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Simple Agretto

Agretto/ Agretti, also known as Monk’s Beard, is an Italian spring green that is very popular in Tuscany. This strange plant resembled chives but don’t let that fool you, it taste nothing like chives.  Fun fact about agretto, in the middle ages, the plant was puréed into a juice and drank or poured directly on open wounds to heel infections and bee stings. 

Here is the low-down on agretto: 

Scientific name is Salsola Soda and it’s an Italian spring green that germinates in the cold and then grows during the spring. 

Availability is June- September with limited quantities planted each season, grown in raised planter boxes. 

Flavor profile is salty, marine-tasting, and slightly crisp, even after it’s been cooked.

When cooking with agretto keep it simple, no need to be fancy. Most popular dishes are sauteed with lemon and EVOO. 

Since the flavors of resembles the sea, agretto pairs well with seafood dishes. 

  • Salmon
  • Pasta with clams
  • Swordfish
  • Anchovies

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Simple Agretto

Agretto/ Agretti is an Italian spring green that germinates in the cold and then grows during the spring. It’s flavor profile is marine-tasting and slightly crisp, even after it’s been cooked.

  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes

Ingredients

  • 1 tablespoon course salt
  • 2 bunches agretti, about 12 oz
  • ¾ medium lemon, juiced
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Bring a large pot of water to boil, add the course salt then the agretti. Cook for 5-10 minutes or until tender.
  2. Drain then combine with lemon juice and olive oil.

Notes

  • Serve warm or cold.
  • Pair with seafood

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Radicchio Risotto

Who doesn’t love a warm creamy filling risotto?! This radicchio risotto recipe is by far our favorite! And did we mention you can cook with either white or red wine?! There is one visual difference with switching up the wine, can you guess what is it… The risotto will be a more vibrant purple if you cook with red wine, kind of fun right?! If you want to learn more about cooking with different wines, check out this fun article by Wine Enthusiast

Don’t have radicchio? It’s okay just sub for Treviso or Tradivo if you can find it 🙂 

This risotto was made with Red Wine… 

Radicchio Risotto

and this risotto was made with white wine… Can you see the color difference?!

Radicchio Risotto

Whichever wine you decide to cook with, just make sure you leave enough or open a fresh bottle to serve a little vino with the finished risotto & sharing with others is caring.

Radicchio Risotto

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Radicchio Risotto

Radicchio Risotto

This risotto is creamy and when the radicchio is sauteed with the onion it brings out a slightly sweet flavor. Pairs well as a side dish to red meat entrees or as the main dish paired with a simple salad. Serve with a glass of wine for those 21 + over.

Ingredients

  • 1  head Joe’s Radicchio, washed, cored
  • 1  head Joe’s Radicchio, washed, cored,  & thinly sliced
  • ½ red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tbsp butter
  • 1 ½ cups Arborio
  • 1 cup white wine
  • 4 cups vegetable stock
  • ½ cup Parmesan cheese, finely grated (optional)
  • Salt and pepper to taste

Instructions

  1. Sauté the onion with butter over a medium low heat in a deep pan. When soft and translucent, add radicchio, garlic, and salt stirring for 5 minutes. Add rice and cook until translucent around edges.
  2. Turn heat up to med high & add the white wine. Let simmer rapidly until the liquid has evaporated.
  3. Turn heat back down to med & add stock, a cup at a time, letting the rice absorb most of the liquid before adding. This takes  approximately 35 minutes.
  4. Risotto rice is ready when al dente not too hard or too soft. Remove from heat add the parmesan cheese, if desired but this risotto is creamy byself so don’t add too much.
  5. Season to taste with salt and pepper & serve immediately. Mangiare.

Notes

  • Use red wine for more vibrant purple color 🙂
  • do not need to add Parm

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Cardone Meatball Soup

Cardone Meatball soup is one of my all time favorites soups for two reasons: 

  1. Cardone is a vegetable that isn’t normally added in soups and when it is, it add a totally different texture and flavor. If you need help preparing your cardone see this post of Cardone Prep
  2. HOMEMADE meatballs! That’s it. 

Also, if you can serve it with a crusty bread please do! This bread is from Golden Seaf and is the best in Monterey Area! 

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Cardone Meatball Soup

Cardone Soup
  • Author: Francesca Marchini

Ingredients

  • pound ground turkey
  • garlic cloves, peeled and minced
  • 2 large eggs
  • bunch fresh Italian flat leaf parsley, wash & trimmed (extra for garnish) 
  •  1/2 cups bread crumbs, homemade or bought
  • 1 bunch of Joe’s Premium cardone
  • 1 lemon (cardone prep)
  • Large pot of homemade chicken stock or 32 oz of chicken broth
  • Salt and pepper to taste

Instructions

  1. Cardoon Prep: 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.
  2. Make Meatballs: In a large deep bowl, place the ground meat and break it up a bit mash in the 2 eggs, garlic, and bread crumbs, 1/2 of the fresh chopped parsley, and season with salt and pepper. Make sure ingredients are combined well. Shape small meatballs (teaspoon size) with hands and set side.
  3. In a large deep nonstick skillet, add some olive oil and place on medium heat. Add the meatballs without crowding and brown them lightly until golden in color and cooked through. Remove and cook all remaining meatballs until mixture is done. Set aside.
  4. In a large soup stock pot add the stock and fresh parsley and let simmer for 10 minutes. Add the cooked meatballs and cooked cardone.
  5.  Simmer for no more than 15 minutes and serve immediately in garnish with grated Parmesan cheese & fresh chopped parsley.

