b'Radicchio & Spinach Saut with Lemon Zest & Garlic NICK STELLINOServes 43 tablespoons Pompeian Extra Virgin Olive Oil1 teaspoon lemon zest2 teaspoons shallots, chopped2 teaspoons garlic, chopped1 cup radicchio, cored and thinly slicedV teaspoon saltV teaspoon pepper4 ounces baby spinach leavesIn a 12-inch saut pan, cook the oil over medium-high heat for 1 to 2 minutes until it starts to sizzle.Add the lemon zest, shallots and garlic, and cook over medium heat for 1 minute.Add the radicchio and cook, stirring well, for 1 more minute. Add the salt and the pepper, and stir well.Turn off the heat, add the spinach, and mix all the ingredients together, stirring well. Serve at once.chefs tip: Alternatively, once you have finished cooking the radicchio, place the spinach in a large stainless-steel bowl and pour the lemon zest-and-garlic mixture over it. Mix well, and serve at once.Fried Capers NICK STELLINOServes 42 tablespoons Pompeian Extra Light Tasting Olive Oil2 tablespoons capers, drained, washed and driedCook the olive oil over medium-high heat for 1 to 2 minutes until it starts to sizzle. Reduce the heat to medium-low, add the capers, and fry, stirring well, for 1 to 2 minutes.Let the capers cool on a dish lined with a paper towel. Serve while still warm.207'