Pan Fried Daikon Cakes An Asian twist on a latke! Serves four. 1 1/2 cups grated daikon radish 2 teaspoons salt 1 clove garlic, minced 1/2 red onion, chopped 1 egg, beaten 1/2 cup Italian seasoned bread crumbs 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 1/2 teaspoon chile-garlic sauce (such as Sriracha®) 1 1/2 cups vegetable oil for frying Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels. From Allrecipes.com Spiced Apple Cupcakes Yield: 24 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon Salt:fine salt 1/2 teaspoon Cinnamon and cassia:ground cinnamon 1/2 teaspoon Ginger:ground ginger 8 tablespoons unsalted butter (1 stick), at room temperature, plus more for coating the muffin pans if needed 2 cups Sugar:granulated sugar 1 teaspoon Vanilla bean:vanilla extract 2 large eggs, at room temperature 3/4 cup low-fat buttermilk, shaken and at room temperature 3 cups shredded Gala or other baking apples (about 4 medium apples), shredded on the large holes of a box grater 1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside. 2. Combine the flour, baking powder, salt, cinnamon, and ginger in a medium bowl and whisk to aerate and break up any lumps; set aside. 3. Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until very light in color, about 2 minutes. Add the sugar and vanilla and continue beating until the mixture is airy, about 2 minutes. Add the eggs one at a time and mix until well combined, about 1 minute. 4. Turn off the mixer and scrape down the paddle and the sides of the bowl. Set the mixer on low speed, slowly pour in the buttermilk, and mix until combined, about 15 seconds (the batter will look curdled, but it’s fine). Add the reserved flour mixture and mix until just combined, about 15 seconds. Remove the bowl from the mixer and fold in the shredded apples and any accumulated liquid until just combined, about 1 minute. 5. Fill the muffin wells about three-quarters full (about 1/4 cup per well). Place the muffin pans side by side on the rack and bake until a toothpick inserted into the center of the cupcakes comes out clean, rotating the pans front to back and side to side halfway through the baking time, about 20 to 25 minutes total. Remove the cupcakes from the pans and let cool completely on wire racks before frosting with your choice, or just dust with confectioner's sugar. From Chow.com Oven Roasted Broccoli 1 head broccoli 2 tbs. olive oil 1/2 tsp. fleur de sel (or kosher salt) Preheat oven to 400º. Wash and cut the broccoli into florets with long stems. Toss in bowl with olive oil and salt. Spread onto a baking sheet (lined with parchment makes for fast clean up.) Roast broccoli for about 12-15 minutes, until tender and slightly browned. Variation: grate a bit of parmesan cheese onto broccoli before roasting. Linguine with Breadcrumbs and Kale Yields: 2-3 servings 1/2 pound linguine (whole grain is nice) 2 cloves garlic, minced 2 slices day old bread, cubed 1/2 cup olive oil 1/2 large bunch kale, chopped 1/4 cup grated parmesan cheese Salt & Pepper Cook pasta according to package directions. Process bread in a food processor until it’s about the consistency of coarse cornmeal. Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted. Add the kale to the frying pan with a little bit of the pasta water and sauté quickly. Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve. Adapted from Food52 | Recipes in our archive that contain items in this week's share: Daikon, Carrot and Broccoli SlawRoasted Beets with Horseradish CreamKale ChipsOne Pot Kale and Quinoa PilafSimple Braised GreensRaw Tuscan Kale Salad with Pecorino African Potato Stew |