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|Radicchio, separated leaves
|Red Wine Vinegar
|Extra Virgin Olive Oil
Yield: 4-6 servings
Preheat the oven to 375F. Remove the stems and leaves from the beets (reserving the greens) and add them to an oven safe pan with 2 tsp salt, 1 tbsp of EVOO, 1 cup water, the stems from the parsley (reserving the leaves) and 4 kumquats cut in half. Roast for 30 mins lightly tented with aluminum foil. After 30 mins, remove beets from oven and allow to cool slightly. Peel with a towel and cut into ½” pieces.
While the beets are roasting, strip the leaves from the stems of the beets and broccoli leaf. Reserving both.
For the pistou sauce, add the broccoli stems, beet stems, ¾ bunch parsley leaves, the green tops of the green onions, almonds, red wine vinegar, 2 cups of EVOO and 1½ tbsp of salt into a food processor. Process until well combined and adjust seasoning with salt and vinegar. Set aside.
In a large saute pan, over medium high heat add a tbsp of oil and heat for 30 seconds. Add the snap peas and cook for approx. 5-7 minutes, turning to cook both sides. They should be bright green, slightly blistered and retain a bit of crunch and sweetness. Set aside.
Lower heat to medium low, add another 2 tbsp of oil and the whites from the green onions cut into ¼” slices and a small pinch of salt. Cook for 5 mins or until softened slightly.
Add a small pinch of chili flake and the striped greens from the broccoli leaf and beets and a pinch of salt. Cook for 7-10 mins until wilted and tender. Add the leaves of the radicchio (reserving small inner leaves for garnish) and saute for another 3-4 mins until very lightly wilted. Finish by adding the kumquat slices and mix in well.
Plate the greens on a large platter. Arrange beets, snap peas and dollop the pistou onto the plate. Garnish with parsley leaves and inner radicchio leaves and drizzle of EVOO and a pinch of flakey sea salt.