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Valentine’s Day Salad

Roses are red, Violets are blue

We love Chicories, how about you?!

Okay so maybe that isn’t the most romantic poem around-but we just have to share our love for radicchio! Valentine’s Day is the perfect day to show and share love and we can’t think of a better way to do that, than with food (especially with Radicchio). Make this salad for your Valentine and spread the love!

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Valentine’s Day Salad


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Ingredients

Salad:

  • 1 head of Radicchio
  • 1 head of Radicchio Rosa (pink radicchio)
  • 3 beets
  • 1 bunch of radishes
  • 1 red onion
  • feta cheese

Red Wine Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup wine wine vinegar
  • 2 teaspoon honey
  • salt and pepper to taste

 

Instructions

  1. Wash radicchio and radicchio rosa and dry. 
  2. Tear the leaves into smaller pieces and add to a large bowl.
  3. Cut beets, radishes and onion and add to the bowl.
  4. Add feta cheese and dressing to the salad and toss.
  5. Serve and enjoy!

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Radicchio Cake

When most people think of Radicchio and cake, they normally don’t think of the two together-however we’ve got a treat for you! This Radicchio cake, or Torta di Radicchio in Italian, is sweet (but not too sweet) with a slight citrus flavor and is perfect to enjoy for desert or an afternoon treat. Plus, it has radicchio in it, so it has to be healthy right?! Spread the love and make this for your special someone this Valentine’s Day!

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Radicchio Cake


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Ingredients

 Cake:

  • 1 stick softened butter
  • 2/3 cup of sugar
  • 1 lemon, zested
  • 5 ounces head of Radicchio
  • 3 eggs
  • 1 pinch nutmeg
  • 1 tsp vanilla extrace
  • 1 cup of flour
  • 2 tsps baking powder

Glaze:

  • 1.5 cup of powder sugar
  • 1 tsp of butter
  • 1/3 cup of milk
  • 1/2 tsp. vanilla

Instructions

  1. Heat the oven to 350°F
  2. Boil water in a saucepan and add 2 tsps of sugar and juice from lemon. Take the radicchio leaves from the head and blanch in the boiling water for 2 minutes. Drain and chop finely. 
  3. Cream the butter and sugar in a bowl, adding in the eggs. Add the lemon zest, vanilla, nutmeg, and  mix. Fold in the flour and baking powder. When combined, add in the radicchio.
  4. Pour the batter into a cake tin and bake for approximately 35-40 minutes or until golden brown. Let cool before removing from the tin.
  5. For the glaze: mix softened butter, powdered sugar, milk and vanilla and mix until blended. Drizzle on cake and enjoy!

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Super Bowl Veggie Platter

The Super Bowl is almost here and can we say we are just a little excited?! Not only are we excited for the game but we’re also pumped for the food! With the Super Bowl comes a variety of snacks, dips, entrees and deserts and it can be hard to decide what to make for the big day. Step up your typical veggie platter with color and taste by adding treviso and fennel!

  • Treviso may look too pretty to eat on a platter but it’s crisp leaves and earthy flavor are great to dip in hummus.
  • Not only does fennel contain so many great health benefits, but it also has a crisp and refreshing flavor that pairs perfect with herb creme cheese.

This platter is full of flavor and makes for a great light snack before or after all of those heavy entrees. Enjoy!

Treviso and fennel make for the best light and tasty game time snack!

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Super Bowl Veggie Platter


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Ingredients

  •  1 head of treviso
  • 1 fennel bulb
  • 1 cucumber
  • 1 bunch of radishes
  • 1 bunch of carrots
  • 1 head of cauliflower
  • 1 container of cherry tomatoes
  • 1 block of cheese (your preference)
  • 1 cup of hummus (homemade or store-bought)
  •  1 cup of onion/chive creme cheese

Instructions

  1. Rinse all of the vegetables
  2. Tear off Treviso leaves
  3. Slice fennel, cucumber and radishes
  4. Grate carrots and cut cheese
  5. Place hummus and dip into bowls
  6. Place on platter and serve!

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Cutlets with Radicchio Salad

Nothing gives us sweeter memories than the smell of our grandma making cutlets. Birthday celebrations, special dinners at Mema’s (our grandma) or just classic Italian lunches with the family-cutlets were always a part of it. The recipe was passed down from our Noni and has become a favorite meal in our family. Being Italian, we also love our chicories and we’ve found that the two pair perfectly! This light yet flavorful salad is so fresh and easy to make and is perfect to enjoy with cutlets. Make this meal for your next celebration or family get-together!

From our grandma’s kitchen to yours!
Cover the slices of pork with eggs and breadcrumbs
Fry for 2-3 minutes on each side (or until golden brown)
Serve with our beautiful chicory salad!
Mangia!

