Sentences with phrase «escarole on»

Cut the tortilla into wedges and serve, crisp - potato side up, with the escarole on the side.

Served in wedges with garlicky wilted escarole on the side, this crispy, colorful cake effortlessly takes a favorite Old World idea and gives it new appeal.

Not exact matches

And so great to read about while the escarole meatball soup simmers on my stove!

I plan on starting the meal with an escarole salad with fava beans.

If your heart was set on radicchio but it looks wilted or smells past its prime, pick another slightly bitter green, such as endive or escarole, instead.

I put some of the tuna and carrots on a bed of escarole and it was delicious.

A few favorites are lentil, ribolita and a veganized version of a farro, mushroom, sausage and escarole soup that is on the Whole Foods site.

Also used the beet greens I had on hand instead of the escarole - any bitter greens could work.

For an elegant twist on the standard antipasto platter, layer escarole with pickled peppers, artichokes and an assortment of cured Italian meats in a trifle dish.

We had a large bag of curly escarole, so I made a simple balsamic vinaigrette and served it on the salad.

I made up this Escarole and White Bean Soup with what I had on hand, and inadvertently created what might just be my ultimate comfort soup!

This healthy salad dressing is particularly good on escarole.

I grew up on a version of this soup, made with escarole.

In the chicory family there's raddichio, endive, escarole — the list goes on.

My grandparents from Italy thrived on greens and beans like, escarole and bean soup.

Baby greens Bok Choy Borage Basil Broccoli (leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dandelion greens (and flower) Dock Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Fruits and other Vegetables (Treat Foods) Depending on the time of year, rabbits in the wild would have access to additional foods such as fruits, vegetables and flowers.

Arrayed before us on our little café table were a selection of tapas: a ceviche of little neck clams marinated in red wine vinegar and spicy Spanish paprika (berberechos al pimentón); homemade chicken fritters (croquettes casera de pollo); succulent, small, deep fried squid (calamares), and a green salad of baby romaine, radicchio, escarole, radishes, onions, carrots, and tomatoes dressed simply with local olive oil and sea salt.