Sentences with phrase «used endive»

Simple and delicious.Never used endive before, looked alittle brown after slicing it.

You can also use endive where you would normally use a lettuce wrap.

And for more yummy ways to use endives, check out last summer's roundup of 3 ways to use the incredible edible endive.

Not exact matches

I used the following ingredients for Low Carb Shrimp Salad in Endive Cups: 1 lb shrimp, cooked 1 medium tomato, diced 1 cucumber,...

Sweet - tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts).

Use it for sandwiches, in wraps, on top of salads, as a dip for crackers, or spooned into endive leaves as an appetizer, as I've done here.

You can use it for making veggies au gratin with spinach, egg plant, Belgian endives or anything you like!

The only difference between the salad and the sandwich is that I left the steak slices larger, I cut the endive differently, and I used a bigger tomato from my garden instead of a bunch of little ones.

* 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)

When I made it this time, I used half curly endive and half romaine.

* 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

I used arugula, as endive is very hard to find here in Istanbul.

A classic salad combination is made into an appetizer and served in a leaf of endive or radicchio, making it easy for your guests to eat it using their hands.

I couldn't get escarole, subbed endive, 3 small from trader Joe's, and cut into small chunks, and used Mediterranean fetus, no brine.

I followed everything exactly with the exception of using only spinach - no endive.

Didn't have any endive or white - wine vinegar (used rice vinegar instead).

I followed recipe exactly except i used Romaine lettuce instead of endive, then added a little more oil and vinegar.

I used mixed greens with the spinach instead of endive.

I used mesculin greens instead of endive and it was to die for!

Farm and garden selections use sustainable ingredients and include: rabbit ragu made with spaghetti squash and Parmesan, priced at $ 12; endive & apple served with candied pecans and a white wine vinaigrette for $ 8; and black rice and oxtail risotto, made with a Parmesan cream, priced at $ 14.

At Elizabeth in Chicago, chef Iliana Regan saves the whey from the restaurant's cheese production and uses it for fermenting eggs, endive, romaine, and cabbage.

As far as the actual salad recipe is concerned, I like to use a mixture of greens such as romaine, radicchio and endive.

Loved seeing the use of radicchio, together with romaine and endive, and also ricotta salata.

Using mandolin or V - slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise.

Escarole: Related to endive and frisee, this green is popular in Italian cuisine and often used in soups and paired with beans, but it can also be eaten raw in salads.

To stimulate the liver you can use lemon juice, and put bitter greens such as dandelion greens, endive and raddichio in your salad.