June 18, 2017
Grilled Greens?
By Linda Dansbury

You may still be in the pick up room or at home saying "what am I going to do with all of these greens?" Looking at the long list that Derek sends me each week gets me thinking ahead of time on what to do with things so that I can offer help to you.

This past week and coming week both had beautiful heads of romaine and we may receive radicchio this coming week. One of our favorite ways to eat both of these is to grill them - yes, grill your greens!

Cut both of them into quarters, keeping the cores in tact so that they stay together. Any leaves that fall off can be added to any salads. Brush with olive oil. Place on grill and do not walk away! Just lightly char the quarters on the cut sides. When lightly charred, take off the grill. For the radicchio, I drizzle lightly with a nice olive oil and a tiny bit of balsamic vinegar and salt and pepper. The romaine could be treated the same way, but I typically make it into a Caesar salad. Instead of making my own dressing, I usually have a jar of OPA Caesar in the fridge. It is Greek yogurt based - you can jazz it up with added garlic, olive oil and parm cheese if you like.