Recipes of the Week - September 13th

Overnight Chinese Daikon Radish Pickles from: http://allrecipes.com/Recipe/Overnight-Chinese-Daikon-Radish-Pickles/Detail.aspx

1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar 1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Lemony Cucumbers from: http://allrecipes.com/Recipe/Lemony-Cucumbers/Detail.aspx

2 cucumbers, sliced
1/4 cup white wine vinegar
2 tablespoons white sugar
2 teaspoons celery seed
1/8 teaspoon ground black pepper
3/4 teaspoon salt
2 tablespoons chopped onion
1 tablespoon lemon juice

In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

Cooler Than A Cucumber Salad from: http://allrecipes.com/Recipe/Cooler-Than-A-Cucumber-Salad/Detail.aspx

1 large cucumber, peeled and cut into chunks
2 small cucumbers, peeled leaving stripes of skin and sliced
1 large heirloom tomato, seeded and diced
1/3 small onion, finely chopped
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons agave nectar, or more to taste
1 pinch sea salt, or to taste
freshly ground black pepper to taste

Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

Scalloped Eggplant from: http://southernfood.about.com/od/eggplantcasserolerecipes/r/bl00810a.htm

1 medium eggplant, peeled and cubed (about 3 cups cubed)
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese -- reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste
butter

Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In a lightly buttered baking dish, combine eggplant, parsley, the cheese (save a little out for topping), eggs, onion, and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350° F. for about 25 minutes or until firm.
Serves 4.

Creamy Red Pepper Sauce from: http://southernfood.about.com/od/saucerecipes/r/bl40323n.htm
** use any of your sweet peppers in the delivery with this recipe**
A creamy sauce made with red bell peppers, serve with grilled chicken or fish.

3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
2 large sweet red peppers, seeded and diced
1 tablespoon tomato paste
1/2 teaspoon dried leaf thyme
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
salt, to taste

Heat olive oil in a large saucepan. Add garlic and onion; sauté until tender. Add diced red peppers, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil. Boil for 1 minute. Add chicken broth; bring to a boil. Boil until sauce is reduced by almost half. Add heavy cream; simmer until reduced again by about half. Remove from heat; pour into blender container. Pureé until smooth. Season with salt, to taste, and put through a sieve to strain, if desired. Serve with grilled chicken, fish, or pork. Makes about 2 cups of sauce.