Main Dishes

Charred Corn Tacos with Radish-Zucchini Slaw

Thursday, April 27th, 2017

Charred-Corn-Tacos-with-Zuchhini-Radish-SlawRecipe courtesy of

Serves: 5


4 ears Dandy ® Sweet Corn

Extra virgin olive oil, as needed

Salt and freshly ground pepper, as needed

1/2 cup torn cilantro, parsley, and mint leaves

1/2 small red onion, thinly sliced

2-1/2 Tablespoons fresh lime juice

1 teaspoon maple syrup

1 cup Dandy® Radish Ministicks®

1 small zucchini, cut into matchsticks

1 jalapeno, seeded and thinly sliced

1/2 cup crumbled feta cheese

10 to 12 soft corn tortillas


Brush the corn with olive oil and season with salt and pepper.

Over a hot grill or an open gas stove flame, char the ears of corn until well-blackened but not completely burnt. Remove from heat; cool.

With a large knife, shave off kernels into a bowl. Add cilantro, parsley, and mint and set aside.

In a small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.

Heat tortillas in a warm oven until lightly blistered.

Fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Mexican Street Corn

Thursday, April 27th, 2017

sarahs-mexican-cornRecipe courtesy of Sarah Yates and

Serves: 12


12 ears of Dandy ® Sweet Corn

1 cup of cashews (soaked)

1/3 cup fresh lime juice

3 Tablespoons coconut milk

1/8 teaspoon sea salt

1/4 cup water

1/2 bunch chopped fresh cilantro


Preheat grill to medium/low heat.

Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.

Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed.

Grill corn over medium heat, turning often until cooked through and slightly charred.

Drizzle corn with crema and sprinkle generously with cilantro. Enjoy!


Harissa-Spiced Radish and Carrot Lentil Salad

Wednesday, April 19th, 2017

harissa spiced radish and carrot lentil salad-012 copyThis lively lunch salad also makes a stunning salad for dinner or brunch. Radishes are absolutely delicious when they are roasted, it brings out their sweetness and tames their peppery finish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 2



1 pkg (85 g) Dandy® Ready To Eat Radishes, halved

2 carrots, chopped

3 tbsp olive oil, divided

1 tsp prepared harissa paste

1/2 tsp each salt and pepper, divided

1 can (19 oz) lentils, drained and rinsed

4 stalks Dandy® celery, with leaves, chopped

1/2 small red onion, thinly sliced

3 tbsp finely chopped fresh parsley, divided

2 tsp finely chopped fresh dill

3 tbsp lemon juice

2 tbsp tahini paste

1 clove garlic, minced

1/4 tsp paprika

1/3 cup crumbled feta cheese



Preheat oven to 425˚F. Toss together radishes, carrots, 2 tbsp olive oil, harissa paste and half each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 25 to 30 minutes or until tender. Let cool to room temperature.

Toss together roasted vegetables, lentils, celery, red onion, 2 tbsp parsley and dill. Arrange in serving dish.

Whisk together lemon juice, tahini paste and 2 tbsp water until smooth. Whisk in remaining oil, garlic, paprika and remaining salt and pepper; drizzle over salad. Sprinkle feta and remaining parsley over salad.



  • Harissa is a fiery North African chili paste flavored with cumin and coriander. You can find it in the international aisle in your grocery store, specialty food shops or it can be ordered online.
  • Serve with warm pita bread if desired.

Radish and Avocado Toast with Poached Eggs

Wednesday, April 19th, 2017

radish avocado toast with poached egg-025 copyLoaded with different textures and flavors, this toast is satisfying for lunch or brunch.

 Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4



2 tsp vinegar

4 eggs

2 ripe avocados, pitted, peeled and mashed

2 tbsp lemon juice

1 tbsp finely chopped fresh cilantro

1/4 tsp each salt and pepper

4 slices whole wheat bread, toasted

1 pkg (3 oz) Dandy® Sliced Radishes

1/4 cup finely crumbled goat cheese (optional)

2 tbsp toasted pumpkin seeds



Fill saucepan with enough water to come 3 inches up side of pan; heat to gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water; repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on paper towel.

Meanwhile, mix together avocados, lemon juice, cilantro, salt and pepper. Spread evenly over each piece of toast. Top with radishes, poached egg, goat cheese (if using) and pumpkin seeds.

Tip: Substitute sunflower seeds, sesame seeds, finely chopped walnuts or almonds for pumpkin seeds if desired.