Let's Pop Into the Kitchen with Jacques Pepin, Shall We?

Richie is a great fan and when I saw Pepin's newest book - Heart & Soul in the Kitchen -  in the library, I grabbed it for him, read it in an afternoon and culled out the following:

RED CABBAGE, PISTACHIO AND CRANBERRY SALAD W/ BLUE CHEESE
1 small head red cabbage, trimmed and chopped
1/2 cup shelled pistachio nuts
1/2 cup dried cranberries

Dressing
1 T Tabasco
1 T cider vinegar
2 T peanut oil
1 T walnut oil
6 T crumbled blue cheese
3 T chopped chives

SAUTED CAULIFLOWER
3T olive oil and 1 T hazelnut oil
Black pepper to taste
2 teas. chopped fresh garlic
head of cleaned and cut cauliflower sauteed  in the oils, dotted with the garlic till golden brown.

QUICK PICKLED RED ONIONS AND RADISHES
2 cups warm water
1/2 cup kosher salt or 1/3 cup table salt
1/2 cup sugar
1/2 cup cider vinegar
2 teas. Tabasco
2 medium red onions sliced
3 cups diced radishes (in the photo, they've been sliced)

Mix the water, salt, sugar, Tabasco   and vinegar together, add vegetables and let sit for three hours, put it in jars and then into the refrigerator.  Will  keep 3 months there.