Warm Radicchio and Arugula Salad Recipe


  • 1 head of radicchio
  • 1 small bag of arugula
  • 1/4 cup balsamic vinegar
  • 2 tbsp good olive oil
  • salt and pepper
  • 4 tbsp shredded or cubed Parmesan

Preheat your oven to 350 degrees.

Rinse and dry your arugula and radicchio.

Cut the stem end off of your head of radicchio and then cut the head in half. Now cut out the thick core center and discard. Slice each half of the radicchio in half and separate the leaves out onto a large sheet pan.

Drizzle with your olive oil and balsamic vinegar. Sprinkle salt and pepper evenly over the top.

Place in the oven to roast for about 10-15 minutes or until you start to see the radicchio brown on the edges but still has some shape.

Remove from the oven to cool for a few minutes.

In a large bowl add your arugula and scoop your radicchio from the sheet pan and place on top of your arugula. Pour the balsamic vinegar and olive oil from the sheet pan over top of the salad and gently toss.

If you are using any Parmesan you can add that now and serve immediately. (Original Recipe)


Carnival Squash with Apples and Thyme Recipe


  • 2 carnival squash
  • 2 tablespoons melted butter
  • 4 sprigs fresh thyme
  • 4 small apples or 2 large, tart
  • ¼ teaspoon cinnamon
  • 2 tablespoons brown sugar

Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place the squash on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the sugar, and the cinnamon. Remove the squash from the oven.

Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized. (Original Recipe)