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Radicchio Pesto

Most of us are used to seeing Radicchio in salad but did you also know it can be used to make a variety of spreads?! We love pesto for so many reasons-it’s light yet full of so much flavor! We wanted to add some flare to our traditional pesto by adding radicchio instead of basil-and let us tell you, it’s delicious! Slightly bitter and so savory, it’s the perfect spread to enjoy with toasted bread, grilled vegetables or pasta.

Just four simple ingredients-radicchio, olive oil, walnuts and parmesan!

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Radicchio Pesto Spread

Ingredients

  • ½ head Radicchio
  • ¼ cup grated parmesan cheese
  • ¼ cup walnut
  • ¼ cup extra virgin olive oil
  • Ground pepper
  • Slices of toasted bread

Instructions

  1. Wash radicchio and shred thinly.
  2. Add chopped walnuts, grated parmesan, Radicchio and garlic to food processor and pulse
  3. Drizzle extra virgin olive oil and pulse ingredients
  4. Serve on slices of toasted bread and enjoy!
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Baked Brie and Figs

Figs and Brie, what else could anyone want?! There is something so delicious about the combination of savory brie cheese and sweet figs. Not only is this delicious but is SO simple to make. All you need is figs, brie, walnuts and honey and voila- you have the best appetizer for any occasion! This was made with figs from our Breba crop-the first small crop before the main fig crop in the late Summer/Fall-which makes it feel like an extra treat! Make this baked brie with figs for your 4th of July festivities or night in!

All you need is: Figs, Brie, walnuts and honey!
Drizzle some honey for some extra sweetness!
Serve hot and fresh out the oven.
Mangia!

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Baked Brie and Figs


Scale

Ingredients

  • 1 Basket of Figs
  • 1 block of Brie
  • 1/4 cup of walnuts
  • honey

Instructions

  1. Preheat oven to 350 degrees
  2. Cut figs into quarters and place on top of the brie
  3. Drizzle honey and walnuts and cover lightly with foil.
  4. Bake for 20 minutes
  5. Drizzle with more honey and serve immediately  with fresh bread.

Notes

  •  Best served immediately after taking it out of the oven.

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Fig Chip Ice Cream

You scream, I scream, we all scream for…fig ice cream!? Fig and ice cream-a pair rarely combined but so delicious. Whenever fig season comes around, we get excited for all the great deserts were going to make and as temperatures soar into the triple digits this week in the Central Valley, ice cream is the perfect solution! Looking for a light summer treat? This Fig Chip Ice cream is the perfect sweet tooth fix. Enjoy a scoop(or many scoops) from the recipe below!

Sweet, light and refreshing on a hot Summer day!
Top with fresh figs for an extra sweet treat!

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Fig Chip Ice Cream

The perfect light treat for a hot Summer day!

 


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Ingredients

  • 12 lbs Joe’s Fresh Figs
  • 1 cup sugar
  • 1/8 Tsp. salt
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp. fresh lemon
  • 1/2 cup of mini sweet or dark chocolate chips

Instructions

  1. Combine figs, sugar and salt in a heavy saucepan. Heat mixture over medium-high heat until sugar dissolves, while stirring occasionally. bring to boil, reduce heat, simmer for 10 minutes. Remove from heat and let cool. Puree mixture in a blender.
  2. Combine fig mixture, heavy cream, milk, and lemon juice in a large bowl. Cover fig ice cream base with plastic wrap and refrigerate overnight.
  3. Pour base into an ice cream maker & process ice cream according to manufacturer’s directions. Add chocolate chips the last 5 minutes & save some chips to garnish the top. Freeze & serve.

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Red, White & Blue Salad

It’s Memorial Day Weekend and we’re planning all of the yummy red, white and blue dishes we’re going to make! If your looking for something fresh to add to your meal, this Red, White and Blue salad is the perfect addition to your barbeque! Fresh berries and crisp radicchio make for the best light salad for your holiday weekend.

Berries, fresh greens and nuts make for the perfect summer salad!

