Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette
2 small heads radicchio
1/4 cup extra virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
Kosher salt + freshly ground black pepper
1-pound medium shrimp, peeled and deveined
3 strips of bacon (about 3 ounces), cut into lardons
1 small shallot, minced (about 2 to 3 tablespoons)
1 teaspoon Dijon mustard
2 teaspoons maple syrup (or to taste; see note in step 5)
1 cup cherry tomatoes, halved
2 tablespoons finely chopped parsley, chives, scallions or combination
Heat the oven to 425°F. To prep radicchio: Remove any wilted or bruised outer leaves, then cut the radicchio in half lengthwise through the core. Place the halves cut side down, then cut each half into four wedges, leaving the root end intact. In a large bowl, gently toss the wedges with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon kosher salt, and pepper. Place the wedges cut side down in a casserole dish—you want them to fit snugly in the pan. Let the radicchio marinate at room temperature while your oven is preheating.
To prep shrimp: Toss the shrimp with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and pepper; then arrange on a baking sheet or casserole. (Note: Use separate pans for roasting the shrimp and radicchio because they’ll have different cooking times.)
To roast radicchio and shrimp: Roast the radicchio about 15 to 18 minutes, turning once, or until tender and the leaves are starting to caramelize and slightly wilt and crisp around the edges. When the radicchio is close to done, put in the shrimp. Cook the shrimp just until they’re pink and firm, 3 to 5 minutes. Remove both from the oven, and place the radicchio wedges on a cutting board. Chop them into bite-size pieces, and combine with shrimp in a large bowl.
To prepare warm bacon vinaigrette: In a large skillet cook the bacon in 1 tablespoon of olive oil over moderately high heat until it’s rendered its fat and is starting to crisp, about 5 minutes. Add the shallots and cook another minute, just to warm through and soften. Remove from the heat and stir in the remaining 2 tablespoons of balsamic vinegar, mustard, maple syrup and cherry tomatoes. (Since balsamic vinegars vary so much in their sweetness, you may want to add more or less maple syrup. Taste a piece of your roasted radicchio as well — let its level of bitterness guide the sweetness of your vinaigrette.) Add the vinaigrette to the radicchio and shrimp, and toss to combine. Place salad on large serving platter. Scatter the parsley or chives over the top and serve warm or at room temperature.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2016/06/radicchio.jpg502753Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 15:06:072016-06-12 15:06:07Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and sauté until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 15:04:112016-06-12 15:04:11Spinach and Scape Frittata
Zucchini Pasta with Garlic Scapes and Parmesan Cheese
2 ounces of spaghetti
pinch of salt
3 medium garlic cloves or scapes
3 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
1 medium zucchini
3 tablespoons grated parmesan cheese
salt and pepper, to taste
Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions (typically 10 minutes.) While the pasta is cooking, thinly slice the garlic and spiralize your zucchini using a Veggetti or peeler. When the pasta is ready, drain it and set aside, discarding the pasta water. Place a large skillet on medium heat and pour in the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the “real” spaghetti and season generously with salt and pepper. Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. Serve immediately.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 15:03:082016-06-12 15:03:35Zucchini Pasta with Garlic Scapes and Parmesan Cheese
Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette
Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette
Heat the oven to 425°F. To prep radicchio: Remove any wilted or bruised outer leaves, then cut the radicchio in half lengthwise through the core. Place the halves cut side down, then cut each half into four wedges, leaving the root end intact. In a large bowl, gently toss the wedges with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon kosher salt, and pepper. Place the wedges cut side down in a casserole dish—you want them to fit snugly in the pan. Let the radicchio marinate at room temperature while your oven is preheating.
To prep shrimp: Toss the shrimp with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and pepper; then arrange on a baking sheet or casserole. (Note: Use separate pans for roasting the shrimp and radicchio because they’ll have different cooking times.)
To roast radicchio and shrimp: Roast the radicchio about 15 to 18 minutes, turning once, or until tender and the leaves are starting to caramelize and slightly wilt and crisp around the edges. When the radicchio is close to done, put in the shrimp. Cook the shrimp just until they’re pink and firm, 3 to 5 minutes. Remove both from the oven, and place the radicchio wedges on a cutting board. Chop them into bite-size pieces, and combine with shrimp in a large bowl.
To prepare warm bacon vinaigrette: In a large skillet cook the bacon in 1 tablespoon of olive oil over moderately high heat until it’s rendered its fat and is starting to crisp, about 5 minutes. Add the shallots and cook another minute, just to warm through and soften. Remove from the heat and stir in the remaining 2 tablespoons of balsamic vinegar, mustard, maple syrup and cherry tomatoes. (Since balsamic vinegars vary so much in their sweetness, you may want to add more or less maple syrup. Taste a piece of your roasted radicchio as well — let its level of bitterness guide the sweetness of your vinaigrette.) Add the vinaigrette to the radicchio and shrimp, and toss to combine. Place salad on large serving platter. Scatter the parsley or chives over the top and serve warm or at room temperature.
[print-me target=”.post-content”]
Spinach and Scape Frittata
Spinach and Scape Frittata
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and sauté until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
[print-me target=”.post-content”]
Zucchini Pasta with Garlic Scapes and Parmesan Cheese
Zucchini Pasta with Garlic Scapes and Parmesan Cheese
Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions (typically 10 minutes.) While the pasta is cooking, thinly slice the garlic and spiralize your zucchini using a Veggetti or peeler. When the pasta is ready, drain it and set aside, discarding the pasta water. Place a large skillet on medium heat and pour in the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the “real” spaghetti and season generously with salt and pepper. Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. Serve immediately.
[print-me target=”.post-content”]