Posts Tagged 'Tablespoon'

Carrot-Orange Dip

Here’s another great recipe that will put California endive to use as the “slimmer dipper.” Try it at your next gathering!

Carrot-Orange Dip

Makes about 2 cups, serves 8 to 10

1 pound carrots, peeled and sliced
3/4 cup frozen orange juice concentrate, defrosted
3 tablespoons extra-virgin olive oil
2 tablespoons peeled and chopped fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper

Combine the carrots, orange juice concentrate, olive oil, and ginger in a medium
pot and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring
occasionally, or until the carrots are very soft. Cool to room temperature. Combine
carrot mixture with remaining ingredients and chop finely in a food processor. Season
to taste with salt and pepper and serve with endive spears.



Endive: One Cool Little Vegetable!

California Endive growing in the dark

California Endive growing in the dark

Recently, Discover Endive hosted a few food writers at its farm in Rio Vista, California. Today, the Sacramento Bee features the low down on that tour and this unique, delicious vegetable.

Did you know:

  • California Endive is grown twice?
  • It grows in the dark?
  • Discover Endive in Rio Vista is the only grower of endive in the U.S., and the largest grower of red endive in the world?

For more on this cool little vegetable, visit the Sacramento Bee and try out one of the fabulous recipes provided with today’s enlightening article!

Hungry for more? Visit the Discover Endive website and sign up for the newsletter!

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