Garlic

Radicchio Flat Bread

Radicchio Flat Bread

  • 2 tablespoons finely chopped olives
  • ¼ cup plus 2 tablespoons olive oil, plus more for drizzling
  • 1 pound store bought pizza dough*
  • 1 garlic clove, cut in half
  • 1 head of radicchio, torn into bite-sized pieces)
  • 8 ounces burrata or fresh mozzarella, sliced
  • 1 Pink Lady apple, thinly sliced crosswise
  • ¼ cup fresh mint leaves
  • 1 tablespoon white wine vinegar
  • Fresh ground pepper and salt

*Store bought pizza dough is usually pretty tasty, as long as you buy local. Making your own is alwasy good but can be time consuming. We are partial to the Apizza Scholls recipe.)

  1. Preheat oven to 450°.

  2. In a small bowl, mix the chopped olives and ¼ cup olive oil in a small bowl; set aside.

  3. Divide pizza dough into 4 equal sized balls.

  4. Drizzle some of the olive oil onto 2 rimmed baking sheets. Stretch or roll each piece of dough into a very thin round and place on the baking sheets. Drizzle with the remaining olive oil and bake until golden brown, 8–10 minutes.

  5. While crusts are still warm rub each with the cut side of the garlic clove.

  6. In a work bowl, toss the radicchio with half of the olive mixture and season with salt and pepper.

  7. Top flatbread with burrata and drizzle with remaining olive mixture.

  8. Take half of the dressed radicchio and pile over the top of the cheese. Return the pans to the oven and bake until cheese is just warmed through and the greens are slightly wilted, about 4-5 minutes.

  9. Meanwhile, toss the remaining dressed radicchio with the sliced apple, mint, and vinegar.

  10. Divide the salad and serve on top of the warm flatbreads. Sprinkle with salt and pepper and enjoy.

 
 

Swiss Chard Fritters

Swiss Chard Fritters

  • 1 bunch Swiss chard, stems removed (don't throw them out!*)
  • 1/2 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup dill, chopped
  • 1 teaspoons grated nutmeg
  • 1/2 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, chopped
  • 2 large eggs
  • 1/2 cup crumbled feta cheese
  • Olive oil
  • Salt and Pepper to taste
  • Lemon wedges and crème fraîche, for serving
  1. Salt a large pot of water and bring it to a boil.
  2. Add the chard leaves and simmer for 5 minutes. Remove from pot, drain, and lay out on a kitchen towel to dry.
  3. Fit your food processor with the chopping blade. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended.
  4. Turn out the chard mixture into a work bowl and fold in the feta by hand.
  5. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When the oil is hot, spoon in 1 heaping tablespoon of the chard mixture for each fritter. You can fry 2 or 3 spoonfuls at a time depending upon the size of your pan but make sure to leave a little space between each fritter to allow room to flip them. Flatten each fritter by pressing down on them with your spatula.
  6. Fry for 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels to drain.
  7. Repeat with the remaining swiss chard mixture. You may need to add another tablespoon oil to the pan between batches.
  8. Serve warm, with lemon wedges and a drizzle of crème fraîche.

*Stems from leafy greens, especially the bright and colorful Swiss chard stems, make a great crunchy topping. For an added crunch flash fry the stems, chopped up into little bite sized bits, in butter or oil with garlic and shallot until browned. Drain on a paper towel and toss over a salad or soup or store in the fridge for up to 3 days.

 
 

Vibrant Valley Chimichurri

Vibrant Valley Chimichurri

  • 3 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 chili pepper, finely chopped
  • 1/2 cup cilantro, minced
  • 1/4 cup parsley, minced
  • 2 tablespoons oregano, finely chopped
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  1. Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
  2. Stir in all herbs, then, using a fork, whisk in oil.
  3. Reserve half of the chimichurri for a finishing sauce. Use the other half as a great beef marinade.