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Cutlets with Radicchio Salad


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Ingredients

Cutlet:

  •  1 pork loin 
  • 3 eggs, lightly beaten
  • 2 cups of breadcrumbs (we used homemade but you can use store-bought)
  • salt
  •  oil for frying (we used olive oil however any cooking oil would work) 

For the Radicchio Salad:

  • 1 head Radicchio
  • 1 head Castel Franco
  • 1 Fennel bulb
  • parmesan cheese 
  • 1/2 lemon
  • 1/2 lemon juice
  • 2 tbs red wine vinegar
  • 2tbs olive oil
  • salt and pepper

 

Instructions

  1. Slice pork loin and place the meat in between two pieces of parchment paper. Use a meat tenderizer to flatten each piece. 
  2. Layout breadcrumbs, eggs and flour.
  3. Cover both sides of the pork in flour. Next, dip the pork in the egg making sure it is fully coated. Then place the pork in the breadcrumb mixture, pressing the mixture well onto both sides. Repeat with all pieces of pork.
  4. Heat the oil over medium heat and fry pork for 2-3 minutes on each side (or until golden). Drain on a paper towel.
  5. To make the salad, slice the radicchio, castel franco and fennel. Mix together in a bowl, then add the lemon juice, vinegar and olive oil. Season to taste and toss together.
  6. Serve the pork cutlet on a large plate and add the salad. 

Notes

To make homemade bread crumbs:

  1. Slice day old bread and bake in the oven for 10 minutes at 300 °F (or until golden and crispy).
  2. Place bread in a food processor and pulse until desired crumb size.

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Pink Radicchio Salad

Maybe we’re biased- but pink radicchio has to be one of the prettiest veggies out there! It’s beautiful blush pink color looks as pretty in a bowl as a bunch of roses looks in a vase. Not only is it appealing to the eye but it also has the same great flavor as traditional radicchio only slightly less bitter. With flavor and looks, pink radicchio could give the most basic salad a wow factor! For this pink radicchio salad, we’ve added pink radicchio, fennel, orange and avocado-a great mixture of textures and flavors. You’ll be craving a salad after seeing this beauty!

Pink Radicchio adds the perfect pop of color!
Slightly bitter pink radicchio, fennel, avocado and sweet oranges make a flavor packed salad!

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Pink Radicchio Salad


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Ingredients

  • 2 heads of pink radicchio
  • 1 fennel bulb
  • 1 avocado
  • 1 orange
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar

Instructions

  1. Wash and separate radicchio leaves into smaller pieces and lay on a platter. Peel orange and cut into slices. Wash and thinly slice fennel widthwise. Peel and slice avocado. Arrange on a small platter
  2. In a small bowl, mix olive oil, balsamic vinegar and pepper.
  3. Toss salad with dressing and enjoy!

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Puntarelle Salad

When people see Puntarelle for the first time, their general response is “What in the world is that?!”. Not a common item on most Americans grocery list, Puntarelle is a Chicory that originates from Italy and is a common commodity one would see if strolling through a market in Rome! Apart of the dandelion family, the word “puntarelle” translates to “little tips” which is the part of the plant that is traditionally prepared. Not only does Puntarelle have a unique flavor but contains health benefits that help with digestion and general health. During the Fall and Winter months, Puntarelle alla Romana is a very popular salad that Italians enjoy in the city of Rome. This salad is slightly bitter in flavor and is perfect to pair with heavy winter dishes. Make it for your next dinner party or night in. Mangia!

Cut off the shoots from the inside of the puntarelle.
Slice the shoots into thin long strips.
Leave in ice cold water for 1 hour.
Make the dressing while you wait for the puntarelle. Mix anchovies, minced garlic, olive oil and red wine vinegar.
Toss with dressing and serve!

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Puntarelle Salad


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Ingredients

  • Puntarelle
  • 3 tablespoon of olive oil
  • 1/2 teaspoon of anchovy paste
  • 1 tablespoon of red wine vinegar
  • 1/2 garlic clove minced

Instructions

  1. Remove the outer leaves.
  2. Cut off the shoots from the middle of the puntarelle.
  3. Slice the shoots into long, thin strips.
  4. Place your sliced Puntarelle shoots into a bowl of ice cold water. Soak them for an hour (after 30 minutes you will notice the shoots start to curl).
  5. For the dressing: mix olive oil, anchovies, red wine vinegar & garlic. 
  6. After the Puntarelle shoots are done soaking, drain them and dry with a towel.
  7. Toss with dressing and serve. 

