The Endive Blog

Thanksgiving with California Endive

The Thanksgiving holiday beckons! We will be prepared with (you guessed it!) a few delicious, seasonal endive dishes. The recipes featured below can serve as excellent side dishes because of their somewhat hearty attributes (potatoes, quinoa, beets) yet they also have a healthy slant for a time of year when many of us tend to over-indulge.

I wanted to share a few words my dad wrote back in 2004 on his way back from Italy after attending Slow Food's 1st Terra Madre gathering in Turin. (It was originally an attempt to convince me and my siblings of the importance of regularly gathering together at the dinner table as a family.) Since many of us might be limited to seeing some friends and family just during the holidays, I thought this would be the perfect opportunity to share his message about the importance of gathering around the table.

     In coming together we will honor the effort made by those who produced our food as well as confer respect to those who prepared it. We will take the time to savor and celebrate the multitude of tastes and textures of the food on our plates, knowing that many in the world are not so fortunate. We will enjoy one's company and engage in spirited yet respectful dialogue. We will seize the opportunity to share our thoughts, experiences, opinions and concerns. In doing so we will celebrate the fact that we are a unique and loving family, worthy of the commitment contained herein, thankful and blessed to have such time together.

Rich Collins, October 2004

Happy Thanksgiving!

Best,

Molly Collins

Roasted Potato, Endive and Arugula Salad

Roasted Sweet Potato, Endive and Quinoa Salad

Endive with Roasted Beets, Pears and Walnuts

Fall Recipes: Endive & Wine Pairings

What an exciting time of year! The field harvest of chicory root beckons - our 32nd harvest in California. The arrival of the first endive from these roots in late October coincides with the onset of fall here in Northern California - a perfect time to savor the hearty attributes of endive whether raw or cooked.

Whether you're cooking for one or hosting 50 friends for a holiday gathering, here are 3 endive recipes to make this fall - pair with your favorite wine and enjoy!

Sweet Potato and Bacon in Endive

Endive, Butternut Squash and Goat Cheese Salad

Endive Salad with Grilled Salami & Pears

5 Endive Salads To Make This Summer

We love a good summer salad. They're so delicious and refreshing! Here are five salads that pair endive with some of our favorite summer offerings - apricots, avocados and beets. We imagine these will taste best outdoors, with a glass of wine in hand. Cheers to eating well!

Endive Salad with Apricots, Blue Cheese and Pistachios

Liegeoise Salad via Katie at the Kitchen Door

Endive Salad with Beets, Chicken and Pistachios

Citrus Endive Avocado Salad via Gourmande in the Kitchen

Cauliflower, White Bean, Endive & Feta Salad

 

Celebrate the 4th of July with Red, White and Blue!

As a small kid who eagerly awaited all the major holidays I distinctly remember posing the following - now embarrassing yet then oh so innocent - question to my father: "Dad, when is the 4th of July?" Why the anticipation of such holidays? Food! The 4th of Julyhas always been a wonderfully food centric holiday. I fondly remember the burgers, potato salad, deviled eggs, baked beans, sweet corn and apricot crisp all washed down with copious amount of Shasta soda.

As you are planning your holiday menu this year, how about incorporating some new healthier ideas like our hyper patriotic Red, White and Blue salad? Red and white endives dressed in a simple vinaigrette topped with blueberries and crumbled blue cheese. Super easy, patriotically colorful and best of all - delicious! Happy 4th!

All the best,
Rich Collins

RED, WHITE AND BLUE SALAD

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:

4 white California Endive, cut on bias in ¼” strips

2 red California Endive, cut on bias in ¼” strips

2-3 tbsp crumbled blue cheese

In a separate bowl dress and toss the endive. Divide equally among four dinner-size plates. Top each plate of endive with equal amounts of blue cheese.

Celebrate Father's Day with Endive! Endive & Goat Cheese Appetizer and Endive, Avocado and Pistachio Salad

Searching for dishes to help celebrate dad this Sunday? We've got you covered! Check out our Honey Goat Cheese in Endive: simple, beautiful and oh so delicious. The refreshing crunch of the endive and the creamy texture of the goat cheese combine to make the perfect bite!

