The Endive Blog

Tastes of Harvest - Endive, Cranberries, Spinach & Roasted Walnuts Appetizer

Halloween has past us by and Thanksgiving is right around the corner. That means endive season 2014 is in full-gear - our 30th in California.

We love the idea of serving this simple appetizer at upcoming holiday gatherings. The flavors & colors of the spinach, cranberries, roasted walnuts and endive combine to create a beautiful and delicious finger salad. Easy to make and a pleasure to eat, the best of both!

ENDIVE, CRANBERRIES, SPINACH & ROASTED WALNUTS APPETIZER

DRESSING

5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Combine all ingredients in bowl and whisk together until emulsified.

SALAD

Roasted Walnuts

California Endive

Spinach

Cranberries

Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Separate endive heads into single leaves. Fill each leaf with 2-3 leaves of spinach. Sprinkle cranberries and roasted walnuts in each leaf and drizzle with dressing.

Tastes of Harvest - Endive, Chevre & Pepitas Appetizer

Fall has arrived, festive gatherings with family and friends will soon consume our weekends, so it's time to ponder the possibilities of easy, delicious appetizers. It doesn't get much simpler than this endive & chevre combination. In fact, use this recipe as a guide for endive appetizers: endive leaves act as the carrier, fill with cheese (blue, gorgonzola, chevre) top with roasted nuts (walnuts, almonds, pistachios, pepitas) and lightly drizzle with honey. We picture enjoying this endive, chevre & pepitas appetizer outdoors with a glass of crisp white wine in-hand. Happy fall, everyone!

ENDIVE, CHEVRE & PEPITAS APPETIZER

INSTRUCTIONS

Roasted pepitas

Red and White California Endive

Chevre (Laura Chenel)

Honey

Pepper

INSTRUCTIONS

Roast pepitas at 325 degrees for 13-15 minutes, or until golden brown. Separate endive heads into single leaves. Fill each spear with about one tablespoon of chevre. Sprinkle pepitas* on top of cheese, fan leaves out on a platter and drizzle lightly with honey.

*Not a fan of pepitas? We swapped them out (see photo above) and seasoned the chevre with pepper - equally delicious.

Tastes of Harvest - Red Quinoa Salad in Endive Boats

It seems like this time of year everyone starts to get busy...really busy. With the craziness of the holiday season fast approaching, we attempt to focus our efforts on versatile dishes that can serve as an appetizer or even a light and healthy lunch or dinner. We think this Red Quinoa Salad in Endive Boats is a perfect fit - versatile, healthy and simple. You can either create finger salads by placing the quinoa mixture into the endive leaves or you can surround the mixture with the whole leaves (like the photo below) to showcase the colors of the red and white endive.

RED QUINOA SALAD IN ENDIVE BOATS

INGREDIENTS

1 cup uncooked red quinoa

2 cups water

1 1/2 teaspoons ground cumin

1/2 cup orange juice

1/2 teaspoon salt

2 tablespoons olive oil

1 (15-ounce) can chickpeas, rinsed and drained

1 apple, cored and diced

1/2 cup whole almonds, toasted, roughly chopped

3 endives

INSTRUCTIONS

Rinse quinoa in a sieve until water runs clear. Drain and transfer to a medium pot. Add water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed. 15 to 20 minutes. Set aside off the heat for 5 minutes. Uncover and fluff with a fork. Allow to cool. In a large bowl, whisk together ground cumin, orange juice, salt, and olive oil. Add the cooked quinoa and stir to coat. Add the chickpeas, apples and almonds, tossing gently to mix. Taste and adjust seasoning, if needed. Chill before serving. Separate whole endive leaves and fill with quinoa salad mixture. (Or place salad mixture in the center of a plate, like the picture above.) Makes approximately 30-36 appetizers.

Recipe contributed by Sue Doeden.

Tastes of Harvest - Avocado & Endive Appetizer

Endive - the healthy, crunchy, elegant yet affordable replacement for chips & crackers. We love it with everything from hummus to salsa to spinach & artichoke dip. Simply cut the end of the endive, separate the loose leaves, and then use the endive as either a "carrier" (see photo below) or as a "dipper". The best part? Endive is loaded with vitamins & minerals and is a great source of complex fibers. Plus, its infinitely more stylish than any chips & crackers from a bag or box. Cheers to healthy dipping!

AVOCADO & ENDIVE APPETIZER

INGREDIENTS

2 medium sized avocados

1 T lime juice

2 T plain greek yogurt

1/2 t ground cumin

2 T chopped fresh cilantro

24 endive leaves

INSTRUCTIONS

Peel, pit, and mash avocados; set aside. Combine 1 tablespoon lime juice, 2 tablespoons greek yogurt, 1/2 teaspoon ground cumin, and 2 tablespoons chopped fresh cilantro in a small bowl; stir in avocados. Spoon avocado mixture evenly into endive leaves.

