Winter Vegetables Pasta al Forno
Straight from the farmers market, one of Italy’s favorite comfort food + we talked about depression and how to practice culinary self-care.
Ingredients in the video and recipe on alicecarbone.com
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FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD with wasabi vinaigrette!
This FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE is guaranteed to get your taste buds jumping. Yes, a salad should be this exciting to the senses!
A few weeks back I had the pleasure of sitting down with my dear friends Nancy and Allan to a seriously memorable meal. I’ve always known these two avowed foodies appreciate good food, I just didn’t know they were going to channel their inner MasterChef and create a meal on par with a five-star restaurant!
They served a salad similar to this, and as soon as the plates hit the table I experienced a sensory overload: the appearance, the aroma, the composition, and then the taste; it’s not often that I take a long pause before digging into something that promises good taste.
I’ve taken their lead and decided to pair it with my new favourite vinaigrette. Here are a few things I suggest when you go to replicate it.
FENNEL – Fennel is a distinctly flavoured perennial herb (yes, an herb!) that’s a member of the carrot family (yes, carrot kin!). If you’ve never had fennel, you can expect a subtle anise or licorice flavour. I often overlook it in the veggie section at the market, but now have a great reason to reach for it more often. In this application, it delivers a solid flavour profile.
As an aside, slicing the fennel almost paper-thin is essential. I’ve listed my favourite VEGETABLE MANDOLIN in the AMAZON LINKS below. If you don’t have one, prepare to have your knife skills tested; thin fennel slices are a must for this salad.
RADICCHIO – Here’s another vegetable I need to use more. A member of the chicory family, radicchio gets top marks for colour but also has an interesting hint of bitterness with a spicy finish. If you’ve never enjoyed it, let this be your introduction.
POMEGRANATE – What can I say, I’ve loved this funky-looking, fabulous-tasting fruit since I was a tyke. Adding it to this salad gives it a tangy sweetness, and of course, some pop!
ORANGE & GRAPEFRUIT – Navels and pinks only please - this salad should be prepared only when you can find these two essential ingredients at their peak. Juicy, sweet and bursting with flavour is the order of the day!
MICROGREENS – If you haven’t already added microgreens to your diet, I’m urging you to do so tout de suite! I reference it in the video as a moment to garner extra “ohs and ahs” for presentation, but we can’t discount their nutritional value, as they’re loaded with vitamins and minerals (and they look pretty too!)
VINAIGRETTE – I’m going to post the vinaigrette recipe in our City Slicker YouTube channel the day after we post this. Preparing the vinaigrette is easy enough, but I want to mention two things: the recipe calls for 1 tablespoon of wasabi but I’ve started adding a bit more. Make the vinaigrette, and adjust the wasabi according to taste. Second thing, I suggest you transfer the vinaigrette into a squeeze bottle (LINK below). Adding little squirts and drizzles from the bottle gets the dressing into all those glorious nooks and crannies without compressing the salad.
Looking for a lovely main to follow this starter? How about LAMB STEW WITH CREAMY WILD MUSHROOMS, and for dessert, CHOCOLATE MOUSSE CUPS.
Serve up this FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE and turn your salad course into the star of your next dinner.
For more great ideas and the FULL RECIPE, please visit us at weekendatthecottage.com
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Ratatouille with Baked Eggs | Let's Brunch
Whip up your next brunch show-stopper with this bright and flavorful one-pan ratatouille. With flecks of basil and creamy goat cheese, this lively dish is simmered to perfection and topped with perfectly baked eggs.
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Fabio's Kitchen - Season 4 - Episode 8 - Spicy Sautéed Greens
Team Fabio!! Welcome back for another episode of Fabio's Kitchen - Season 4! Today we are making DELICIOUS Spicy Sautéed Greens. There are so many amazing layers of flavors in this dish, it's incredible, and will be the perfect complement to any knockout dish you make!
Come on into my home kitchen, completely outfitted with Viking Appliances.
Do me a favor and share the link and share the video with anyone you know, and subscribe to my channel. Thank you very much. I love you all!! Cheers!
Here are the ingredients needed for my Spicy Sautéed Greens:
Olive oil
1 medium white onion, diced
1 red bell pepper, diced
2 Roma tomatoes, diced
1-2 Fresno chili peppers, seeds removed, diced
red chili flakes, to desired level of heat
4 cups leftover greens (kale, radicchio, cabbage, spinach, romaine)
½ cup tomato sauce
¼ cup grated parmesan
salt and freshly ground pepper
Follow along with the video to create the masterpiece yourself!
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Cook Italian with Me: Pasta al Radicchio
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Linguine with Bok Choy and Shiitake Mushrooms
Linguine with Bok Choy and Shiitake Mushrooms
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