1 Medium Red Onion, grated 

1 Medium White Onion, grated 

2/3 Cup EVOO 

½ Tsp Black Pepper 

½ Tsp Anise Seed 

(Opt) 1 Tsp Fenugreek Seed 

(Opt) Pinch Ajwain Seed 

1 Bulb Fennel, grated 

1 ½ Tbs White Miso 

2/3 Cup Dark Rum (or ginger orange infused Irish Whiskey) 

28 Ounce Can Crushed Tomatoes 

14.5 Ounce Can Petite Diced Tomatoes 

1/3 Cup Water (rinse tomato cans) 

2 Cloves Garlic, fine mince 

1/3 Cup Honey 

¼ Tsp Turmeric 

½ Tbs Dried Tarragon 

1/3 Cup Lemon or Lime Juice 

1 ½ Tbs Red Wine Vinegar 

Saute onion in EVOO w/ pepper, anise, fenugreek & ajwain over medium heat for 20 mins covered, stirring occasionally.  Add fennel, white miso, rum, tomatoes & water and simmer another 20 mins covered.  Add garlic, turmeric, tarragon & lemon juice and simmer 10 mins more.  Remove cover, simmer until thickened to a jam consistency.  Turn off heat and add vinegar.   

4 Ounces Smoked Mozzarella, grated 

4 Ounces Oaxacan Melting Cheese, grated 

2 Cups Radicchio, shredded 

Combine all and chill.   

Romanesco Mango Pineapple Slaw*** 

½ Pineapple, diced 

1 Small Romanesco Cauliflower, diced 

2 Small Mango, peeled and grated 

1 ½ Cups Radicchio, shredded 

1 Tbs Red Miso 

½ Tsp Caraway Seed 

¼ Tsp Black Pepper 

1 ½ Tbs Mustard Seed Oil (or favorite flavored oil) 

½ Cup Mixed Lemon/Lime Juice 

2 Tbs Red Wine Vinegar 

In a medium bowl combine the dressing ingredients, allow to sit for 10 mins to dissolve the miso while you prep the fruit and veg.  Whisk the dressing to emulsify.  Stir in the Romanesco and fruit and chill.