Adapted from Health.com’s Creamy Avocado Cups

Tastes of Harvest - Latin Salsa and Endive Appetizer

Tastes of Harvests...our way of making your life a bit more simple when it comes to quick, healthy, delicious eating. Over the course of the next few months we will deliver an endive appetizer recipe into your inbox every two weeks.

To start things off, we whipped up a tasty latin mango salsa that pairs well with our favorite fall (well, every other season too) vegetable. This dish serves as a great appetizer for a get-together with friends & family as well as a healthy on-the-go snack or light lunch.

 

 

LATIN SALSA AND ENDIVE APPETIZER

INGREDIENTS

1 red sweet onion

1 white sweet onion

1 jalapeno pepper

1 firm avocado

1 ripe mango

1 can black beans

1 can sweet corn

6 T chopped cilantro

4 T canola oil

2 T red wine vinegar

juice of 1 lime

salt & pepper

INSTRUCTIONS

Finely dice both onions, the jalapeno, avocado and mango and place all in a mixing bowl. Add chopped cilantro. Rinse and drain both corn and beans and add to mixture in bowl. In smaller separate bowl mic oil, vinegar and lime juice. Pour over vegetable mixture in bowl and thoroughly mix. Season to taste with salt and pepper. Spoon mixture onto individual endive leaves and serve.

Endive Summer Salads

                                                           Red and White Endive

 

After all those months of wishing for summer and its warmer temperatures, it's finally here. On those days when we can't seem to find relief even in the shade we often crave something cool, light and refreshing. Luckily, endive fits the bill!

Endive can be the base or an addition to a number of salads that are perfect for these hot summer days. The leaves maintain a crisp texture that provides a refreshing crunch to your summer salads.

(Not to mention, each head of endive contains less than 20 calories!)

Here is a guideline for creating an assortment of delicious, simple endive salads:

 

Base: Red and white California endive

Fruit: Blueberries, peaches, apricots

(Any of your favorite summer fruits will add a sweet addition to your endive salad.)

Cheese: Blue cheese, Gorgonzola, Parmesan

Nuts: Walnuts, pistachios, pumpkin seeds

Dressing: 5 tablespoons rice vinegar, ½ cup olive or sunflower oil, 1 T Dijon mustard, 1 shallot or garlic clove, finely chopped

 

Have fun with the possibilities & enjoy!

Red, White and Blue Salad

Happy Fourth of July! We can’t believe this mid-summer holiday is already upon us, but we did manage to whip up a delicious & festive “flag salad” in honor of Old Glory’s red, white and blue.

Simply pair red and white endive with blue cheese dressed with a light vinaigrette and – voila: a delicious salad of patriotic colors for your fourth of July festivities.

(Consider adding some blueberries for an extra pop of color and flavor while still respecting the “strict” color theme.)

We hope you have a wonderful weekend with family, friends, and of course, food!

Flag Salad


Endive: The Kid-Friendly Vegetable

Turkey Taco Endive Boats

As we enter the month of June, we can officially say summer is here!  June also signals the ending of the school year, which means a lot more time at home for those little ones.  Along with keeping them entertained and active, we also have to keep them fed!

Kids’ taste buds prove to be a challenge to parents who want to include more vegetables in their children’s diets.  While most kids prefer their favorites of pizza or macaroni and cheese, a few simple tweaks to a recipe can provide them with more nutrition, and hopefully begin to expand the number of foods they like to eat!

Carolyn Ketchum of the blog “All Day I Dream About Food,” created a great, kid-friendly recipe.  Carolyn substituted the usual tortillas with endive leaves when preparing her ground-turkey tacos, a healthy and familiar snack that kids are sure to enjoy!  Try Carolyn’s Turkey Taco Endive Boats for yourself, and see if your kids enjoy them as much as we do!

If your kids resist such an obvious presentation of endive, there is a multitude of ways to include the vegetable in various dishes.  Endive can be added to stir-fries, soups, and salads.  Check out a full list of recipes on our website.

So remember to mix up the usual snacks your kids’ enjoy during the summer by including endive!  The vegetable provides a bounty of nutrients that would be a great addition to a child’s diet (and yours too!).  We hope you have a great start to summer and that you have fun experimenting with new ways to include endive in your families’ meals!

Grilling with Endive

Memorial Day is now behind us, which means grilling season has officially begun! While most of us might envision summer barbecues of hot dogs and sweet corn, we want to suggest an addition to the classics: endive!

