Quick Pickled Carrots and Daikon Radish

Ingredients:

• 300g / 10 ounces Korean radish or daikon radish, julienned
• 200g / 7 ounces carrots, julienned

PICKLE BRINE:

• 1 cup water
• 1 cup white sugar
• 1 cup apple cider vinegar (or rice vinegar)
• Pinch of salt

** Radish and carrot portion can be changed per your preference.

Preparation:

1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Grilled Radicchio Salad

Ingredients:

• 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together
• 1/2 cup extra virgin olive oil, plus more to coat radicchio
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 3 chopped garlic cloves
• 1/2 teaspoon mustard
• Salt and black pepper
• Pecorino or parmesan cheese for garnish

Preparation:

1. Make the dressing: Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2. Prepare your grill for high, direct heat.
3. Coat quartered radicchio with olive oil and sprinkle with salt.
4. Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.
5. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.
6.  Serve: Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.

https://www.simplyrecipes.com/recipes/grilled_radicchio_salad/

Cucumber Sushi

Ingredients:

FOR THE SUSHI

• 2 medium cucumbers, halved
• 1/4 avocado, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 small carrots, thinly sliced

FOR THE DIPPING SAUCE

• 1/3 c. mayonnaise
• 1 tbsp. sriracha
• 1 tsp. soy sauce

Preparation:

1. Using a small spoon, remove seeds from center of cucumbers until they are completely hollow.
2. Press avocado into the center of cucumber, using a butter knife to press inside the cucumber. Next, slide in bell peppers and carrots until the cucumber is completely full of veggies.
3. Make dipping sauce: combine mayo, sriracha, and soy sauce in a small bowl. Whisk to combine.
4. Slice cucumber rounds into 1” thick pieces and serve with sauce on the side.

https://www.delish.com/cooking/recipe-ideas/recipes/a58629/cucumber-sushi-recipe/