I'd been holding on to this recipe for a while and hoped it would create a brilliantly purple soup. Unfortunately, I failed to realize that naturally, the radicchio would brown while cooking. Luckily, the soup had a wonderfully comforting, robust flavor and delicious, lush taste. The radicchio is mild and the final product is very similar to French Onion soup with radicchio in place of the onions. To see how it's made, read more
Although I enjoy eating radicchio, I rarely cook it at home. However, I've decided to change that by incorporating it into my everyday meal plans. With its gorgeous red pink color, radicchio has a bitter taste that softens when cooked. For tonight's dinner, the radicchio is paired with whole wheat pasta, parmesan cheese, and a store bought roast chicken. It's a delicious, quick meal that will introduce your family to a new flavor. It's Friday, so why not pair it with a glass of red wine? Sound scrumptious? Wait till you see the recipe, read more
Your mother might have told you not to play with your food, but I think experimenting with food is a great idea. You got to try new things, especially when it comes to veggies. If you don't like steamed broccoli, you got to experiment and see if you like it in a stir fry. Don't like cooked carrots? Have you tried them roasted?
Same goes for radicchio (also known as Italian Chicory), you know that bitter lettuce added to many salad mixes for color. You might not like it raw, but have you tried it grilled? I recently did and was delighted with the results.
Here's the recipe I followed.
from The Mayo Clinic
2 large heads radicchio
3 tablespoons fresh orange juice
2 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon grated orange zest
1/4 teaspoon freshly ground black pepper
3/4 teaspoon coarse salt
1 orange, cut into 8 wedges
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source.
- Pull off any wilted outer leaves from the radicchio. Cut each head into quarters through the stem end, leaving the core portions intact so the quarters hold together.
- In a small bowl, stir together the orange juice, olive oil and orange zest. Brush the olive oil mixture onto the cut sides of the radicchio quarters. Sprinkle with the pepper and arrange the radicchio on the grill rack or broiler pan. Grill or broil, turning frequently, until tender, about 8 to 10 minutes.
- Transfer the radicchio quarters to individual plates and sprinkle evenly with the salt. Place an orange wedge on each plate and serve immediately.
Want to check out the nutritional breakdown? Then read more
One of the best things of summer is the food. So many of my favorite veggies are in season, so they are less expensive and tastier. This makes summer a great time to eat and make salads. Plus you don't have to turn on the stove.
To reap the most nutritional benefits from your salad you should add some color. Why limit yourself to just greens. Antioxidants often give color to food, so if you add a colorful array of veggies and fruits you will be covering your bases.
Here's a list of colorful vegetables to mix and match on top of your favorite greens:
- fresh corn
- chopped fresh herbs, like basil and dill
- red, orange, and/or yellow peppers
- tomatoes of any color (orange cherry tomatoes taste like candy!!!)
- shredded carrots
- red leaf lettuce
- steamed green beans
- berries (check out this recipe for Spinach and Strawberry Salad)
- red cabbage chopped
- green onions
Now, I would never put all those things in one salad, since I have a salad quirk where I usually limit my salad toppings to just 3 items. But in the summer, with so many veggies at the height of their season, I work through my quirk and sometimes can barely see the lettuce for all the wonderful ingredients I have added in.
I'd love to hear about your favorite summer salad combination. So tell me about it in the comments section below.