Sauteed Radicchio with Pears

A skillet of radicchio, red onions, and pears are finished with a simple splash of walnut oil and balsamic vinegar. If you have the time, double the onion and caramelize it first to add a bit more elegance to the dish.


Sauteed Radicchio with Pears


2 tablespoons (15mL) extra virgin olive oil
1/2 large red onion thinly sliced
2 heads radicchio, thinly sliced
2 small ripe bartlett pears
Dark balsamic vinegar, for finishing
Roasted walnut oil, for finishing
Fine sea or Himalayan salt to taste

Heat the oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the radicchio and pears, and continue to cook until the pears are tender and the radicchio is wilted, about 3 minutes more. Splash the mixture with the balsamic vinegar, and cook just for 1 to 2 minutes until it is caramelized and thickened. Arrange the mixture into a serving bowl. Toss with walnut oil and salt. Serve warm.


Pearl Onions, Mushrooms, and Fennel

Pearl onions are often underused as a side dish, but their mild flavor pairs well with the earthy mushrooms and sweet fennel. The cornstarch adds a gravy-like sauciness to this dish from the rich juices, but for something a little creamier, add a few splashes of coconut milk at the end of cooking.


Pearl Onions, Mushrooms, and Fennel


2 tablespoons (15mL) extra virgin olive oil
1 pound (454g) frozen pearl onions, thawed and drained
1 small head fennel, thinly sliced
1/2 pound (227g) cremini mushrooms, thinly sliced
1 teaspoon (5mL) dried oregano
Fine sea or Himalayan salt to taste
3 tablespoons (45mL) water
1 teaspoon (5mL) cornstarch

Heat the oil in a large skillet over medium heat. Add the pearl onions and cook until they start to brown, stirring often, about 10 minutes. Add the fennel, mushrooms, and oregano. Cook until the mushrooms are softened, about 5 minutes more. Sprinkle with salt.

Mix the water with the cornstarch in a small bowl to create a slurry. Pour the cornstarch mixture over the pearl onion mixture. Mix well. Turn to low heat and cook for about 3 minutes, until the sauce has thickened. Season with additional salt to taste. Serve warm.

Baby Kale with Radishes

Any greens and alliums can be used in this one-skillet dish, apple cider can be swapped for the citrus. Try dandelion greens with toasted garlic, then nix the sugar and simmer in cider instead.

Baby Kale and Radishes

Baby Kale with Radishes


1/4 cup (60mL) citrus juice (I used half orange, half grapefruit)
1/2 teaspoon (2mL) granulated sugar
2 tablespoons (30mL) medium extra-virgin olive oil
1 medium red onion, finely chopped
1 bunch radishes, trimmed and cut in half
5oz/142g baby kale
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Mix the citrus juice with the sugar, stirring until the sugar has dissolved.

Put the olive oil in a skillet over medium heat. Add the onion and cook, about 5 minutes, until tender. Add the radishes and cook for 5 minutes. Stir in the kale and add the juice, cover, and let steam for about 2 minutes, until the kale has started to wilt and the mixture is easy to stir. Turn the heat to medium-high and cook until the juice has absorbed, about 2 minutes, stirring often. Season with salt and pepper to taste. Serve warm.