Roasted Beet Salad with Mesclun Greens & Crumbled Chevre

Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.

Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
2-3 cups Mesclun greens, washed and dried
½ cup crumbled chevre cheese
½ cup roasted pumpkin seeds
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper

Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.

2. To assemble the salad: Arrange Mesclun greens on a large platter and then top with beet slices. Top with roasted pumpkin seeds and crumbled chevre, then drizzle with the vinaigrette. Top with additional ground pepper to taste.

Grilled Eggplant with Lemon & Mint

Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Ingredients:
2 medium eggplants
Olive oil, for basting

For dressing:
¾ cup extra virgin olive oil
Juice and zest from 1 lemon
2 tablespoons balsamic vinegar
1-2 teaspoons sugar
4 tablespoons very coarsely chopped mint
Sea salt and fresh ground pepper

Method:
1. Prepare the dressing: Whisk olive oil, lemon zest and juice and balsamic vinegar in a small bowl. Add in sugar, salt and pepper and check for taste (it should be fairly sweet). Add in half of the chopped mint and set aside.

2. Preheat a gas or charcoal grill to medium-high heat. Cut each eggplant lengthwise into about 8 thin slices about ¼-inch thick, then brush each liberally with olive oil. Lay on the grill, cooking each side about 2-3 minutes until golden brown and slightly charred.

3. Arrange the slices on a large platter and spoon dressing over top. Cover and set aside to allow eggplant to soak up the dressing. Sprinkle with the remaining mint and serve warm or at room temperature.

Braised Radishes with Shallots

Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Ingredients:
1 bunch radishes
3 large shallots
1 tablespoon butter
2 tablespoons balsamic vinegar
½ cup chicken stock or water
½ cup fresh Italian parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Thoroughly wash radishes. On a cutting board, trim each radish top, leaving about ½-inch of the green stem for color. Slice each radish in half from top to bottom. Peel shallots and slice into thin rings.

2. Heat butter in a large skillet over medium heat. Once it has melted, add the shallots and cook, stirring, until they begin to brown slightly. Add the radishes, placing each cut-side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.

3. Add the balsamic vinegar and the water or stock (the liquid should just come up around the sides of the radishes). Cover, lower heat, and simmer for about 10 minutes.

4. Remove the cover and continue to simmer for about 3-4 minutes, or until the liquid has reduced into a syrupy sauce. Add the parsley and sauté for about a minute, until wilted.

Roasted Balsamic Radicchio

This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.

Ingredients:
2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into large wedges
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)

Method:
1. Preheat oven to 450°. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.

2. Arrange radicchio wedges, cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.

3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

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