Owning a grill pan from FINEX Cast Iron Cookware has been a game changer. It lives on my stove all year round and it makes winter more bearable. I throw everything on it. This dish comes together in fifteen minutes max unless you need to cook the beans. (Always keep canned beans in the pantry!)

Grilled Radicchio and Olives with Chickpeas and Orange

Serves 4-6 as a side dish

1 medium - large head radicchio
1 cup Castelvetrano olives or other large meaty olive (with pits intact)
2 oranges (naval, blood, cara cara or a combo), peeled and sliced into rounds
1 cup cooked chickpeas (or other favorite bean)*
3 - 4 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
3 Tablespoons plain full fat yogurt
Small handful cilantro leaves
Sea salt and freshly ground black pepper

1. Preheat the grill or a grill pan on the stove.

2. Slice the radicchio in half. Place each half cut-side down and chop it into thin wedges or slices, keeping the root intact at the bottom of each slice so the leaves hold together. Use your hands to gently coat each side in the olive oil with 2-3 Tablespoons of the olive oil and sprinkle with salt and pepper.

3. Transfer the radicchio to the grill and cook until grill marks appear and the underside starts to turn slightly charred and wilted around 2-3 minutes. Use tongs or a spatula to turn over and repeat on the other side then transfer to a plate or platter.

4. Lightly coat the olives with olive oil. If there is room on the grill, you may cook the olives at the same time as the radicchio. Otherwise, grill them after. Roll them around so that they become brown in 2-3 spots and take on an overall darker hue. Transfer to the same plate or platter as the radicchio.

5. To serve, scatter the orange and beans over the radicchio, evenly drizzle the remaining olive oil and the balsamic vinegar, then season with salt and pepper. Spoon/dollop the yogurt here and there and scatter the cilantro leaves to finish.

* If you like the beans crunchy, after cooking or removing from the can and draining, thoroughly pat dry, coat with olive oil, salt, and pepper, and spread out on a baking sheet in an even layer. Roast in a preheated oven at 425, giving the pan a shake after 15 minutes. Cook for 20-30 minutes total, until browned and crispy crunchy to your liking. Or just warm them up on the grill pan.