Roasted Pear & Radicchio Salad with Molasses Vinaigrette

A sweet and savory, warm salad to serve as a lunch or light dinner on a cold, winter day.

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Oven roasted Bosc pears sit on top caramelized grapes, bitter radicchio, toasted hazelnuts and sweet shallots with a drizzle of molasses vinaigrette.



Roasted Pear Raddicchio Salad
serves 2
roasted pears 
1 firm Bosc pear, halved lengthwise, cored
1 tbl extra virgin olive oil
2 tsp maple syrup
1/8 tsp dried thyme
pinch of salt and pepper

Preheat the oven to 450. Coat the pears with olive oil, maple syrup and season with thyme, salt and pepper.
Place cut side down on a baking sheet and roast for 10 minutes. Flip the pears over and roast 7-10 minutes more until golden brown and tender.

radicchio salad
1 tbl extra virgin olive oil
1 large bulb radicchio, cored, roughly chopped
1 shallot, thinly sliced
1/4 cup halved green grapes
2 tbl raw hazelnuts, roughly chopped
salt, to taste

While the pears are roasting, saute the radicchio and shallot in olive oil until tender, 5 minutes. Add the grapes and hazelnuts and season with salt. Cook 5 more minutes until the grapes start to caramelize and the hazelnuts have toasted.
Serve the roasted pears on top the of the radicchio salad and drizzle with molasses vinaigrette.

Molasses Vinaigrette
2 tbl molasses (not blackstrap)
1 tbl champagne vinegar
2 tsp dijon mustard
1 garlic clove, smashed
1/8 tsp dried thyme
salt and pepper, to taste
3 tbl extra virgin olive oil

Combine the molasses, vinegar, mustard, garlic, thyme, salt and pepper in a small blender and blend to combine. Slowly stream in the olive oil until the dressing has emulsified and taste to season with more salt and pepper.

Chard & Red Grape Agrodolce with Walnuts and Basil

Agrodolce is an Italian sauce meaning sweet and sour. The sauce is this dish incorporated red wine vinegar, agave nectar and red pepper flakes for a light and tangy bite that doesn't overpower. Grapes are a natural partner with greens and sausage and burst in your mouth with every bite.

Chard, red grapes, vegan sausage and pasta tossed with toasted walnuts, fresh basil and garlic in a sweet vinegar sauce.

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Chard & Red Grape Agrodolce
serves 4
10 oz bow tie pasta
2 tbl extra virgin olive oil, plus more for drizzling
1 head chard leaves, roughly chopped
1 cup red grapes, whole
2 garlic cloves, minced
1/2 tsp red pepper flakes
salt and pepper, to taste
1 cup water
2 tbl agave nectar
3 tbl red wine vinegar
4 vegan Italian sausage
1/2 cup chopped toasted walnuts
1/4 cup roughly chopped fresh basil

Cook the pasta in boiling, salted water until al dente.
Heat the oil, add the chard and cook to wilt. Add the grapes, garlic, red pepper flakes, salt and pepper and cook until the garlic has toasted, 3 minutes. Add the water, agave and vinegar and bring to a boil. Cook until all of the liquid has been absorbed.
Add the sausage and saute until crispy. Remove from the heat and add the walnuts and basil. Toss in the pasta and dress with a few swirls of olive oil. Season and taste with salt and pepper.

Spicy Maple Tofu, Roasted Grapes with Brussels & Walnuts

I have recently discovered a whole new world of cooking that involves roasting grapes in savory food and I love it. The grapes lightly burst in the hot oven and add a delicate sweetness that is hard to find elsewhere. Roasting on the stem and serving them as is adds elegance to each plate.

Sweet and spicy tofu roasted in maple syrup, cayenne, fresh rosemary and garlic with crisp red grapes, lightly charred brussel sprouts and buttery walnuts.

Spicy Maple Tofu
1 cup maple syrup
3 tbl extra virgin olive oil
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp salt and black pepper each
2 large fresh rosemary sprigs
3 garlic cloves, halved
1 lb extra firm tofu, drained, pressed, cut into 3/4" triangles
Combine all of the ingredients together. Pour over the tofu and marinate at least 2 hours to overnight for best flavor.
Preheat the oven to 425.
In a dutch oven or a long baking sheet with sides, pour out the marinade and tofu. Roast for 40 minutes, turning the tofu over after 20.

Roasted Grapes with Brussels and Walnuts
2 cups red grapes
1 cup small brussel sprouts, ends trimmed, halved
2 tbl extra virgin olive oil
1 tbl balsamic vinegar
salt and pepper
drizzle of molasses
1/2 cup raw walnuts

Preheat oven to 425.
Toss the grapes and brussel sprouts with oil, vinegar, salt, pepper and molasses. Roast for 20 minutes. Stir and add the walnuts, roast 8 minutes more.