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Red White and Blue Salad


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Ingredients

  • 34 cups of fresh roa=maine lettuce or Tuscan kale
  • 1 head of Radicchio
  • about 1/2 cup of fresh blueberries
  • about 1/2 cup fresh strawberries cut in small chunks
  • 1 oz Crumbled Feta
  1. 1 tbsp. Sweet Poppy Dressing
  • 1/2 cup vegetable oil or light olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried mustard
  • 1 teaspoon salt

or Onion poppy dressings

  • 1/3 cup cider vinegar
  • 1/2 cup sugar
  • 1/2 large sweet onion, cut into wedges
  • 1 teaspoon ground mustard
  • 1 cup canola oil
  • 1 teaspoon poppy seeds

Instructions

  1. Rinse the leaves and dry, then cut or tear them into small pieces and place them in a large salad bowl.
  2. In a small bowl, whisk vinegar, Dijon, garlic, salt & pepper, let sit to emulsify. Then slowly mix in olive oil.
  3. Toss with enough dressing to coat eh leaves but not drown and serve.

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Slow Cooker Pork and Radicchio Tacos

Cinco de Mayo is almost here and we’re getting excited for all the delicious food we’re going to eat-especially tacos! To us, tacos are some of the most perfect foods; the options and varieties of toppings are endless and full of so much flavor. We wanted to add a little radicchio to our fiesta and let’s just say that slow cooker pork and radicchio are a delicious duo! The spices and flavorful pork pairs perfectly with crisp radicchio. We made two different types of tacos for our meal-slow cooker pork tacos in a corn tortilla shell topped with radicchio and then we substituted the corn tortilla for a radicchio shell for a lighter option. Try out both and enjoy!

Radicchio and pork pairs perfectly!
Our Sous-Chef JJ was not afraid to snack on some chips and salsa before making the tacos!
Use the radicchio leafs as tacos shells for a light option!
Enjoy your fiesta!

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Slow Cooker Pork and Radicchio Tacos


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Ingredients

For the meat:

  • 3 1/2 pound pork shoulder roast
  • 2 tablespoon olive oil
  • 4 tablespoons chili powder
  • 2 tsp. salt
  • 1 tbsp brown sugar
  • 2 tsp cumin
  • 1 tsp cayenne 
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cinnamon
  • pinch of ground cloves

For the Toppings:

  • 2 heads of radicchio/castelfranco
  • 2 avocados
  • 1 bunch of cilantro
  • 1 bunch of radishes
  • 4 limes
  • 1 container of salsa
  • 1 container of cotija cheese

Instructions

  1. Mix the chili powder, salt, brown sugar, cumin, cayenne, onion powder, garlic powder, cinnamon and cloves.
  2. Cover the pork shoulder with the blend of spices and let sit for 1 hour.
  3. After, brown the roast  in a pan with olive oil
  4. Cook the roast in a slow cooker or crock-pot for 8 hours
  5. Using a fork, pull the meat apart into shreds
  6. Add toppings and enjoy!

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Rigatoni with Radicchio

Who doesn’t love a good pasta recipe?! Pasta is a great option for any occasion and we find ourselves making a lot of it lately! We wanted to make something that spiced up our traditional pasta with Radicchio yet used things that we might already have around the kitchen. We found this rigatoni with radicchio recipe in the cookbook Cook Beautiful and we fell in love with it! Not only is it so simple to make but is the perfect light dish and full of so much flavor. Make it for a light lunch or dinner!

We had our sous-chef JJ help us in the kitchen!
All you need is pasta, radicchio, parsley, lemon, bread crumbs, bacon and cheese!
Parsley and lemon add so much flavor to a pasta!
Mangia!

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Rigatoni with Radicchio


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Ingredients

  • Rigatoni Pasta
  • 1 head of Radicchio
  • 1 bunch of parsley
  • 1 lemon
  • 1 cup of breadcrumbs
  • pancetta or bacon
  • 1/2 cup grated pecorino cheese
  • 3 cloves of garlic cloves
  • 5 tablespoon of olive oil

Instructions

  1. Boil the rigatoni pasta in water with salt
  2. Fry the pancetta or bacon until cooked; chop into small peices
  3. Slice radicchio finely; chop parsley finely
  4. Heat the olive oil in a pan and saute garlic. After saute the radicchio in the olive oil until barely wilted
  5. Once the pasta has boiled for 30 minutes, strain and add to a bowl; save some of the starchy water to add to the pasta after
  6. While still warm in a bowl, add radicchio and olive oil and cheese. Add 1/4 cup of starchy water used to cook the pasta noodles and mix. Add lemon juice and lemon zest and half of the amount of bacon, parsley and breadcrumbs and mix.
  7. Top the rest of the bacon, parsley and breadcrumbs on the pasta and serve!

