Monthly Archives: March 2020


Frisée, Bacon, and Goat-Cheese Salad

By |2020-06-11T23:51:12-04:00March 17th, 2020|Categories: Recipies|

Frisée, Bacon, and Goat-Cheese Salad ⅓ cup pine nuts or walnuts⅓ pound bacon⅓ cup olive oil1 tbsp Dijon mustard1 tbsp lemon juice1 tsp sugar¼ tsp kosher salt⅛ tsp freshly ground pepper1 pound frisée, curly endive, or chicory3 ounces goat cheese (crumbled) Toast the nuts in a large, dry skillet over low heat, stirring frequently, until [...]

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The Endive Confusion

By |2020-03-17T12:27:20-04:00March 17th, 2020|Categories: Greens|

In the culinary arts, the word frisée (pronounced "free-ZAY") refers to a variety of endive with curly, pale-green or yellowish leaves. The catalog of leafy vegetables that go by the name endive can be somewhat vast and bewildering, and not always accurate. Taxonomically speaking, all frisée are endives, but not all endives are frisée. Frisée [...]

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The difference of Endive

By |2020-03-17T12:21:03-04:00March 17th, 2020|Categories: Greens|

The word endive is used to refer to the leafy part of any of a variety of bitter-flavored plants in the chicory family. The three main types used in the culinary arts are Belgian endive, curly endive, and broad-leafed endive. Belgian Endive Belgian endive is a small, cylindrical head of lettuce whose pale yellow leaves [...]

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Arugula Beet Salad

By |2020-03-03T15:46:03-05:00March 3rd, 2020|Categories: Greens, Recipies|

Arugula Beet Salad This salad is so simple to put together!  Arugula and beet were made for each other, the peppery greens and sweet root compliment each other perfectly with a sprinkling of feta, sunflower seeds, oil, salt & pepper. 1 large beet (cooked and peeled)1 bunch arugula2 oz feta cheese2 tbsp sunflower seeds1 tbsp [...]

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