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This dish started with the question, what can I do with these CSA radishes other than serve them raw or pickled? I’d made simple roast English breakfast radishes before, and knew they turned sweet with heat. I’m happy to report that this dish turned out great – the radishes were sweet, almost turnip-y and the greens worked well with the sauce and carrot. All in all a satisfying, healthy weeknight dish.

Apparently the dish was so good I forgot to take a picture of it. These are watermelon radishes.

Roasted Sesame Radish Soba with Kale

3 watermelon radishes
1 bunch kale
2 small carrots
1 c. vegetable stock
1/2 palm sesame seeds
1 Tbsp. + 1 tsp. honey
1 Tbsp. + 1 tsp. soy
1 Tbsp. mirin
1 tsp. chili garlic sauce
1 shallot, thinly sliced
2 servings soba

Preheat the oven to 425 F. While your oven is preheating, chop the radishes into roughly 1 inch chunks. De-stem the kale and slice it into ribbons. Slice the carrots into thin rounds.

Put the radishes into the oven on a cookie sheet. Bake 25-30 mins. or until they reach your desired softness. I left mine a little al dente, and they tasted just fine.

While your radishes are cooking, add the vegetable stock and kale to a large pan and cook approximately 10 minutes until the liquid has evaporated and the kale is soft. Add the carrot halfway through the cooking time (this will give you crisp carrots – for softer carrots, add at the beginning with the kale).

While all this is working, toast your sesame seeds in a dry pan over high heat until they just begin to brown and smell nutty. Set aside and make your radish dressing.

In a small bowl or measuring cup, combine 1 Tbsp. honey with 1 Tbsp. soy. When the radishes are done, pull the sheet from the oven and pour the radish sauce over. Add the shallots, toss to combine, and put back in the oven for 3-5 minutes. Watch carefully so the mixture does not burn.

Cook the soba according to package directions, about 3 minutes, and drain.

When the radishes are done, add the sesame seeds and toss to coat.

Add the noodles to the pan with the kale and carrots, along with the miring, 1 tsp. honey, 1 tsp. soy, and chili garlic sauce. Toss to combine.

Serve topped with the roasted sesame radishes.

Serves 2