Beet Hummus

INGREDIENTS:

• 2 small (3-ounce) cooked, peeled beets, roughly chopped

• 2 (15-ounce) cans no-salt-added chickpeas, drained and rinsed

• 1/3 cup tahini

• 2 garlic cloves, chopped

• 1/4 cup lemon juice

• 1/4 teaspoon fine sea salt

• Pinch cayenne pepper

PREPARATION:

1. Combine all ingredients in a food processor and process until very smooth, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl.

Grilled Chicken, Green Onion and Radish Salad

INGREDIENTS:

• 1 large chicken breast (about 3/4 pound)

• 2 bunches green onions

• 2 bunches radishes, halved

• 1/2 cup toasted and crumbled sliced almonds

• 1/3 cup chopped fresh mint

• 1 tablespoon lime juice

PREPARATION:

1. Prepare a grill for medium-heat cooking. Grill chicken until browned and cooked through, turning occasionally, about 12 minutes. Place onions and radishes in a grill basket or on a vegetable grilling screen to prevent them from falling though the grill grates. Grill, turning frequently, until browned and softened, about 4 minutes for green onions and 8 minutes for radishes.

2. Allow chicken and vegetables to cool slightly, then shred or dice the chicken and coarsely chop the onions and radishes. Place in a large bowl with almonds, mint and lime juice, and toss.

Roasted Radishes with Lemony Herb Butter

INGREDIENTS:

• 2 bunches radishes, bulbs halved and greens roughly chopped, divided

• 2 tablespoons unsalted butter, softened

• 1/2 teaspoon fine sea salt

• 1 teaspoon honey

• 1 tablespoon finely chopped fresh chives

• 1 tablespoon finely chopped fresh mint

• Zest and juice of 1/2 lemon

PREPARATION:

1. Preheat the oven to 425°F. Place radish bulbs in a single layer in a large ovenproof skillet. Roast until radishes begin to wrinkle and shrink, about 40 minutes. Add radish greens and roast until just wilted but still bright green, about 5 minutes.

2. Remove the pan from the oven. Add butter, salt, honey, chives, mint, lemon zest and lemon juice to the pan. Using tongs, toss radishes to coat. Serve warm.

Crisp Fennel and Radish Salad

INGREDIENTS:

• 1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced

• 3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish

• Zest and juice of 1 lemon

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoon fine sea salt

• 1/8 teaspoon ground black pepper

PREPARATION:

1. Combine radishes and fennel together in a medium bowl. Add lemon zest and juice, oil, salt and pepper. Toss together to combine. Garnish with reserved fennel fronds and serve.

Crunchy Turnip, Apple, and Brussels Sprout Slaw

INGREDIENTS:

• 3 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 1 teaspoon finely grated peeled ginger

• Kosher salt, freshly ground pepper

• 2 small white turnips, peeled, cut into matchsticks

• 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks

• 4 ounces brussels sprouts, leaves separated

• 1 teaspoon poppy seeds, plus more

PREPARATION:

1. Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.