Tuesday, 30 November 1999 00:00

Grilled Radicchio with Balsamic Glaze

Grilled Radicchio with Balsamic Glaze


This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese.

1 lb Radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste

Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Mediterranean Slaw

Mediterranean Slaw


1 recipe Grilled Radicchio (above)
1/2 cup chopped scallions
1/2 cup chopped parsley
1 TB sunflower oil, or to taste

Cool down grilled radicchio and mince the leaves. Toss with the scallions, parsley and oil. Season with salt and pepper to taste.

Published in Salads
Tuesday, 30 November 1999 00:00

Grilled Radicchio with Balsamic Glaze

Grilled Radicchio with Balsamic Glaze


This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese. Mark also suggests using the grilled radicchio in the Mediterranean Slaw recipe below. Serves 4.

1 pound radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste

Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Roasted Potato Salad

Roasted Potato Salad


The toasted mustard seeds in the dressing make this potato salad something special. If you've got some grilled radicchio on hand, toss in about a quarter head thinly sliced. Both the color and the crunch will be welcome additions. Serves 4.

3-4 cups leftover roasted potatoes
1 TB brown mustard seeds
1/4 cup good mayonnaise, homemade or Hellmann's
3 TB cider vinegar
2 TB Dijon mustard
1/2 cup chopped pickles
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 hard boiled egg, chopped
1/4 cup chopped flat leaf parsley

Remove potatoes from refrigerator about 30 minutes before you begin to prepare the dressing. Place them in a medium bowl. Heat small frying pan over medium heat. Add mustard seeds and cook, keeping seeds in the pan moving, until seeds begin to brown, about 30 seconds. Immediately add seeds to mayonnaise in a small bowl. Add vinegar, Dijon, pickles, salt and pepper. Whisk to combine. Pour over potatoes. Add chopped egg and parsley. Mix to combine.

Published in Salads
Tuesday, 30 November 1999 00:00

Roasted Potatoes with Scapes and Parsley

Roasted Potatoes with Scapes and Parsley


These potatoes make a delicious side for grilled meats with a helping of grilled radicchio. Save the leftovers to use in the Roasted Potato Salad below. Makes enough for 3-4 servings, plus reserves for the potato salad.

2.5 lbs. potatoes, scrubbed and cut into 1 - 1.5 chunks
3 TB sunflower or olive oil
3 garlic scapes, sliced very thin
Generous sprinkling of Maine sea or kosher salt to taste
1/4 cup chopped flat leaf parsley
salt and pepper to taste

Preheat oven to 375F. Toss potatoes with oil, scapes and salt. Spread out on a large cookie sheet or sheet pan. Roast, tossing every 10-15 minutes, until potatoes are nicely browned on the outside and soft on the inside, about 45 minutes. Remove from oven toss with parsley and season with salt and pepper to taste.

Published in Hearty Sides
Nutrition is directly linked to the health and sustainability of any region. In Craftsbury, Vermont, Pete’s Greens has proven that organic farming can work year-round, offering fresh vegetables at any time of year. This approach helps communities become less dependent on imported produce and builds a stronger foundation for a future where quality food is part of the lifestyle, not the exception. However, modern life is full of contradictions. People strive for natural products and care about the well-being of their families, but at the same time, they often indulge in activities that carry certain risks. A clear example can be seen in the fact that interest in gambling continues to grow, despite all the warnings about the possible consequences. This topic is discussed in detail on the sitetorontomike.com, where it is discussed why online gambling continues to attract people’s attention despite its unsafety. On the one hand, the organic farm Pete’s Greens demonstrates how one can take a step towards health and harmony with nature. On the other hand, habits and temptations like gambling remind us that the choice is always ours. Ultimately, it is the mindfulness of our actions that shapes the future – whether it is the decision to eat more local vegetables or to be smart about our online entertainment.