Notes

  • Cardone & Meatballs can be prepped/ cooked up to 48 hours in advance.
  • Substitutes for ground Turkey are veal or chicken
  • Serve with a crusty bread is always encouraged 🙂

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Radicchio, Prosciutto, & Mozzarella Salad Cups

 

These salad cups is where it’s at! If you’re looking for a dish that is under 10 minutes to put together this is the one! This dish is so pretty for any occasion and is the perfect appetizer or personal salad. If you can’t find radicchio at your local store try using other chicories like castelfranco, treviso, or endive. If using treviso or endive you will want to find pearl size mozzarella. 

 

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Radicchio & Mozzarella Salad

This salad is not only a show stopper for looks but for flavor too!

  • Author: Francesca Marchini
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10

Ingredients

  • Fresh Ball Mozzarella
  • Prosciutto
  • 1 head of Joe’s Premium Radicchio
  • fresh dill fronds
  • 1/2 lemon zest
  • Extra- virgin olive oil

Instructions

  1. Washed radicchio, core & tear off whole leaves & pat dry
  2. Place prosciutto & mozzarella cheese in radicchio cup
  3. Top with lemon zest, dill fronds, Salt & pepper, & EVOO all to taste
  4. Serve and mangia

Notes

  • Qualities for ingerentints are up to how many people you will be serving. 1/2- 1 ball of Mozzarella & 2 slices of Prosciutto is sufficient per person
  • Burrata is an excellent sub for mozzarella
  • You can omit Prosciutto for vegetarians

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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?! 

Fall the the perfect time of year to start adding some more filling ingredients to your salads. We love adding a variety of winter squashes! Acorn is one of our favorites, but we also love delicata, butternut, and queensland pumpkins. 

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.

  • Author: Francesca Marchini

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. This dip is super easy and only take about 15 minutes to prep. 

 

This app is perfect for: 

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

Radicchio Dip

Top Ingredients: 

  • Radicchio (obvi)
  • Artichokes 
  • Parm Cheese
  • Blue Cheese
  • Sour Cream 

 

Radicchio & Artichoke Bake Dip

How Yummy does this look?! 

Radicchio & Artichoke Bake Dip

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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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Treviso & Tuscan Kale Caesar Salad

Treviso and tuscan kale caesar salad is giving the traditional romaine caesar salad a run for its money. Winter is here and we need something a little more robust. Swapping tuscan kale for romaine lettuce is the best transition for winter since we start to crave heavy comfy style foods when the temperature sightly drops. And the purple treviso gives the salad a pop that is eye catching.   

This treviso & tuscan kale caesar salad will have you coming back again and again, especially if you make your to own Caesar dressing. Now we know what you are thinking, homemade caesar dressing aka anchovies… Yes, I used anchovies and it’s AMAZING!! I’ll never go back to store bought Caesar dressing again.  I made the Bon Appetite easy homemade caesar dressing

Simple ingredients combined to make a delicious rich salad: 

  • Anchovies
  • Garlic
  • Lemon juice 
  • Egg yolk 
  • Parmesan cheese 

One thing I love about this salad is you can make it ahead of time. You can make the dressing, prep greens, and make it up to 6 hours beforehand. This allows for the tuscan kale to become more tender and absolutely delightful to eat. Just toss in croutons at the very end. 

Check out out our product pages to learn more about our products. Treviso | Tuscan Kale 

  • Treviso is a variety of radicchio and radicchio can be subsitited if your local store doesn’t carry treviso. 
  • Tuscan kale is also known as dino kale, lacinato kale, black kale. We call it tuscan because we like Tuscany, Italy and Nonnie called it tuscan kale 🙂 

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Treviso & Tuscan Kale Caesar Salad

2017.09.28 Tuscan Kale Treviso Caesar Salad-1664
  • Author: Francesca Marchini
  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Total Time: 20 Min
  • Yield: 6
  • Category: Salad
  • Method: Fresh
  • Cuisine: Italian

Ingredients

  • 1 head of Treviso
  • 2 bunches of Tuscan kale/ lacinato kale
  • 1/4 cup of shaved Parmesan cheese
  • 2 cups of torn crusty bread (french or ciabatta)
  • Olive oil
  • Caesar Dressing bought or homemade

Instructions

  1. Preheat oven to 375°. Toss the torn bread pieces with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
  2. While the croutons bake, wash treviso & tuscan kale. Remove the rib of the tuscan kale with knife or by tearing. Cut the tuscan kale & treviso into 1/2 inch to 1 inch slices.
  3. Combine treviso and kale in large bowl, toss the salad with dressing. If you wish to let your kale to become more tender let sit up to 6 hours. You may massage the dressing into kale.
  4. Add croutons and shaved Parmesan cheese before serving, enjoy

Nutrition

  • Calories: 309

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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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