Category: Garlic

Categories
Garlic Ginger Jalapeno peppers Kale Olive Oil Onions Squash

Simple Summer Vegetable Curry

Words and photos by Amanda Callahan of Callywood Farms

This is a super simple vegetable curry that is endlessly adaptable. If lima beans or field peas aren’t available, you can substitute canned beans (chickpeas would be great). Note that if you go with canned beans, you will need to reduce the stock to ½ cup and cook the beans with the summer squash. By taking this approach you can reduce the cooking time tremendously, and have dinner on the table in less than 30 minutes.

You can also treat this recipe as a “clean your refrigerator out” kind of dish. Just pay attention to different vegetable cooking times, and adjust as needed (for example, start onions or carrots earlier and finish with squash and softer green beans). 

Ingredients

  • Cooking fat of choice – oil or butter
  • 1 onion, diced
  • 1 jalapeño, minced
  • 1-inch chunk of ginger, peeled and grated
  • 3-4 garlic cloves, minced
  • Salt (about 2 teaspoons for the whole dish) & pepper
  • 2 tablespoons curry powder, divided
  • 1 pound lima beans, rinsed and any debris removed
  • 1 cup stock
  • 5 small summer squash/zucchini, sliced (halved if thick)
  • 1 can coconut milk
  • 1 bunch of kale, Swiss chard or spinach, finely sliced
  • 1 teaspoon garam masala
  • 1 lime, juiced

Instructions

  1. In a large sauté pan with a lid, heat oil/butter over medium heat and add onion. Sauté the onion, ginger, and jalapeño until well done and browned in spots — about 8 minutes.
  2. Add the garlic, season with salt, pepper, and 1 tablespoon of curry powder. Stir to combine everything. 
  3. Add lima beans and stock. Cover pan and let cook for about 25 minutes until lima beans are very al dente or not quite done cooking. 
  4. Add the squash and coconut milk to the lima beans and combine everything. Continue cooking uncovered for another 10 minutes. At this point, the lima beans should be done and the squash just starting to cook through. Add the remaining curry powder, adjust to taste with salt and pepper. Add the greens and stir to combine. 
  5. When everything is done cooking, turn off the heat and add the garam masala and lime juice. Stir and taste one last time for additional seasonings. 
  6. Serve with rice. And thinly sliced cucumbers (I didn’t have any for these photos, but they make a marvelous garnish!).
Categories
Beets Dill Garlic Olive Oil

Beet & Dill Salad

Words and Photos by Amanda Callahan of Callywood Farms

This is a super simple recipe that comes together with only a few minutes of hands-on time. The longest part is cooking the beets. The recipe instructions below are for using an Instant Pot, but if you don’t have one or use one, you can simply roast the beets in the oven. I like to wrap whole beets in parchment or foil. Roast at 350 for about an hour, or until you can easily pierce a knife all the way through. 

You can do this with any kind of beet, but the chioggia beet is a personal favorite. Their beautiful stripes make it visually appealing, and it is super-sweet, with a slightly more subtle flavor than a traditional beet. A golden beet would be great too! 

Ingredients 

  • 1 bundle of beets, preferably chioggia beets
  • 1 can of beans, white or chickpea, drained and rinsed
  • ¼ cup chopped dill 
  • 1 lemon, juiced 
  • 1 clove of garlic, minced or grated 
  • 2 TB EVOO
  • Salt and pepper
  • 2 TB chopped chives and chive flowers for garnish

Directions

  1. Trim the beets: Remove the greens and trim the root end. 
  2. Cook the beets either by roasting in the oven (per instructions noted above in the intro), or in an Instant Pot. If using an Instant Pot, place whole beets on the rack insert. Add 1 cup of water to the pot. Place the top in the sealing position, and pressure cook the beets for 35 minutes. If you have the time, let the pressure release naturally. If not, wait 10 minutes and release the pressure. Let the beets cool. The skin should slip right off the beets easily. Quarter each beet and then slice.
  3. In a large bowl, add all the ingredients and toss to combine. Adjust seasonings to taste. Serve and enjoy!
Categories
Cucumber Edible Floers Eggs Garlic Herbs Microgreens Olive Oil Onions Radish Shallots Snap peas

Snap Pea and Radish Salad  

Words and photos by Amanda Callahan of Callywood Farms

This is a true farmer’s lunch — real fast food, if you will! It shines with things you could walk onto a farm, pull from the ground or the coop and be ready to eat in about 10 minutes! It is a delightful spring salad that satisfies my lunch time desires for something fresh, light while adding interest with sweet and tangy notes. Simply put everything in a bowl as you prep, toss with dressing and you’re ready to go.

