The genius of the recipe is 3-fold: soaking the radicchio in cold water pulls out some of the bitterness, pairing it with balsamic vinegar balances the rest, and the microplaned Manchego cheese adheres the vinaigrette to the leaves. Gorgeous, easy, delicious!
An adaptable, whatever's-in-your-pantry recipe! You can use quinoa or any other grain here - brown rice, millet, and/or amaranth would all be delish. If you don't have kale, try spinach, broccoli, shiitake mushrooms - whatever you have on hand, or grow in your own backyard. Avocado, salsa verde, lemon, salt, cilantro, Lisbon Lemon Oil and Garlic Oil are all tasty toppings for the patties. Experiment!
Our two favorite versions of this dish are Mozzarella and Tomato or Watermelon and Feta, but see other ideas below so you can use whatever produce is fresh and in peak season in your local market!
The juxtaposition of the creamy, delicate puree with the nutty, roasted steak is truly delicious, a hit with vegetarians and carnivores alike! Easy to make alongside traditional steaks, or as a main course.
Sweet, salty, crunchy, juicy and tangy - this mouthwatering and unusual salad is perfect summer fair as an appetizer or side. Watermelon is high in lycopene, similar to tomatoes, so it works well with this feta/olive oil/balsamic/basil combo, just with a sweeter twist!
Adapted from the Gjelina cookbook - this is a go-to during high summer peach season (nectarines are also fabulous.) Quick to prepare and fantastically delicious. Serve as a main, appetizer, or side.