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Radicchio and Acorn Squash Salad

Radicchio and Acorn Squash Salad is going to be the biggest hit at your next fall gathering. This salad has not one but two Chicories! Radicchio & Castelfranco! Can you spot the castelfranco?! 

It has the best of  your fall favorites:

  • Acorn Squash
  • Pomegranates
  • Fuyu Persimmon
  • Bosc Pear
  • Pumpkin Seeds 

With all those fall goodies this salad is colorful and beautiful! We’ve paired this salad with a light vinaigrette to give this salad a light taste. 

Bring this dish to your Thanksgiving or friendsgiving gathering. This salad is light, colorful, and will leave plenty of room for those heavy comfort foods like mashed potatoes, green bean casserole, sweet potato casserole, stuffing. 

Pair this Salad with a light Vinigaret

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Radicchio and Roasted Acorn Squash Salad

Radicchio and Acorn Squash Salad

This fall inspired salad will be a winner at all your fall gatherings. Paired with a light vinaigrette and full of colorful fruits that make this salad light so there will be plenty of room for those comfort food dishes in your belly.

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Ingredients

Salad

  • 1 large acorn squash
  • 1 head of Joe’s Radicchio
  • 1 head of Joe’s Castelfranco
  • 1 head of green leave or butter lettuce
  • 1 medium pomegranate aril (about 1/2 cup)
  • 1 medium fuyu persimmon
  • 1 medium bosc pear
  • 1/4 cup of pumpkin seeds

Vinaigrette

  • 1 small clove garlic
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 3/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees and wash all fresh produce.
  2. Cut the acorn squash into thin slices & place on baking sheet. Coat in oil olive and roast in oven for 20 minutes or until cooked through and easy to pierce with a fork.
  3. Thin slice radicchio, castelfranco, lettuce greens and place in large bowl. Thinly slice bosc pear & fuyu persimmon.
  4. Combine garlic, mustard, vinegar, and in a small bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
  5. Mix in roasted acorn squash, pomegranate arils, pear, persimmon, & pumpkins seeds on salad greens.
  6. Dress and toss salad before serving. Enjoy!

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Radicchio & Artichoke Bake Dip

Ready ready for this flavorful Radicchio & Artichoke Bake Dip with Parmesan & blue cheese! This dip will have your crowd coming back for more. 

Radicchio & Artichoke Bake Dip

Server or bring to

  • Cocktail Parties
  • Holiday parties
  • Super bowl
  • Easter
  • Family gathering

    Radicchio & Artichoke Bake Dip

How Yummy does this look?! 

Radicchio & Artichoke Bake Dip

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Radicchio & Artichoke Bake Dip

Radicchio & Artichoke Bake Dip

Mix up those appetizers at your next party and put out this flavorful Radicchio & Artichoke Dip! Let’s not forget it has two cheese, Parmesan & blue cheese 🙂

Ingredients

  • 2 heads Joe’s Premium Radicchio
  • 1 (14 ounce) can Artichoke hearts, drained & chopped
  • 1 cups Parmesan cheese, finely grated
  • 1 cups blue cheese crumbles
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced

Instructions

  1. Preheat oven to 375
  2. Wash & cut radicchio into half & shave into finely
  3. In a sauce pan over medium heat with olive oil, cook radicchio down until wilted
  4. In a large bowl mix together Parmesan, blue cheese, artichoke heats, cooked radicchio, garlic, sour cream, & mayonnaise.
  5. Place mix into a oven save baking dish & bake for 20-30 minutes.
  6. Serve with crackers or bread

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Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce. it’s totally up to you. in this recipe with stuck with keeping it simple and letting the cardone favors speak for themselves. 

But before we talk about the recipe let’s admire Cardone in the field, so PRETTY! 

Cardone- Farm- Gratin

And check out the farmers Jeff & Joe Marchini <3

Cardone- Farmer- Gratin

Make sure you prep your cardone from our previous post which includes three simple steps

  • washing
  • de-ribbing
  • boiling for 45 minsCardone- Kitchen- Gratin

     

Simple dish of wholesome ingredients. Cardone Gratin

Now I bet your mouth is watering.

Cardone Gratin

YUM

Cardone Gratin

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Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce (similar to scalloped potatoes). Cardone Gratin is a simple dish that is very versatile and you can sub anything to fit your personal preferences.