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Spring Salad

Spring has sprung! A new season means new fresh veggies to add to our salads-and we’re a big fan of these! Firstly watermelon radishes may be some of the prettiest veggies we’ve ever seen- just look at them! Add some fennel and carrots and voila, you have the best light and colorful salad. Make this pretty spring salad to brighten up your day!

This salad prep is almost too pretty to eat!
Crisp fennel, radishes and carrots make a perfect light salad!

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Spring Salad


Scale

Ingredients

Salad:

  • 1 head of radicchio
  • 1 head of castelfranco
  • 1 bunch of watermelon radishes
  • 1 fennel bulb
  • 1 bag of colorful carrots

Dressing:

  •  3 tbsp. apple cider vinegar
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. minced shallot
  •  salt to taste

Instructions

  1.  Tear Radicchio and Castelfranco leaves and place on a plate.
  2.  Slice radishes, fennel and carrots very thinly and place on the plate.
  3.  For dressing: mix apple cider vinegar, olive oil, minced shallot and salt.
  4. Add pistachios and grate parmesan cheese.
  5. Drizzle dressing and toss.
  6. Enjoy!

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Focaccia Bread with Radicchio

There are so many reasons to love focaccia bread (again we can’t state enough that carbs are our love language)- Its doughy center and crisp crust make the most delicious treat (and who doesn’t love bread coated in olive oil!?). We have been in the baking mood and wanted to spice up our typical focaccia bread by adding radicchio and let’s just say-its amazing! Not only is it super easy but so delicious as well. Make it this weekend for a great afternoon snack!

Whisk warm water, active yeast and honey and let sit for 5 minutes.
Using a spatula, incorporate the flour with the yeast and water mixture.
Add dough to a bowl with olive oil and turn the dough so it’s fully covered.
Let rise for 3-4 hours or until doubled in size!
Press dough into a pan, add olive oil and let rise for another hour. After, top with radicchio and onion mixed in olive oil.
Bake for 20-30 minutes or until golden brown!
Mangia!

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Focaccia Bread with Radicchio


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Ingredients

Focaccia Bread:

  • 2 1/4 tsp. active yeast
  • 2 tsp. honey
  • 5 cups flour
  • 1 tbsp. salt
  • 8 tbsp olive oil
  • butter (to coat pan)

Topping:

  • 1 head radicchio
  • 1 onion
  • 3 cloves garlic
  • 4 tablespoon of olive oil

Instructions

  1. Whisk warm water, active dry yeast and honey. Let sit for 5 minutes
  2. Add flour and salt with yeast and water mixture and mix with a spatula until a form a dough.
  3. Put 5 tablespoons of olive oil in a larger bowl and add the focaccia dough. Turn the dough in the olive oil to fully coat and cover the top with a towel. Let dough rise until doubled in size, for up to 8 hours at room temp or 2-3 hours with heat.
  4. Coat a pan with butter. Place 1 tablespoon of olive oil in the center of the pan. Place the dough in the pan and coat the dough in the olive oil while forming it into the pan. Let rise for at least 1 more hour or until doubles in size.
  5. Make deep indents in the dough by pressing your fingers in it all over ( like your playing the piano!)
  6. Drizzle remaining 3 tablespoons of olive oil on top and sprinkle flaky sea salt.
  7. Chop Radicchio and onion finely. Chop garlic and add to 1/4 cup of olive oil. Mix radicchio, onion and olive oil and spread on top of the focaccia bread.
  8. Bake bread at 450° for 20-30 minutes or until golden brown.
  9. Cut into squares and enjoy!

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Gnocchi with Radicchio & Gorgonzola Sauce

Maybe it’s just us…. but I think carbs may be our love language. Lasagna, gnocchi, spaghetti, pizza, bread-it’s what we live for! Another love of ours is cooking, especially making things homemade as much as possible. However as much as we love making things from scratch, life gets busy and it’s tempting to grab something fast and easy instead of putting in the extra time and energy. However in light of the current situation, let’s just say that we have more time on our hands than before. We’ve been talking about making homemade gnocchi for a while however with the business of life, it always seemed to be pushed to the back-burner. We figured their is no better time than now to whip up some of the dishes we’ve been dying to try-so homemade gnocchi it is. Honestly, I don’t know what ‘s better-the process of making the gnocchi or the gnocchi itself! Through this experience we were able to:

  1. Make one of our favorite recipes from scratch (and we definitely learned a lot!)
  2. Spend some quality time together
  3. Eat some delicious food!