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Fried Cardone

The holidays are a great time of year to spend special moments with loved ones and eat good food of course! For us, food has always been a huge part of our holiday season. On Christmas day, our Grandmothers kitchen is filled with family, laughter and lots of hands in the kitchen. A traditional dish for us and many Italians on Christmas is Fried Cardone . Once Cardone is cooked, frying is the easy part. This is a special appetizer or addition to your holiday spread! Mangia!

Here is why we love fried Cardone:

  • Seasonal: Cardone is available during the holiday season
  • Taste like an Artichoke heart but BETTER
  • Conversation starter: Either people are interested in what Cardone is or it takes them back to a special memory of when they used to eat it (Reminds us of our Nonnie)
  • Fried is amazing! (obviously)
All you need is cooked Cardone, eggs, flour, bread crumbs and olive oil!

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Fried Cardone


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Ingredients

  • Cardone (1 bunch, prepped and cooked)
  • Flour (app. 2-3 cups) 
  • Eggs (3-4)
  • Bread crumbs (app. 2-3 cups)
  • Light olive oil/ light oil for frying
  • Lemons (garnish) 

Garlic Aioli Sauce 

  • 1/4 cup Mayo
  • 1 clove garlic 
  • 1 tbs lemon juice
  • Salt & Pepper 

Instructions

  1. Place flour, eggs and bread crumbs each in three separate bowls
  2. One at a time, dip Cardone in flour, then eggs and finish with bread crumbs
  3. Place is hot oil and cook until golden brown
  4. Mix Aioli ingredients in bowl & serve with Cardone + Lemon wedges 
  5. Mangia 

Notes

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Cardone

Cardone is a vegetable you may have never heard of but should be added to your grocery list this winter season! Cardone, also known as Cardoon or Cardi, looks like overgrown celery but tastes like an artichoke heart (delicious!). Typical in the Italian culture, Cardone is the perfect addition to many different dishes or can be enjoyed baked or fried. Especially during the holidays, this delicacy is the perfect addition to your holiday menu! However before you bite into a stalk of Cardone, I would suggest prepping it because they have thorns and a tough spine. To prepare your Cardone, check the easy steps below!

All you need is one bunch of Cardone, a lemon and a pot of water!
Cut the sides and back ribs with caution-they can be pokey!
Cut the Cardone into pieces( size depending on your desired use).
Boil until tender.
& Vla! Can be added to different types of dishes or fried.

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Cardone


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Ingredients

  • 1 bunch of Joes Premium cardone
  • 1 lemon
  • Salt
  • 1 pot of water

Instructions

  1. Wash Cardone
  2. Remove side and back ribs caution of thornes; Cut into 1-2 inch slices
  3. Place in pot; let boil for 45 to 60 minutes or until tender
  4. Remove Cardone from heat and pierce with a fork to make sure it’s tender
  5. Strain and refrigerate for up to five days
  6. Buon Appetito! 

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Radicchio Pear Parsley Salad

We’ve tasted a lot of radicchio salads in our days, but this one takes the prize!

  • Appealing to the eyes
  • Fresh & light salad taste
  • Easy to prepare

Any radicchio variety can be used in this salad. We used a combination between two different varieties, Verona & Bianco. Both are new items in our 2020 Winter Chicory line.

  • Verona is similar to mainstream Chioggia but has less white veins & more color.
  • Bianco is WHITE! Similar to our speckled Castelfranco but no speckles just white.

This salad is a dime & so eye catching!

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Radicchio Pear Parsley Salad

Perfect fall salad that is full of color & flavor!


Scale

Ingredients

Salad:

  • 1 head Joe’s Premium radicchio, halved, cored, and thinly sliced
  • 1 ripe pear, halved, cored, and sliced thin
  • 1 cup fresh Italian parsley
  • 2 oz/ 1/2 cup blue cheese, crumbled
  • ¼ cup pistachios, lightly chopped

Dressing: 

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper

Instructions

 

1. In a large severing bowl, add radicchio, pear, and parsley. Transfer to platter, sprinkle with pistachios, and serve.

2. Whisk olive oil, honey, vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. 

3. Toss Salad with dressing (up to 15 minutes before serving) and sprinkle over blue cheese & chopped pistachios. 

Serve & Mangia.

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Fennel-Sausage Stuffing

Fennel is an incredible vegetable-not only does it add flavor to any dish but it contains so many health benefits as well. It is also extremely versatile- it can be added fresh to salads, grilled or baked and is the perfect touch to any recipe such as our Fennel-Sausage Stuffing below!

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Fennel-Sausage Stuffing

Stuffing is one of the most iconic dishes for the Thanksgiving Day spread. Add some flare to this classic dish by adding some Joe’s Premium fennel! 

