Cast Iron Skillet Radishes with Brown Butter

Radishes aren’t just for salads, they make tasty sides and the greens are edible! (10)

Disclosure: I  received a Produce Box,  mentioned in this post, free of charge. I was not compensated financially for writing this post. Opinions are my own.

Local produce, reducing food waste, farm love..this post is about all of the above. You see, the Produce Box was started by a stay at home Mom,  Courtney Tellefsen, in an effort to make it easy for  health conscience NC families to eat local, sustainable food. They also serve the wider community. Read about TPB history here and if you haven’t already joined,    please sign up here to enjoy boxes like this beauty…

IMG_483471801 I love the conveninece of having the farmer’s market brought to my doorstep and I #feelgood about supporting local farmers; the Produce Box has a Farm Fund and has donated more than $20,000 to farmers to make capital improvements. I also enjoy  the variety of produce,  trying new things (like this cool cuke),  and getting inspiration to prepare vegetables in new ways. Today’s recipe (adapted from the recipe included in my box) is a new way of using radishes.  They generally go into my salads, but today I ‘m preparing them in a cast iron skillet. The interesting thing about this dish, it reduces food waste by using the entire vegetable, including the  part you usually toss! Go ahead, eat the whole thing!IMG_483471801-copy

IMG_4217Cast Iron Skillet Roasted Radishes with Brown Butter

Adapted from Bon

by Diane Boyd, MBA, RD, LDN

Ingredients (serves 2)

  • 1 bunch medium organic red radishes
  • 2 teaspoons olive oil + more for brushing skillet
  • Himalayan pink salt, ground
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon fresh lemon juice


1. Preheat oven to 450 degrees F. Brush an 8 inch cast iron skillet with olive oil.

2. Wash radishes and cut off all but 1/2 inch of the green radish tops; reserve trimmed tops and rinse well; coarsley chop and set aside.

3. Cut radishes in half lengthwise and place in a medium bowl. Add olive oil and toss thoroughly to coat. Place radishes, cut side down, in prepared cast iron skillet. Sprinkle with coarse Himalayan pink salt.

4. Roast unitl radishes are crisp tender, stirring occasionally, (about 18 minutes). Remove from oven and season to taste with additional salt, as desired.

5. In 6 inch cast iron skillet, melt butter over medium high heat. Add pinch of Himalayan pink salt and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes.

6. Remove skillet from heat and stir in lemon juice.

7. Drizzle brown butter over roasted radishes. Sprinkle with chopped radish tops and serve.

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Cast Iron Skillet Fish Nachos

Two for one; as in cook once eat twice.  Have you tried this  short cut for getting healthy and delicious meals on the table? For me, it works as a way to reduce food waste as well,  and it just so happens to be this month’s Recipe Redux theme! Today, I’m taking a recipe already on  my blog, Cedar-Plank Wahoo, and reworking it  into this second meal…

cast iron skillet fish nachos

When making the wahoo, cook a second pound for the nachos or use leftover cooked fish you already have in the refrigerator.  I ‘m using up the remaining cod  from last nights dinner. You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp. This recipe uses my favorite cheese, Cabot Cheddar (I am a proud member of the Cabot Cheese Board.) You can also use a Cabot Pepper Jack. I am keeping it light with low fat yogurt instead of sour cream and knocking off some  homemade baked tortilla  chips.

My recipe  choice  is related to my daunting task  mission of getting my family to eat more fish. I’ve discussed making family favorites vs. pushing the envelope before (Brownie Points or Epic Failure; No Bake Chocolate Mousse), and the inherent risk of failure. So let me be honest, fish isn’t a family favorite.  The Man is  indifferent to it (he eats it, but would prefer something else); my kids don’t like it, period. Usually I make it for myself. Truth.  Last summer was the first time I prepared cedar-plank wahoo, after my son and his friends’ fishing trip promise was fulfilled.  It was the Man who originally came up with the idea of fish nachos for a second meal! After seven months, I’m giving it a try.. so let’s see how this turned out…

Cast Iron Skillet Fish NachosMy daughter breezed through the kitchen as I snapped this shot and said,

Mmm.. that looks so good!

I’m counting that as PLUS ONE. As the man and I sat down to a plate full for lunch, he gave a nod of approval, PLUS TWO. My son gets no voice as he was out of town. Moi?  I thought I hit a dang homerun, PLUS THREE. Hope you will try my healthier version of fish nachos and visit the links at the bottom of the post for more ways to save time and reduce waste with the two for one approach to meal planning.

What strategies do you use to save time and reduce waste in the kitchen?


Cast Iron Skillet Fish NachosCast Iron Skillet Fish Nachos

4 entree serving or 8 appetizer servings

by Diane Boyd


  • 1 Tablespoons olive oil
  • 4 sliced greens onion, divided
  • 1 pound cooked fish, shredded
  • 1/2 cup low fat yogurt or low fat sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 8 1/2 ounce bag of corn tortilla chips or homemade chips
  • 1 cup salsa
  • 1 cup shredded Cabot cheddar cheese
  • 4 radishes, sliced
  • 2 Tablespoons Cotija cheese


1. Preheat oven to 400 degrees F.

2. Add olive oil and half of chopped onion to a 10 -inch cast iron skillet.

3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.

4. Meanwhile, mix fish with yogurt, chilli powder, cumin and salt.

5. Remove hot skillet from oven and add tortilla chips to the bottom.

6. Cover chips with fish mixture and top with salsa and cheddar cheese.

7. Bake  for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.

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