Radish & Green Onion Tzatziki


Do you love Greek yogurt as much as I do? Yes, it’s more expensive than regular yogurt but it is oh-so-creamy and delicious. If you can stop yourself from eating it straight out of the container (when drizzled with honey, watch out) then you will love this sauce.

Tzatziki is a Greek sauce traditionally made with shredded cucumbers but here I used radishes and green onions instead. I served it with falafel but you could use it as a dip for pita chips…or you can eat it with a spoon 🙂

Radish & Green Onion Tzatziki
makes about 1-1/2 cups


  • 1 cup Greek yogurt (I use Fage brand)
  • 4-5 medium radishes, grated on the medium holes of a box grater (should be about 3 tablespoons)
  • 2 scallions, trimmed and thinly sliced
  • 1 tablespoon minced fresh dill
  • 1 medium garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 teaspoons white wine vinegar
  • Salt and freshly ground black pepper to taste


  • Mix all ingredients together until well blended. If you are making this ahead, you may want to salt the radishes to draw out excess moisture. Otherwise, the sauce will be thinned out a bit by the liquid from the radishes.


Black Bean and Radish Green Dip


Wondering what to do with your radish and salad turnip greens? This is a quick and easy recipe that will help you use your greens. You can definitely use other types of greens here but I love the extra spiciness that radish greens provide.

One note of caution – this dip is not pretty! It’s kind of a grey and army green color once it’s pureed, which doesn’t bother me, but I wouldn’t necessarily serve this at a dinner party 🙂 You could substitute the black beans for white beans and change up the spicing and it would probably be a bit more appetizing to the eye.

You can use this like you would hummus – use it as a dip for raw veggies or bread or as a smear on sandwiches or a veggie wrap. Play around and have fun!

Black Bean and Radish Green Dip
makes about 1-1/2 cups

Recipe notes: feel free to substitute other greens, such as kale, collards, or Swiss chard, for the radish / salad turnip greens.


  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 packed cup cooked radish / salad turnip greens (from about 8 large radishes / salad turnips)
  • 1/2 loosely packed cup cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 large garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt


  • Place all ingredients in a large capacity food processor and process until a smooth paste forms, about 1 minutes, stopping to scrap down the sides as necessary. Taste and adjust seasoning as needed.

Minted Eggplant Dip


Just a quick recipe post for the lovely Japanese eggplant Mark and Gina will have available at market. Japanese eggplant have thinner skins, less seeds (which can make eggplant bitter), and denser flesh than the large Italian variety. They also cook really fast given their small size, making them perfect for the broiler, which I use in the recipe below.

We hope you enjoy!

Minted Eggplant Dip
makes about 1 cup


  • 13 ounces Japanese eggplant (about 8 small), washed and dried thoroughly
  • 1-1/2 to 3 teaspoons minced mint
  • 1 large garlic clove, minced (about 1/2 teaspoon)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • Crackers, pita or cucumbers for serving


  • Adjust oven rack to the highest position and heat broiler on high.
  • Prick each eggplant numerous times with a sharp knife to ensure they don’t explode when cooking. Line a rimmed baking sheet with aluminum foil and evenly arrange eggplant on sheet. Cook eggplant for 4-5 minutes, or until skin is well charred. Carefully flip eggplant over and cook an additional 4-5 minutes. Remove from oven and check for doneness by piercing with a knife. If eggplant is not completely soft, return to the oven and continue to cook. You may need to lower the oven rack and continue to cook further from the broiler if skins are already blackened but the flesh is not cooked through. Once cooked completely, remove from the oven and allow to cool.
  • Once eggplant is cool, cut open and scoop out flesh with a spoon. Transfer to blender with the remaining ingredients, only adding 1 teaspoon of mint to start. Blend on high until smooth, about 15-30 seconds. Taste, adding more mint or other seasoning if desired. Serve.