmed through

Serve with crumbled cheese on top

Radish SalsaSteak tacos with radish salsa


Radishes 3 Ways – Part 1

I’ve been developing an obsession with radishes this past year or so – as has most of NYC I think ; ).  I’m going to share a few of my favorite radish recipes over my next 3 blog posts – radishes are delicious fresh with a butter dip, in a salsa for tacos or roasted with a little seasoning.  Let me know which is your favorite!

Before I share the first radish recipe, I wanted to share some fun experiences my son and I had over spring break this year.  We went to DC for his first trip, and he had such a blast!

This was one of our favorite photos in the National Geographic Museum exhibit of the best Instagram photos in which they were tagged.

We had a few great meals as well while in DC.  Gluten-free pizza and a delicious tomato soup at Firefly.


And of course a visit around to all the capital city has to offer.

White House

And then of course being silly 🙂

Now I’ll take you on to the great fresh radish with flavored butter

Radishes and Carrots

Fresh Radishes and Carrots with Chive Butter and Flavored Salt


1 bunch radishes

2 – 3 medium size carrots

1 stick of butter

1/4 cup chives, chopped

1/2 cup coarse ground sea salt

1 tsp. paprika

1 tsp. cayenne pepper

Directions – Chive Butter

Take the butter out of the refrigerator to soften, until it is room temperature and soft enough to mix with a spoon or whisk.

Combine the chopped chives with the butter and mix well.

Either wrap the butter in plastic wrap or in a bowl covered with plastic wrap and refrigerate until it hardens again.

Directions – Flavored Salt

Combine the coarse sea salt, paprika and cayenne pepper in a small bowl and mix until well combined.

Directions – Vegetables

Chop the radishes and carrots into dipping size portions.

Serve the chopped vegetables with the “dips” and enjoy 🙂

Chive Butter

Radishes and Carrots