Ingredients: 4-6 medium beets, washed and peeled 2 oranges, zested, peeled and segmented 2 cups cooked navy beans, or one 15ounce can, drained and rinsed ¼ cup rice vinegar 3 tablespoons minced fresh dill sea salt to taste ½ teaspoon freshly ground black pepper 4 cups mixed chopped greens (like: lettuce, radicchio, frisee, spinach, escarole, [...]
Ingredients: 1/3 cup pine nuts sea salt 1 head frisee 1 head escarole, leaves removed and torn into bite-sized pieces ½ bunch lettuce, cut into bite-sized pieces 1 cup sliced strawberries 1/3 cup fresh mint leaves torn into pieces 3 scallions, thinly sliced 5 tablespoons olive oil 1 tablespoon red wine vinegar or lemon juice, [...]
Ingredients: 6 ounces dried rice sticks, buckwheat soba noodles, or other Asian noodles 1-2 kohlrabi, grated 1-2 carrots, grated 5 radishes, sliced into rounds, then sliced to matchsticks 1/3 cup cilantro leaves 1 small head lettuce or a mix of escarole, frisee and lettuce 3 tablespoons roasted unsalted peanuts or nuts of choice, coarsely chopped [...]
Ingredients: 1 head escarole 1 sweet apple ¼ cup shelled walnuts or hazelnuts 3-4 teaspoons olive oil 1 tablespoon white wine vinegar 2 ounces Roquefort or goat cheese Directions: Preheat oven to 350 degrees. Trim the escarole, discarding any tough outer leaves, wash thoroughly and spin dry. Core and slice the apple. Toast the nuts [...]
Frisee Much more appreciated in Europe than in the United States, the chicory family is a large one. Belgian endive, curly endive (sometimes called frisee), escarole, and radicchio are all members. Each differs considerably in appearance, color, and to some extent flavor, although all share a slightly bitter taste, and most produce a [...]
Ingredients: 2 tablespoons apple cider vinegar 1 tablespoon minced shallots 1 teaspoon dry mustard sea salt and freshly ground black pepper 6 tablespoons olive oil 2 ounces whole shelled hazelnuts, toasted and skinned 2 large apples (such as Fujis or Galas), quartered, cored, and sliced into thin wedges 1 pound escarole, torn or cut into [...]
Escarole has a slightly bitter taste and is a member of the endive family. It can be eaten raw, but benefits from cooking as this will take away some of the bitterness. It is especially good in a white bean soup. One medium heads equals about 9-10 cups of coarsely chopped escarole. Ingredients: 1 head [...]
Ingredients: 1 pound uncooked French lentils (green or brown) 1 cup small broccoli florets 1 cup small cauliflower florets olive oil to coat the broccoli and cauliflower 1 bunch kale, stem and ribs removed, sliced into thin ribbons large handful each - arugula, tatsoi, and chopped escarole ½ cup thinly sliced green onions (green and [...]
Escarole is a member of the Chicory family (Endive), and is a power house of nutrition. It is rich in dietary fiber, antioxidants, Vitamin A (good for your skin and mucus membranes), Vitamin C, Vitamins B1, B3, B6, and Folic Acid. Our bodies require replenishment of these nutrients from external sources, and they are required [...]
Serves 4 (Serving size: about 1 3/4 cups) 2 heads escarole, quartered lengthwise and rinsed oil 2 ounces pancetta, chopped (optional) 1-2 medium summer squash, quartered and cut into thin strips 1 clove garlic, minced 1/2 c. chopped fresh flat-leafed parsley 1 (15 oz.) can cannelini beans, rinsed and drained 2 Tbs. red wine vinegar [...]
