1/2 pound radishes, washed and trimmed2–3 tablespoons extra-virgin olive oil 1 teaspoon freshly grated nutmeg (you can used ground) 2 tablespoon fresh dill, finely chopped Freshly squeezed juice of 1/2 lime A drizzle of honey Salt Freshly ground pepper

Add the radishes to a pot of salted boiling water and simmer for 2 to 3 minutes, or until just tender. Rinse in cold water and strain. Cool before slicing. Slice them round and thin. In a skillet, heat the olive oil over medium heat, add the nutmeg and cook for 30 seconds. Add the sliced radishes, the dill, and salt and pepper to taste. Heat the mixture stirring until the radishes are heated through about a minute. Place the hot radishes in a bowl and squeeze the lime juice on top. Top with a little more fresh dill and a drizzle of honey. Serve warm or at room temperature. recipe from jwi.org