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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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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 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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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
Scale

Ingredients

Dressing

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

Salad 

  • 1 head of Romaine Lettuce
  • 1 head of Joe’s Radicchio
  • 23 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 🙂

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

  • ½ Radicchio head, quarters
  • 3-5 Tuscan Kale stalks
  • ¼- ½ Jicama (optional)
  • ¼- ½ Beet medium size beet
  • ¼ Parsley bunch,
  • 2 Apples, cut in quarters

Rad-ger

  • 1 full Radicchio head, quarters
  • 3 Apples, cut in quarters
  • 1 Lemon, cut in half
  • ¼- ½ inch fresh Ginger

Cella- Rad

  • ½ 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 🙂 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!

Scale

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 🙂 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.

Scale

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

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°. 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.

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
Scale

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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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
Scale

Ingredients

  • 1 head of Joe’s Radicchio
  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 36 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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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.

Scale

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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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
Scale

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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