Because I really wanted a chopped and crunchy salad, I used out-of-season cucumbers (I couldn’t resist!), but you can omit and focus on our gorgeous spring greens instead. You might add some fresh goat cheese, cooked white beans or chickpeas for added depth, hearty layers and extra protein. Make enough for a few meals, and use up within three days to avoid soggy bites, or toss and simply keep the dressing separate until ready to serve.

Right now radishes are in abundance! Help your local farmers out by snagging a couple bunches this week. You need a full bunch for this recipe (more if you love radishes like I do!). Get extra and pickle them alongside some onions for an extra special taco topping. I love pulling one out each day to put on top of whatever salad or sandwich I make for lunch. Yum!

Ingredients

  • 1 lb. snap peas
  • 1 bunch radishes
  • 4 Persian cucumbers (optional)
  • 2 spring onions or shallots
  • 1 garlic clove, grated
  • ¼ cup fresh chopped herbs such as parsley, wild onion/chives and dill
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar 
  • ¾ teaspoon salt
  • Fresh ground black pepper
  • For serving: hard boiled eggs, microgreens, edible flowers

Directions

  1. Prep vegetables for the salad. Lay snap peas down and cut roughly into thirds. The radishes were thinly sliced into half moons, as were the cucumbers. I sliced the shallots into rings and tossed everything in a large bowl. 
  2. Make the dressing right on top of the vegetables: grate the garlic clove, juice the lemon, and add the remaining ingredients. Toss to combine. EAT! 
Categories
Broth/Stock Butter Garlic Onions Parmesan cheese Radicchio

Radicchio Red Wine Risotto Recipe

Words and photos by Amanda Callahan of Callywood Farms

This is a meal you would expect on your plate at a nice restaurant, and I want to show you how EASY it is to prepare it at home! We’ve been fortunate with local radicchio recently, and this recipe is a stellar way to let this cool-weather crop shine. While it is mostly commonly known as that cheerful “red and white crunchy stuff” in salad mixes, radicchio is a delightful green and a lovely addition to meals in its own right. Bitter, yes, but with the right counter-flavors, it is exquisite. It’s great roasted or grilled to bring out the sweetness. For this dish, the bitterness pairs perfectly with creamy risotto. It’s a perfect cook-at-home special occasion meal. Treat yourself or your partner to a delicious, locally sourced fancy dish! 

To serve: We served this with pork chops – recipe here (pan seared instead of grilled), but you could serve with a big steak, roasted chicken, pan seared trout and even some beautiful mushrooms or tofu for my plant based friends. Check out original recipe that inspired my version for some plant based variations you might find helpful, too!

Ingredients

  • 5-6 cups bone broth
  • 1 large head of radicchio, sliced thin
  • 4 tablespoon butter, divided 
  • 1 medium onion or 2 shallots, diced small
  • 4 cloves of garlic, minced 
  • Salt and pepper to taste
  • 1 ½ cups arborio rice 
  • 1 cup dry red wine
  • 1 teaspoon of fresh thyme and rosemary leaves 
  • ½ cup freshly grated parmesan cheese 

Instructions

– Heat the broth over low heat on a back burner, so that it’s nice and hot to add to your risotto during cooking. 

– In a large sauté pan, heat 2 tablespoons of butter over medium-low heat. Add the onions and saute for 5 minutes until translucent. Add garlic and sauté another minute until fragrant. Season with salt and pepper. 

– Pour in the rice and toast the rice by stirring around, about 2-3 minutes. The rice grains should be translucent on the outside and still have a white center. Season the rice with salt and pepper.

– Turn the heat to medium-high. Deglaze the pan with the cup of wine, turning the heat down to low after the initial alcohol bubbles off. 

