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Fennel Citrus Salad

What do citrus & fennel have in common? They are both flavorful & in season during the same time. So they must pair well together! ūüôā¬†

On a slightly different note,  When Italians are in the kitchen they tend to stick to the basic and keep seasonality in mind.

They do this because:

  1. Why complicate your life when cooking, you should enjoy the time you spend in the kitchen.
  2. Shopping for your meals in season not only gives you the best flavors but it also gives you more variety throughout the year.

We love the classic Italian citrus & fennel salad combo. It’s simple and reminds us of winter version of a caprese salad (minus the mozzarella). We’ve prepared this salad as a stand alone salad, but if you want to stretch the salad for serving more guest, add green lettuces. Nona never turned away any unplanned dinner guest.¬†¬†

Prepping this salad takes our breath away…¬†¬†

Fennel Orange Salad Prep

Looks like a show stopper on the buffet line #sopretty

Fennel Orange Salad

This salad maybe too pretty to share too…¬†
Fennel Orange Salad

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Fennel Citrus Salad

Fennel Orange Salad plate
  • Yield: 6-8

Ingredients

  • 2¬† pieces of oranges, blood oranges, grapefruit
  • 3 bulbs of Joe’s Premium Fennel
  • 2 tbs orange/ lemon juice
  • 1/3 cup Olive Oil/ Citrus olive oil
  • Salt & Pepper to taste

Instructions

  1. Peel the citrus  with paring knife so you keep the fruit round with all white rind removed. Slice them widthwise into thin round slices. Wash and thinly slice fennel widthwise. Arrange on small platter
  2. In a small bowl prep dressing, mix together juice, lemon juice and salad & pepper
  3. Toss salad with Dressing & mangia!

Notes

  • Add any of the following: Olives, roasted chopped almonds/ nuts

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Radicchio, Apple, & Celery Root Salad

Making a simple slaw type salad at home is easy and can be more flavorful than store bought. This recipe includes, Granny Smith apples, celery root (which have you ever seen before?) and a homemade blue cheese dressing. When you add the bright vibrant color of radicchio, it attracts any taste buds. It’s perfect for a summer picnic or BBQ paired with main dishes like chicken.

This salad is all of the above: 

  • Crunchy¬†
  • Tangy
  • Refreshing¬†

radicchio apple and celery root

This salad is similar to slaw  so when prepping and chopping thing long thin slices. If serving a lot of little taste buds (kids) you can add less blue cheese/ Gorgonzola cheese to dressing get the same creamy texture. 

radicchio apple and celery root

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Radicchio, Apple, & Celery Root Salad

radicchio apple and celery root

Ingredients

Instructions

  1. Make Dressing: Whisk together buttermilk and mayonnaise until smooth. Stir in crumbed cheese, onion powder, 1/4 tsp of the salt and the pepper. Cover and refrigerate until using.
  2. Prep & Assemble Salad: Make sure all items are chopped into slices that are appropriate for slaw. Place all ingredients in serving bowl with lemon juice and salt to taste.
  3. Toss: Top half to three quarters of the dressing on the salad and serve remaining dressing on the side. Mangia 

Notes

  • This salad is similar to slaw¬†¬†so when prepping and chopping thing long thin slices.
  • If serving a lot of little taste buds (kids) you can add less blue cheese/ Gorgonzola cheese to dressing get the same creamy texture.

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Roasted Fennel & Carrots

Who says oven roasted vegetables are only for fall? We think spring time is a great time to roast veggies too. Classic spring vegetables are asparagus and artichokes, but let’s not forget the basics, carrots & fennel.

The reason why we think this veggie combination is simple: spring carrots are crisp and flavorful & fresh fennel is refreshing and aromatic, it is a match made in heaven. 

Why we love roasting veggies:

  1. easy prep
  2. easy clean up
  3. brings out delicious flavors that rich and warm

This recipe doesn’t call for Parmesan cheese but you can add Parmesan cheese before roasting like in this recipe from food network.¬†We also, love adding fennel to a fresh salad.¬†

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Roasted Fennel & Carrots

Roasted Fennel and Carrots

Roasted veggies is a simple way with little prep to elevate a side dish. We love roasted carrots & fennel for spring side dish and this can either be done in your oven or on a tray over the BBQ.