Ingredients

  • 3 pounds Cardone (1 bunch)
  • 1 lemon
  • 4 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 2 1/2 cups of milk
  • 1/2 cup finely grated Parmesan cheese
  • salt and ground black pepper to taste
  • Fresh Parsley, chopped

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  • Cook Cardone: Wash & De-rib the back of cardone with a peeler or knife. Cut each stalk into 3- 4” pieces. Place  in a pot of water with a cut lemon. Bring water to boil and cook for 30- 40 mins or until tender.
  • Basemele Sauce: Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Spread 1 layer Cardone slices (precooked) into the bottom of the prepared baking dish. Top with basemel sauce & Parmesan cheese.  Repeat & top with little extra Parmesan. 
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
  • Add fresh parsley for color  & Mangia.

Notes

  • For a creamy gratin add more basmele sauce
  • If using a basmele sauce you may add fresh bay leaf & peppercorn (3-5) while cooking to add favor. just make sure you remove before assembling gratin
  • If you want to use more cheese sub gruyere cheese for Parmesan

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Radicchio, Fig, Arugula Salad with Goat Cheese & Pine Nuts

Hello All,

When it’s fig season, we eat figs all the TIME! Adding figs in my salad has become my new favorite treat and this salad is a match made in heaven. Peppery arugula, bitter radicchio, sweet figs, and creamy goat cheese pair so well together!

Radicchio, Fig, Arugula Salad with Goat Cheese & Pine Nuts

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper
  • 3 cups baby arugula
  • 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
  • 1/2 pound ripe fresh figs (about 8), stemmed and quartered
  • 2 oz Goat cheese, crumbled
  • 1/4 cup pine nuts, toasted

Directions

  1. In a small bowl, whisk together oil and vinegar; season with salt and pepper.
  2. In a large serving bowl combine the arugula, radicchio, figs, goat cheese, and pine nuts.
  3. 10 minutes before serving, add the dressing, toss to coat salad and serve.

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And the Vegetable of the Year goes to… Chicory!

Say What?! We are beyond excited that Bon Appetit came out with the 2017 awards of the year. If you are unfamiliar with these awards some examples are dish of the year, cuisine of the year, and more. We are so excited to say that they awarded Chicory as the vegetable of the year! They describe chicories as “a family of hardy, pleasantly bitter, multihued lettuces”. This is on point! Read full post

Chicory Vegetable of 2017

Let’s get into the details. Chicory, cichorium intybus, is a perennial plant in the dandelion family and they grow wild in Europe, North America and Austrialia. There are several varieties that are cultivated for salad leaves like radicchio, escarole, and endive. There are many varieties of radicchio out there as well. Radicchio di chioggia has a round head with a deep red and white veins, this is the most common and can be found in many retail stores. Treviso is the elongated version of chioggia and slightly less bitter to taste. Lastly, Castelfranco is round with butter-cream and red-speckled leaves. Now that you know what Chicory is, check out some of our favorite Bon Appetit’s recipes. 

Radicchio Salad with Sourdough Dressing
Radicchio Salad with Sourdough Dressings

Radicchio and Plum Salad

Radicchio & Plum Salad

Radicchio & Stone Fruit Salad

Seard Sweet Potatoes with Sausage and Radicchio

Sweet Potatoes with Radicchio

Seared Steak with Cipolline Onions and Radicchio

Seared Steak with Radicchio

Radicchio Salad with Beans, Figs, & Walnuts

Radicchio Bean and Fig Salad

Treviso And Radish Salad With Walnut–Anchovy Dressing

Treviso and Radish Salad

Flatbread with Castelfranco, Burratta, Apples, and Olives

Castelfranco and Citrus Salads with Burrata

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Chocolate Covered Figs

I’ve been craving dark chocolate lately and thought why not try dipping some figs in chocolate to make it healthy. Dipping them was so easy and fun since I was able to get creative. I cut them in half to expose the beautiful red colors inside the fig and sprinkled them with coconut flakes for extra color and texture. They can even be cooled standing up or laying down for a different look. This is a perfect kitchen project to do with to do with kids or even a girl’s night in with a glass of red wine. After all, we could all use more chocolate in our lives.

