Recipes for CSA Week 24 | Sauvie Island Organics

Ingredients

• 5 cups radicchio, torn or cut into bite-sized pieces
• 1/2 cup or more roasted onions or shallots (see above), chopped
• 1/3 – 1/2 cup parsley leaves
• 1/3 cup toasted hazelnuts or walnuts, chopped (toasted pumpkin seeds would be good too)
• 2 tablespoons lemon juice or red wine vinegar
• 1 teaspoon Dijon-style mustard
• 4 tablespoons olive oil
• Salt and freshly ground pepper
• 1 tablespoon each butter and olive oil
• 1/2 onion or 2 shallots, finely diced
• 1 clove garlic, minced
• 1/2 teaspoon fresh or dried thyme
• 6 cups radicchio, finely chopped, divided
• 5 handfuls risotto rice, arborio, carnaroli, or vialone nano
• 1/2 cup dry white wine
• 6-7 cups water or vegetable broth
• 1-2 tablespoons butter
• 3/4 cup grated Asiago Stella (an aged Asiago) or Parmesan, divided
• Salt and pepper to taste
• 1 large bunch kale, well washed, trimmed and cut into thin ribbons and stems finely chopped
• 2 medium leeks, well washed and cut into thin half-moons or 1 leek and 2 shallots, diced
• 1 tablespoon butter and 2 tablespoon olive oil
• Salt
• 1/8 teaspoon red pepper flakes (optional)
• 1/3 – 1/2 cup grated Parmesan or Gruyere or sharp cheddar (if you’re making a galette or pizza)