– Once the wine has been absorbed, you will start the process of adding broth. Using a ladle, add 2 scoops of broth to the pan and continue stirring to incorporate all the liquid into the rice. If you’re cooking on gas, you can manipulate the heat to keep a constant simmer, increasing when you add stock and decreasing as it simmers, like a dance. When the liquid has been absorbed, add another few more ladles full of broth. 

– After 3-4 rounds of broth additions, it’s time to add your radicchio and fresh herbs by folding it into the rice

– Continue adding broth. You will need between 5-6 cups. So, you have to keep your eyes on it. You will know it’s done as the rice will slow it’s absorbency of the broth and the grains become nice and plump. I keep a tasting spoon close by and taste as it gets close (this also helps you keep an eye on salt level, too). Some people prefer more al dente, some like it done well. However, I caution you from overcooking too soon. The rice will become sticky and mushy, so err on the side of undercooking. – When it’s just about done, turn off the heat. Add the cheese, remaining 2 tablespoons of butter, adjust seasonings, and one more ladle full of broth and stir to combine. 

Categories
Beets Garlic Olive Oil Onions Thyme

Beet and Black Bean Burgers

Words and photos by Amanda Callahan of Callywood Farms

As the last of the beets come out of the winter fields, grab some this week and try your hand at some veggie burgers! Beets in burgers? You read it right! I’ve made many veggie burger recipes over the years, and from endless combinations of beans, greens, mushrooms and other produce. In my former life as a dedicated vegetarian, I was always in search of a vegetable-centered recipe to replace those frozen dishes at the store with mile-long ingredient lists. After experimenting through my share of blends, this by far is my favorite combination that results in a moist, earthy, flavorful “burger” patty. 

This recipe is very versatile, provided you ensure everything is well cooked, and I have modified the recipe many different ways over the years. You can roast the beets, use leftover rice, etc. and still be pretty much guaranteed a winning result. Pair with some fresh roasted potato fries and a seasonal salad or fruit for a complete, nutritious and delicious meal.     

Adapted from this recipe 

Ingredients
1/2 cup rice 

1 onion, diced small

3 large red beets, peeled and diced small

3-4 cloves garlic, minced

2 tablespoons apple cider vinegar

1 can black beans, drained and rinsed

Juice from 1/2 lemon

4 tablespoons oil, divided 

1 teaspoon coriander

1/2 teaspoon thyme

2 tablespoons flour

Salt and pepper to taste

For serving: cheese slices, sauerkraut, pickled jalapeños, condiments of choice

Directions

  1. Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it’s a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 25-30 minutes. Drain the rice and set it aside.
  2. Heat the oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Depending on the size of the beets, this can take anywhere from 10-20 minutes. Smaller is better! Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.
  3. Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.
  4. Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Place on a plate and repeat until all the mixture has been used. This should make 6 large-sized burgers. We made some smaller ones for lunch portions the next day. 
  5. Heat a large cast-iron skillet over high heat. Add a few tablespoons of oil – enough to completely coat the bottom of the pan.
  6. Once the oil is hot, place burgers in the pan. Once all the patties are in the pan, reduce the heat to medium-high.
  7. Cook the patties for 2-4 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula – they’ll hold together once the second side is cooked. 
  8. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes. Remove and serve how you’d like: with buns or without!
Categories
Baked Food Beef Eggs Garlic Onions Pork Recipes Ricotta Rosemary

Ricotta Meatballs

Words and photos by Amanda Callahan of Callywood Farms
Adapted from this recipe. 

I’ve been making this recipe for years, and it has become a beloved standby. It simplifies making meatballs by multiple steps and ingredients, and the results are still tender and delicious with endless possibilities. Serve them over spaghetti with tomato sauce, glazed in jam for an appetizer, or with a side of Romesco such as this one. I used ground pork here, but you can use any meat you like including ground chicken as in the original recipe linked above. In the summertime, I swap the rosemary for basil — use what speaks to you and the seasons. You really can’t go wrong. My family prefers straight up meatballs without the bread, but you can certainly add in breadcrumbs if desired.