Ingredients

  • 2 Medium Joe’s Premium Fennel bulbs
  • 6 Medium Carrots, can be any color
  • Olive Oil
  • Salt & Pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Wash fennel & carrots. Trim fennel bulbs by removing large stalks. Cut fennel bulbs in half lengthwise and cut again in 1/2 in ch thick pieces. Slice carrots in half and lenthwise in about 3-4 inch pieces.
  3. Place cut fennel and carrots on baking sheet. Coast lightly with olive oil and salt and pepper.
  4. Back in oven for 25- 30 minutes or until browned and easy to pierce with fork.
  5. Remove from oven and mangia.

Notes

  • If cooking over BBQ place in disposable tin & cover with foil
  • Pairs well with lamb and chicken
  • This recipe doesn’t call for Parmesan cheese but you can add Parmesan cheese before roasting.

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Agretto Pasta with Burrata

Agretto¬† is an Italian spring green that is popular in Italy. Most people in the United States don’t know what agretto is or what it taste like. Agretto is a type of coastal succulent plant that is an herb with a salty and refreshing flavor profile. This sea like flavor makes it pairs well with seafood such as salmon & clams. So¬† add some fresh fish to this pasta if you need a little bit more protein. Also, try as a simple side of agretto to pair with a fresh whole fish, find this recipe on our blog.¬†

Agretto isn’t our largest mover, so we grow it on a small scale in our gardens and raised beds.¬† We’d rather grow some items on a small scale than not at all because:

  1. We enjoy seasonality in our own kitchen ūüôā¬†
  2.  We are known to grow specialty Italian items
  3. Farmer loves to farm, weather it’s 1 plant or 1000 acres, we love watching plants grow¬†Agretto Pasta

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Agretto & Burrata Pasta

Agretto/ Agretti, also known as Monk‚Äôs Beard, is an Italian spring green that is very popular in Tuscany. This strange plant resembled chives but don‚Äôt let that fool you, it taste nothing like chives. Agretto’s flavor¬†profile is salty, marine-tasting, and slightly crisp, even after it‚Äôs been cooked. This simple pasta is a stand alone recipe but feel free to pair with seafood.

Ingredients

  • 1-2 bunches of agretto, wash and clean agretto by removing hard/ woody stems
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic, minced
  • 12 ounces of spaghetti
  • 8 ounces of fresh burrata
  • Salt & Pepper to taste

Instructions

  1. Bring a large pot of water with olive oil & salt to boil for spaghetti as cook as directed on package or al dente. Drain the spaghetti, reserving a cup of starchy water.
  2. Heat olive oil in a pan and add agretto and garlic and saute.
  3. Add the spaghetti into the agretto pan, toss to dress the pasta, and salt & pepper to taste.  If it is too dry, add one or two tablespoons of the pasta cooking water at a time. Just before serving, tear the burrata with your hands and add it into the spaghetti, toss again and mangia.

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Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel & Beet Salad is a salad that will catch everyone’s attention. It’s bright colors of radicchio & beets are beautiful, blood orange citrus brings a little zing and fresh fennel adds that crunch factor! We love pairing this salad with a light white wine vinaigrette. Let the ingredients speak from them self.

Blood oranges can be very seasonal and traditional in season for California in the winter months. If you’re local supermarket or famers market is out you can sub for regular orange but note color won/t be there.¬†

Also, if you’re given the chance to use Treviso instead of regular ball radicchio, do it! You wont’ regret it?¬†

 

Radicchio Blood Orange Fennel Salad

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Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel Salad
  • Author: J. Marchini Editor

Ingredients

Dressing

  • ¬Ĺ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¬Ĺ garlic clove, grated

Salad 

  • 1 head of Romaine Lettuce
  • 1 head of Joe’s Radicchio
  • 2-3 heads of Red Beets, roasted* see notes
  • 1 Blood Orange
  • ¬†1 Fennel Bulb

Instructions

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Salad

  1. Wash romaine lettuce & radicchio & thinly slice.
  2. Chop off fennel ferns and toss, wash bulb & peel orange & toss rind. Slice fennel, orange, & beet width wise.
  3. Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

  • You can buy precooked beets, but if you buy fresh beets. Remove beet stems & wash beet bulb to remove any dirt. Coat in olive oil and roast in oven at 425 degrees for about 40 mins or until pierce at easy. Let cooler & remove skin.
  • If reds beets aren’t available¬†pink¬† or yellow beets would be pretty too

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Get Juiced with Radicchio

Juicing has been all the rage the past couple of years from carrot to beets to kale and now Celery. So, we had to incorporate Radicchio ūüôā

By adding radicchio to your juice… Nutrition wise, it just gets better with more antioxidant! And Flavor wise, it’s more tasty- not too sweet and with adding a bright color makes you think you’re drinking a morning cocktail!

