Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Grilled Treviso Radiccio, Green Bean & Peach Salad with Sun Dried Tomato Dressing This was delicious! Treviso Radiccio is slightly bitter, but the grilling adds sweetness and smokiness. The grilled peach and sun dried tomatoes also sweeten up this unique salad.  Heat grill pan to med high. Slice treviso in half, slice a peach in half, cut ends off green beans.  Drizzle all veggies and fruit with olive oil, sprinkle with kosher salt and pepper. Grill on med high on both sides for a few minutes. Since you’re using a grill pan, the green beans are easy to keep track of. Outside on the grill you could just use one of those vegetable baskets or trays made for the grill. Smash a garlic clove and rub it all over your serving dish. Sprinkle the dish with salt and pepper. Place the grilled treviso on the serving dish and slice into big slices for serving.  Add the grilled beans and peaches once they’re cooked. Dress with chopped sun dried tomatoes and balsamic vinegar.  Serve and enjoy!  Yummy!

Grilled Treviso Radiccio, Green Bean & Peach Salad with Sun Dried Tomato Dressing

This was delicious! Treviso Radiccio is slightly bitter, but the grilling adds sweetness and smokiness. The grilled peach and sun dried tomatoes also sweeten up this unique salad. 

Heat grill pan to med high. Slice treviso in half, slice a peach in half, cut ends off green beans.  Drizzle all veggies and fruit with olive oil, sprinkle with kosher salt and pepper. Grill on med high on both sides for a few minutes. Since you’re using a grill pan, the green beans are easy to keep track of. Outside on the grill you could just use one of those vegetable baskets or trays made for the grill.

Smash a garlic clove and rub it all over your serving dish. Sprinkle the dish with salt and pepper. Place the grilled treviso on the serving dish and slice into big slices for serving.  Add the grilled beans and peaches once they’re cooked. Dress with chopped sun dried tomatoes and balsamic vinegar.  Serve and enjoy!  Yummy!

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