This a twofer. The first is a recipe for a radish and pea salad. The next is a recipe for sautéed radishes and peas. You can substitute Japanese turnips for the radishes, or use  some of both. The auxiliary ingredients, the dressing for the salad and the sauté are suggestions, go with what you have or your own preferences.

Radishes and Peas Salad

1 c radishes, greens included, if you like
1 c peas
1 T rice or other vinegar
4 T extra-virgin olive oil, or other salad-type oil
1 t Worcestershire sauce
1 – 2 T fresh, chopped herb(s)
salt and pepper, to taste

1. If using the greens, wash, dry and coarsely chop. Thinly slice the radishes. Combine with peas in a serving bowl.

2. Combine remaining ingredients. Pour over radishes and peas. Toss to combine. Let sit, stirring occasionally, for a bit, if possible, before serving. This marinating will soften the bite of the radish greens some.

Radishes and Peas Sauté

2 T butter or oil, or a combination
1/2 c chopped onion or leek
2 c radishes, greens included, if you like (greens washed, dried and chopped)
1 c peas
2 T fresh, chopped herb(s)
2 T vinegar or lemon juice
salt and pepper, to taste

1. Melt butter or heat oil in a skillet. Add onion along with a pinch of salt and sauté for about 5 minutes. Add radishes (with their greens) and cook for a few minutes. Add peas and cook another couple of minutes, until the radishes and peas and crisp tender and the greens are tender.

2. Remove from heat and stir in herb, vinegar, salt, and pepper. Stir to combine. Serve immediately.