Recipe : Wonder Valley's Radishes, Hot and Cold & Wonder Valley's Squash with Sage Pesto and Pomegranate

The Post Supply is honored to partner with our favorite chefs, makers and bakers to bring you our favorite recipes for gathering this season in partnership with Treehouse.
Check out our other featured recipe by Rhea Goods and stay tuned for more from Salad for President.

Wonder Valley's Radishes, Hot and Cold

by Alison Carroll

I love the way a radish gets when roasted. All that bite in them mellows out and you’re left with this entirely different vegetable. But paired with that bright bite of a raw radish, and it’s a pleasant pairing.

- radishes, a couple bunches.
- lemon
- wonder valley olive oil
- plain whole yogurt
- garlic, finely minced
- dill
- black & red pepper
- kosher salt

Trim 2/3 of your radishes (I like to leave a bit of the green top exposed) and half them - then toss with olive oil and a heavy pinch of kosher salt. Lay on a baking sheet and roast at 400 degrees. Roast for about 30 minutes until tender but still holding their shape. While this is happening, thinly slice the remaining 1/3 of your radishes and toss with olive oil and a heavy squeeze of lemon juice and salt. Sauté the green tops of the radishes in a pan with olive oil and a splash of water to cook down. Add the wilted, sauted greens to a blender with yogurt, olive oil, garlic, dill, salt, lemon juice and zest and puree. It’ll land on a paler green color. Test and adjust as needed. Spoon the yogurt onto a shallow bowl. Toss both radishes together and spoon on top. Finish with a heavy hand of black and red peppers, maybe a bit more dill.

Wonder Valley's Squash with Sage Pesto and Pomegranate

by Alison Carroll

Roasted golden squash with a seasonal-appropriate pesto spooned over, I like to keep this on the looser side so it’s more of an herb sauce than a thicker pesto. Bejeweled with pomegranate seeds for a pop of acid.

- acorn squash, halved and seeds discard
- fresh sage leaves, trimmed from the stems - I would do like a cup of sage leaves
- pecorino
- whole walnuts pieces, toast these at a low temp to bring out the flavor like 1/2 cup
- garlic, sliced
- lemon
- salt
- wonder valley olive oil
- pomegranate seeds
- feta optional

Heat oven to 400. Splash some oil on your squash halves and place them face down on the baking sheet. Roast for 30 minutes or until they are mostly cooked through. Flip them face up to roast the last bit face up to caramelize a bit. While this is happening: heat oil in a skillet and gently sauté your sage leaves until soft with the garlic over low temperature. I don't think you need a food processor here, get a big knife and get chopping with the walnuts into small pieces. Chop the sage / garlic into fine pieces and stir into the walnuts, covering everything with fresh grated pecorino. Pour in much more olive oil than you normally would so the sauce is rather loose. Test and add salt and a squeeze of lemon. When the squash is still hot but cool enough to handle, cut each piece into two — so your halves become quarters. Spoon the pesto sauce over with a heavy toss of pomegranate seeds and feta if you’re using it. Serve with a spoon.