But why juicing? Juicing has been known to detoxify the body and help increase consumption of wide variety of fruits &  vegetables the help strengthen immune system, improve digestion, increase energy, and the list goes on and on. 

Radicchio Celery Apple Juice

Radicchio Celery Apple Juice

Radicchio Celery Apple Juice

 

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Radicchio Juices

Radicchio Celery Apple Juice

Radicchio Juices Three Ways

  • Prep Time: 5
  • Total Time: 5
  • Yield: 8 oz

Instructions

Rad- Beet

  • ¬Ĺ Radicchio head, quarters
  • 3-5 Tuscan Kale stalks
  • ¬ľ- ¬Ĺ Jicama (optional)
  • ¬ľ- ¬Ĺ Beet medium size beet
  • ¬ľ Parsley bunch,
  • 2 Apples, cut in quarters

Rad-ger

  • 1 full Radicchio head, quarters
  • 3 Apples, cut in quarters
  • 1 Lemon, cut in half
  • ¬ľ- ¬Ĺ inch fresh Ginger

Cella- Rad

  • ¬Ĺ Radicchio, quarters
  • 3-4 Celery Stalks, cut in half
  • 2 Apples, cut in quarters
  • 1 Lemon, cut in half

Wash & chop ingredients. In a high-powered juicer, add each ingredient one at a time and juice into a pitcher.  Cheers!

Notes

Store in fridge for up to four days and mix before severing.

We use a Breville Juicer that’s been discontinued but this one is similar.¬†

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Radicchio & Goat Cheese Penne Pasta

Looking for a quick meal with tons of flavor. This pasta recipe with Radicchio & Goat Cheese is the one for you! Radicchio is by far our favorite addition in pastas and if you you couldn’t tell we love pasta too! Here our top reason w

  1. Forgiving- Measurements don’t have as precisehy.¬†
  2. Quick- While pasta boils, saute other ingredients to make/ make sauce
  3. Crowd pleaser-¬† who doesn’t love pasta? if so forget about them, you don’t need that type of negativity in your life.¬†

Try this delicious radicchio & goat cheese pasta for your next quick easy weeknight meal! PS don’t forget the wine ūüôā and if you don’t like goat cheese don’t worry, try substituting for another cheese.¬†

Radicchio Goat Cheese and Penne

 

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Penne with Radicchio & Goat Cheese

Looking for a quick meal with tons of flavor. This pasta recipe with Radicchio & Goat Cheese is the one for you!

Ingredients

  • 2 heads of Radicchio
  • 1 garlic glove
  • 1 medium shallot, dice
  • 1 lb penne pasta
  • 4 ounces goat cheese
  • salt to taste
  • olive oil

Instructions

  1. Wash radicchio then quarter, cut 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
  2. Bring a large pot of water to a boil for the pasta with salt (to taste) & olive oil. Once boiling add pasta and cook pasta until al dente. Save 1 cup of starchy pasta water for suace & drain pasta.
  3. Meanwhile, heat olive oil over medium heat in a large skillet./ saucepan  and add shallots until cook until translucent. Add garlic and cook for 30 seconds then add radicchio, except for the 2 cups you set aside, and salt to taste. Cook until radicchio is wilted together until radicchio has wilted, about 5 minutes. Stri in Goat cheese. Add pasta water to make to desired thinness.
  4. Add Drain penne pasta and  uncooked radicchio, and serve.

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Radicchio and Apple Salad

Who’s ready to kick the junk food after the holidays?! We know we are ready, so we’ve came prepared. This radicchio apple salad with parmasan cheese and croutons is where it’s at ūüôā If you’re really watching our macros or “clean eating” goals skip the croutons but the parsaman cheese does make this salad delicious as it pairs with the tangy Dijon vinaigrette. But the real question, are croutons really unhealthy if they are homemade?¬†

Raddichio Apple Salad

We used a combo of castelfranco & radicchio but feel free to use any type of chicory you have on hand. 

  • Radicchio di¬†Chioggia
  • Treviso
  • Castelfranco
  • Belgian endive¬†
  • Frisee¬†
  • Escarole

Raddichio Apple Salad

 

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Radicchio and Apple Salad

Raddichio Apple Salad

Kick off your new year on the right side with this healthy radicchio & apple salad.

