French breakfast radishes are milder than regular radishes and their elongated shape makes them perfect for dipping. This recipe inspired from Williams-Sonoma.

• 4 Tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 bunches French breakfast radishes, chilled, trim off the stems and root ends
• 1 1/2 to 2 Tablespoons course sea salt

In a small bowl, whip the butter with a fork until light and fluffy. Transfer to a ramekin or small serving bowl for dipping or spreading and place alongside the radishes on a platter or serving tray. Place a mound of the sea salt on the platter or in a small bowl for sprinkling and serve.

If you use powered garlic use a simple dehydrated garlic that has been ground. It has a harsher flavor than most fresh garlic you’ll encounter, and the fragrance it puts off is different as well. Feel free to toss in a few fresh cloves (chopped) in its place if you prefer. In that scenario add the fresh garlic just before the chard.

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• 7 ounces dried rice noodles

• 1 tablespoon canola oil
• 1 cup thinly sliced radishes
• 1 large cucumber, halved lengthwise, seeded and thinly sliced
• 3/4 teaspoon salt, divided
• 1/4 cup hoisin sauce

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