Italian Wedding Soup (from thefoodnetwork.com)

1/2 pound ground beef, chicken, turkey or soy 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups broth (chicken or veggie) 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot (optional) In medium … More Italian Wedding Soup (from thefoodnetwork.com)

Escarole with Beans

Escarole is another hearty, cool-season green, closely related to Radicchio. It tends to be a bit on the bitter side, especially before it has endured a good frost, thus we like to prepare it with some heat (braised, wilted, seared, in soups, etc). Others prefer it raw and crisp in a salad.  More Escarole recipes … More Escarole with Beans

Frisee

Frisée (aka curly endive).Yes, it’s another semi-bitterish flavored green. But come on now, we all like bitter things… coffee, chocolate come to mind. We just have to get used to embracing a bit of bitter in our salads as those are the types of leafy vegetables that grow best in the cool season. The Europeans … More Frisee

Endive Salad with Apples, Dried Cherries (or Cranberries) and Walnuts

Eat Escarole and Endive as you would green leaf lettuce. Make your favorite salad dressing, add some nuts, fruit, and cheese and voila! Delicious. Or use this recipe- a definite winner!  3 tablespoons olive oil 1/2 cup dried cherries or cranberries 2 tablespoons apple cider vinegar 1 head of endive/escarole, in bite-sized pieces 2 tablespoons … More Endive Salad with Apples, Dried Cherries (or Cranberries) and Walnuts