Optional items to incorporate:

  • Coconut flakes
  • Shaved or chopped almonds, walnuts, pistachio,
  • Sea salt
  • White Chocolate
  • Mini Chocolate chips

For this recipe, I used Ghirardelli dark chocolate melting wafers but if you don’t have melting wafers or baking chips there are plenty of options. I’ve read a few different recipes using dark chocolate bar and little coconut oil. Here is one

Dark Chocolate Covered Figs
Ingredients
• 1 cups (1/2 lb) Joe’s Premium  fresh black mission figs
• 10 oz dark chocolate melting wafers or baking chips
(white chocolate is good too)
• Almond or any nuts (optional)
• Unsweetened coconut (optional)

Directions:
1. Gently rinse figs and let dry on paper towel. The figs must completely dry before dipping. Line a cookie sheet with parchment paper.
2. Melt chocolate as directed on packaging.
3. When chocolate is melted and figs are dry, dip the lower half of the figs in chocolate. Allow excess to drip back into the bowl. While the chocolate is still soft, dip in additional topping like almonds or coconut. Place on parchment paper lined cookie sheet.

Chocolate covered figs are fun so get creative with how you dip them. Try cutting some in half, let some cool standing up and some laying on their side. Even try a little design by drizzling a zig zag line of chocolate over the initial coat.

4. Refrigerate uncovered about 30 minutes or until chocolate hardens and is ready to serve. Keep stored in refrigerator so chocolate will not melt. Chocolate covered figs should be good for up to 48 hours.

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Fig Ricotta Cake

Have you ever tried a ricotta cake?  Well, let me tell you it’s amazing!!! It is like the light-weight and guiltless cheesecake. It’s creamy, fresh, light, and slightly sweet; perfect for those weeknight desserts or breakfasts (if you roll like that)! The best part is you can use any fresh or frozen fruit you have on hand.  August is the month for fresh California black mission figs, so we have incorporated that into our ricotta cake.  This cake is guaranteed to be a crowd pleaser.

Fig Ricotta Cake

Now, I cut my figs in quarters (half lengthwise and then again cut half lengthwise). I felt this cut was beautiful to top off the cake, but feel free to channel your inner creativity and cut your fresh black mission figs any way you like!

Fresh Fig Ricotta Cake

Ingredients

  • Nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups (1 lb) Joe’s Premium black mission figs, quartered

Directions:

  1. Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup black mission figs, trying not to crush the figs. Scrape batter into prepared pan and scatter remaining 1 cup black mission figs over top.
  3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50 minutes. Let cool at least 20 minutes before unmolding.

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Radicchio Pizzas

Pizza Time! What’s better than a delicious cheesy pizza? A pizza with radicchio!! We have two pizza recipes for your next pizza night. First one is a pizza with sausage and sautéed onions and radicchio. This pizza a match made in heaven! Don’t be shy with the amount of radicchio. Our second pizza is a healthy option (well healthy-ish). We have a pizza salad! This pizza is a light cheese pizza topped with an arugula radicchio salad with a classic garlicy vinaigrette.

If you don’t want to buy dough from a store, here is a link to our favorite pizza dough recipe. The best part about it is, it’s ready in 3 hours and yeilds enough dough for 4 pizzas! Mugnaini small batch Pizza Dough

Radicchio, Onion, & Sausage Pizza
Ingredients
• 1lb Italian sausage
• 1 head radicchio, thinly sliced
• ½ red onion, thinly sliced
• Pizza Dough
• Tomato Sauce
• Shredded Mozzarella Cheese
• Salt & pepper to taste
Directions:
1. Place oven rack on lowest position and preheat to 500°F or to the proper setting for your pizza cooking tools.
2. Remove the sausage meat from the casing and break up the sausage in a medium size skittle. Once fully cooked, drain fat from the meat.
3. Wash & thinly slice the radicchio & onion. In the same pan as the sausage, sauté the onion until translucent. Add the radicchio until the radicchio until wilted.
4. On a lightly floured surface, roll out pizza dough to desired size and place dough on sheet (some like to sprinkle cornmeal on baking sheet) or pizza stone.
5. Top pizza with tomato sauce, shredded mozzarella cheese, radicchio & onion mixture, and sausage.
6. Bake until cheese has melted and crust is crisp, about 10 minutes.
7. Top with fresh parmesan cheese and red pepper flakes & mangia!

