Radicchio Salad with Peaches & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to apricots to this week’s yellow peaches.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head endive frisée, torn into bite-size pieces
2 peaches, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and frisée and toss until coated. Add the peach slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
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Mini Syrian Lamb Meatballs
Warm, spiced, and irresistibly tender, these mini Syrian lamb meatballs—also from Chef Nicco— are layered with herbs, pistachios, and Baharat, then finished with pomegranate molasses and sumac for a bold, vibrant bite perfect nestled into creamy hummus.Â
Ingredients:
1 pound ground lamb
1 egg
2 tablespoons red pepper paste
1 bunch parsley, chopped
1 bunch scallions, chopped
3 tablespoons Baharat Spice Blend (see recipe)
2 tablespoons salt
1 shallot, minced
2 cloves garlic, minced
¼ cup chopped pistachio
¼ cup milk
½ cup Panko breadcrumbs
Pomegranate molasses, for serving
Ground sumac, for serving
Toasted pine nuts, for serving
Method:
1. In a mixing bowl, combine all the ingredients except for the milk, Panko and garnishes. Thoroughly mix the meatball mix by hand, or with a wooden spoon. Add the milk and thoroughly mix until the meatball mix has a tacky/sticky texture. (This is an essential step to emulsify the mixture before adding the Panko. This will help keep the mixture together when it cooks, and the meatballs will be extra juicy!) Add the Panko and mix until just combined. Let stand for 10-15 minutes..
2. Scoop the meatballs with a small scoop and roll them into balls. In a hot cast iron or heavy bottomed pan, add 2 tablespoons of olive oil. Once the oil is hot, add the meatballs to the pan and turn the heat down to medium. Brown the meatballs on all sides, and cook them until the internal temperature hits 150°. Turn the heat off and let the meatballs rest in the pan for 3-5 mins.
3. Drizzle with pomegranate molasses and a dusting of sumac. Once the meatballs have rested, serve them in the well of the English Spring Pea Hummus, with toasted pine nuts sprinkled on top, and a generous drizzle of olive oil in the center. Enjoy!
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Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 sweet-tart orchard apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Sprinkle each with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Ingredients:
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
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Kabocha, Leek & Garlic Risotto
Creamy Arborio rice slowly stirred with farm-made chicken stock becomes the perfect canvas for sweet roasted Kabocha squash and mellow sautéed leeks.
Ingredients:
1 cup Arborio rice
4 cups Farm & Larder chicken stock
½ cup dry white wine (optional)
2 tablespoons olive oil or butter
1 baby leek, white and pale green parts sliced thin
2 cloves garden garlic, minced
2 cups Kabocha squash, peeled and cut into small cubes
½ yellow onion, finely diced
½ cup grated Parmesan cheese
Sea salt and freshly cracked black pepper
Extra olive oil for roasting and finishing
Method:
1. Roast the squash: Preheat the oven to 400°. Toss squash cubes with olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.
2. Meanwhile, heat the chicken stock in a small saucepan and keep warm over low heat. In a separate large skillet or heavy pot, heat olive oil or butter over medium heat. Add onion and cook until soft, about 4 minutes. Stir in leeks and garlic and cook for another 2 minutes. Add Arborio rice and stir for 1–2 minutes until lightly toasted.
3. Pour in the white wine and stir until mostly absorbed. Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is creamy and just tender, about 18–20 minutes.
4. To finish, fold in roasted squash and Parmesan. Season with salt and pepper. Serve warm with a drizzle of olive oil and extra cheese if desired.
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Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.
Enriched with butter and thyme and the perfect side dish for any winter spread.
Ingredients:
1 pound sunchokes, rinsed and trimmed of any dark spots
6-8 tablespoons canola or other neutral oil for frying
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving
Method:
1. In a medium saucepan, cover the sunchokes with cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
2. Drain sunchokes using a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
3. In a large cast iron or other heavy bottomed skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Add more oil, if needed. Flip sunchokes, then add butter to the pan and allow to melt. Add half of the thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
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Salami, Apple & Endive Bites
Fresh, savory, and just a touch sweet—this simple, no-cook appetizer is perfect for grazing before the Thanksgiving meal.
Ingredients:
1 Belgian endive, leaves separated
1 crisp apple, cored and sliced into wedges
8–12 thin slices Norcino salami
Honey, for drizzling
Freshly cracked black pepper
Method:
1. Arrange endive leaves on a serving platter. Add an apple wedge to each leaf. Fold or cut salami slices into bite-size pieces and place one on top of each apple slice. Drizzle lightly with honey and finish with black pepper if desired.
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Pasta with Pancetta, Mushrooms & Garden Herbs
Savory pancetta, earthy mushrooms, and a tumble of fresh herbs come together in this simple, deeply flavorful pasta—rustic, comforting, and perfect for a spring evening.
Ingredients:
12 ounces fresh pasta
4 ounces Norcino Salumi pancetta, diced
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil
2 cloves garlic, minced
½ cup dry white wine (optional)
1 tablespoon butter
½ cup pasta cooking water (as needed)
1 handful fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 small bay leaf
Zest of ½ lemon
Salt and freshly cracked black pepper
Grated Parmesan or Pecorino, for serving
Method:
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Reserve about 1 cup of pasta water before draining.
2. In a large skillet over medium heat, cook pancetta until the fat renders and the edges are crisp, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. Add olive oil if needed, then add mushrooms in a single layer. Let them cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender.
3. Add garlic and thyme to the pan and cook for 30 seconds until fragrant. Deglaze with white wine (if using) and let it reduce by half. Return pancetta to the pan. Add cooked pasta, butter, and a splash of pasta water, tossing to coat and create a light, glossy sauce. Add more pasta water as needed to loosen.
4. Remove bay leaf, then toss in parsley and lemon zest. Season with salt and pepper to taste. Finish with grated cheese and an extra drizzle of olive oil.
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Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt
Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
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Pancetta, Radicchio & Soft Egg Toasts
Rustic and satisfying, these toasts layer crisp pancetta, tender radicchio, and a jammy egg over crusty bread—simple, savory, and perfect any time of day.
Ingredients:
4 slices Pain au Levain bread
3–4 ounces pancetta, diced
1 small head radicchio, sliced into ribbons
1 tablespoon olive oil
4 eggs
1 teaspoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
Sea salt and freshly cracked black pepper
Shaved Parmesan or Pecorino
Drizzle of olive oil or balsamic
Method:
1. Toast slices of bread until golden and crisp. Set aside.
2. In a skillet over medium heat, cook pancetta until crisp. Remove with a slotted spoon and set aside. In the same pan, add olive oil if needed. Add radicchio and cook for 2–3 minutes until slightly wilted but still vibrant. Season with salt and pepper.
3. In a separate pan, cook eggs to your liking—soft yolks (fried or poached) work best here.
4. Layer sautéed radicchio onto each slice of toast, followed by pancetta. Top with an egg. Sprinkle with fresh herbs, cheese if using, and a drizzle of olive oil or balsamic.
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