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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Why I Joined the Produce Box

The Produce Box brings the farmer’s market to your doorstep!Image-5
Disclosure: I am a member of the Produce Box and have been asked to participate in the blogger program  “join The Produce Box”. I have been compensated for this post. Opinions are my own.

You never know what good fortune attending a health fair will bring, no matter who you are! For me, it was meeting Robyn Arthur, an area manager of the Produce Box and learning  how North Carolina residence can have fresh local produce (pictured above)  delivered to their doorsteps!

Initially,  doorstep delivery seemed superfluous.  I am, however, passionate about eating local, eating seasonal, and  supporting North Carolina farmers. But let’s face it,  all of the above can be achieved by shopping at any of the numerous farmer’s markets in my area.

However, after my first few delivered boxs from the Produce Box, and getting in the routine of ordering, I am finding the convenience of delivery is one of the BEST reasons for being a member! Prior to becoming a member of the Produce Box, I would set aside time during the week to shop at  one of farmer’s markets in Wilmington. Going early was always smart, as goodies sold out quickly and were often picked over by noon. I generally bought what looked good, and figured out what to prepare with it after I got home.

Now the process of ‘shopping’ for fresh, local produce is simplified. It not only saves me time by eliminating a trip to the market, it has also improved my efficiency with meal planning.  On Friday afternoons, I log into my Produce Box account and view the menus. It looks like this..IMG_3536TheProduceBoxScreen Shot_edited-1TheProduceBoxScreen Shot

TheProduceBoxScreen ShotTheProduceBoxScreen Shot

There are generally 5 to 8 different varieties of North Carolian farmer-grown fresh fruit and vegetable produce boxes. Contents vary depending on what’s in season. Specialty items  from local artisans are also available, including: honey, local meat, seafood, bread, cheese, butter, peanuts, peanut butter, jams and desserts. I can make my selection online immediately, but generally I think about the choices over the weekend , considering what I have going on in the coming week and plan meals around one of the  boxes offered.  I place my order by Sunday night at 9 p.m. Deliveries are Wednesday; right to my front door. All I need to do is unpack my box and refrigerate the produce. This week I selected the Harvest Box. Here’s how I  plan to use it:

Green beans will be steamed and used in my light and healthy Salad Nicoise.IMG_2006 copy_edited-1

Yellow squash will be prepped into zoddles in  this easy recipe for  Cod, Pasta and   Zoddles with Lemon Pesto .IMG_codwithzoodles_edited-2

The corn will be cut off the cob and made into a  Roasted Corn, Black Bean and Mango Salad  that’s a perfect accompaniment for just about anything I put  on the grill this week.

Field tomatoes  and bibb lettuce will be the base of the salads I make  for lunch or dinner.

Strawberries will be gobbled up in between meals (with  a little whipped cream). YUM!

I never realized how much time I spent shopping and planning meals until I streamlined the process with doorstep delivery made possible via the Produce Box. Join me in making healthy eating easy, sign up for local produce delivered  to your doorstep today!


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