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Radicchio!

Posted 11/15/2015 12:13pm by Elaine L. Lemmon.

 What the heck is that funky looking red and white leaf thing in your box this week?  Why, it’s a radicchio!  

    What the heck is a radicchio, you ask?  We’re here to tell you!  It’s a delicious leaf vegetable with a spicy taste that mellows when grilled or roasted.  It’s low calorie and filled with lots of vitamins, minerals, and antioxidants.  Keep reading for some recipes that you can try with this little-known delight…

Radicchio, Goat Cheese, and Hazelnut Salad

Ingredients

 

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1 1/2 teaspoons sugar
  • Coarse salt and ground pepper
  • 2 heads radicchio (about 1 pound total), torn
  • 1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
  • 1 cup crumbled fresh goat cheese (4 ounces)

Directions

In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

 

Perfectly Grilled Radicchio

Ingredients
4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Directions

Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.

In a medium bowl, combine all ingredients except the mozzarella. Mix well.

Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.

Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.

Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.

When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.

If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

Roasted Butternut Squash, Radicchio, and Onion Recipe



 
Ingredients
  • 1 medium butternut squash (about 2 pounds), peeled and cut into chunks
  • 1 large onion, peeled and cut into wedges through the root
  • 1 head radicchio, cut into wedges through the root
  • Olive oil
  • Salt and black pepper
  • 1/2 cup pine nuts
  • 1/4 cup chopped parsley
  • Grated parmesan or pecorino cheese to taste, about 1/4 cup to 1/3 cup
  • Balsamic vinegar to taste, about a tablespoon

Directions
  1.  Preheat the oven to 400°F. Toss the squash chunks, onion and radicchio wedges in olive oil and salt them well. Arrange in one layer on baking sheets (you may need two) and put in the oven.  Roast the vegetables until their edges are nicely caramelized, turning the radicchio and onion wedges over about halfway through the roasting. The radicchio, onion, and squash will roast at different speeds. So periodically you'll have to remove the finished vegetables and let the others remain in the oven to finish roasting. As a guideline, roast the radicchio for about 25 minutes, turning halfway. Roast the onions about 35 minutes, again, turning halfway. Roast the squash pieces for 45 minutes, but do not turn. In all cases do not remove from the oven until you see browning on the edges.
  2.  While the vegetables are roasting, toast the pine nuts.  Heat a small pan on medium high heat.  Add the pine nuts in a single layer. Cook until lightly toasted. Remove from heat to a bowl to keep the nuts from burning.
  3. Once all the vegetables are cool enough to handle, roughly chop the radicchio and onion into manageable pieces. Place the radicchio, onion, and butternut squash in a large serving bowl. Add the pine nuts and parsley. Add black pepper to taste.  Drizzle with balsamic vinegar. Stir gently to combine, taking care not to squish the soft roasted squash.

To serve, sprinkle with some grated Parmesan or pecorino cheese.

 

Enjoy your radicchios this week, everybody!

*all recipes taken from marthastewart.com foodnetwork.com and simplyrecipes.com

 


 

Summer 2016 CSA starts in May!

 

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