White Beans with Radicchio

White Beans with Radicchio

Ingredients

Marinated radicchio:

• 1 head of radicchio (bottom trimmed and leaves separated)

• 1 lemon (juiced and zested)

• 1-2 tablespoons extra virgin olive oil

• Salt to taste

Beans:

• 2 teaspoons olive oil (for sautéing)

• 1 yellow onion (peeled and diced)

• 6 cloves garlic (peeled)

• ½ teaspoon crushed red pepper (more or less to taste)

• 4 cups vegetable stock

• 2 15- ounce cans butter beans (drained and rinsed)

• ½ cup loosely packed dill leaves (or 1 tablespoon dry)

• ½ cup loosely packed parsley leaves (or 1 tablespoon dry)

• 1 lemon (juiced and zested)

• Salt and pepper to taste

Instructions

Marinate the radicchio:

• In a bowl, combine the lemon juice, zest, and extra virgin olive oil. Add the radicchio and use your hands to massage the marinade into the leaves. Season with salt and set aside for 30 minutes.

Start the beans:

• Heat olive oil in a wide pot over medium-high heat. Add the onion and cook for 8-10 minutes, stirring regularly, until it is completely softened and beginning to brown.

• Place garlic in a food processor and pulse until minced. Add it to the onion along with the crushed red pepper and cook for 45 seconds until fragrant.

Simmer the beans:

• Add the stock and bring to a boil. Add the beans. Reduce heat and simmer for 30 minutes until broth is reduced and thickened slightly. Note: you can add butter (plant-based or dairy) or tahini to help thicken the broth. Season the broth with salt and pepper to taste.

• Meanwhile, place the dill and parsley in the food processor and pulse until minced.

Finish the beans:

• Stir in the lemon juice, zest, dill, and parsley and season the broth again to taste. Cook for 4-5 minutes until the herbs are bright green. Turn off the heat.

To serve:

• Arrange a few leaves of marinated radicchio on a shallow bowl and ladle the beans on top. Enjoy!

Grilled Radicchio Salad with Pear (or Apple!) and Pecorino

Grilled Radicchio Salad with Pear (or Apple!) and Pecorino

This recipe comes to your from another CSA farm, so it's gotta be a good one. 

-Wash and dry:
1 medium, or 2 small heads of radicchio from your share

-Cut into half and coat with olive oil
-On a medium/low heat, grill radicchio halves on each side for 4 minutes until wilty and tender. If the outer leaves get a little crispy, that’s okay! (It is more delicious that way)
-Set aside to cool slightly and in the meantime whisk together:

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 cloves of green garlic (from your share!)
4 tablespoon Extra Virgin Olive Oil
Salt and pepper to taste

-Cut up the radicchio halves into chunks and toss them with the vinaigrette. Thinly slice 1 half of a Bosc pear (or an apple) to toss in. Top with some grated Pecorino or Parmigiano-Reggiano. Serve warm or at room temperature. ENJOY!