What's New
Newly harvested rootstock. These will be your Calif. endive (Say "On-deev") for the holidays...
The Endive Blog
Crudite Platter & Grilled Endive
Submitted by Molly Collins on Thu, 05/22/2014 - 08:30
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
Submitted by Molly Collins on Fri, 05/16/2014 - 08:16
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
Submitted by Molly Collins on Fri, 05/02/2014 - 11:26
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
Submitted by Molly Collins on Mon, 04/14/2014 - 08:15
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
Submitted by Molly Collins on Tue, 04/01/2014 - 08:22
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.
Spinach, Citrus and Blue Cheese in Endive
Submitted by Molly Collins on Mon, 03/17/2014 - 07:15
Happy St. Patrick's Day! We are excited to kick-off our Tastes of Harvest (spring edition) with this Spinach, Citrus and Blue Cheese in Endive appetizer. This dish is super easy. Place spinach, citrus and blue cheese in an endive leaf and drizzle with dressing - no fancy equipment or large time commitment necessary. How much luckier could you get? Enjoy!
Spinach, Citrus and Blue Cheese in Endive
Ingredients
Dressing:
5 tbsp rice vinegar
1/2 c. oil (canola or sunflower)
1 tbsp Dijon mustard
1 garlic clove, crushed
Combine all ingredients in bowl and whisk together until emulsified.
Salad:
1 orange, segmented
California endives
2 cups Baby spinach leaves
1 cup Blue cheese
Instructions
Cut orange segments into 2-3 pieces . Separate endive heads into single leaves. Place baby spinach leaves, orange pieces and blue cheese in each leaf and drizzle with dressing.
Red Endive Appetizers for Valentine's Day
Submitted by Molly Collins on Wed, 02/12/2014 - 08:35
Oh, Valentine's Day. It's here and we love it! If nothing else it serves as a reminder to tell those closest to us how much we care about and appreciate them. Why not also use it as a reason to eat a bit more extravagantly than normal? That's the best thing about any holiday, right? Here are a couple of simple, elegant appetizer recipes that use our red endive, the perfect way to implement a little V-day color into your meal! Happy Valentine's Day!
Shrimp and Avocado Spears
Ingredients
2 heads California endives
1 tablespoon unsalted butter
1 pound shrimp - deveined and peeled
1/4 teaspoon red pepper flakes
2 tablespoons minced fresh cilantro
1 large avocado - pitted, and cubed
salt
Instructions
1. Cut the ends from endive. Separate leaves and place onto serving tray.
2. Into a saute pan heat butter over medium heat. Add shrimp, season with salt and red pepper flakes. Cook until shrimp are opaque. Remove from heat.
3. Chop shrimp into bite sized pieces and place into a small bowl. Add cilantro, avocado and a squeeze of lime juice. Gently toss to combine.
4. Spoon approximately 1 tablespoon onto each endive leave.
5. Garnish with lime slices and additional cilantro if desired.
Ricotta and Endive Appetizer
Ingredients
2 tablespoons sliced almonds
2 tablespoons craisins
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh lemon thyme
salt/pepper
1 1/2 cups ricotta
2 endive heads
honey to drizzle - optional
Instructions
1. Into a small bowl add: almonds, craisins, oil and thyme. Season with salt/pepper.
2. Place a dollop of ricotta onto endive leaf. Top with approximately 1 teaspoon of nut mixture.
3.Drizzle with honey if desired.
Paula Jones is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, bellalimento.
Three Endive Appetizers For Super Bowl Sunday
Submitted by Molly Collins on Wed, 01/29/2014 - 08:58
Super Bowl 2014 is here! I love snacking as much as the next person, but when possible, I try to make healthy food swaps to avoid over-indulging. Swapping out chips & crackers for endive leaves makes snacking enjoyable and healthy! Here are three easy, delicious appetizers that will hopefully give you some inspiration for healthy snacking this weekend...enjoy!
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.
Ham and Cheese Endive Nachos
Ingredients
1 head endive, separated into leaves
2 ounces thinly sliced smoked ham
1/2 cup quartered plum tomatoes
1 ounce aged cheddar cheese, shredded
Instructions
1. Preheat the broiler (set on low heat for about 10 minutes).
2. Fan endive leaves out on a baking sheet. Place a small piece of ham inside each leaf. Fill each leaf with about 1 tablespoon of tomatoes, then sprinkle with shredded cheese.
