Posts Tagged 'vegetarian'

Clean Eating Endive Salad from Tiffany at The Gracious Pantry

"This salad is a fabulous reminder of how light and flavorful autumn and winter produce can be."

“This salad is a fabulous reminder of how light and flavorful autumn and winter produce can be.”

Even if Indian Summer lingers on, it’s nice to see apples crowding the markets again. Here’s a wonderful recipe to take advantage of fall and winter vegetables from Tiffany at The Gracious Pantry. As she describes it: an “explosion of flavor.” What more could you ask from a salad?

Click here for the full recipe.

Tiffany McCauley is a published cookbook author, recipe developer and food blogger. She publishes TheGraciousPantry.com, a blog for clean eating recipes as well as the soon-to-lauch recipe blog, UncomplicatedCooking.com.

How to Grill Endive, from Paula of Bell’alimento

How to Grill Endive

How to Grill Endive

Just in time for grilling season, OnDiva Paula from bell’alimento gives us her tips on mastering the grill. Find out her favorite veggies for grilling, and while you’re there, check out the rest of her endive recipes!

What are some of your favorite foods to grill during the summer?

Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing

Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing

Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing

To ring in the New Year, Dara from Cookin’ Canuck proves that delicious and healthy go hand in hand with her Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing. Check out her website for the full recipe, as well as some endive nutrition facts that will have you asking for seconds!

Thanks, Dara!

A Visit to an Endive Farm

The following post originally appeared on Specialfork’s Blog on August 8, 2011 and was written by Sandy Hu

Endive Salad

Endive Salad

I love endive – braised, grilled, in salads or as an edible scoop for dips. I’ll eat this crunchy, nutty, slightly bitter vegetable any way it’s served.

So you can imagine my delight when I was invited last Wednesday to Rio Vista, California, for an endive farm tour at California Vegetable Specialties (CVS), the largest producer of endive in the U.S.

I had seen endive growing experimentally in Hawaii on a small scale. But I was unprepared for the magnitude of production at CVS. And while I knew the heads grew in pitch-black conditions, I hadn’t really understood how complicated it was to produce this delicacy – a two-step process that involves growing chicory roots, harvesting the roots and keeping them in cold storage; then awakening the hibernating roots and forcing the heads to grow in dark rooms, nourished from the root and through a hydroponic process. CVS founder Rich Collins sums it up as “a contrived, manipulated response to a plant.” Check out the fascinating growing process in this video.

Collins, a delightful host and an excellent teacher, always wanted to be a farmer, even as a child. But the desire didn’t take root until he encountered endive. As an 18-year-old dishwasher at the French restaurant La Salle in Sacramento, he was exposed to endive just once: at a VIP birthday banquet at the restaurant where braised endive was served. He hadn’t tasted the endive, but when he learned that this delicacy was only available imported from Europe and the high price it commanded, Collins was hooked.

That very year, he started a small patch to grow endive. “I failed miserably,” he recalled. After many years researching growing techniques and a year in Europe working on endive farms, Collins began commercial production on five acres in 1983. Today, the farm has expanded to 250 acres, 40 of which are dedicated to organic endive.

IMG 0016 endive factory close shot 300x225 A Visit to an Endive FarmOne of the secrets to successfully growing endive is in the quality of the chicory roots that go into cold storage. “You need really good plant materials,” he said. “The cold room is not a hospital.” You can’t coax poor roots into make quality endive.

We had a delicious endive lunch following the tour, including this Endive Salad below.

And by the way, the proper pronunciation, we learned, is “On-deev.” “End-dive” refers to another member of the chicory family, the green, leafy curly endive, escarole and frisee that grow outdoors in the light. I always thought there was a French pronunciation and an American one; but pronunciation actually defines the two different members of the chicory family.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Endive Salad

2 tablespoons rice vinegar
1 tablespoon lemon juice
4 tablespoons canola oil
1 teaspoon Dijon mustard
1 small clove garlic, minced
Salt and pepper to taste
2 white endives, heads sliced crosswise in wide ribbons
2 red endives, heads sliced crosswise in wide ribbons
1 cup arugula
½ cup shaved Parmesan cheese
¼ cup toasted pumpkin seeds or other nuts
1 large pear (Bartlett or Bosc), sliced

Endive factory 300x225 A Visit to an Endive FarmIn a large bowl whisk together vinegar, lemon juice, oil, mustard and garlic until well mixed. Season with salt and pepper. Add the endives and arugula and toss. Divide salad among four salad plates. Scatter the Parmesan shavings and the pumpkin seeds on top, dividing equally and arrange ¼ of the pear slices on each salad. Serves 4.

Recipe from California Vegetable Specialties.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Try Grilled Endive with Curried Yogurt Marinade

This fabulous reciepe makes a great side dish to any entree you’re serving. You can make this recipe using any marinade you like. Don’t forget to visit endive.com for more great recipes.

Use 6 heads endive (red, white, or a combination), halved lengthwise through the root end.

Serves 4

Ingredients:

3/4 cup plain yogurt
2 cloves minced garlic
1/2 teaspoon curry powder
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper.


Preparation:

In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.

Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.

CaliforniaEndive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com


Discover Endive! Visit Our Website

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