If you're looking to add a salad component to your meal, try our Endive, Avocado & Pistachio Salad. Simply cut the endive lengthwise, toss with dressing then top with cubed avocados and pistachios. A vibrant, flavorful salad to accompany the rest of your Father's Day meal. Happy Father's Day!

HONEY GOAT CHEESE IN ENDIVE

Ingredients

6 ounces Laura Chenel Chèvre

3 tablespoons whole milk

1 1/2 teaspoons honey

2-3 California Endive

Instructions

Stir together chèvre, milk and honey in a bowl. Spoon mixture into each endive leaf.

Adapted from Health.com’s Provencal Goat Cheese in Endive Recipe.

ENDIVE, AVOCADO & PISTACHIO SALAD

Ingredients

Dressing:

5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Salad:

4 California Endive (2 red, 2 white)

2 avocados, cubed

1/2 cup of pistachios

Instructions

Dressing: 

Combine all ingredients in bowl and whisk together until emulsified.

Salad:

1. Cut endive leaves crosswise in 1/2" pieces.

2. In a separate bowl dress and toss the endive.

3. Top the endive with the avocados and pistachios.

Crudite Platter & Grilled Endive

Happy Memorial Day weekend! Got a few heads of endive? We have a couple recipes to help you use 'em up!

One of our favorite dips to use with endive is hummus - cut up endive and a few of your other favorite veggies and you'll have yourself a healthy, colorful spread that your guests will dig into, guilt-free. 

Many of us don’t think to grill endive, opting instead to simply toss it in a salad or use the leaves as appetizers. However, as summer grilling season approaches we recommend you give it a try. Endive’s high complex fiber content allow it to hold up really well on the grill and its flavor profile takes an unexpected turn to the subtly sweet side as sugars break down and simplify during the cooking process. The trick is to grill “low and slow” - over medium heat at most - cooking it gently just beyond al dente. No need for excessive char with our beloved white vegetable! The grilled endive serves as a great side or even a main dish for those who prefer a meatless meal.

Crudite Platter

Ingredients

1 orange pepper, trimmed, seeded and cut into strips

1 yellow pepper, trimmed, seeded and cut into strips

5-6 stalks of brocollini

3-4 stalks of celery, cut into strips

Baby carrots

2 white California endive, slice end and use whole leaves

2 red California endive, slice end and use whole leaves

Hummus*

Instructions

Arrange vegetables on platter and serve.

*Hummus is our dip of choice but feel free to use an assortment of other dips (i.e. salsa, guacamole, spinach & artichoke, etc.)

Grilled Endive

Ingredients

3-4 California Endive, sliced lengthwise

1 tablespoon olive oil

Chopped fresh rosemary, optional

Instructions

Preheat grill over a medium flame. Brush each endive half with olive oil. Place endive on grill, cut side down to start.  After 8–10 minutes turn over and cook another 12-15 minutes turning occasionally and lowering the flame if needed until endives soften. Season with salt and pepper, garnish with chopped rosemary if desired. Serve hot or allow to cool and serve at room temp. 

*Grilled endives provide the basis for a great summer salad as well. Cut grilled and cooled endives across into one inch slices. Mix with feta cheese or chevre, roasted nuts and some arugula, all dressed with additional olive oil.

Endive Nachos with Black Beans & Feta

As many of you know, we love the idea of using endive leaves as a healthy, gluten-free crunch in replacement of chips and crackers. We've taken that idea to the next level with this dish: Endive Nachos! It's a tasty summer snack loaded with black beans, feta, corn and salsa. We got the idea for the dish from a friend who paid a visit to our farm last year. While she was touring our facility we (of course) mentioned the idea of endive as an ideal replacement for the calorie-heavy chips and crackers most common in appetizers. A few days later she sent us back a photo of her inventive creation - brilliant! This would serve as a great appetizer* for a summer BBQ or as a quick, healthy week-day dinner. Whenever you choose to make this dish, we promise, it will satisfy even your most intense cravings for nachos!

*To turn this dish into an appetizer, simply place endive leaves on a dish and individually portion the black beans, feta, corn and salsa into each leaf OR layer the ingredients in the center of your dish and stick endive leaves around the layers (see here for an example).