Ingredients
1 small onion, minced
3 garlic cloves, minced
1 pound ground meat
8 oz. ricotta cheese
2 sprigs of fresh rosemary, minced
1 egg, whisked
1 teaspoon salt
Freshly cracked black pepper

Directions
1. Preheat the oven to 450 degrees. 
2. In a small sauté pan, sauté the onion until translucent. Add garlic and sauté for another minute. Set aside to cool down. 
3. Set up a sheet pan and line with a Silpat mat, parchment paper or tin foil. 
4. In a large mixing bowl combine the meat, cheese, rosemary, cooled onion/garlic, egg, salt and pepper. Mix with your hands until combined. 
5. Form the mixture into meatballs and arrange on the sheet pan. 
6. Bake for about 25 minutes, turning the meatballs and pan after the first 15 minutes. They should get nice and brown with some darker brown spots. 

Categories
Cilantro Garlic Jalapeno peppers lettuce Onions Radish

Thai Pork Larb


Words and photos by Amanda Callahan of Callywood Farms
Inspired by: NYTimes and here

If you’ve been to a Thai restaurant, chances are you’ve seen this iconic dish on the menu — and for good reason! It combines the best of sweet and savory elements with textures that run the gamut from soft to crunchy. At its core, larb is a Laos-based meat salad that is then spiked with all sorts of ingredients making it a cinch to prepare — and to customize to your preferences. I used pork, but you can also incorporate beef, chicken, turkey, tofu, or even mushrooms. Add-ins are flexible too, such as lime juice, cilantro, peanuts, chile peppers, fish sauce and other condiments. The more variety you add, the more the resulting flavors will mingle and meld into a truly palate-pleasing experience.

For me, the distinguishing characteristics of larb are the combination of lime juice, fish sauce, and ground toasted rice. The toasted, ground rice can be difficult to make without the right tools – a mortar and pestle or a coffee grinder will do. If not, skip the step! It won’t be as authentic of an experience, but will still produce a tasty dish! 

Ingredients

  • 1 large red onion or 3 shallots, divided per instructions below
  • Hot water – between ½ cup – 1 cup
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 3 tablespoons jasmine, basmati or long grain white rice 
  • 1 tablespoon cooking oil
  • 3-4 garlic cloves, minced
  • ¼ cup lime juice (2-3 limes, juiced)
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • Salt & pepper to taste
  • Crushed red pepper or fresh chilis, sliced, quantity to taste
  • 1 bunch of cilantro, chopped

For serving

  • Butterhead lettuce, outer/large leaves removed for cups
  • Radishes, chopped
  • Pickled jalapeños/peppers and the onions 

Instructions
1. With the onion/shallots – you want half of it sliced for pickles and the other half finely minced to cook with the meat. Prep as so.  

2. For the pickles: put the sliced half of the onion in a large bowl. Add the red wine vinegar and salt, and cover with hot water. Set aside. 

3. For the larb: place a large cast iron skillet over medium heat and add the rice, swirling to coat it with oil and allow to toast. It should only take a few minutes for the rice to take on a golden, almost brown hue. Remove and grind using a mortar and pestle or a coffee grinder. You’re aiming for a textured powder-like consistency. Be careful not to over do it with the coffee grinder. Set aside.

4. In the same pan, add the oil. Once it is heated, add the remaining diced onion. Sauté for a few minutes to soften, add the garlic, sauté another minute until fragrant, and season with salt and pepper. Add the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink and cooked through, about 7-8 minutes. Add additional heat, if desired, with crushed red pepper or fresh chilis. Remove from heat and set aside to cool slightly.

5. To a small bowl, add the lime juice, fish sauce, and honey. Stir to combine. 

6. Set up with lettuce cups and toppings.

7. When the meat has cooled a bit, pour the reserved lime juice/fish sauce on top, combine with chopped cilantro and taste to adjust seasonings. Add more salt, pepper, or heat as needed!

8. Scoop large spoonfuls of larb into lettuce cups, top with pickled onions, radish or other toppings you desire. Serve with steamed rice if you’d like.

