Type what you have

Ingredients

• ✓ radicchio
• gnocchi
• olive oil
• heavy cream
• gorgonzola cheese
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
3. 3 Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

By MelanieW

Ingredients

• ✓ radicchio
• olive oil
• white balsamic vinegar
• dijon mustard
• salt
• pepper
• pistachio nut
• blue cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
3. 3 Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
4. 4 Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

By France Cevallos

Ingredients

• ✓ radicchio
• butternut squash
• olive oil
• sea salt
• black pepper
• creme fraiche
• paprika
• baguette
• balsamic glaze
• blue cheese
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.
2. 2 Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.
3. 3 Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.
4. 4 Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.
5. 5 Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.

By Reynolds KitchensR

Ingredients

• ✓ radicchio
• pasta
• basil
• parmesan cheese
• pine nut
• olive oil
• garlic
• red onion
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
3. 3 Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

By mpkneip

Ingredients

• ✓ radicchio
• panko bread crumb
• black pepper
• salt
• parmigiano-reggiano cheese
• heavy cream
• asiago cheese
• milk
• all-purpose flour
• butter
• sage
• garlic
• black pepper
• salt
• red onion
• cremini mushroom
• olive oil
• shell pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
3. 3 Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
4. 4 Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.
5. 5 Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.

By stefychefy

Ingredients

• ✓ radicchio
• olive oil
• salt
• mustard
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
3. 3 Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
4. 4 Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ radicchio
• walnut
• dijon mustard
• rice vinegar
• balsamic vinegar
• black pepper
• olive oil
• belgian endive
• blue cheese

Instructions

1. 1 Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
2. 2 Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
3. 3 Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
4. 4 Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
5. 5 Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

By John Mitzewich

Ingredients

• ✓ radicchio
• cranberry
• red wine vinegar
• balsamic vinegar
• garlic
• salt
• olive oil
• watercress
• fennel
• pecan

Instructions

1. 1 In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
2. 2 In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

By Allrecipes Member

Ingredients

• ✓ radicchio
• chickpea flour
• water
• olive oil
• oregano
• black pepper
• cayenne pepper
• kala namak
• onion
• carrot
• red bell pepper
• zucchini
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix chickpea flour and water with a fork until there are no lumps. Add 2 tablespoons olive oil and mix until combined. Add oregano, pepper, cayenne, and black salt; mix well and set aside.
3. 3 Heat 1 tablespoon olive oil in an oven-proof, nonstick skillet over medium-high heat. Add onion, carrot, and red bell pepper. Cook and stir until onion is translucent and carrot and bell pepper have begun to soften, about 5 minutes.
4. 4 Add 1 tablespoon oil and reduce heat to medium. Add zucchini; cook and stir until softened and browned on both sides, 2 to 3 minutes. Make sure zucchini is evenly distributed in a single layer. Sprinkle radicchio evenly on top. Cover and cook until radicchio begins to wilt, about 1 minute. Do not stir vegetables during this time.
5. 5 Give the chickpea mixture a stir and evenly pour into the skillet in a circular motion, starting in the middle and moving outwards over the vegetables. Cook over medium heat until edges begin to firm, 3 to 5 minutes.
6. 6 Transfer skillet to the preheated oven. Cook until top is firm and edges begin to pull away from the sides, about 20 minutes. Turn on broiler and broil omelette until browned, about 2 minutes.
7. 7 Remove from the oven and let sit, uncovered, for about 1 minute. Loosen edges with a rubber scraper or spatula. Place a large plate over the skillet and invert omelette onto the plate. Allow to cool for 2 to 3 minutes before sprinkling parsley on top. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ radicchio
• soy sauce
• balsamic vinegar
• brown sugar
• sesame oil
• garlic
• ginger
• black peppercorn
• sirloin steak
• salt
• scallion
• red bell pepper
• curly endive

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
3. 3 Press peppercorns into both sides of steak and season with salt.
4. 4 Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
5. 5 Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

By Ashley Delilah Lane

Ingredients

• ✓ radicchio
• salad green
• leaf lettuce
• endive
• apple
• walnut
• feta cheese
• cranberry
• green onion
• vegetable oil
• blueberry
• olive oil
• balsamic vinegar
• salt

Instructions

1. 1 Make the salad: Layer salad greens, apple cubes, walnuts, feta cheese, cranberries, and green onions in a large bowl.
2. 2 Make the dressing: Combine vegetable oil, blueberries, olive oil, vinegar, and salt in a food processor or blender; pulse until well blended and smooth.
3. 3 Pour dressing over salad and toss until well combined. Chill for 30 minutes before serving.

