Grilled Radicchio with Olive Oil & Sea Salt

These radicchio wedges are wonderful served alongside a grilled entrée.

Ingredients:
1 head Luisa radicchio
2-4 tablespoons olive oil
4 teaspoons balsamic vinegar
Coarse sea salt and fresh ground pepper

Method:
1. Quarter the radicchio heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.

2. Preheat grill to medium-high and oil the grill rack.

3. Place the radicchio, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)

4. Transfer the radicchio to a platter and drizzle each piece with about ½ teaspoon olive oil and ½ teaspoon vinegar. Season with additional salt and pepper, if desired.

Summer in Fall Recipes

recipes-september-29-2016-archived

Though the calendar may say fall, the recent warm and sunny weather has the gardens still thinking it’s summer as they continue to produce favorites like cherry tomatoes, eggplant and cucumbers as well as fall apples, hearty greens and more. Break out the grill for one last cookout this week with a lineup starring our house-blend dry rub to season up grill-friendly fare, plus all the ingredients for eggplant caponata and a mixed vegetable frittata to serve alongside. Uncork a bottle of French red wine, slice up some Pomodoro bread and toast to the last of summer.

Here are some recipe ideas for the week:

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Pomodoro bread.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

this week's recipes
a mother’s love

farm & garden notes
hello, may!

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