The two things that come to mind are a nice vegetable soup made with vegetable stock and a large tossed salad.

Off the top of my head, what comes quickly to mind is chicken broth/soup with the yam, celery, carrots part of the red mystry pepper....and you'll have to add some onion.
Put it all together ( washed and cut up or course) with a package of chicken wings, simmer for about 4 or 5 hours....strain, add motza balls and voila!
Then make steamed broccoli and cauliflower with red pepper bits, dress with a light cheese sauce ...
And a salad out of the lettuce, the green pepper, and mushrooms and the rest of that red pepper.
And make "reddig salat" out of the radishes...cut into very thin slices, salt lightly add a few drops cider vinegar and sour cream...
Don't serve it all at once....but you will have a soup for a lunch....and a veggie and salad for a fish meal.
Linda C

What? No tomatoes????? For shame... :))

OK...here's my favorite way to make something with radishes.

RADISH DIP

8 oz cream cheese, softened
C butter, softened
½ tsp celery salt
½ tsp worchestershire sauce
dash of paprika
¼ C chopped green onions
1 C grated radish, squeeze out as much water as possible
chives, optional

Mix well and chill several hours. Garnish top with snipped chives.

Nancy

How about a stir fry? Radishes are good stir fried, and you could serve it on a bed of lettuce with crispy noodles.

AM

The yam, cauliflower, peppers and mushrooms can all be roasted or grilled. You can make the other ingredients into a salad. That's just off the top of my head.

Sally

I'd definitely be roasting the yam, the cauliflower and the carrots and celery. Yes, I LOVE roasted celery and that's the only way I like cauliflower at all.

The lettuce and peppers can be a salad, with some of the radishes, or you could slice and marinate the peppers and make a nice side dish. In the alternative, you could make Marilyn's Pepper Salad or Pepper soup, I've made the salad and like it (but I like peppers), I haven't made the soup so I can't critique it.

Bell Pepper Salad

1 each red, yellow and orange bell pepper
1 small fresh onion; thinly sliced
10 grape tomatoes; sliced
2 tablespoons Fresh Herb Dressing
hand full fresh parsley; chopped
kosher salt to taste

Seed and thinly slice peppers. Combine ingredients in a pretty bowl. Great with Feta cheese.

Fresh Herb Dressing

1/2 cup extra-light olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon fresh ground pepper
1 teaspoon salt
fresh basil; chopped
fresh oregano; chopped
fresh chive; chopped (or garlic)

Combine ingredients in glass jar and shake well.

Roasted Bell Pepper Soup

4 large red, yellow or orange bell peppers
1 tablespoons olive oil or butter
1 medium onion
4 cloves garlic; minced
Kosher salt and fresh ground pepper
4 cups chicken broth
pinch of cayenne pepper to taste

Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips.

Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously.

*Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release

Marilyn

Ann T has a great recipe for a pepper tart:

Home Cookin Chapter: Recipes From Thibeault's Table

Roasted Red and Green Pepper Tart
=================================

One quantity short crust pastry

FILLING

3 red peppers halved
and seeded

3 green peppers halved and seeded

60 g (2 oz) grated mozzarella
cheese

40 g (1 ½ oz) grated parmesan cheese

3 tablespoons chopped, fresh basil

75 g (2 ½ oz) black olives

freshly ground black pepper

Preheat oven to 400°F
Roll out pastry on a lightly floured
surface and place in a 9 inch tart tin. Line with nonstick baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove weights and paper and bake further 10 minutes or until golden brown.

To Prepare Filling: Roast peppers until blackened. Place in a plastic bag stand for 10 minutes. Peel skins
from peppers and slice into strips. Rinse off any black skin still remaining, with cold water.

Sprinkle base of pastry shell with cheeses and top with peppers, basil, olives and pepper. Reduce oven temperature to 350°F and bake for 15 to 25
until heated through.

Short Crust pastry

250 g ( 8 oz) flour

125 g (4 oz) butter chopped

Iced water

Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs. If making by hand, rub butter in with fingertips or with two knives

While processor motor is running, add drops of iced water until dough holds together. If making by hand mix with knife or wooden spoon.

Press dough into a ball and wrap in paper or plastic wrap and refrigerate for approximately 30 minutes before rolling or shaping.

Pastry can be stored in the refrigerator for 2 days or the freezer for up to 3 months.

beverly has a great recipe for fettucini with a bell pepper sauce. It calls for chicken and cream, I know that's a "no-no" combo but someone else might like this:

Fettucini with Chicken and Bell Pepper Cream Sauce

2 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese

8 ounces fettuccine
Additional grated Parmesan cheese

preparationSprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.

Makes 4 first-course servings.

And now, the radishes. When Maureen and Nancy came for dinner a few months ago, I made a side dish of cooked radishes. They were surprisingly good, tasted vaguely reminiscent of turnips. All I did was saute sliced radishes and some snowpeas in some olive oil until the radishes were tender, about 5 or 6 minutes. Add some butter for taste, salt and pepper. I've also got this recipe saved for next year's radishes, although I haven't tried it:

GLAZED RADISHES

1 lb.
1 tbsp.
1 tsp.
1/2 tsp.
2 tbsp. radishes, trimmed
unsalted butter
sugar
salt
minced fresh parsley leaves

In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.

