Roger Mooking on Cameo
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Grilled Radicchio and Fennel Salad

SUNSET® Stewed Sweet Twister Collards

SUNSET® – Quinoa Cakes with Angel Sweet Chutney

Loaded Frittata

SUNSET® – Kumato Omelet

SUNSET® – Za’atar Grilled The Incredible Tomato™ & Viola™ Bake

Roast Cauliflower Steak with Honey Yogurt

SUNSET® – Blistered Shishito Peppers

1 large bulb fresh Fennel

1 large head fresh Radicchio

1/4 C freshly squeezed Orange Juice

2 Tsp Honey

1/4 Tsp dried Red Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp finely chopped Pistachios

Vegetable oil for brushing

Kosher Salt to taste

Freshly cracked Black Peppercorns to taste

Heat grill to medium-high heat.

Remove fennel fronds (the green leafy part at the top) and save for later.

Cut radicchio and fennel in half lengthwise ensuring that it all stays intact with the stem.  Using a brush, coat flat side of radicchio and fennel with vegetable oil.  Season flat side with salt and pepper.

Place radicchio and fennel flat side down on the heated grill.

While the vegetables are grilling prepare the vinaigrette by putting the orange juice, honey, chilli flakes, and olive oil in a clean bowl whisk together until thoroughly combined.  Season with salt and pepper to taste.  

After roughly 5-6 minutes, take the radicchio of the grill and transfer to a tray, but leave the fennel on.  The radicchio should be slightly charred and wilting on the flat side.   

After roughly 7 minutes total cook time, remove the fennel from the grill and add to tray.

Carefully remove the hardest stem part of both the radicchio and fennel by using the point of a sharp knife to notch out the core, removing as little of it as possible.  Chop the radicchio and fennel into a medium dice.  Toss all the chopped vegetables onto a flat tray and toss with the orange honey vinaigrette.

Transfer the dressed vegetables to a serving platter and garnish with chopped pistachio and lightly chopped fennel fronds.   This is great just warm off the grill or at room temperature.  

  • 3 Italian Sausages (about 360 g total, mild or spicy as you like)
  • 2 1/2 C peeled and diced Yukon Gold Potatoes (about 2 medium potatoes)
  • 1 C diced Cooking Onion (about 1 medium onion)
  • 10 large Eggs
  • 1/4 C chopped Flatleaf Parsley
  • 1 1/2 Tsp Kosher Salt
  • 1/4 Tsp freshly ground Black Peppercorns
  • Vegetable Oil, for cooking
  • 1/2 C Flavor Bomb Cherry Tomatoes, halved
  • 1 1/4 C Baby Arugula
  • 1 Tsp Extra Virgin Olive Oil

 

Additional Kosher Salt and Black Peppercorn to taste

Preheat oven to 350°F.

Heat 12″ cast iron or oven-safe non-stick skillet over medium high heat.  Add 1 tablespoon vegetable oil to pan.  Remove casing from sausages (discard casing), and roughly crumble into hot pan.  Fry sausage pieces until golden brown and cooked.  Remove from pan and set aside.

Add onions to hot pan and cook until light golden and soft, about 4-5 minutes. Remove from pan and set aside with cooked sausage.  Add 2 tablespoons oil to pan and cook diced potatoes until golden brown and mostly cooked through, about 5-6 minutes.  Season potatoes with 3/4 teaspoon salt. (If bottom of pan has a lot of stuck on browned bits, remove potatoes and give the pan a quick good wipe before continuing on with adding back 1 tablespoon of oil and browned potatoes.)  Add sausage and onion back to pan and stir to distribute evenly. 

In a large bowl, whisk together eggs, chopped parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.  Pour egg mixture into pan, now over medium heat and allow egg to run over filling.  With a spatula, lift edges slightly to allow egg to run under.  Let egg mixture cook on the stovetop about 2-3 minutes, to allow bottom to set before placing the pan into preheated oven to finish cooking.  Bake in oven about 20 minutes, until center of frittata is set.  Remove from oven and allow frittata to cool 15 minutes in the pan before serving.

Just before serving, in a medium bowl, toss together halved tomatoes, arugula, extra virgin olive oil, salt and pepper to taste.  Arranged dressed salad on top of the frittata and serve straight from the pan.

  • 1 large head Cauliflower
  • 2 Tbsp Olive Oil
  • 1 Tsp ground Cumin
  • Kosher Salt and freshly ground Black Peppercorns to taste
  • 1/3 C (3% fat) Yogurt
  • 1 Tsp Honey
  • 1/3 C fresh Pomegranate Seeds
  • 2 Tsp fresh Orange Zest

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

To slice cauliflower into even “steaks”, use a long serrated bread knife to first trim the bottom so it stands firm and flat on a cutting board. To start, slice cauliflower from top to bottom stem in half, then cut from original center slice outward about 1 to 1 1/2 inches to create a thick flat “steak”. Trim the outer rounded part on the second cut – you’ll end up with two larger pieces, and two smaller pieces. Keep any extra crumbly bits; they’ll cook alongside the larger slices.

Gently brush or rub olive oil evenly over the cauliflower and season on all sides with cumin, and a generous amount of salt and pepper, place on prepared tray. Roast on first side for 15 minutes, then carefully remove tray from oven. Using tongs, flip steaks over to other side and roast additional 10 minutes. Cauliflower will be nicely golden on the edges, and just cooked through (but not overly soft). Remove from oven, and transfer to final serving platter and let cool slightly.

In a small bowl, mix together yogurt and honey. Drizzle over cauliflower steaks, and finish off with fresh orange zest and a sprinkling of pomegranate seeds. Serve as a side dish to accompany the Herb Chicken with Coconut Green Peppercorn Sauce.

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