White Bean Bruschetta with Grilled Radicchio Salad
This recipes from foodnetwork.com is typically a salad but can easily be transformed into an appetizer by shaving the grilled radicchio before tossing it with the oil and vinegar. You can also smash the beans a bit onto the bread or crostini with a fork and then top it with the radicchio.
INGREDIENTS
• 1 cup cooked cannellini beans
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes
• 2 tablespoons basil leaves, chiffonade
• 1 clove garlic, thinly sliced
• Salt and freshly ground pepper
• 1-2 large heads radicchio
• 4 1 -inch thick slices Italian peasant bread, grilled
DIRECTIONS
Preheat grill/broiler. In bowl, mix together beans with 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, red pepper flakes, basil and garlic. Season lightly with salt and pepper. Halve the radicchio from top to bottom and place on an unoiled grill or under the broiler. Cook until wilted, about 3 minutes per side. Cut each half in half again to form wedges. Cut the core piece out and separate the leaves. Toss the leaves in a bowl with the remaining 4 tablespoons oil and 4 tablespoons vinegar, then season to taste with salt and pepper. Arrange the radicchio leaves on four plates like the fingers of a hand. Spoon the bean mixture onto four freshly grilled bread slices, place one slice in the middle of each salad and serve.
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Thai Lettuce Wraps
This recipe from thaifood.com has a lot of ingredients and when mixed together it creates that taste you come to expect with a lettuce wrap. If there is an item you don’t care for, you can omit it. This combination of crisp, cold lettuce and the warm filling is a great snack or main dish that’s low in calories and very nutritious.
INGREDIENTS
• 1 head fresh Green Leaf Lettuce- stem cut off, leaves washed and dried
• 3 cloves garlic, minced
• 1 thumb-size piece of ginger, grated
• 1 red chili, minced, OR 1/4 to 1/3 tsp. chili flakes
• 2 shallots, sliced finely
• 1/2 cup firm tofu, cut into “matchsticks”; OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp
• 2-3 small or 1 large carrot, grated or cut into thin strips
• 5-6 mushrooms, thinly sliced
• 1 egg (omit if vegan)
• 1/2 cup shredded radicchio or cabbage
• 3 spring onions, sliced
• 2 cups bean sprouts
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 1/2 Tbsp. fish sauce OR 2 Tbsp. soy sauce
• 1 Tbsp. oyster sauce; Vegetarians: use vegetarian oyster sauce OR vegetarian stir-fry sauce
• 1/4 tsp. sugar
TOPPINGS:
• 1/3 cup fresh basil OR mint, chopped if leaves are large
• 1/3 cup fresh dry roasted peanuts, roughly chopped
• fresh bean sprouts
• OTHER: 2 Tbsp. oil for stir-frying
DIRECTIONS
Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, ginger, chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a little water or white wine if the wok/pan gets too dry instead of more oil. Add tofu/shrimp/chicken/pork, carrot, mushrooms, radicchio/cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce (or vegetarian substitutes) and sprinkle over the sugar. Stir-fry about 1 minute. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients. Add the bean sprouts and stir-fry briefly to mix (avoid over-looking or it will go limp). Remove from heat and do a taste test for salt, adding more fish sauce if not salty enough. Place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil or mint and peanuts plus fresh bean sprouts if desired. Then wrap up and eat.
Goat Cheese and Herb Stuffed Radicchio
Need an appetizer that’s beautiful and tasty? Then Giada De Laurentiis is your woman! Her dishes are fun, bright, and full of texture, and in this recipe he tangy goat cheese pairs well with the bitter radicchio.
INGREDIENTS
• 1 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup each chopped fresh flat-leaf parsley and chopped fresh basil leaves
• 1 teaspoon dried thyme
• 3 scallions, finely chopped or 1-2 spring onions, finely chopped
• 1/2 teaspoon kosher salt and ¼ freshly ground black pepper
• 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
• 12 radicchio leaves, cleaned
DIRECTIONS
Special Equipment: a deep-fry thermometer. In a small saucepan, heat olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and cool for 5 minutes. Combine the garlic, parsley, basil, thyme, and scallions in a small glass bowl. Carefully pour the warm oil over the herb mixture. Add the salt and pepper. Mix well. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. To serve: Place the radicchio leaves on a serving platter, place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.
