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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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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


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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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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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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
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Ingredients

Croutons

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ½ garlic clove, finely grated
  • 4 cups ½–¾-inch pieces country-style bread

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Candid Nuts

  • ½ lb of Walnuts or Pecans
  • 2 tablespoon white sugar
  • 2 tablespoon butter
  • 2 tablespoon orange juice
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • Dash of cayenne pepper (optional)

Salad

  • ½ 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°. 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, 20–22 minutes. Let cool.

Candied Nuts

Put rack on center at 250°. 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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