Dandy Greek Salad with Celery Falafel and Radish-Tzatziki Dressing

Friday, July 22nd, 2016



4 stalks, Dandy celery, diced

2 shallots, roughly chopped

4 cloves of garlic

2 T. chopped fresh parsley

2 T. chopped fresh cilantro

1 12 oz. can garbanzo beans

1 t. salt

1/2 t. Dried chili flakes

1 t. cumin

1 t. baking powder

6-8 T. garbanzo flour

Vegetable oil for frying


Place the celery, shallots, garlic, parsley, cilantro and garbanzo beans in the bowl of a food processor fitted with a steel blade. Pulse 4-5 times to roughly chop the mixture, add the salt, chili flakes and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the falafel mixture into balls about the size of walnuts, or use a small ice cream scoop or a tablespoon.

Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.  Serve on a serving platter with Dandy Radish Tzatziki sauce.

Radish-Tzatziki Dressing


1 cup Greek Whole Milk Yogurt

1 4 oz pkg. Dandy Radish Mini Sticks

2 cloves garlic, minced

1 teaspoon Dandy Meyer lemon zest, plus 2 tablespoons Dandy Meyer lemon juice

2 tablespoons fresh dill, chopped

1 teaspoon Kosher salt

1/2  teaspoon Black pepper

3 tablespoons Good quality olive oil

2 tablespoons Za’atar powder


In a medium bowl whisk together the yogurt, Dany Radish Mini Sticks, garlic, lemon zest, lemon juice and dill. Add salt, pepper and olive oil and whisk to combine, refrigerate till ready to serve. Once you have built salad drizzle with tzatziki and sprinkle with Za’atar.

Dandy “Greek” Salad


Serves 4-6

4 stalks, Dandy celery, sliced

3/4 pound tomatoes, seeded, diced (about 2 cups)

1 cup diced, seeded cucumber (from about 1 large)

1/4 cup pitted kalamata olives

1/4 cup diced red onion

3 tablespoons chopped fresh Italian parsley

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

Juice of 1 Dandy Meyer lemon

1/2 teaspoon dried oregano

1 teaspoon Kosher salt

1/2 teaspoon Black pepper

1/4 cup crumbled feta cheese (about 2 ounces)


In a large bowl combine the first 10 ingredients and toss to mix. Gently mix in cheese. Season with salt and pepper.




Roasted Dandy Celery with Blue Cheese

Friday, November 20th, 2015


3 Dandy celery hearts, trimmed and halved lengthwise

1 cup Dandy celery, diced

2 tbls. extra-virgin olive oil

1 1/2 tbls. honey

1 1/2 cups apple juice

½ cup dry white wine

5 oz. blue cheese, crumbled

1/4 cups walnuts, toasted and chopped

1/4 cups fresh parsley leaves, chopped


Pepper, freshly ground


  1. Preheat oven to 450° F. Bring a large pot of salted water to a boil and then add the celery halves, making sure they are covered with water. Wait three minutes and then strain and transfer the celery to a jelly roll pan or shallow baking dish.
  2. Pour apple juice and wine into the bottom of the pan and drizzle the oil and honey over the celery. Season the celery with salt and roast about 25 minutes.
  3. While celery is roasting, combine diced celery, blue cheese, walnuts, and parsley in a small bowl and season with pepper to taste.
  4. When the celery has begun to brown, transfer the stalks to a platter and cover partially with foil to keep warm. Pour the excess roasting juices into a small saucepan and reduce over medium-high heat for 10 to 15 minutes, or until thickened.
  5. Spoon blue cheese mixture over celery, drizzle with reduced braising liquid, and serve.

Serves: 6

Festive Celery Salad with Figs and Gorgonzola Cheese

Friday, November 20th, 2015


1 lb. bag of Dandy celery sticks

1 lb. Gorgonzola cheese, crumbled

1 lb. ripe black mission figs, quartered, or pears, sliced vertically

2 T extra virgin olive oil

2 T Honey

Juice of 1 lemon

Coarse salt and freshly ground black pepper


1. Place celery sticks in a large bowl and cover with ice water.

Refrigerate overnight.

2. Drain celery and refrigerate in a colander over a large bowl for

2 hours or dry gently with paper towels.

3. Whisk olive oil, honey, and lemon juice in a large bowl. Season

the dressing with salt and pepper. Add celery, Gorgonzola, and figs

or pears. Toss and serve.

Cucumber Wrapped Veggie ‘Sushi’ with Radish Sticks

Wednesday, June 3rd, 2015


2 SUNSET English cucumbers, shaved into long strips (24 strips)

1 SUNSET green bell pepper, cut into thin strips about 3” tall

1 SUNSET red bell pepper, cut into thin strips about 3” tall

1 carrot, cut into sticks about 3” tall

¾ cup DANDY® Ready-to-Eat Radish Ministicks

24 cilantro sprigs

¼ cup low fat cream cheese

¼ cup goat cheese

1 teaspoon vinegar

⅛ teaspoon salt

pepper to taste


1. Prepare all vegetables and set aside in individual bowls. Shave long strips of English cucumber with a vegetable peeler.

2. Add cream cheese, goat cheese, vinegar, salt, and pepper to a small bowl and stir until smooth and creamy.

3. Lay one cucumber strip on a flat surface. Add 1 tablespoon of cheese filling to one end of the strip, spreading it to cover about 2 inches. Add a few of each vegetable and a sprig of cilantro.

3. Starting at the filling end, roll the vegetables up in the cucumber strip tightly. Chill before serving.

serves: 12

cal/serving: 43

prep time: 35 min