Print this recipe: Radicchio & Sausage Pizza

Radicchio Salad Pizza

Radicchio Arugula Salad Pizza
Ingredients
• 1 head Joe’s radicchio, thinly sliced
• ½ red onion, thinly sliced
• 2 cup baby arugula
• Fresh Mozzarella cheese
• Pizza Dough
• 1 tbs red wine vinegar
• 1 tbs olive oil (EVOO)
• 1 garlic clove, minced
• Sea salt & pepper to taste
• Parmesan shavings
Directions:
1. Place oven rack on lowest position and preheat to 500°F or to the proper setting for your pizza cooking tools.
2. Wash & thinly slice the radicchio & onion. In a large bowl, mix radicchio and onion with baby arugula.
3. Mince garlic. In a small bowl, whisk vinegar, salt, garlic and oil. Toss dressing with the radicchio, onions, and baby arugula and set aside.
4. On a lightly floured surface, roll out pizza dough to desired size and place dough on sheet (some like to sprinkle cornmeal on baking sheet) or pizza stone.
5. Brush dough with olive oil top with fresh mozzarella cheese and sea salt.
6. Bake until cheese has melted and crust is crisp, about 10 minutes.
7. Top the pizza with the radicchio salad & parmesan shavings. Mangia!

Print this recipe: Radicchio Pizza Salad

 

Note:
Total ingredients yield 2-4 pizzas
Pizza topping quantities vary for personal preference

 

 

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Radicchio, Frisee, & Apple Salad

Hello All,

Looking for a light and fresh salad but over your everyday spring mix or romaine lettuce? Frisée (pronounced “free-ZAY”) is used to refer to a variety of endive with curly, pale-green or yellowish shaggy leaves. Frisée is categorized as an endive which can be puzzling since it looks nothing like Belgium endive. The flavor profile is slightly bitter but much milder than other chicories like radicchio. Frisée adds texture and a pop of flavor to your everyday salad. We’ve paired our frisée with radicchio for the beautiful color contrast! This eye catching salad will have your family and guests coming back for more.

Radicchio, Frisee, Salad

Radicchio, Frisée, and Apple Salad

Salad Ingredients

  • 2 cups Joe’s radicchio
  • 2 cups frisée
  • 1 Fuji apple
  • 1 ounce shaved parmesan cheese (or any hard cheese)

Dressing Ingredients

  • 2 tbs fresh lemon juice
  • 2 tbs extra- virgin olive oil
  • 1 tsp honey
  • Salt & pepper to taste

Directions:

  1. Combine dressing ingredients in bowl whisking well.
  2. Rinse radicchio and frisée in cold water and pat dry. Then, chop into bite size pieces.
  3. Combine radicchio and frisée together in a large bowl. Top with thinly sliced apples and shaved cheese.
  4. Toss once ready to serve and mangia!

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Roasted Radicchio, Shaved Fennel, & Arugula Salad

Ready to impress your next dinner guest with a salad that’s presentation & flavor looks like something a chef would prepare on a reality TV show like Top Chef? Well, this salad has all the right components: crunchy fennel, bold tasting radicchio, pepper arugula, nutty Parmesan, and sweet balsamic! And the best part about this salad… it takes less than 20 minutes to put together!

Roasted-Radicchi-&-Fennel-Salad-(17)WEB

Presentation is key for this salad. So here is a little tip, cut the radicchio head into thin wedges, this way you can fan the wedges of roasted radicchio over the bed of arugula nicely. It will look amazing and everyone will get a little radicchio wedge! Radicchio-Orzo-Rice-Salad-(7)WEB

Radicchio-Orzo-Rice-Salad-(15)WEB

Roasted Radicchio, Shaved Fennel, & Arugula Salad

IngredientsRoasted-Radicchi-&-Fennel-Salad-(1)WEB

  • 3 cups of Baby Arugula
  • 1 head of Radicchio
  • 1 head of fennel
  • ½ cup high quality Parmesan- Reggiano cheese
  • 6 tbs extra virgin olive oil
  • 6 tbs balsamic vinegar
  • Kosher salt & fresh ground black pepper

Directions:

  1. Wash all radicchio, fennel, and arugula.
  2. Cut radicchio in wedges- half-lengthwise, again lengthwise, once more until they are small wedges.
  3. Place on baking sheet & lightly coat in olive & salt & pepper. Put in oven at 350 degrees for 5 mins, then broil low for 3 mins. Remove from oven once the outer edges are chard. Let cool
  4. Thinly slice the fennel bulb and Parmesan cheese – I used a French mandolin slicer.
  5. How to plate: lay the baby arugula on the plate, add the shaved fennel & parmesan, top with the roasted radicchio wedges. Lightly pour balsamic & olive oil.
  6. Serve & mangia!