Gourmet, April 1991

As for the mushrooms, stuff em! LOL

As an alternative, I might make the broccoli and cauliflower into that salad with raisins and sunflower seeds that my kids like so well:

Cauliflower Broccoli Salad

1 head of cauliflower, separated into flowerets
1 bunch broccoli, separated into flowerets
1 small onion, chopped finely
1/2 cup raisins
1/2 cup sunflower seeds
1 cup mayonnaise
1/2 cup white vinegar
1/4 cup sugar
Crumbled bacon, optional

Combine cauliflower, broccoli, raisins, sunflower seeds and onion, bacon if you're using it. In a separate bowl or large measuring cup, combine mayonnaise, vinegar, and sugar. Pour mayonnaise mixture over vegetables; toss to coat. Cover and chill for 2 to 4 hours.

Annie (who just LOVES vegetables!)

The problem is there is only ONE yam...ONE green pepper and ONE red pepper. I am sure it's a beautiful basket....but...no onions? no tomato?
Linda C...looking the gift horse in the mouth....

You could make a great coleslaw using almost everything in there. Maybe not the mushrooms and yams.

Beverly

In Joy of Cooking it tell you how to make Vegetables A La Grecque. I believe it lists all of the veggies you received except yams, as being suitable. I haven't tried it of course and it doesn't look like it calls for cream or butter, or other non kosher items. If you want it let me know and I'll post for you tonight. I'm heading out the door right now.

Beverly

lindac, I didn't think we were restricted to only what came in the basket.

gellchom, I think a recipe similar to the one you posted on my sukkot thread would take care of a lot of the veggies. I made a Morrocan vegetable stew for Rosh Hashanah. I've made some substitutions to the vegetables you received, it could cover a lot of what you received(which might be too strong for it though maybe you could use the celery to make vegetable stock). I'm not sure about the celery - that might be too strong a flavor, or the mushrooms which I haven't seen in this kind of stew before. Also, I didn't put the broccoli in - cauliflower, cabbage and broccoli seemed like to much from that one family for the stew to carry.

Vegetable Moroccan Stew with pepper relish

6 cups vegetable stock or water
6 carrots cut into chunks
maybe some stalks of the celery
2 quartered onions
1 tsp table salt
2 sticks cinnamon or 1 tsp ground
optional 1 tsp grated ginger, 1/2 tsp nutmeg and 1/4 cloves
1/2 tsp saffron threads (!!! that's what the book said -sounds like a lot) or ground tumeric (I used)
dash of ground black pepper
1/2 head cabbage, cored and shredded
cauliflower cut into pieces
2 large sweet potatoes peeled and cut into 2" pieces/yam
maybe the mushrooms and radishes
3 zucchini cut into chunks
2 cups cooked chickpeas
1/2 cup chopped cilantro or parsley

Get the stock boiling in a big pot.
Add the carrots, onions, spices, salt and, if using, celery and simmer 30 minutes. Add everything else and simmer until the veggies are tender about 20 more minutes. Stir in the cilantro.

Pepper relish

2 large onions, chopped
4 to 5 cloves garlic
1/4 cup tomato past
2 bell peppers seed, and deribbed - coarsely chop half and slice the other half (the recipe I'm basing this on had two red but one red and one green should work - I'd slice and chop half of each)
1 hot chili pepper seeded and minced
2 tsp sweet paprika
1 1/2 tsp red pepper flakes
2 tsp table salt or 4 tsp kosher salt
1 tsp ground caraway seeds
black pepper to taste
1 1/2 cups water.

Saute onions and garlic over medium heat until soft and translucent.
Add tomato past and stir until slightly darkened.
Add the rest, bring to a boil, cover and simmer for 15 minutes.

I put the couscous in mound in the center of a large bowl with the pepper relish in a well in the middle of the couscous and the stew in a circle around the edge so people could choose how much of the spicy relish they wanted.

Perhaps you could like the bowl or platter with some of the lettuce leaves.

I forgot --

there is also an eggplant.

Wow, you all are AMAZING! I KNEW you were the ones to ask. I mean, it's not like I don't know how to cook with any of these vegetables; the challenge was to use them all up before any of them rotted. But mostly I just thought it would be fun to see what you geniuses would create.

No limit to what is in the basket. In my opinion, almost ANYTHING needs an onion. I'll be putting it in chocolate chip cookies and lemonade next ...

Annie, I made some broccoli salad similar to yours for a pot luck tonight. I never thought about putting cauliflower in it. I had already bought 2 bunches of broccoli before the basket came, though, so I didn't add the cauliflower this time, but I will next time.

Beverly, I have JOC, so no need to copy that out for me. I'll look it up; it sounds great.

I can't wait to try these recipes! Especially the Morrocan stew and the pepper soup (I am not so crazy about raw peppers). The weather finally got cool today, so I am ready for some hot mish-mash dishes!

Here is an interesting and very fast and easy recipe I found from the Radish Council (yes!). You serve them like a pickle. I used some of the radishes for this yesterday, and they came out quite good. Why do you think they say to refrigerate "up to 24 hours"? What will happen after that? Will they get mushy?

"Crispy Oriental Rsdishes" (Don't blame me; that's what the Radish Council named it)
Yield 1 cup

1 1/2 cups radishes, cut in half
1 T rice vinegar
3/4 tsp. salt (I used kosher salt)
1/4 tsp. black pepper
sesame oil (optional; I did add a splash)
In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.

Gellchom, that's exactly how I marinate cucumbers for DH. I never thought of subbing radishes instead. Thanks for the tip!

We love roasted veggies, so I'd probably use up a bunch that way. We've also had sauteed celery on our plates at certain restaurants. I'm not a huge user of celery, I'd probably just schmear it with peanut butter and gobble it up!

i roasted radishes for the first time a year or so ago and was surprised--i liked the texture and the flavor mellowed nicely. maybe even a bit more than i would have wanted. nancy--your radish dip sounds great to me--copied and pasted, thanx!