August 23, 2013 § 33 Comments
We are seeing signs of Fall here in Seattle and here are two wonderful “late” summer vegetable recipes for you to try. On my last visit to the farmer’s market I picked up a nice large head of Radicchio Treviso and an even larger sized Italian Striped Zucchini.
Radicchio Treviso is a leaf chicory. It is grown as a leaf vegetable and has long delicate green and magenta leaves, creamy white veins and a crinkled texture. The flavor is bitter which mellows a bit when grilled, braised or baked.
I n g r e d i e n t s
- 1 head of Radicchio Treviso
- 1 tablespoon olive oil
- Sea salt
- 2 tablespoons balsamic vinegar
- small wedge of grana padano or parmesan cheese, shredded
Preheat the grill or grill pan. Cut radicchio in half lengthwise and rub or brush both entire halves with oil. Set radicchio cut-side down on the grill. Cook until edges are well browned, about 4 minutes. Sprinkle with salt, turn and cook until radicchio is nicely browned and wilted, about 4 more minutes.
Alyssa and Carla’s Fresh Zucchini Pasta
Fresh Zucchini “Pasta”
serves one as a light lunch or two as a side dish
1 tablespoon really good extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon freshly grated parmesan cheese
1 clove garlic, minced
Pinch of salt
a few cracks of freshly ground pepper
1 medium zucchini
8 cherry tomatoes, halved or quartered
2 tablespoons toasted pine nuts
1 tablespoon fresh basil, chopped
Combine all of the dressing ingredients into a jar, such as a mason jar, and shake to combine thoroughly. Adjust to taste.
Julienne the zucchini. I used this mandoline, which I adore (and use for many different dishes). You can try to do it by hand, but a mandoline creates perfect strands. I used the mandoline on each side of the zucchini until I got near the center, where the seeds made the strands too weak and they started to fall apart.
Toss the zucchini strands with the dressing. Plate the zucchini. Scatter the tomatoes, pine nuts and basil over the zucchini. Garnish with a sprinkle of parmesan.