1 cup red wine vinegar 1 tablespoon honey
1 cup olive or canola oil 1 pinch of salt
1 tablespoon spicy mustard 1 pinch of pepper
5 Tablespoons tahini (sesame seed paste) Salad greens
Mix all the ingredients, except the greens, together. Toss with the salad greens and serve. This recipe makes about 2 1/2 cups of dressing.
This recipe was adapted From Asparagus to Zucchini.
June 24 2010 | Recipes | No Comments »
Roasted Radicchio with Gorgonzola and Balsamic Vinegar
1 head of radicchio, coarsely chopped into 2-inch pieces
1/4 c. olive oil
Salt and freshly ground pepper
Balsamic vinegar
4-6 ounces Gorgonzola or other cheese, crumbled
Preheat the oven to 400 degrees. Lightly oil a 2 quart baking dish. Brush the radicchio generously with olive oil and place in a single layer in the baking dish. Season it with salt and pepper to taste.
Bake the radicchio for 20 minutes, turning the edges over about midway through cooking. Drizzle the radicchio with balsamic vinegar and top with cheese. Return the dish to the oven and cook until the cheese is melted - about 5 minutes.
This recipe adapted from Farmer John’s Cookbook.
May 19 2010 | Recipes | No Comments »
1/3 cup plus 3 tablespoons olive oil, divided
1 medium onion, chopped
2 teaspoons finely chopped garlic
1 head radicchio or escarole and 1 head frisee, chopped
½ cup uncooked white rice
¾ cup grated Parmesan cheese, divided
½ cup bread crumbs
Black pepper and salt
Lightly butter a baking dish. Preheat the oven to 400 degrees
Heat the 1/3 cup of olive oil in a large pot. Add the onion and cook until the onion is wilted, about 5 minutes. Add the garlic and cook stirring for about 30 seconds and then add the chopped greens in large handfuls, stirring them until they are wilted and tender about 7 to 8 minutes.
Fill a medium pan with water and bring it to a boil. Add the rice and a dash of salt boil the rice for 5 minutes and then drain it in a colander. Put the drained rice back in the pan and set over low heat. Add the cooked greens with ½ cup of the cooking liquid to the pan with the rice. Add ½ cup of the Parmesan cheese, stirring to combine, and season with salt and pepper to taste.
Transfer the greens mixture to the baking dish and smooth the top with a spatula. Sprinkle the bread crumbs and the remaining ¼ cup of Parmesan cheese over the top. Drizzle on the remaining 3 tablespoons of olive oil over the mixture and bake until the rice is tender, about 30 minutes.
This recipe was adapted from Farmer John’s Cookbook
February 22 2010 | Recipes | No Comments »
1 can white beans such as Cannellini 2 tablespoons minced rosemary
1 head Radicchio, sliced into ½ inch ribbons 2 tablespoons olive oil
1 onion, finely diced 16 oz. dried pasta
1 head green garlic, chopped grated parmesan cheese
Heat the 2 tablespoons of olive oil in a large wide skillet. Add the onion and sauté until lightly browned around the edges, about 5 minutes. Add the garlic, half the rosemary, the radicchio and season with about 1 teaspoon of salt. Sauté, until the radicchio is limp, add the beans and 1 cup of water. Bring to a boil, and then lower the heat to a simmer.
Heat water for the pasta in a large pot to boiling. Add salt and the pasta and cook according to the directions on the package. When done, drain and add to the radicchio mixture, add the remaining rosemary and freshly ground pepper. Toss everything together. Drizzle olive oil over each serving and sprinkle with parmesan cheese.
This recipe was adapted from Local Flavors, cooking and eating from America’s Farmers’ Markets.
February 05 2010 | Recipes | No Comments »