Archive for the 'Endive/Escarole/Frisee' Category

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.



Endive Salad with Bacon Bits

Tuesday, June 7th, 2011

Philippe, Tucson CSA

1 head or bag of endive, washed and chopped
2 hard boiled eggs, crumbled
½ lb bacon, cubed and sautéed

Toss together ingredients and add dressing (see below)

Juice of 1 lemon
2 spring onions with greens
1 clove garlic
3 tablespoons olive oil
1 tablespoon mustard
Salt and pepper to taste

Combine all dressing ingredients in a chopper and blend
until smooth and creamy

Endive Salad with Mint

Wednesday, March 30th, 2011

Sara Jones, Tucson CSA

This is a great way to use fresh chicories. The key to this
salad is the mint, which, along with the lemon juice, adds
freshness to balance the strong flavors of the cheese and
olives. If you can, use a combination of endive and radicchio
for a prettier salad.

A few large handfuls chicory, washed, drained well and
2-3 baby fennel bulbs, thinly sliced
1/2 small red onion, thinly sliced
Small handful of mint leaves, roughly chopped
1 handful good quality black olives, pitted and chopped
2-3 tablespoons feta cheese, crumbled
Juice from one lemon
Good drizzle of olive oil

In a large bowl, toss together greens, fennel, onion and mint.
Top mixture with olives, cheese and lemon juice. Toss gently,
add a large drizzle of olive oil and toss again.

Endive Sorrel Salad

Thursday, April 1st, 2010
Jaya Green, Tucson CSA

I just made up this very simple salad using the sorrel and endive from yesterday’s share. It was great!

young sorrel leaves, chopped
endive, torn into pieces
grated carrot
dried cranberries
balsamic vinaigrette

All proportions are to taste. I used maybe about 3/4 sorrel and 1/4 endive. Raisins could probably substitute fine for the dried cranberries, if you want. A sprinkling of pine nuts or broken pecans would probably make a nice addition, too.

This is one of the things I love about CSA – making up recipes and eating things I’d otherwise probably never eat. It just wouldn’t occur to me to create a sorrel endive salad if I were shopping at my local grocery store!

Spring Tonic Soup

Monday, March 22nd, 2010

Sara Jones, Tucson CSA

The greens in this recipe are great for helping our systems adjust
to the changing season. This brothy soup is light and refreshing,
but you can make it more substantial by adding a can of white
beans, and sour cream or yogurt.

1 large carrot, diced small
1/4 cup white rice
3 cloves garlic or 1 bulb green garlic, minced
1 large handful sorrel, cleaned and roughly chopped
2 large handfuls endive or dandelion greens, cleaned and roughly chopped
3 chard stems, chopped
1 ½ quarts vegetable broth
2 hardboiled eggs, finely chopped, to garnish
Salt and pepper, to taste
Olive oil, to drizzle over individual servings

Bring vegetable broth to a simmer over medium high heat and
add carrots, chard stems, garlic and rice. Cook for about 10
minutes and add endive. Cook an additional 5 minutes, then add
sorrel and continue cooking for 3 more minutes. Add salt and
pepper to taste and serve. Garnish each bowl with a sprinkling
of chopped eggs and a drizzle of olive oil.

Endive Salad

Monday, February 22nd, 2010

Sara Jones, Tucson CSA

Citrus vinaigrette is great for salads with strong flavored greens
like endive. Adding toasted pecans (or even candied pecans)
will really help round out the salad, as well.

3 large handfuls endive, cleaned and roughly chopped
2 large handfuls spinach, cleaned and roughly chopped
1 medium fennel bulb, finely sliced (optional)
1 grapefruit, segmented
About 1/4 cup pecans, toasted and chopped
Citrus vinaigrette, to taste

Mix together veggies, then drizzle with vinaigrette and toss to
coat. Top with nuts and grapefruit segments just before serving.

Citrus Vinaigrette

Rachel Yaseen, Two Spoons

Use this vinaigrette for any salad, but it is especially nice over an
endive salad (following recipe). You can use leftovers to drizzle
over roasted veggies, too.

1/4 cup juice of 1 orange (or half orange, half grapefruit)
1/8 cup each, juice of 1 lemon and lime
1/4 cup organic, unrefined sesame oil (not toasted), or olive oil
2 tablespoon agave nectar
1 tablespoon chives, chopped
1/4 cup parsley, chopped
1/4 teaspoon sea salt, or more to taste

Mix all ingredients together in a jar with a tight fitting lid.
Shake well before serving. Dressing should keep well in fridge
for one week.

