Radish and Egg Salad
by Elias Cairo, Executive Chef, Castagna

Ingredients:
1 bunch radishes, about 7-10 total, plus greens
1 teaspoon fresh lemon juice
2 tablespoons olive oil
Pinch of salt, dash of pepper
1 hard-boiled egg, coarsely chopped

Directions:
Thinly slice radishes and finely chop radish greens. Toss with lemon juice and olive oil, salt and pepper to taste. Gently mix in egg.

Note: If radishes are too spicy, add a dash of sugar to temper. 

Turnips with Parsley and Lemon

Ingredients:
I bunch turnips, about 1 lb
1-2 tablespoons olive oil
2 tablespoons flat leaf parsley
1 teaspoon lemon zest
Salt 

Directions
Cut turnips into wedges and steam until tender, about 10-15 minutes. Toss with olive oil, parsley and lemon zest. Salt to taste.

Note: Turnip greens can be sautéed and served alongside turnips.