Endive Nachos with Black Beans & Feta

Ingredients

3 California endive

1 cup black beans, drained

1 cup corn, drained

1 cup salsa

1/2 cup feta

Instructions

Separate whole endive leaves. Place leaves on a plate and layer black beans, corn, salsa and feta on top of leaves.

Endive, Avocado and Grapefruit Salad

California avocado season has arrived, my friends. If you couldn't already tell, we are slightly obsessed with this delicious and versatile fruit (Avocado & endive appetizer, Shrimp & Avocado Ceviche in Endive, Avocado, Endive, Pistachio Salad). Avocados' rich flavor and creamy texture pairs perfectly with endive's refreshing crunch and slightly bitter taste. The combination is ideal for salads during the upcoming summer months. For this recipe, we've integrated grapefruit for a sweet and tangy addition. Throw the salad together, pop a bottle of bubbly and enjoy a delicious summer meal al fresco!

*Another option, you could turn this into an appetizer by filling whole endive leaves with the Endive, Avocado and Grapefruit Salad. Just slice the avocados and grapefruit into slightly smaller pieces and voila - finger salads!

Endive, Avocado and Grapefruit Salad

Ingredients

2 grapefruit

3/4 teaspoon white-wine vinegar

1 tablespoon honey

1 1/2 tablespoons sour cream

1/8 teaspoon salt

Freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil

4 California endives

1 ripe avocado, pitted and peeled

Instructions

1. Peel and cut grapefruit over a bowl to catch any juices.

2. Whisk together vinegar, honey, sour cream, salt and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified

3. Julienne endive leaves in long, thin 1/8” strips. Cut avocado into ¼” slices. Add grapefruit segments. Toss endive, avocado and grapefruit with dressing. Serves 4.

Adapted from Martha Stewart’s Endive, Avocado and Red Grapefruit Salad.

The Endive Smoothie

Here in Northern California the summer months bring two things: an abundance of fresh produce and (really) warm temperatures. Luckily for us, the two coincide. The sunny weather prompts us to reach for more seasonal fruits and veggies and has us searching for ways to incorporate them into our diet. Our ideal solution? The endive smoothie. We combined an assortment of fruit (apple, banana, pineapple, berries, peaches) with endive, coconut milk and walnuts and the result was a fresh & flavorful smoothie. It serves as a great mid-day snack or as a light breakfast or lunch. Here's to summer eating!

The Endive Smoothie

Ingredients

½ cup raw walnuts

2 heads California endive

1 apple, cored

1 banana

1 cup pineapple, fresh or frozen

1 cup raspberries, fresh or frozen

1 cup strawberries, fresh or frozen

1 cup sliced peaches, fresh or frozen

1/3 cup coconut milk

3 cups water

Instructions

Combine all ingredients in a blender and blend for approximately 1-2 minutes.

Adapted from Adventures of a Gluten Free Mom’s Anti-Ovarian Cancer “Green Smoothie”.

 

Cauliflower, White Bean, Endive & Feta Salad

Spring is upon us here in Northern California and the change in season has us craving fresh, simple meals. Cauliflower seems to be popping up just about everywhere lately and we are here to proudly jump on the bandwagon and share one of our favorite new salads - Cauliflower, White Bean, Endive & Feta Salad. This meal makes a great main or side dish and keeps well for leftover lunches since the dressing is not very heavy. Cheers to spring-time eating!

Cauliflower, White Bean, Endive & Feta Salad

Ingredients

1/3 cup olive oil

1 teaspoon minced fresh rosemary

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 ½ teaspoons finely grated lemon peel

1 ½ teaspoons salt

½ teaspoon ground black pepper

1 medium head cauliflower, trimmed, cut into small florets

1 (15-ounce) can navy beans, drained

3 heads of endive, trimmed, halved lengthwise, then thinly sliced crosswise

2 teaspoons fresh parsley

½ cup crumbled feta cheese (about 3 ounces)

Instructions

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. Whisk lemon juice, vinegar, lemon peel, salt and pepper in small bowl. Combine cauliflower, beans, endive, chives, parsley and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Adapted from Bon Appetit’s Cauliflower, White Bean, and Feta Salad.

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