Confident cooks know they can take liberties with a recipe now and then and come up with something even better than the original. Chef Micah Mowery of Matthews Winery strongly encourages everyone to do some experimenting when cooking. Today, he’s sharing a recipe perfect for experimenting… and a little problem-solving.

Chef Micah:

“The beautiful thing about this recipe is its simplicity. I think the best way to get people eating all these strange vegetables is by making them approachable, delicious, and above all: fun. In this case the question “Are the radishes to be whole or sliced?” jumpstarts the problem solving skills of any home cook. Looking again at the ingredient list, it seems that they are told only to wash them and leave the greens on… but then that note about tortilla chips makes them second guess. This is a beautiful dilemma.

At that moment they have to make a decision. To cut, or not to cut. And, most rewarding of all, there is no wrong answer. Either way they get crunchy, sweet, spicy farm radishes, wrapped in a creamy, tangy and herbaceous sauce.” Pair with Matthews Winery Sauvignon Blanc.

Herbed Farm Cheese with Radishes


1 cup Fromage Blanc
1 Tbsp Chopped Chives
1 Tsp Chopped Mint
1 Tsp Chopped Thyme
1 Tbsp High Quality Olive Oil
1 Bunch Radishes Cleaned, Whole, Green attached (they are edible!)
Salt and Pepper to taste


After the radishes are cleaned and drying, begin by combining all of the ingredients and mix them together thoroughly. Feel free to get freaky – add lemon juice, minced garlic or a drizzle of your favorite vinegar. Dip the radishes into the Herbed Cheese the same way you would dip your tortilla chip into salsa. Also try spreading this onto your toast for breakfast or on a mashed potato for dinner.

No recipe is ever finished. Experimentation and improvisation is crucial. Have fun!