Categories
Bacon Carrots Celery Garlic Olive Oil Onions Potatoes Recipes Turnips

Roasted Winter Vegetable Soup with Guanciale and Celery Salad Topping

Words and photos by Amanda Callahan of Callywood Farms

Ready for another super easy, super versatile and super delicious recipe? Keep on reading! I love roasted turnips: the cooking process brings out the sweetness of this misunderstood root veggie and makes them approachable for those who shy away. That said, turnips do tend to have a “love ‘em or hate ‘em” reputation, so I wanted to make something that would be appealing to fans and could-be fans alike. Soup seemed a natural place to start with its cozy vibe well-suited for our current cold temperatures.

But, how could I make unconvinced turnip eaters more interested? Enter the ever-popular garden darlings: potatoes and carrots. By pureeing and blending the turnips with these beloved add-ins, you get the best of both worlds: full, rich flavor without the pronounced turnip twang. Win!

If you’re still unsure, let me give you a little firm-but-polite nudge. Put your support-the-farmers-money-where-your-mouth-is, step outside your comfort zone and bring a variety of vegetables and meat cuts into your home. Buy the turnips, grab and cure the pork jowl and let’s get these overlooked items onto your plate! 

Pro tip: Save all your resulting veggie peelings to make stock. Keep a freezer bag in your freezer and add onion, carrot and celery peelings/ends until it’s full. Mushroom stems, some potato peelings and herbs stems are other great additions, but steer clear of brassica items (cabbage, kale, broccoli, etc.). Once the bag is full, add to a large pot or stock pot with leftover bones, cover with water, bring to a boil and simmer on low for three to four hours (or longer if you wish). Add water as needed to keep ingredients covered while they cook. Strain and enjoy!

INGREDIENTS
2 turnips, peeled and coarsely chopped
2 potatoes, peeled and coarsely chopped
2 pounds carrots, peeled and coarsely chopped
1 large onion or several small, coarsely chopped
2 stalks celery, leaves removed and saved, cut into large chunks
2 heads of garlic
1 handful of roasting blend of fresh herbs, chopped (or more to taste)
Extra virgin olive oil
Salt and pepper
4 slices guanciale or thick-cut bacon, sliced into lardons (small strips or cubes)
6 cups stock
½ lemon, juiced

DIRECTIONS

  1. Preheat the oven to 425.
  2. On a large rimmed sheet pan, layer all the vegetables in a single layer, using two pans if you must (you won’t get the charred edges with an overcrowded pan). Drizzle with oil, season aggressively with salt, pepper, and herbs. Toss to coat. Roast in the oven for about 30 minutes until charred in spots, flipping and rotating pan halfway through cooking time.
  3. While the vegetables cook, mince the celery leaves and place in a small bowl. Add lemon juice and cracked black pepper. Mix thoroughly, set aside.
  4. In a large soup pot set over medium heat, crisp the jowl or bacon pieces. Remove from heat, set aside. Remove all but 1-2 tablespoons of the fat from the pot. 
  5. When the vegetables are done, place in a high-power blender with 2 cups of stock and puree until smooth. Alternatively, put vegetables and stock into the soup pot and use an immersion blender to puree.
  6. Pour the puree into the soup pot and set to low heat. Add the rest of the stock and simmer over low heat for 5-10 minutes to allow the flavors to come together. Adjust seasoning to your liking.

To serve: ladle soup into bowls. Top each with crispy guanciale or bacon pieces and a scoop of the celery leaf salad. I also was thinking a chili oil would perk it up nicely as well. Enjoy!

Substitutions: The vegetables are pretty interchangeable here. Try rutabaga, squash — whatever you’ve got in the fridge that needs to be used. If you’re vegetarian/vegan, replace the pork with chickpeas roasted in a hot oven until crispy and browned.

Categories
Carrots Garlic Ginger Onions Pumpkin Sausage Squash Sweet Potatoes

Thai Pumpkin Coconut Soup

Recipe and Photos by Blueridge Brinery

This is a rich and flavorful way to incorporate an abundance of nutritious foods, many of which can be sourced through CAFE. It features silky coconut milk, tender root vegetables, seasonal pumpkin and more in a hearty curry-spiked broth. Local sausage and creamy lentils add depth and protein, but you can omit the meat for an equally tasty vegetarian spin. 

