<a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Leek-y-Chicken-and-Couscous" target="_blank">Leek-y Chicken Couscous</a> is one of our favourites.<br><br>
Radishes - we just snack on them raw - whole or in slices, dipped in ranch or not. They're also nice in salads, sliced thin.
Oh, yes, I have a favorite!!!<br><br>
3 zucchini - cubed<br>
2 (or more!!) leeks - sliced, the white part<br>
2 tablespoons olive oil<br><br>
Heat the large stockpot. Then add oil and heat the oil. Then add the zucchini and leeks, reduce heat so that they cook, but not fry. Cook for about 5 minutes.<br><br>
1-2 bay leaves<br>
garlic (as much as you like, I usually use half a bulb because I love garlic), sliced, chopped, or minced, however you like it<br>
800g stewed diced tomatoes, or a jar of homemade-canned tomatoes (chopped up to bite-size)<br>
1 small can of tomato paste<br>
1-4 cans of beans. One of them should be garbanzo beans, and the rest can be any kind you like. I've found that kidney beans add a really nice color to the soup. Drain and rinse all of the beans.<br>
3 1/2 cups chicken (or vegetable) stock/broth<br><br>
Add all this stuff, cook for another 5 minutes once you get it simmering. Now, REMOVE THE BAY LEAF!<br><br>
Add a big bag of spinach leaves. I don't bother chopping these up, just add them whole. Cook for another 3-5 minutes, until fully wilted and soft.<br><br>
Ladle into bowls, top with shredded Parmesan cheese, and serve with toasted garlic bread.<br><br>
This soup is AWESOME reheated (and I HATE leftovers!!!).
Radishes are really really good raw dipped in salty butter. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> You can also slice and gently saute them, which will reduce the spicyness if they're really hot.
I am not a lover of radishes until I hit upon the idea to ROAST them.<br><br>
Here's what I do. Chop the radishes in chunks or halves. Put them in a roasting pan and toss with peanut oil. Roast in a 400 degree oven for about 20-25 minutes. The last five minutes add soy sauce and chopped scallions. ZOMG! These are so delish.<br><br>
Makes an excellent side for Asian dishes, noodle dishes etc.
I don't love the bite of radishes, which is why I love this recipe.<br>
Oasis salad: cut up onions, radishes, and a cucumber if you have it (they aren't seasonal here most of the year, so we rarely add one). Add salt, and white distilled vinegar. Let sit a couple of minutes. They taste pickly, and the bite is gone from the radishes and raw onions.<br><br>
I love love love melted leeks. over medium or medium low heat, put sliced leeks, lots of butter and a little salt in a pan. let cook very slowly for a long time, until the leeks are melted into the butter (It takes quite a bit of butter). It's amazing!!!