Ingredients

Croutons

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ¬Ĺ garlic clove, finely grated
  • 4 cups ¬Ĺ‚Äď¬ĺ-inch pieces country-style bread

Dressing

  • ¬Ĺ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¬Ĺ garlic clove, grated

Salad

  • 1 cup shaved parmesan
  • 1 head radicchio, trevsio, or castelfranco, leaves coarsely torn
  • 1 large apple thinly sliced
  • 8 cups torn lettuce leaves or spring mix salad
  • Salt & Pepper

Instructions

Croutons

Preheat oven to 350¬į. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.¬† Bake, tossing occasionally, until croutons are golden brown, 20‚Äď22 minutes. Let cool.

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

Do Ahead: Croutons can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator

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Radicchio Fennel and Pomegranate Salad

This is by far our favorite salad for your next holiday gathering. The green lettuce with the pop of the radicchio & pomegranates color with sweet fennel are a match made in heaven! We love bringing this to holiday potlucks to brighten up the spread and give a healthy option with tons of favor! 

 

Our favorite part homemade:

  • Croutons
  • Candied nuts

If you’re short on time you can buy these items but they are so worth making at home & you if you have time to prep you can make a day ahead.¬†

 

 

If you’re looking for another festive salad. Also, try our Trevsio and Tuscan Kale Caesar Salad.

 

Radicchio Holiday Salad

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Radicchio Fennel and Pomegranate Salad

Raddichio Castelfranco Fennel Salad

This salad is the perfect salad for any occasion but especially a holiday gathering. The pop of red in the radicchio & pomegranates color with sweet fennel and homemade candied pecans & croutons is a match made in heaven! Try it out for your next gathering.

  • Author: J. Marchini Farms

Ingredients

Croutons

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ¬Ĺ garlic clove, finely grated
  • 4 cups ¬Ĺ‚Äď¬ĺ-inch pieces country-style bread

Dressing

  • ¬Ĺ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¬Ĺ garlic clove, grated

Candid Nuts

  • ¬Ĺ lb of Walnuts or Pecans
  • 2 tablespoon white sugar
  • 2 tablespoon butter
  • 2 tablespoon orange juice
  • ¬Ĺ teaspoon salt
  • ¬Ĺ teaspoon cinnamon
  • Dash of cayenne pepper (optional)

Salad

  • ¬Ĺ cup pomegranate seeds
  • 1 head radicchio, leaves coarsely torn
  • 1 large head fennel, very thinly sliced
  • 8 cups torn lettuce leaves or spring mix salad
  • Salt & Pepper

Instructions

Croutons

Preheat oven to 350¬į. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.¬† Bake, tossing occasionally, until croutons are golden brown, 20‚Äď22 minutes. Let cool.

Candied Nuts

Put rack on center at 250¬į. Cover baking sheet with foil. Mix ingredients until nuts are coated. Spread a single layer on baking sheet and bake for 1 hour stirring every 15 minutes. Once done let cool.

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, candied nuts, and fennel & pomegranate seeds. Drizzle dressing over and toss to coat. Serve & enjoy

Notes

Do Ahead: Croutons and candied nuts can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator

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Roasted Radicchio & Brussel Sprouts with Bacon

Roasted radicchio and brussel sprouts with bacon is a side dish that won’t last long. The sweetness of the roasted brussel sprouts & radicchio paired with the fattiness of bacon is delish! We served this side at our last Thanksgiving and this dish was the first to disappear!¬†

One note to make with this recipe is brussel sprouts and bacon take longer to roast than radicchio. So you gotta pull the pan out half ways through to add radicchio. It’s worth it and everything be we roasted perfectly!¬†

Step 1 Cook brussel sprouts & bacon

Roasted Radicchio, Brussel Sprouts, and Bacon

Step 2 Add radicchio and roast Roasted Radicchio, Brussel Sprouts, and Bacon

#alltheflavors 

Roasted Radicchio, Brussel Sprouts, and Bacon

Check out our other roasted radicchio/ chicory recipes! Grilled Treviso 

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Roasted Radicchio & Brussel Sprouts with Bacon

Roasted Radicchio, Brussel Sprouts, and Bacon

Looking for a way to spice up those brussel sprouts? Just add radicchio & bacon! This is a crowd pleaser visually & taste! Brought to thanksgiving last year & these side disappeared before the turkey.