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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 Lehman2013-06-18 09:51:492013-06-18 09:51:49Goat Cheese and Herb Stuffed Radicchio
White Bean Bruschetta with Grilled Radicchio Salad
White Bean Bruschetta with Grilled Radicchio Salad
This recipes from foodnetwork.com is typically a salad but can easily be transformed into an appetizer by shaving the grilled radicchio before tossing it with the oil and vinegar. You can also smash the beans a bit onto the bread or crostini with a fork and then top it with the radicchio.
INGREDIENTS
• 1 cup cooked cannellini beans
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes
• 2 tablespoons basil leaves, chiffonade
• 1 clove garlic, thinly sliced
• Salt and freshly ground pepper
• 1-2 large heads radicchio
• 4 1 -inch thick slices Italian peasant bread, grilled
DIRECTIONS
Preheat grill/broiler. In bowl, mix together beans with 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, red pepper flakes, basil and garlic. Season lightly with salt and pepper. Halve the radicchio from top to bottom and place on an unoiled grill or under the broiler. Cook until wilted, about 3 minutes per side. Cut each half in half again to form wedges. Cut the core piece out and separate the leaves. Toss the leaves in a bowl with the remaining 4 tablespoons oil and 4 tablespoons vinegar, then season to taste with salt and pepper. Arrange the radicchio leaves on four plates like the fingers of a hand. Spoon the bean mixture onto four freshly grilled bread slices, place one slice in the middle of each salad and serve.
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Thai Lettuce Wraps
Thai Lettuce Wraps
This recipe from thaifood.com has a lot of ingredients and when mixed together it creates that taste you come to expect with a lettuce wrap. If there is an item you don’t care for, you can omit it. This combination of crisp, cold lettuce and the warm filling is a great snack or main dish that’s low in calories and very nutritious.
INGREDIENTS
• 1 head fresh Green Leaf Lettuce- stem cut off, leaves washed and dried
• 3 cloves garlic, minced
• 1 thumb-size piece of ginger, grated
• 1 red chili, minced, OR 1/4 to 1/3 tsp. chili flakes
• 2 shallots, sliced finely
• 1/2 cup firm tofu, cut into “matchsticks”; OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp
• 2-3 small or 1 large carrot, grated or cut into thin strips
• 5-6 mushrooms, thinly sliced
• 1 egg (omit if vegan)
• 1/2 cup shredded radicchio or cabbage
• 3 spring onions, sliced
• 2 cups bean sprouts
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 1/2 Tbsp. fish sauce OR 2 Tbsp. soy sauce
• 1 Tbsp. oyster sauce; Vegetarians: use vegetarian oyster sauce OR vegetarian stir-fry sauce
• 1/4 tsp. sugar
TOPPINGS:
• 1/3 cup fresh basil OR mint, chopped if leaves are large
• 1/3 cup fresh dry roasted peanuts, roughly chopped
• fresh bean sprouts
• OTHER: 2 Tbsp. oil for stir-frying
DIRECTIONS
Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, ginger, chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a little water or white wine if the wok/pan gets too dry instead of more oil. Add tofu/shrimp/chicken/pork, carrot, mushrooms, radicchio/cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce (or vegetarian substitutes) and sprinkle over the sugar. Stir-fry about 1 minute. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients. Add the bean sprouts and stir-fry briefly to mix (avoid over-looking or it will go limp). Remove from heat and do a taste test for salt, adding more fish sauce if not salty enough. Place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil or mint and peanuts plus fresh bean sprouts if desired. Then wrap up and eat.
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Goat Cheese and Herb Stuffed Radicchio
Goat Cheese and Herb Stuffed Radicchio
Need an appetizer that’s beautiful and tasty? Then Giada De Laurentiis is your woman! Her dishes are fun, bright, and full of texture, and in this recipe he tangy goat cheese pairs well with the bitter radicchio.
INGREDIENTS
• 1 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup each chopped fresh flat-leaf parsley and chopped fresh basil leaves
• 1 teaspoon dried thyme
• 3 scallions, finely chopped or 1-2 spring onions, finely chopped
• 1/2 teaspoon kosher salt and ¼ freshly ground black pepper
• 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
• 12 radicchio leaves, cleaned
DIRECTIONS
Special Equipment: a deep-fry thermometer. In a small saucepan, heat olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and cool for 5 minutes. Combine the garlic, parsley, basil, thyme, and scallions in a small glass bowl. Carefully pour the warm oil over the herb mixture. Add the salt and pepper. Mix well. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. To serve: Place the radicchio leaves on a serving platter, place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.
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