RADISH SALAD

This crunchy, refreshing Tunisian-inspired salad is super easy to prepare and will add a pop of color to any table. Generally served in small portions, it makes a lovely accompaniment to a spring meal and can also be used to dress up sandwiches.

Makes: 4 servings

1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety)

1/2 bunch of parsley, about 1/2 cup finely chopped

1 tablespoon fresh-squeezed lemon juice

1 tablespoon extra-virgin olive oil

1 pinch of pepper

2 pinches of salt

1. Wash radishes and remove the stems and any long roots. Finely cube into small or even tiny pieces.

2. Wash parsley and gently shake it or pat dry. Finely mince.

3. Place cubed radishes and minced parsley in a small salad bowl.

4. Add lemon juice, salt and pepper. Toss gently. Add olive oil and toss again.

5. Taste the salad and add lemon juice and salt to your liking.

— Recipe from pbs.org/food

CUCUMBER SANDWICHES

Cucumber sandwiches are often served without crusts as a light and fresh finger food at teas and bridal and baby showers. These are heartier, crafted on wheat bread.

Makes: 1 sandwich

2 ounces cream cheese, at room temperature

1 tablespoon low-fat plain Greek yogurt

1 tablespoon sliced fresh chives

1 tablespoon chopped fresh dill

1/4 teaspoon ground pepper

2 slices hearty wheat bread

1/3 cup thinly sliced English cucumber

1. Stir cream cheese, yogurt, chives, dill and pepper together in a small bowl until well blended.

2. Spread the mixture evenly on one side of each bread slice. Top 1 slice with cucumber slices, then top with the other bread slice, cream cheese-side down. If you like, cut off crusts before cutting the sandwich in half diagonally, or leave intact for more heft.

— Adapted from eatingwell.com