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes

Ingredients

  • 1 head of Joe’s Radicchio
  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3-6 slices of bacon
  • 3 tablespoons olive oil
  • ¬†salt & ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Wash Radicchio & brussel sprouts.
  3. Cut radicchio in half & slice radicchio thinly & trimmed Brussels sprouts in half. Slice sliced bacon into 1/2 inch pieces. 
  4. On a baking sheet, plac brussel sprouts and bacon and coat with  olive oil, salt, and pepper. 
  5. Roast in the preheated oven for 15 to 20 minutes, shaking pan halfway for even browning.
  6. Pull tray out and add radicchio. place back in oven and roast for another 15-20 minutes. Brussels sprouts should be almost black, bacon fully cooked, & radicchio wilted and almost black, when done. Serve immediately and mangia! 

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Grilled Treviso with Roasted Corn

Grilled treviso and roasted corn salad is the best summer salad you could ask for, hands down! Grilling your salad does take one additional step but it’s so worth it and yummy!!!

Don’t have treviso? It’s okay, sub with¬†romaine in a pinch, but you won’t get the vibrant color like treviso. If you don’t have a grill or stove top, you can always use an oven like in our roasted radicchio & arugula salad¬†

Grilled Treviso and Roasted Corn Salad 2

Grilled Treviso and Roasted Corn Salad

Grilled Treviso and Roasted Corn Salad

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Grilled Treviso with Roasted Corn

Roasted Treviso and Corn Salad

Nothing says a summer like a grilled Treviso & roasted corn salad! All the summer flavors

  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4

Ingredients

  • 1-2 ears fresh of corn or 1 cup of frozen corn
  • 1 Avocado
  • 1/2 cup cherry tomatoes
  • 2 heads Joe’s Premium Treviso
  • 4 oz feta cheese
  • Extra-virgin olive oil
  • Balsamic vinegar

Instructions

  1. Wash all fresh produce & pre-heat your grill or stove top to high .
  2. Cut the avocado in half, discard pit, and dice avocado. Slice cherry tomatoes in half. Set aside.
  3. Either over the grill or on stove top with skillet. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the heat and set aside to cool slightly. If corn was roasted whole, cut the kernels off the cob and place them in a medium bowl.
  4. Drizzle the cut side of the treviso with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the trevio to the grill or skillet, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.
  5. Place the grilled treviso cut side up on plate. Top with the corn, avocado, tomatoes, & feta. Drizzle with balsamic & olive oil,  Serve immediately & mangia!

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Fig Butter with Goat Cheese Appetizer

What a better way to celebrate a dinner party than with¬†Fig Butter! It’s so easy and elevates any charcuterie board or appetizer spread. But let’s not just limit this fig butter to appetizer, you can definitely spread some on your morning toast or PB&J (peanut butter and jam) sandwiches. If you’re looking for more fig jam/ butter recipes check out these¬†¬†

Fig Butter

Oh my word… Honey, Pistachos, Goats Cheese, & Figs¬†

Goat Cheese & Fig Butter

Time to dig in and let the crowds enjoy

Fig Butter

 

This fig Butter Recipe is adapted from Deeply Rooted Kitchen via Post. 

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Fig Butter with Goat Cheese Appetizer

Fig Butter with Goat Cheese

This recipe is the perfect appetizers for the cheese lovers! Goat cheese pairs perfectly with this fig butter and is a combo anyone will love!

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Ingredients

-Fig Butter

  • 1lb Fresh Black Mission Joe’s Premium Figs
  • 1 cup water or apple juice
  • 1/4 tbs balsamic vinegar
  • 1/4 tbs lemon juice
  • 1/4 tbs vanilla extract
  • 1/4 tsp ground cinnamon

-1 log fresh goat cheese (depends on crowd size)

-Roasted shelled pistachios

– Honey drizzling

РCrackers  or fresh bread

Instructions

Fig Butter

  1. Wash, desteam, and slice figs in half.
  2. Bring figs, balsamic, lemon, vanilla, and cinnamon to a simmer in a medium pot. Cook, stirring occasionally over low heat, for 20 minutes for until figs are very soft.
  3. Let cool completely and puree mixture in a food processor until smooth.  Adding more water to desired consistency.
  4.  Pour into a glass jar.

Assemble Appetizer

On a small plate, place goat cheese & top with fig butter, drizzle honey & sprinkle pistachios over. Server with crackers or bread! – mangia

Notes

  • Make the fig butter ahead, store fig butter in fridge for up to two weeks or in freezer for up to six months.

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