By DezCez

Ingredients

• ✓ radicchio
• water
• whole grain sorghum
• brussels sprout
• butternut squash
• jalapeno pepper
• sesame seed
• olive oil
• leek
• sesame oil
• miso
• rice vinegar
• sesame oil
• ginger
• black bean

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes.
3. 3 Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.
4. 4 Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek.
5. 5 Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips.
6. 6 Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.
7. 7 Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.

By Buckwheat Queen

Ingredients

• ✓ radicchio
• whole grain polenta
• buckwheat flour
• water
• vegetable broth
• salt
• butter
• taleggio cheese
• olive oil

Instructions

1. 1 Whisk polenta and buckwheat flour together in a bowl.
2. 2 Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
3. 3 Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
4. 4 Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
5. 5 Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ radicchio
• green lentil
• peanut butter
• rice vinegar
• water
• lemongrass paste
• tamari
• sugar
• vegetable oil
• lime
• green curry paste
• ginger
• garlic paste
• kamut grain
• cherry tomato
• cilantro

Instructions

1. 1 Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
2. 2 Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
3. 3 Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
4. 4 Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
5. 5 Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

By Buckwheat Queen

Ingredients

• ✓ radicchio
• pine nut
• red onion
• olive oil
• lemon juice
• romaine lettuce
• lemon zest
• raisin
• celery
• chicken breast
• black pepper
• salt
• rosemary
• honey
• mustard
• lemon juice
• mayonnaise
• sour cream
• bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
2. 2 Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
3. 3 Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
4. 4 Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
5. 5 Combine the chicken with the celery, raisins and lemon peel.
6. 6 When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

By MARBALET

Ingredients

• ✓ radicchio
• belgian endive
• chicory
• romaine lettuce
• olive oil
• greek olive
• caper
• oregano
• thyme
• salt
• black pepper
• chile pepper
• romano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
2. 2 Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the prepared baking sheet. Drizzle 2 tablespoons olive oil on top.
3. 3 Combine olives and capers in a small bowl; set aside. Mix together oregano, thyme, salt, black pepper, and chile pepper in a small bowl until well combined; set aside.
4. 4 Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
5. 5 Bake in the preheated oven until lettuce is crispy and beginning to wilt, 10 to 15 minutes. Cut off the kitchen string and sprinkle Romano cheese on top before serving.

By Buckwheat Queen

Ingredients

• ✓ radicchio
• olive oil
• vegetable broth
• water
• oat milk
• cornmeal
• onion
• carrot
• black pepper
• turmeric
• vegan smoked gouda
• vegan shredded mozzarella

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
2. 2 Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
3. 3 Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
4. 4 Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
5. 5 Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ radicchio
• vegetable stock
• olive oil
• carrot
• celery
• onion
• arborio rice
• red wine
• gorgonzola cheese
• walnut
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen

Ingredients

• ✓ radicchio
• romaine lettuce
• escarole
• red leaf lettuce
• cherry tomato
• red bell pepper
• green bell pepper
• green onion
• grapeseed oil
• balsamic vinegar
• lemon juice
• basil
• salt
• pepper

Instructions

1. 1 Combine romaine, escarole, radicchio, red leaf lettuce, cherry tomatoes, bell peppers, and green onions in a large bowl.
2. 2 Make dressing: Whisk together grapeseed oil, vinegar, lemon juice, basil, salt, and pepper in a small bowl.
3. 3 Pour dressing over salad and toss well.

By Robyn Webb

Ingredients

• ✓ radicchio
• water
• cornstarch
• black pepper
• salt
• polenta
• salt
• red wine
• vegetable broth
• water
• broccoli
• yeast extract
• miso paste
• shallot
• olive oil
• water
• porcini mushroom

Instructions

1. 1 Soak porcini in 2 cups boiling water for at least 10 minutes.
2. 2 At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
3. 3 Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
4. 4 Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
5. 5 Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
6. 6 Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
7. 7 Strain the reserved soaking water, twice if necessary, to remove any sediment.
8. 8 Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
9. 9 Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
10. 10 Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

By Buckwheat Queen