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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


Scale

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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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


Scale

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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Thanksgiving Spread Round Up

The weather is cooler, the leaves are falling and the days are shorter which means…its finally the start of the holiday season! Thanksgiving is a special time of year to share love with friends and family and we can’t think of a better way to share and show love than with food!  This time of year is a fantastic time to make all of those classic holiday dishes while also whipping up some new recipes as well. Year after year, we find ourselves making the same dishes for Thanksgiving however this year we wanted to try a new spin on some of our favorite recipes while also making new ones entirely. For this year’s Thanksgiving side dishes we’ve made:

Radicchio Salad with Pear, Parsley, and Blue Cheese

Fennel-Sausage Stuffing

Tuscan Kale and Butternut Squash Grain Salad

Fig & Nut Pie

Make them for your next Friendsgiving, Thanksgiving or holiday event and be the hit of the party. Enjoy!

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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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Fig & Nut Pie

When you think fall you think, pumpkin, pear, apples, pomegranates and the list goes on. But some may forget about dried figs & nuts but do not fear we got you covered! This pie features both and is sure to be a crowd winner at your next event!

Can you say homemade whipped cream? Yes, please.

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Fig & Nut Pie

This Fig & Nut pie is a fun twist on the traditional pecan pie! The mixed nuts bring a variety of flavors and textures while the figs add an extra sweet touch. A perfect combination to the pumpkin pie on your desert table!


Scale

Ingredients

  • Pastry for single-crust pie (9 inches) or homemade dough
  • 3/4 cup chopped dried figs
  • 3 tablespoons water
  • 2 tablespoons orange marmalade
  • 3/4 cup packed brown sugar
  • 2 tablespoon cornstarch
  • 1 cup corn syrup
  • 3 eggs
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 11/2 cups deluxe mixed nuts

Whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon orange marmalade

Instructions

Directions

1.      In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade.

2.       In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts.

3.      Line a 9-in. pie plate with pastry; trim and flute edges. Add mixture to the pie crust.

4.      Bake at 350° for 60 minutes or until set. Cover edges with foil during the last 30 minutes to prevent over browning if necessary. Let cool.

5.      In a small bowl, beat cream until it begins to thicken. Add sugar and beat until soft peaks form. Serve with pie.

Serve & Mangia!

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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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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 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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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 1x
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Ingredients

  • 12 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
Scale

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

– Crackers  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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