~Norm the Farmer

 

 
Crop of the week – Radicchio

Radicchio (cichorium intybus var. foliosum) is a cultivated variety of common chicory, which is a member of the Asteraceae family and native to Europe. Commonly used in Italian cooking, the burgundy colored leafs are quite bitter, but this becomes less intense once cooked. High in vitamin C and K. Store unwashed in the coldest part of your fridge for 2-3 days.

~Jacob

 

 

 

Some recipes to try:

Print Recipe
Grilled Radicchio Salad
Recipe found at https://www.allrecipes.com/recipe/273536/grilled-radicchio-salad/
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. Pour 1/2 tablespoon olive oil onto a plate. Place radicchio cut-side down onto the plate to coat in oil. Pour remaining 1 1/2 tablespoons olive oil in a bowl; add mushrooms, walnuts, and cashews and toss to coat.
  3. Place oiled radicchio cut-side down onto the preheated grill and cook to desired doneness, 3 to 5 minutes.
  4. Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.
  5. Let grilled radicchio halves cool slightly; cut in half again to make quarters and place on a serving plate. Top evenly with mushroom mixture and blue cheese dressing.
Print Recipe
Sauteed Radicchio with Honey and Balsamic Vinegar
Recipe found at https://www.marthastewart.com/331779/sauteed-radicchio-with-honey-and-balsami
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.
Print Recipe
Pasta with Gorgonzola Sauce and Radicchio
Recipe found at https://www.allrecipes.com/recipe/246653/pasta-with-gorgonzola-sauce-and-radicchio/
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  2. Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
  3. Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.
Print Recipe
Radicchio, Bacon, and Poached Egg Salad
Recipe by Molly Baz
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
  2. Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes (fresh rosemary can be intense; frying the sprigs mellows their flavor and creates a crisp salad topper). Using a slotted spoon, transfer bacon and rosemary to paper towels.
  3. Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don’t toss. Strip rosemary leaves off stems into bowl and add radicchio.
  4. Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
  5. Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.