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Radicchio + the Works Orzo Rice Salad

Who is ready for a BBQ?! We have the perfect side to pair with grilled Chicken or Trip tip. This Radicchio + Works Orzo Rice Salad is the best EVER! It’s a fresh colorful looking salad that will taste well with any BBQ menu or bring it to your next pot luck.

 

Radicchio-Orzo-Rice-Salad-(27)WEB

Radicchio + the Works Orzo Rice Salad
Ingredients
• 1 pound orzo pasta
• ⅔ cup sun-dried tomatoes (a jar/ oil-packed)
• ⅔ cup pitted Kalamata olives
• 1 cup pine nuts
• 1 head of radicchio
• 1½ cups baby arugula
• 1 Red Onion
• 1 cup fresh basil leaves, loosely packed
• 1 cup freshly-grated parmigiana Reggiano cheese
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• Kosher salt and fresh ground black pepper

Directions:
1. Cook the pasta al dente in a pot of boiling water with pinch of salt & little olive oil. Drain, transfer to a bowl, and let cool.
2. While the orzo rice is cooking, chop the sun-dried tomatoes (you can either use some of the oil or discard), olives, radicchio, baby arugula, basil, onion. Place in large bowl and set aside.
3. Toast Pine Nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they start to turn golden brown. Set aside and cool.
4. Once everything is room temperature, combine all ingredients and toss with parmigiana, olive oil, and vinegar.
5. Serve immediately or store in the fridge overnight (all the favors combine).
6. Once ready to serve toss and mangia!

Adapted from Bon Appetite July 1998
http://www.bonappetit.com/recipe/orzo-with-everything

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Puntarelle & Radicchio Salad with Honey Lemon Vinaigrette

Hello All,

Puntarelle (poon-ta-REL-lay) Puntarelle means “little tips” and traditionally comes from the region of Rome in Italy. Puntarelle is a winter green that belongs to the chicory family and typically eaten raw. Puntarelle is the main ingredient in the Roman salad called Puntarelle alla Romana. This salad is a tender and crisp. The preparation takes a bit of time and forethought as one needs to first trim all of the leaves, thinly slice the shoots, and then soak them in ice cold water which causes them to curl.  The salad is served with a dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil. Since this blog is titled “Chicory Chicks”, we are going to pair two chicories together. 

Prepping Puntarelle

1. Remove the and discard the outer leaves to leave only the shoots.Punatrella_9183

2. Cut off the white bottoms, and slice the steams in half length and then slice each half into long thin strips, they don’t have to be perfect but I could have sliced them thinner.Punatrella_9207

3. In a large bowl soak in ice water and let them soak for a 30 min to 1 hour. you will notice them start to curl within 30 mins.Punatrella_9202

See them curl 🙂 Punatrella_9281

Puntarelle & Radicchio Salad with Honey Lemon Vinaigrette

 

IngredientsPunatrella-con-Radicchio_9277-Crop

  • 1 head of Radicchio
  • 1 head of Puntarelle
  • 3 tbsp. extra virgin olive oil
  • Zest of 1 lemon
  • 3 tbsp. lemon  juice
  • 1 ½ tsp. Dijon mustard
  • 1 Tbsp. honey
  • Salt & freshly ground pepper

Directions: 

  1. Wash Puntarelle &  prepare like in above directions
  2. Wash radicchio & cut into desired size. I like to shred the radicchio to make the radicchio slices match the puntarelle. Place in a large bowl.
  3. In a separate bowl whisk together lemon zest,  lemon juice, Dijon mustard, honey, and salt & pepper until combined. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified.
  4. Pour dressing over salad, serve, & mangia!

– Chicory Chicks

Fun fact: my husband calls me Puntarelle because it like the chicory version of Cinderella

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