Soaked the radish slices in apple cider vinegar for a few minutes to cut their spiciness. Sautéed the sugar snap peas & radishes in scallions, garlic, and olive oil. Used the radish leaves to make pesto with almonds, garlic, parmesan, and olive oil. Stirred a scoop of zaatar into greek yogurt. Topped with toasted mustard seeds & sea salt.