5-6 medium radishes, leaves, stems, and rootlets trimmed
1 1/2 tablespoons EVOO
1 pound sugar snap peas or snow peas
1 tablespoon water
2 teaspoons canola oil
3 scallions, white and green, sliced
1 tablespoon minced fresh ginger
1/4 cup orange juice
1/2 cup low-sodium chicken broth
1 tablespoon rice vinegar
2 tablespoons low-sodium white miso paste
1 teaspoon toasted sesame oil
Preheat the oven to 425 degrees. Halve or quarter the radishes lengthwise from stem to root end, making them all about the same size. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes.
Meanwhile, place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.
Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute.
Pour the sauce over the snow or snap peas toss to coat and serve.
Recipe Adapted from ELLIE Krieger
Week 5 - CSA
easter egg radishes