Recipes from Melodie: RADISH GREENS & ARUGULA

Radish Top Soup

Radish greens bring their peppery flavor to this delightfully simple creamy soup.

Ingredients;

2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced

Directions;

Melt butter in a large saucepan over medium heat. Stir in onion, and sauté until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

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Grilled Stuffed Swordfish

This wonderful dish is truly an impression maker. It is easy to prepare and is guaranteed to get rave reviews! Great with wild and long grain rice or garlic mashed potatoes.

Ingredients;

1 ½ pounds swordfish steaks
¼ cup dry white wine
¼ cup soy sauce
1 tablespoon Dijon-style mustard
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 teaspoon sesame oil
3 tablespoons olive oil
¼ cup fresh lemon juice
4 cups coarsely chopped arugula
3 tablespoons olive oil
3 tablespoons lemon juice
1 cup chopped fresh tomato

Directions;

Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and ¼ cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.
Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.

In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.
Place marinade in a small saucepan and cook over high heat until reduced by half.
Heat a grill or broiler to high heat. Grill swordfish for 5 mins on each side. Spoon reduced marinade over swordfish and serve.