Cooking in the Lite

Fresh is best and Chef Alex's recipe is crisp, crunchy and full of nutrition and taste!

• 1 cup freshly cut corn kernels
• 1/2 cup minced red bell pepper
• 1/2 cup diced celery
• 1/2 cup pine nuts
• 1/2 cup minced yellow onion
• 1 large tomato, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon shoyu
• 1 tablespoon grated lemon rind
• 1 teaspoon apple cider vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• Radicchio leaves

Mix all the ingredients together in a bowl.
Wash and separate the leaves of one or more heads of radicchio, depending on size.
Fill each leaf with a scoop of the corn and pepper filling.
It's best to do this at the last moment so the leaves will not wilt or present the filling in a decorative bowl with crisp leaves on the side and let diners roll their own.

Serves Four

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