Carrot & Apple Saute with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
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Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple, and fresh.
Ingredients:
½ red onion, minced or thinly sliced
¼ cup red wine vinegar
6 winter oranges, a mix of what looks good (Cara Cara, Navel, Blood, Valencia, etc)
1 grapefruit
12 Castelvetrano olives, pitted and finely chopped
⅓ cup pistachios, shelled and chopped
6 tablespoons extra-virgin olive oil, plus more if needed
Sea salt and freshly ground pepper
Chopped parsley, for garnish
Method:
1. In a small bowl, combine the onion with the vinegar and season with salt and pepper. Let stand at room temperature while you prepare the rest of the salad.
2. Using a sharp knife (serrated works great here), peel all of the citrus. First, cut off a thin piece from the top and bottom of the orange so it can sit flat on the cutting board. Then, cutting from top to bottom and following the curve of the fruit, remove the peel and white pith. Slice the oranges about ¼” thick, remove seeds and arrange on a platter. For the grapefruit, cut into segments and pile on top of oranges.
3. Drain the onions, reserving 2 tablespoons of the red wine vinegar, and scatter over the citrus slices along with the olives and pistachios.
4. Whisk together the reserved vinegar and olive oil. Taste and adjust with more vinegar, olive oil, salt and/ or pepper if needed. Drizzle half of the dressing evenly over the salad, garnish with parsley and serve with remaining dressing on the side.
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Buttermilk Cornmeal Pancakes
These hearty pancakes boast a delightful texture, and are wonderful topped with Maple-Spiced Apples.
Ingredients:
1 cup yellow cornmeal or polenta
1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1½ cups buttermilk
2 large eggs
¼ cup melted butter
Butter or oil, for greasing the griddle
Method:
1. In a large bowl, whisk together the cornmeal/polenta, flour, sugar, baking powder, and salt. In a separate bowl, whisk the buttermilk, eggs, and melted butter until blended. Pour the wet mixture into the dry ingredients; stir just until combined (do not overmix).
2. Heat a lightly greased griddle or non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake onto the griddle. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook until golden-brown on the second side, about 1–2 minutes more.
3. Serve immediately with butter, maple syrup, or your favorite toppings.
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Radicchio & Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Ingredients:
1 head radicchio, torn into bite-sized pieces
4 large eggs
6 slices thick-cut bacon or bacon rashers, chopped, or pancetta cubes
¼ cup crumbled blue cheese (optional)
¼ cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper, to taste
Method:
1. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Set aside.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Toss the torn radicchio leaves in a large bowl with the vinaigrette, coating evenly. Add the toasted walnuts and crumbled blue cheese (if using).
3. Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3 minutes for runny yolks, or 4 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.
4. Divide the dressed radicchio among plates. Top each serving with bacon and a poached egg. Add a pinch of salt and freshly cracked pepper to each salad and serve immediately.
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Warm Greens with Garlic & Chili Oil
A quick sauté that brings out the bold character of bitter greens with the heat of chili and depth of olive oil. Pro tip: Try these greens spooned atop pizza slices!
Ingredients:
2 cups Chioggia radicchio, sliced into ribbons
1 cup red-veined sorrel, stems removed and leaves roughly torn
2 cups mixed baby lettuces
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes (or to taste)
Pinch of sea salt
Lemon wedge, for finishing (optional)
Method:
1. In a large sauté pan, heat the olive oil over medium heat until shimmering. Add the sliced garlic and chili flakes, cooking for 30–60 seconds, just until fragrant—do not brown the garlic.
2. Add the radicchio and sorrel to the pan and sauté for 1–2 minutes, stirring gently, until just wilted. Add the baby lettuces last, cooking for another 30 seconds to 1 minute until barely softened.
3. Season with a pinch of sea salt and finish with a squeeze of lemon juice if desired.
Serve warm as a side dish or spoon over grilled bread for a rustic bruschetta.
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Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, or ½ each of different varieties mixed together
2 fennel bulbs
1 large sweet-tart apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of dressing over radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Ingredients:
1 cup fresh apple cider
1 bunch beets, green tops removed, peeled and cut into ½-inch-rounds
2 tablespoons unsalted butter
2 teaspoons finely-chopped fresh tarragon
Sea salt and fresh ground pepper
Method:
1. Combine 1½ cups water, the cider and butter in a large, deep, non-reactive skillet. Add the beets and enough water, if needed, to barely cover them. Bring to a boil over high heat.
2. Reduce the heat to medium and cover the skillet with the lid ajar. Cook at a brisk simmer until the beets are just tender when pierced with the tip of a small, sharp knife, about 20 minutes. Season the beets to taste with salt and pepper.
3. Using a slotted spoon, transfer the beets to a serving bowl. Sprinkle with the tarragon and serve.
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Grilled Apricots with Honey Mascarpone & Crushed Berries
Grilling the apricots here brings out their natural sweetness, and the red and blue berry topping gives it a patriotic touch.
Ingredients:
1 cup mascarpone cheese
1–2 tablespoons honey, plus extra for drizzling
½ teaspoon vanilla extract
Pinch of salt
Fresh ripe apricots, halved and pitted
Olive oil or melted butter, for brushing
1 cup strawberries, roughly chopped
1 cup blueberries
Crushed shortbread cookies or graham crackers
Fresh mint, for garnish
Method:
1. Prep the mascarpone: In a small bowl, mix mascarpone, honey, vanilla, and a pinch of salt until smooth and creamy. Keep chilled until ready to serve.
2. Brush the cut sides of the apricots lightly with oil or butter. Place cut-side down on a hot grill or grill pan for 2–3 minutes, until softened and lightly charred.
3. In a small bowl, lightly mash the berries with a fork—just enough to release some juices.
4. Spoon a dollop of the honey-mascarpone onto each grilled apricot half. Top with a spoonful of the berry mix, a drizzle of honey, and a sprinkle of cookie crumbs if using. Garnish with fresh mint.
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Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from an orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
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