Sauteed Radishes with Dill This unusual side dish should be served with a fatty roast like lamb, beef, or pork so that the bite of the radishes can counter the richness of the meat. Makes 4 - 6 servings.
	Ingredients: 3 bunches red radishes 1 bunch scallions 2 tablespoons butter 4 teaspoons chopped fresh dill Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Wash and trim radishes. 2. Slice by hand or with the slicing attachment of a food processor to a thickness of 3/16 inch. You should have about 3 cups. 3. Trim scallions and thinly slice, using all the white portions and about 1 inch of the greens. 4. Put butter in a large, nonstick skillet, over medium heat. When butter stops sizzling, add radishes and scallions and saute about 8 minutes or until scallions are soft but not brown and radishes starts to become translucent but are still firm. 5. Add 3 teaspoons of the dill, salt, and pepper and stir well. 6. Put into serving dish and sprinkle with remaining dill.

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