Veggie to Table – Week 3 Endive (Sort of)

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

INGREDIENTS:

  • 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

DIRECTIONS:

  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 AllRecipes.com
 


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

INGREDIENTS:

  • 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

DIRECTIONS:

  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 AllRecipes.com

 



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3 thoughts on “Veggie to Table – Week 3 Endive (Sort of)”

  1. I didn't get to try out the Endive this week since I knew we were going to be without power for a few days and I wouldn't be able to cook it. What's the veggie for next week?

  2. Pingback: [BLOCKED BY STBV] Veggie to Table - Endive - 100lb Countdown100lb Countdown

  3. truRoots Quinoa

    Oh snap, thank you so much for posting this! It is gonna aid me when I research Quinoa at the market! So Mind Blowing!

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