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.

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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.

SunButter Butter Tarts

Butter Tarts. Sounds a little Canadian, don’t you think? My standby classic recipe is found in The Allergy-Free Cook Makes Pies and Dessertsbut when I had the opportunity to make one more holiday favourite using SunButter, I felt that a twist on the original was the way to go!

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If you don’t know, Butter Tarts are traditionally a mixture of butter, brown sugar, and (optionally) raisins or pecans, all baked into a flaky pastry crust. This version does double duty with a little SunButter both in the crust and in the filling. Raisins are added for good measure, but if you’re staunchly against them, just leave ’em out.

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This is my final recipe for 2016 featuring one of my favourite allergy-friendly brands: SunButter. You can check out the others by clicking on the photos below:

SunButter Lentil Stew

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Chocolate-Covered SunButter-Pumpkin Truffles

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Double SunButter Hi-Hat Blondies

Sunbutter Blondie HiHats 2

SunButter Caramel Cookie Strawberry Pie

SunButter Crumble Strawberry Pie 4

And in case you already forgot, these little bowls of magic.

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You can head on over to the SunButter website for the full recipe here: SunButter Butter Tarts, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

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.

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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.