Veggie to Table – Week 3 Endive (Sort of)

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Downsizing from two cars to one temporarily has some interesting side effects. First, I get more exercise. Second, I don’t get to run errands as normal.

The effect that number two has been is that I don’t run to the grocery store as I should. My husband’s been doing more if it lately. When I finally got out, I realized it was a lot harder to find Endive than I anticipated. The first two stores had none. The third had one.

Sadly, I didn’t get making any dishes this week, so week 3 – Endive will be extended.

However, what I learned this week –

  • Endive is also known as chicory, and sometimes escarole, which I’m pretty sure is a completely different vegetable.
  • Endive is close to the dandelion plant, which is where it’s curly leaves come from.
  • Among all the green vegetables, endive is one of the richest source of vitamin A.  It is also a good source of vitamin C, calcium, chlorine, iron, phosphorus, potassium, sulphur; and excellent provider of fiber and carotene. Juicing for Health.
  • It’s only ONE calorie per leaf, which makes it a great addition to ANY diet plan.
  • Endive leaves loose their nutrition quite quickly after cutting it from it’s root. Cut right before consumption.
  • The great source of Vitamin A cause other side effects if you drink or smoke six hours before or after consuming endive.
  • In a lot of cases, you use endive a lot like lettuce, which helps you determine who to use it.

What I will be cooking this week:

endiveBelgian Endive au Gratin


  • 8 heads Belgian endive, trimmed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup grated Gruyere cheese, divided
  • 2 teaspoons grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg, or amount
  • to taste
  • salt and ground black pepper to taste
  • 8 slices deli-style ham
  • 1/4 cup chopped fresh parsley


  1. Lightly grease a baking dish.
  2. Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  3. Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  4. Preheat an oven broiler to low.
  5. Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
  6. Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Recipe from

Sweet Apple Chicken Sausage, Endive, & Blueberry Salad with Toasted Pecans RecipeSweet Apple Chicken Sausage, Endive, & Blueberry Salad with Toasted Pecans


  • 1 (12 ounce) package al fresco®
  • Sweet Apple Chicken Sausage, sliced in
  • 1/2-inch pieces
  • 1 tablespoon canola oil
  • 4 cups sliced Belgian endive
  • 1 cup bagged pre-washed gourmet salad
  • greens
  • 1 cup fresh blueberries
  • 2 1/2 tablespoons cider vinegar
  • 2 1/2 tablespoons honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons chopped pecans, toasted


  1. Saute chicken sausage in canola oil over medium-high heat until browned, about 2 minutes. Set aside.
  2. Combine endive, gourmet salad greens, blueberries and chicken sausage in a large bowl.
  3. In a small bowl, combine vinegar, honey, salt, and pepper and stir with a whisk.
  4. Add dressing to endive mixture; toss gently.
  5. Sprinkle with cheese and pecans.
Recipe from


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