We encourage you to do the same- learn a new skill, try something new, make a new recipe (we highly recommend trying this radicchio gnocchi because its delicious!) and utilize this time for all the things you’ve been wanting to do at home. We hope your all staying safe and healthy with yummy food.

We developed our homemade gnocchi recipe from an Italian cooking class we took back in 2010 (a decade ago!) with some pointers from Marc Vetri. His cookbook on homemade pasta is very informational and well written.

Boil the potatoes.
Rice the potatoes while their hot to remove access moistier.
All you need is the riced potatoes, egg and flour!
Mix until it forms into a dough.
Form dough into sausage-like rolls and cut the rolls into small squares.
Press the gnocchi into your fork to form them with the appearance of a ridged pattern.
Radicchio and gorgonzola makes for a tasty sauce!
Radicchio and gorgonzola makes for a tasty sauce!
Voila! Top with chopped walnuts and parmesan cheese.
Buon appetito!

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Gnocchi with Radicchio & Gorganzola Sauce


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Ingredients

Homemade Gnocchi:

  • 1 lb Russet Potatoes
  • 1 cup flour
  •  1 egg yolk 

Radicchio & Gorgonzola Sauce:

  •  1 head of radicchio
  •  1/4 cup of milk
  •  10 oz of gorganzola cheese
  • 3 tbs butter
  • 1/3 cup of chopped walnuts
  •  grated parmesean (topping)

Instructions

Homemade Gnocchi:

  1. Cook potatoes in the skins. Rice the potatoes when the potatoes are still hot to allow access steam to escape. ( to much moisture in the potatoes will make gummy gnocchi).
  2. Mix riced potatoes, egg and flour into a dough.
  3. Cut the dough into pieces and then shape the pieces into sausage-like rolls that are the thickness of a finger. Cut these into pieces 1 inch long.
  4.  Press each piece with your thumb against a fork- this should give each piece  the appearance of a shell with a ridged pattern on it’s back.
  5.  In a pot, bring water to a low boil and place the gnocchi in the pot. After some time, some of gnocchi will float and some will not. The gnocchi should cook for 3-5 minutes depending on the size. Remove the gnocchi with a perforated spoon and let cool.

Radicchio and Gorgonzola Sauce:

  1. Slice radicchio thinly 
  2. Place in a frying pan with water and blanche for minutes
  3. Add cheese, milk and butter to the radicchio and let cook for 10 minutes. Add walnuts.
  4.  Mix with gnocchi. Sprinkle parmesan cheese and walnuts and serve!

 

Notes

  • This recipes makes about 4 small servings.
  • Russet potatoes are perfected due to the fact that they don’t have hold moisture and tend to be dry. If you are using another type of potatoes (for example a yellow skin potato), add an extra 1/2 cup of flour.
  • As for moisture, we’ve read that it’s important to try to reduce the amount of moisture in each step. Cook potatoes with skin, peal, and rice the potatoes when they are still warm to release steam.  
  •  If gnocchi has a gummy texture after boiling, sauté the gnocchi in a frying pan with sauce or bake in the oven with olive oil for 5-8 minutes with sauce. 

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Corned Beef & Radicchio Panzanella

St. Patrick’s Day is the perfect excuse to make our favorite Irish classic corned beef! Normally for our celebrations we would make Corned Beef and Cabbage or Corned Beef Hash however, I think this may be our new favorite St. Patty’s Day dish!
We found this Corned Beef & Radicchio Panzanella recipe from the blog Simply Scratched and let us just say that you will want to try it out! Not only does this salad have radicchio (our favorite) but is so filling, full of flavor and pairs perfectly with a chilled Guinness. Make this for your upcoming St. Patty’s Day feast and enjoy!

Place Radicchio and bread to a large bowl.
Add the roasted Brussel sprouts to the mixture.
Add cubed corned beef ( can be prepared the day of or before)
Drizzle dressing and add parsley and chives.
Toss and serve!
Pairs perfectly with a chilled Guinness!

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Corned Beef & Radicchio Panzanella

This is the perfect salad to make with your leftover St. Patrick’s Day corned beef! 