Ingredients
2 pounds squash or pumpkin, peeled, seeded and diced
1 pound pork sausage
2 to 3 sweet potatoes, peeled and cut into small cubes
2 to 3 carrots, peeled and diced
1 cup dried Lentils, rinsed (substitute split peas if desired)
1 large or 2-3 small/medium onions, chopped
4 cloves garlic, minced or grated
2-inch ginger, freshly grated
1-inch turmeric, freshly grated
Crushed red pepper to taste
A few tablespoons of Thai curry powder or paste to taste

Boil 8 cups water, add pumpkin (or squash) and simmer until very soft, about one hour. Add the sweet potatoes, carrots, lentils, onion, garlic, ginger, turmeric and crushed red pepper. Simmer until lentils and sweet potatoes are soft, about 30 to 40 minutes.

Add curry powder or curry paste to taste, and chopped greens or green onions and sweet peppers if desired. Simmer to allow flavors to mingle. Use this time to brown and crumble the sausage.

After all vegetables are tender, add one can coconut milk to the soup. If you like it a little sweet, you can add some sugar or honey to taste. Finally, add in the browned sausage.

Serve garnished with kimchi.

Categories
Baked Food Garlic Olive Oil Onions Parmesan cheese Recipes Sausage Sweet Potatoes

Sheet Pan Sweet Potato Gnocchi

Recipe & photos by Amanda Callahan of Callywood Farms
I’m a big fan of “sheet pan” meals — those glorious, easy-peasy all-in-one dishes perfect for quick and healthy dinners. They are incredibly versatile and (mostly) require minimal attention. Think of them as an ideal “clean out the fridge” technique great for pairing local ingredients you often don’t know what to do with: combine proteins, veggies, and starches however you feel moved. I love putting fresh greens on the top toward the end of cooking, too, like in this recipe! 

My friend recently passed along a huge sweet potato from his garden, and I had a bunch of radicchio that I honestly didn’t have a plan for but was excited to use. I thought both would pair well with sausage and debated how to proceed. I was leaning towards a soup, but then remembered I had a couple packages of cauliflower gnocchi in the freezer, and I LOVE roasted gnocchi. Whether it’s frozen cauliflower gnocchi or the shelf stable potato based gnocchi, if you haven’t tried roasting it, you’re missing out my friends! Gnocchi is traditionally boiled like pasta, but when roasted the edges become brown and toasty taking on a nutty flavor that is perfection when paired with fall flavors like sweet potatoes and sage. 

Try this easy sheet pan meal this week and make sure to snap a pic and tag us on social media! 

Ingredients

  • 1 large or 2 medium sweet potatoes, diced 
  • 1 onion, sliced 
  • 2 packages of cauliflower gnocchi (10 oz each), frozen, or 1 package of potato gnocchi (16 oz.)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper (about 1 tsp salt and ½ tsp freshly ground black pepper)
  • About 10 sage leaves, chiffonade (sliced thinly)
  • 2 stalks of rosemary, minced
  • 4 garlic cloves, sliced
  • 3 tablespoons balsamic vinegar, divided
  • 1 pound Italian sausage
  • 1 bunch of local radicchio, sliced into ribbons
  • Parmesan cheese and crushed red pepper for serving

Directions

  1. Preheat the oven to 425 degrees. 
  2. Use two sheet pans (pictured here is just one, however, my sheet pans are full sized and most people have half sized, so use two for better browning of ingredients) and cover each with a Silpat mat, parchment paper, or aluminum foil.
  3. Place sweet potatoes, onion, and gnocchi onto the pans. Drizzle everything with two tablespoons of the olive oil. Season with salt, pepper, sage, rosemary, garlic, and two tablespoons of balsamic vinegar. Toss everything to combine. Spread out evenly. Break up the sausage with your hands and nestle small pieces of the sausage among the potatoes and gnocchi.
  4. Place it in the oven for 25 minutes. The sweet potatoes and gnocchi should be beginning to brown.
  5. In a small bowl, toss the radicchio with the remaining one tablespoon of olive oil and vinegar. Season with salt and pepper. 
  6. Remove pans from the oven. Toss all the ingredients on the sheet pans. Scatter radicchio on top. Place back in the oven and cook for an additional five minutes until the radicchio starts to crisp on the edges. 
  7. Remove and serve with cheese and crushed red pepper, if desired.