 

 

 

 


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Ingredients

  • 1 pound mild Italian sausage
  • 6 tablespoons butter
  • 2 heads of Joe’s Premium fennel (bulb only), diced
  • 1 onion (yellow or red), diced
  • 1 tablespoon fresh sage and thyme, chopped
  • 4 stalks of celery, diced (about 1/2 cup)
  • 3 cups chicken broth
  • 2 eggs
  • 1/4 cup chopped parsley
  • 16 cups toasted bread cubes
  • salt and pepper to taste

Instructions

  1. In a large deep skillet, saute crumbled Italian sausage in 6 tablespoons butter for 5 minutes. .
  2. Add fennel, onion, celery, and fresh sage and thyme. Cook until translucent, about 5 minutes. 
  3. In a large bowl (or pot) combine sausage mixture & 3 cups chicken broth. Once broth mixture is slightly cooled add in egg, parsley, and bread cubes.
  4. Toss the stuffing and spread in a buttered 9-by-13-inch baking dish. Top with butter cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Serve & Mangia

Notes

  • step 3 “slightly cooled” meaning not hot, you don’t want to cook the egg when adding.
  • If making a day ahead of time, do not mix the egg and wait until day of.

 

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Tuscan Kale and Butternut Squash Grain Salad

Tuscan Kale is one of the most favorite things we grow! We love Tuscan kale because it’s healthy and pairs well with other veggies like roasted Butternut to make a delicious comfort food dish.

Light yet filling-this dish is the perfect mixture of flavor and fresh! This salad is the perfect side dish to bring to any Thanksgiving celebration. Can be served either warmed or cold.

So healthy you can even enjoy a glass of wine 😉

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Tuscan Kale and Butternut Squash Grain Salad

Light yet filling-this dish is the perfect mixture of flavor and fresh! This salad is the perfect side dish to bring to any Thanksgiving celebration. Can be served either warmed or cold.

 


Scale

Ingredients

  • 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
  • 2 cups grain of choice (Barley, Quinoa, Faro)
  • 23 Bunches of Joe’s Premium Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
  • 2 tablespoons sherry cooking wine
  • 1/2 cup minced shallots
  • 1 tablespoon finely chopped sage
  • 2 garlic cloves, minced
  • 6 tablespoons extra-virgin olive oil
  • Salt & pepper

Instructions

1. Preheat the oven to 400°. On a baking sheet, mix the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.

2. Meanwhile, in a medium saucepan, cover the grain with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes and water is evaporated.

3. Add the kale to the grain and saute for 3-5 minutes together. Cover, remove from the heat, and let stand until the kale is wilted, 5 minutes. Add the wheat and kale to the squash in a large bowl. 

4. In a medium skillet, heat 2 tablespoons of oil. Add the shallots  and cook over medium high heat until translucent & almost brown, 3 to 4 minutes. Add the sage, garlic, and cook for 1 minute, until fragrant. Add the sherry cooking wine and simmer, stirring, until evaporated. Add the warm shallot and garlic mixture into the salad and toss. Season with salt &pepper. 

Serve and Mangia.

Notes

  • Can be made the day ahead of time.
  • Served either hot or chilled. 
  • Grain can be opted out. 

 

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Cardone Chicory Salad

We love chicories if you cannot tell by now. We love them because of the flavor, color, and texture that they add to any dish.

Common, how pretty are chicory (radicchio & castelfranco) leaves leaves?

BUT, we also love Cardone! This winter vegetable taste amazing (like an artichoke heart) and has a very short season, so when it’s in, it’s in! We cannot wait to share this salad we’ve prepared for this year’s holiday menu, you’d think it would be all bitter but with the vinaigrette it’s wonderful and balanced. This vinaigrette is so delicious and versatile (add to any salad).

Please use cardone stalks that are prepared for this recipe 🙂 Click here

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Cardone Chicory Salad

Cardone Radicchio Castelfranco Salad

Scale

Ingredients

23 heads of Chicory leaves (radicchio, Castelfranco, frisee)

3 stalks of cardone stalks prepared

1 tbs Dijon mustard

1 tbs Balsamic Vinegar

1 tps white wine vinegar 

3/4 cup extra virgin Olive oil

1 clove garlic, minced

Salt & pepper

Instructions

  1. Rinse the leaves and dry, then cut or tear them into small pieces and place them in a large salad bowl. Drain the cardoon pieces and cut into thin slices, cutting pieces in half (lengthwise).
  2. In small bowl whisk vinegar, Dijon, garlic, salt & pepper, let sit to emulsify. Then slowly mix in olive oil.
  3. Toss with enough dressing to coast the leaves but no drown and serve.

Notes

– Please used prepared cardone stalks, cleaned & boiled.

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