From Manakintowne Specialty Growers
- Salad Mix
From Albert's Organics
- Butternut squash
- Honeycrisp and Crimson Crisp apples
This week's recipes:
Chicory Radicchio Salad With Red Lentil Dressing
1/4 red onion
3 T. olive oil
1/4 c. red lentils or TVP
3/4 c. broth
2 T. red wine vinegar
Salt and pepper to taste
4 oz. radicchio
head of chicory
2 oz. favorite cheese
Finely dice the onion and sauté in a pan with a little of the olive oil. Add the lentils and stir to coat, sauté another minute and add the broth. Bring to a boil and simmer for 10 - 12 minutes until they are soft but still hold their shape.
Add the vinegar and the rest of the oil to the lentils and season to taste with salt and pepper.
Wash and dry the chicory and radicchio and cut or tear into bite sized pieces. Arrange on plates, spoon warm lentil dressing over the bitter greens and add the cheese on top.
Serve lukewarm, with crusty bread
Fuyu Persimmons are sweet and the skin can be eaten or peeled. They are great in fruit salads or baked in coffee cake. Jess likes to mix chopped persimmon in her yogurt, or pair it with goat cheese.
Persimmon-Goat Cheese Wedges
1/4 cup salted roasted almonds, very finely chopped
1 teaspoons chopped flat-leaf parsley
3 ounces fresh goat cheese, softened
2 Fuyu persimmons, sliced crosswise 1/4 inch thick
Aged balsamic vinegar, for serving
In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese. Divide the mixture into 6 equal pieces and roll each into a ball. Using a 2-inch round biscuit cutter, stamp out 12 rounds from the persimmon slices. Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.