Wicked Black Radish Roast / by Alex Boake

Sometimes, at the Farmer's Market, something will just catch your eye. Immediately, you're drawn towards some interesting or unusual produce and you'll just have to ask, "What IS that?" Today at the Dufferin Grove Organic Market that item was these PITCH BLACK Radishes.  The farmer said, "They are very spicy, and their skin is cancer fighting!" Basically, I was sold instantly. My brain started turning, and I came up with this dish. Generally my turnaround time is a few days to a week or so, so you know it's good because I made it and illustrated it the same day due to my burning desire to share. In case anyone was curious, my illustrations are available to be licensed as stock for online and print media, for a fee. I'm also available for custom commissions on a freelance basis! Just email me with your project and I can give you a quote.

Also, I'm working on getting all my recipes formatted so that there's a print recipe feature, so look forward to that soon.

Wicked Black Radish Roast  Serves 4 as a side

Ingredients 1 lb Black Spanish Radishes  (~2 Large) 1 Chinese Eggplant 1 Cup Oyster or other Fancy Mushrooms 2 Shallots 4 Cloves of Garlic 3 Tbsp Extra Virgin Olive Oil 1 tsp Dried Rosemary 1/2 tsp Salt 1/4 tsp Dried Basil 1/4 tsp Black Pepper

2 to 3 Cups Swiss Chard 1 Tbsp Extra Virgin Olive Oil 5 to 10 oz Goat Milk Feta, crumbled

Directions Preheat oven to 350. Scrub the Radishes. Cut the tops and roots off. Cut into 1/2 inch slices, and then cut into quarters. Slice the Eggplant into 1 inch slices. Dice Shallots. Wash and slice the Oyster Mushrooms. Throw all the vegetables onto a large baking sheet with a rim, and using a garlic press, press the Garlic Cloves over top.

Drizzle on the 3 Tbsp of Olive Oil, and sprinkle with the herbs and seasonings. Toss to coat evenly, and then put them into the preheated oven. Roast for 45 to 50 minutes, or until softened, stirring once or twice.

While the rest of the vegetables are roasting, prepare the Swiss Chard. Wash, and remove any of the tough stems. If the leaves are large, slice them into wide ribbons. After the initial cook time, add the Swiss Chard and Feta to the pan, and drizzle with the additional Tbsp of Olive Oil.

Pop it back into the oven, and cook until the Swiss Chard is wilted, and the cheese is warmed. Stir everything together to harmonize the dish.

The cheese isn't 100% necessary, if you don't do dairy, but it does add to the dish if you do tolerate it well. Also, if you can't find Black Spanish Radishes, it's okay, I forgive you. Use whatever Radishes you can get your hands on!