Endive is freshly produced year round and naturally adapts to such seasonal fare. It acts as a great ingredient in summer salads, providing a crisp and refreshing bite.

But salads are just one way to enjoy endive in the summer! Grilled endive is an undiscovered delight. The vegetable holds up well on a grill and reveals a more mellow, caramelized flavor after experiencing some heat from the coals below. 

So when you're preparing for your next barbecue, remember endives' delicious versatility and make it an addition to your summer barbecue experience!

Grilled Endive with Balsamic Rosemary Marinade

Grilled Endive and Beet

Ingredients

6 heads endive (white), halved lengthwise through the root end
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 teaspoons dried lavender flowers (optional)
3 cloves minced garlic
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

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.

Check out Food and Wine’s recipe for Charred and Smoky Belgian Endives: http://bit.ly/16A2ABM

Early Roots of a Sustainable Perspective by Rich Collins

Endive Roots: Endive Roots

Through the years I’ve been called cheap by friends and family. Why? As a kid I used to roam nearby construction sites picking up nails dropped by carpenters. If they were bent I’d bring them home and straighten them out for future use. In the fall of each year I’d cajole my dad into driving through our neighborhood the night before garbage collection so we could gather (hundreds!) of bags of leaves for my garden, “rescuing” them from the garbage truck and a fateful end in the landfill. I just hated to see things wasted. Still do. Resources are precious. They should not be wasted - nor abused.

As I entered the world of farming back in the early 80’s this character trait did not retreat. Old equipment was salvaged and transformed into useable stuff. The access door to our first endive forcing room was sheathed in my dad’s old real estate signs (for sale by Joe Collins Realty!) Yeah, I was on the cheap side…

Today at California Endive Farms while I continually warn my staff about the trap of false economies, I also insist that we make prudent decisions about what we use and how we handle the waste we generate. We just recently decided to convert our retail red and white flow pack from a styrofoam tray to one made with waste palm fiber that is recyclable and compostable. So it’ll cost us a few pennies more per case, but it’s the right thing to do.

We recycle as much as we can here, including some 25 – 30 tons a day of chicory roots diverted to cattle feed. A few years back we ridded our facility of its despicable junk food vending machines. Now we purchase fruits and nuts for all of our employees to enjoy as snacks – at no charge to them. Recently we started composting any green waste generated from that produce. Three years ago our board of directors gave the green light to invest in a cold storage facility for our chicory roots. We avoided the temptation of the cheap and easy status quo and dared to ask the short yet provocative question “What if?”. The result is a structure using the Energy Mass Wall – and perhaps the most energy efficient cold storage building in America (www.energymasswall.com). Sometimes it pays big dividends to have a "cheap" perspective!

Is there a way to be sustainable when cooking with endive? Use it all! If, like me, you prefer not to include the solid core in your salad, add them to your soup stock. (Or feed them to your chickens or simply add them to your compost!)

Cream of Endive Soup with Rosemary Parmesan Crisps

Cream of Endive Soup with Rosemary Parmesan Crisps: Cream of Endive Soup with Rosemary Parmesan Crisps

Ingredients:

Soup:

2 tbsp butter

1/2 medium onion, chopped

1/2 tsp salt

2 cloves garlic, minced

4 heads California Endive, coarsely chopped

1/4 tsp black pepper

2 1/2 cups chicken broth

2 large sprigs fresh rosemary Crisps:

1/2 cup finely grated parmesan

1 tbsp fresh rosemary, chopped

Instructions:

1. For the soup, heat butter in a large heavy saucepan over medium heat until melted. Add onions and salt, and cook until softened, about 4 minutes. Add garlic and cook until fragrant, 30 seconds.

2. Add endive and cook until leaves are wilted, 2 or 3 minutes. Season with pepper.

3. Add chicken broth and rosemary sprigs and bring to boil, then reduce heat and simmer for 20 minutes.

4. Remove rosemary sprigs. Use an immersion blender or transfer to a food processor and puree.

5. For the crisps, preheat oven to 400F and line a baking sheet with a silicone mat or parchment paper.

6. Mix parmesan and rosemary in a small bowl, then make even 6 mounds on the prepared baking sheet. Spread into a small circle, about 3 inches in diameter and press down gently.

7. Bake 5 minutes, until crisp and lightly browned.

8. Dish out soup with a few rosemary leaves for garnish and serve crisps on the side. Serves 6.

Carolyn Ketchum is one of five food bloggers associated with our OnDiva ambassadorship. She is the writer and recipe developer behind the food blog, All Day I Dream About Food

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