Scale

Ingredients

Panzanella:

  • 1/2 head of Radicchio
  •  8 cups of cubed franchise bread (artisan bread like ciabatta)
  • 1lb of Brussel sprouts
  • 1/2 yellow onion
  • 6 to 7 ounces leftover corned beef, diced
  • parsley & chives (to taste & garnish) 
  • olive oil

Horseradish Dijon Vinaigrette:

  • 2 tbs Dijon mustard
  • 2 tsp Horseradish
  • 2 tbs Red wine vinegar
  • 1/4 shallot, minced 
  • 2 tbs honey
  • 1/4 cup olive oil
  • black pepper to taste 

Instructions

  1. Pre Heat oven to 400 degrees.
  2. Lightly coat cubed bread with olive oil on a baking sheet and bake for 8 to 10 minutes or until lightly golden. 
  3.  Roughly chop yellow onion and slice the Brussel sprouts in half. Add to a baking sheet and toss with olive oil and roast in oven for 20 minutes.
  4.  In a large bowl, toss toasted bread, chopped radicchio, corned beef, roasted Brussel sprouts and onions.
  5. For dressing, whisk all ingredients: Dijon mustard, red wine vinegar, horseradish, shallot, honey, olive oil, salt and pepper to taste. 
  6.  Drizzle dressing and add snipped chives and minced parsley.
  7. Toss and serve. Enjoy!

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Super Green Salad

Can we get a kale yeah?! Maybe we’re biased-but we can’t find a reason to not love kale. It’s crisp refreshing flavor adds so much flavor to a salad and is loaded with nutrients. According to the Mayo Clinic, Kale has high amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese making it “a nutrition superstar”. There is just something about a kale salad that makes us feel instantly healthier! Want to incorporate more kale into your life? Try out this super green kale salad for your next light dinner or even St. Patrick’s day celebration!

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Super Green Salad


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Ingredients

Salad:

  • 3 bunches of kale
  • 3 cups of spinach
  • 1 cucumber
  • 1 avocado 
  •  1 fennel bulb
  • 1/4 cup feta cheese
  • /4 cup of pistachios 

Lemon Vinaigrette Dressing:

  • 1/4 cup of olive oil
  • 2 tbps fresh lemon juice
  • 2 tbsp red wine vinegar
  •  1 tbsp Dijon mustard
  • 1 tsp honey
  •  Salt and pepper to taste

 

Instructions

  • Wash kale and de-rib the leaves. Chop finely
  • Wash spinach and add kale and spinach to a large bowl
  • Slice fennel, avocado and cucumber. and add to the large bowl. Add pistachios and feta cheese. 
  • For the dressing: mix olive oil, lemon juice, red wine vinegar, honey, Dijon mustard and salt and pepper.
  • Mix the dressing with the salad and serve!

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Radicchio Arancini

If you thought radicchio risotto was good- we’ve got a treat for you! When they say “anything fried tastes good” it’s mostly true but is especially true for radicchio risotto! With Mari Gras being tomorrow, we wanted to find an appetizer that was delicious, hearty and had radicchio-and we think Radicchio Arancini (or fried radicchio risotto) is the perfect dish to bring to your Mari Gras celebration! Make a batch (or a couple because these things go fast!) and celebrate with your favorite people. Mangia!

Prep the radicchio risotto- it can be made the day of or ahead of time!
Add the cheese, bread crumbs, eggs and parsley to the radicchio risotto (make sure the risotto is cool).
Form the radicchio risotto mixture into balls, roll in breadcrumbs and fry!
Grate some pecorino cheese on top.
Mangia!

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Radicchio Arancini


Scale

Ingredients

For Risotto:

  • 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

For Fried Risotto Balls:

  •  2 cups of prepared radicchio risotto
  • 3 eggs
  • 1 1/2 cups pecorino cheese
  • 1/2 cup Parmesan cheese
  • 3 cups of breadcrumbs
  • 1 bunch of parsley
  • Light olive oil for frying
  • salt and pepper to taste

Instructions

For Risotto:

  1. Sauté the onion, radicchio, garlic, and salt with butter over a medium low heat in a deep pan for 5 minutes. Add rice and cook until translucent around the 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 and let cool. 

For Risotto Balls:

  1. In a large bowl, add risotto (make sure it’s cooled to room temperature), parsley, parmesan and pecorino cheese, eggs and 2 cups of breadcrumbs.
  2. Roll into small circular shapes into your hand. The risotto balls should hold their shape and not fall apart when frying (if doing so, add another egg). Put the remaining bread crumbs on a plate and cover the risotto balls with breadcrumbs.
  3. In a medium pan, heat olive oil. Place risotto balls in the pan and fry on low heat. Turn frequently until risotto balls are golden on all sides. Remove and drain with a paper towel. Repeat process until mixture is finished.
  4.  Serve with marinara sauce and mangia!

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