Spring Radish Spread

1 8-oz package cream cheese, softened
1-2 T prepared horseradish, drained
1 T chopped chives or green onion tops
½ t salt
1 - 2 c finely chopped red radishes

Mix all.  Cover and refrigerate 2 hours. 
Serve with crusty French bread.

Farro Salad

You can certainly substitute whole farro, wheat berries, barley, or other plump grains. I say to serve this at room temperature, but actually, I like this salad warm, room temperature, and chilled. It's good the day after, and for a couple days after that. Just revive with a splash of the leftover dressing.

2 medium cloves garlic, minced
1 teaspoon fine grain sea salt
1 cup / 240 ml buttermilk
1/2 cup / 120 ml good-quality white wine vinegar
1/2 cup / 120 ml extra virgin olive oil
1/4 cup chopped dill
1/2 cup chopped chives
1 tablespoon chopped thyme

7 small radishes, sliced paper thin
3 small zucchini, sliced paper thin
1 medium head of fennel, trimmed and sliced paper thin

4 cups cooked farro, cooled to room temp
chopped chives for garnish

Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together and let sit for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.

In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup / 240 ml of the dressing and toss again. Let sit for ten minutes, taste, and adjust with more dressing, if needed, and salt to taste. Serve sprinkled with chives.

Kohlrabi and Radish Salad

1 medium kohlrabi, trimmed, peeled, cut into matchsticks
4 radishes, thinly sliced
1/4 red onion, thinly sliced
2 teaspoons fresh lime juice
2 tablespoons extra virgin olive oil
dash of agave nectar (optional)
sea salt and pepper to taste
1 tablespoons fresh mint, chopped

Place kohlrabi, radishes and onion into a bowl. Drizzle with lime juice, olive oil, a pinch of sea salt and black pepper to taste. Toss until ingredients are well mixed. Refrigerate for 15 minutes. Adjust seasonings, stir in mint, and serve.