Sentences with phrase «red endive»

Great for a variety of animals, Reptile Salad contains kale, red Endive, dandelion greens, leaf lettuce and fresh - cut nopales cactus.

This salad, made with red beets and red endive is not only delicious, it's also extremely good for your skin.

You might confuse this particular radicchio with red endive, but treviso has more more crunch — and a much milder flavor.

CHRISTMAS SALAD RECIPE If you can't find the more exotic red lettuces — red endive, red leaf lettuce, red mustard... Continue reading «TIP OF THE DAY: Christmas Salad» →

Not exact matches

Tear endive and red leaf lettuce into bite sized pieces and place in large salad bowl.

Prepare the salad plate by arranging the endive leaves and scattering with the beets and red onion.

6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish

In a medium bowl, combine chopped endive, kale, grapefruit segments, grapefruit juice, avocado, smoked salmon, and red onion.

Salad 1 head of endive, sliced Few pinches of micro greens (e.g., alfalfa or other sprouts) 1 cooked red beet 1 navel orange, cut into segments

* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

When I saw the rainbow sweet Chioggia beets, I imagined them with juicy mildly acidic blood red oranges, pale green mellow avocados and crisp white endives.

10 large Belgian endives, preferably red and green varieties, separated into leaves, or very thinly sliced black radishes

Keep crunching with endive leaves dipped in 2 tablespoons red pepper dip from day two.

10 chicken breast tenders, cooked and torn into small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)

Fresh baby arugula, kale, Belgian endive, red bell peppers and yellow squash are tossed in a sweet and tangy balsamic vinaigrette, sprinkled with toasted walnuts.

Ingredients a small fennel bulb, cleaned and cut into thin slices or shaved a few endive leaves, cleaned 5 - 6 radishes, cleaned and cut into halves or quarters half a red beet, cleaned and cut into two halves and then into slices 5 - 6 tablespoons extra virgin olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]

Varieties include red - leaved radicchio, torpedo - shaped Belgian endive, lacy green - and - white endive, curly - leaved frisée, and lettuce - like escarole.

Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans

From there, a thoughtfully conceived four - course menu ensued, on this day commencing with a choice of Flourless Yam Ravioli or Smoked Salmon Crêpe, then continuing with an appetizer course selection of Red and Green Endive Salad or the Soup du Jour, which was a rich and creamy Lobster Bisque.

Three jumbo heads of white and red Belgian endive for a mere $ 2.99 is a steal.

Ingredients: Endive Leaves Mushrooms (sliced) Carrots (shredded) Green, red & orange bell pepper (chopped) 1 hard boiled egg (sliced — once cool) Sprinkle of pine nuts 1 tbspn of Gorgonzola cheese Pepper to taste.

Duck and Kumquat Salad Ingredients 1/2 cup red or white wine vinegar 1/2 cup chopped Kumquats 1/3 cup vegetable oil 2 tablespoons honey Romaine lettuce leaves 1 head Belgian Endive, leaves separated 1 1/2 cups cooked, chilled, julienne - sliced, cooked duck... Continue reading →

like a mixture of baby spinach, French and Italian leaf mix, purple cabbage, endive, arugula, red onions, etc.) once a day, but will definitely start to include more green leafy vegetables.

Summer black radish Soy lecithin Wheat grass Cucumber, fresh Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor Vinegar

As main courses, black angus flank steak in red wine sauce with greens and french fries with truffles and catch of the day fish with roasted endive.

Appropriate greens for rabbits include the leaves and top of broccoli; Brussels sprouts; bok choy; red, green or Chinese cabbage; celery leaves; chicory; collard greens; basil; dandelion greens; Swiss chard; endive; kale; mustard greens; escarole; and carrot or beet tops.

Favorites usually include any of the herbs such as parsley, cilantro, watercress, basil, and mint; the leaf lettuces such as romaine, boston, red leaf, endive, escarole, radicchio; the dark leafy greens such as kale, collards, turnip tops, mustard greens, dandelion greens.

Some of the rabbit - safe veggies are: parsley, dandelion greens, cilantro, endive, escarole, red leaf lettuce, romaine, bok choy, radish tops, turnip greens, arugula and chard.

Examples of Green Foods Baby greens Basil Bok choy Borage Broccoli (leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dock Dandelion greens (and flower) Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Healthy Treat Foods

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.