This crunchy, refreshing Tunisian-inspired radish salad.

This is the time of year when people can't wait to shed their heavy winter coats and head outside to look for the many signs of spring.

Spring also brightens up menus with tender, seasonal veggies and fresh flavors. Sure, nothing beats a big, warming bowl of stew when it's cold outside. It's just that after eating those comforting (and filling) dishes for so long, we can't help but applaud the arrival of delicate, aromatic herbs such as dill, parsley, chives and cilantro, or the crunch of a spicy radish — among the earliest spring harvests for most gardeners.

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.

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

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

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

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

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

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

 Cucumber sandwich. 

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 a little heartier, crafted on Mediterra's Mt. Anthos fire bread.

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, such as Mediterra's Mt. Anthos fire bread

1/3 cup thinly sliced English cucumber

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

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.

Tribune News Service