Stuffed Cabbage (or Escarole) Rolls

Monday, April 14th, 2008

Lorraine Glazar, Tucson CSA

12 outer leaves of green or purple cabbage or escarole,
steamed or boiled until softened
1 ounce dried mushrooms, such as porcini or other type
1 cup boiling water
1 tablespoon oil
½ onion, diced
3 cloves garlic, chopped
½ cup fresh mushrooms, chopped
1 cup cooked brown rice
½ cup pine nuts
1 egg lightly beaten (or egg substitute of your choice)
2 tablespoons fresh dill, finely chopped (substitute parsley)
2 tablespoons fresh mint, finely chopped (optional)
1 teaspoon marjoram
1 teaspoon cumin
Salt and pepper to taste
1 ½ cups basic marinara sauce

Heat oven to 325 degrees. Steam or boil the cabbage
leaves until softened (they should still have some crisp
to them).

Pour 1 cup boiling water over the dried mushrooms and let them sit for 15 minutes, or according to package directions.

Warm oil in frying pan and add diced onion. Saute 5 minutes or until onion has softened a bit. Add garlic and chopped fresh mushrooms, and sauté another 5 minutes. Remove from heat.

Drain the dried mushrooms and reserve the water. Chop as finely
as possible.

Combine the chopped dried mushrooms, the cooked onion mixture, the brown rice, nuts, egg and spices. Add salt and pepper. Mix the stuffing well.

Open up the cabbage leaves, one at a time. Stuff with
1/12 of the mixture, starting at the stem end and rolling it
like a butcher’s wrap package. Roll firmly and place,
seam side down, in a shallow casserole.

Top with the marinara sauce, and bake uncovered for one hour or
more, until rolls have absorbed most of the sauce.

Spanish Egg Drop Soup version #2

Monday, April 14th, 2008

Sara Jones, Tucson CSA

3-4 cups escarole, cleaned and cut into thin strips
3-4 cloves garlic minced
2 teaspoons olive oil
2 eggs
1 teaspoon each of salt and pepper
1 tablespoon flour
5 cups soup stock
1 lemon
Green onion, chopped, to garnish

In a soup pot, sauté garlic in olive oil until fragrant, add
stock and bring liquid to a boil. Add greens (and ham, if
using) and cook about 15 minutes.

Mix together eggs, salt and pepper and flour. Pour egg mixture through a colander and into boiling broth, stirring gently.

Add the juice from ½ lemon. Stir briefly. Serve, garnished with
chopped green onion and lemon slices.

Escarole and Goat Cheese Pizza

Monday, April 14th, 2008

Sara Jones, Tucson CSA

Pizza dough (you can buy prepared pizza dough at many
grocery stores)

½ head escarole, cleaned, blanched and chopped
1 tablespoon capers
2 tablespoons roasted red peppers, chopped
2 tablespoons olive oil
2 teaspoons balsamic vinegar
About 4 ounces fresh goat cheese

Blanch escarole by submersing in boiling water for
about 2 minutes. Transfer to a bowl of icy water.
Squeeze all liquid from greens and chop roughly.

Roll out pizza dough and drizzle with olive oil. Scatter
ingredients evenly over dough. Drizzle with balsamic
vinegar and bake in a 400 degree for about 15 minutes,
or until crust is cooked through.

Grilled Cheese with Frisée

Monday, March 10th, 2008

Sara Jones, Tucson CSA

Frisée is a common ingredient in pressed Panini
sandwiches. Use whatever cheese and bread you have on
hand. Add thin slices of ham or prosciutto if you like.

For two sandwiches, drizzle 1 cup shredded frisée with
about 2 teaspoons of balsamic vinegar and sprinkle with
salt and pepper. Toss to coat and set aside.

Spread 4 slices of bread with butter and place 2 slices, butter side
down, into a large non-stick pan over medium high heat.
Cover bread with slices of cheese, ham (if using any), and
frisée. Place remaining 2 slices of bread on top, butter side

When bottom slices of bread are nicely browned,
gently flip sandwiches, taking care not to spill ingredient.
Press with a spatula to flatten slightly and continue to cook
until bottom is browned.