Radish and Ricotta Salata Salad

Developed by Cara Anselmo, MS, RDN   Servings: 2 Serving size: 2 ½ cups   1 cup sliced radishes 1 cup loosely packed chopped radish greens, stems removed ⅔ cup chopped salata cheese (¼-inch pieces; can also use other cheeses) ⅓ cup peeled and chopped clementine (½-inch pieces; about 1

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Roasted Radishes

Developed by Abbie Gellman, MS, RD, CDN   Servings: 2 Serving size: 1 cup   1 lb radishes, leaves and ends removed (about 2 bunches) 1 tablespoon extra-virgin olive oil ¼ teaspoon kosher salt 1 tablespoon white wine vinegar 1 tablespoon minced fresh parsley Cooking instructions: Preheat oven to 425°F

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