1 head radicchio, chioggia
1 baby curly endive
3 oranges, peeled and sliced, cut into quarters
1/2 red onion or 1 shallot, sliced thinly
8 dried figs, cut into quarters
DRESSING
3 tbls olive oil
1 tsp red wine vinegar
1 tbls honey
1 pinch cinnamon
2 tbls orange juice
1 tbls ginger, peeled and finely chopped
1/4 tsp salt
freshly ground pepper
Wash the radicchio and endive thoroughly and drain well.
Tear into bite-size pieces. Add the orange pieces to the salad leaves,
along with the onion/shallots and figs.
Whisk the oil, vinegar, cinnamon, orange juice, ginger and honey in
a small bowl. Season with sea salt and freshly ground black pepper. Pour over the salad and toss.
Recipe adapted from the Produce Bible Cookbook, given to us by
CSA member Glori Reid. Thank you
Beets with Red Wine Sauce and Yogurt
Roast the beets in the oven while the sauce cooks BUT don’t
throw away the beet greens…wash them well, saute for 2 to 3 minutes
and serve along side the beets
6 medium beets (1/2 lb)
1/3 cup water
3 Tbls olive oil
Salt and freshly ground pepper
Quarter raw, peeled beets. Place beets in a shallow casserole dish and pour in water and olive oil. Season with salt and pepper. Cover and bake in a preheated 375°F oven for 30-40 minutes or until tender (fresher, smaller beets cook faster). During the last 10 minutes of cooking uncover to evaporate the liquid and brown the beets. While the beets are cooking make this sauce…
RED WINE SAUCE
2 cups dry red wine
1 tsp honey or sugar
2 Tbls shallot or onion, minced
1 clove garlic, peeled and crushed
1 bay leaf
1/4 tsp thyme
salt and pepper
Pour wine, honey, shallot or onion, garlic, bay leaf, thyme, salt and pepper into a saucepan and simmer over medium heat until reduced by half, about 20 minutes. Pour wine sauce over beets.
Serve with whole yogurt (you can add ginger, horseradish, dill, wasabi or mint to the yogurt if you’d like)