3. Place under the broiler until the cheese has melted and the edges of the leaves are curling slightly, about 3 minutes. Remove from the oven and let cool for a couple of minutes before serving.
Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.
Shrimp and Avocado Ceviche in Endive
Ingredients
1 lb fresh shrimp, jumbo size, peeled and deveined
1 1/4 cups fresh lime juice
1 large tomato, chopped
1 or 2 jalapenos, seeded and minced
4 scallions, chopped, white and light green parts only
1/4 cup cilantro leaves, chopped
3/4 tsp kosher salt
1/2 tsp cracked black pepper
1 ripe avocado, chopped
Half a lime
2 heads endive, leaves separated
Instructions
Chop shrimp into 1/2 inch pieces. In a deep bowl, combine shrimp and lime juice so that shrimp is completely covered by juice and pieces float freely so they can marinate on all sides. Cover and refrigerate for 4 hours. In a large bowl, combine chopped tomato, jalapenos, scallions, cilantro, salt and pepper. Drain shrimp in a colander and add to bowl. Toss to combine well. Gently toss in chopped avocado. Squeeze lime over. Spoon one or two tablespoons of ceviche into endive leaves and serve. Alternatively, you can put ceviche into a serving dish and place endive all around it for guests to serve themselves.
Carolyn Ketchum is also one of the 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.
ENDIVE WITH BEETS, WALNUTS & PARMESAN
Submitted by Molly Collins on Fri, 12/20/2013 - 08:53
A few months ago, I threw together some of my favorite ingredients in hopes of creating a yummy dish. I searched through my fridge and found beets, walnuts and parmesan cheese which I mixed and spooned into endive leaves, crossing my fingers that I had created something delicious! Thankfully, I had! In fact, this "recipe" has become an inspiration for one of our most commonly asked questions, "What can you do with endive?" I respond with, "Most anything!". You can fill it with your favorite cheeses (blue, gorgonzola, chevre, feta) and nuts (walnuts, almonds, pecans) or your favorite salads (quinoa, tuna, shrimp). The easiest way to incorporate this healthy & delicious veggie into your holiday menu and beyond? Swap out the bread, crackers & chips and replace with endive leaves. Do you have a favorite holiday appetizer using endive? If so, we'd love to hear from you! We wish you all a healthy & happy holiday season.
All the best,
Molly
ENDIVE WITH BEETS, WALNUTS & PARMESAN
DRESSING
5 tbsp rice vinegar
1/2 c. oil (canola or sunflower)
1 tbsp Dijon mustard
1 garlic clove, crushed
Combine all ingredients in bowl and whisk together until emulsified.
SALAD
1 cup Roasted Walnuts
2-3 beets
6 California endives
1 cup parmesan
Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Cut beets into small pieces . Separate endive heads into single leaves. Place beets, parmesan and roasted walnuts in each leaf and drizzle with dressing.
Pomegranates, Gorgonzola & Walnuts in Endive
Submitted by Molly Collins on Tue, 12/10/2013 - 08:59
Tis' the season for festive colors & delectable flavors! For this appetizer we de-seeded a pomegranate for sweetness, crumbled gorgonzola for pungency, and roasted walnuts for toastiness. We combined them inside an endive leaf to create a festive appetizer, perfect for those upcoming holiday gatherings: healthy, colorful and delicious. Happy Holidays!
POMEGRANATES, GORGONZOLA & WALNUTS IN ENDIVE
DRESSING
5 tbsp rice vinegar
1/2 c. oil (canola or sunflower)
1 tbsp Dijon mustard
1 garlic clove, crushed
Combine all ingredients in bowl and whisk together until emulsified.
SALAD
1 cup Roasted Walnuts
1 Pomegranate or 1 cup pomegranate arils*
6 California endives
1 cup Gorgonzola, crumbled
Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Cut and de-seed pomegranate. Separate endive heads into single leaves. Place pomegranate arils, gorgonzola and roasted walnuts in each leaf and drizzle with dressing.
*For helpful suggestions, take a look at Simply Recipes step-by-step guide on how to cut and de-seed a pomegranate.