Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired

1. Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
2. ​Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
3. Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
4. ​​Garnish with the crispy pancetta and serve.

Recipe by Anna Gill

Serves 4

2 small Treviso radicchio, halved lengthwise
1-2 tablespoons olive oil
3 oz. feta cheese, crumbled and room temperature
Pink Hawaiian salt

1. Prepare grill at a medium heat level.
2. Brush both sides of the radicchio with olive oil.
3. Place radicchio on the grill cut side up and cook for about 2 minutes.
4. Brush the cut side one more time lightly with the olive oil and turn cut side down for another 2 minutes.
5. Remove the radicchio from the grill and place cut side up on a serving dish.
6. Distribute the feta cheese along the top of the cut side. Sprinkle with the salt and serve.

Recipe by Anna Gill

Serves: 4 

1 pound fettuccini 
10-12 ounces part-skim fresh ricotta cheese
1-2 tablespoons extra-virgin olive oil, plus a bit for the drizzle
2-3 garlic cloves, pressed or finely minced
¾ cup plain breadcrumbs, preferably homemade
1 head radicchio, halved
½ cup fresh flat-leaf parsley, minced 
Coarse salt
Freshly ground pepper

1. Preheat oven to 375o.
2. Heat oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, about 1 to 2 minutes.
3. Add breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.
4. Place the radicchio halves in a roasting pan cut side up. Drizzle a tiny bit of olive oil over the radicchio and set in in the oven for about 15 minutes, until the color has deepened and the leaves are tender throughout. Slice the radicchio from the leaf edge end into fine strips. Set aside.
5. Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente. Before draining, extract a cup of the pasta water and reserve it.
6. Drain the fettuccini and return it to the warm pot. Add the ricotta and some of the cooking water. Toss to coat the pasta evenly, continue to add the water until you are satisfied with the consistency of the sauce.
7. Add the sliced radicchio and half the breadcrumb mixture. Season with salt and pepper. Toss the mixture again until blended throughout.
8. Divide into four portions onto plates, sprinkle with the remaining breadcrumbs, top with the parsley and serve.