64284 escarole radicchio slaw seeds Recipes

seeded cornmeal biscuits, source- southern living magazine ), measure the cornmeal as you would flour , lightly spooning into a measuring cup, to prevent a dry, tough biscuit., cornmeal and whole wheat flour added to these hearty biscuits contribute to your daily whole-grain intake. we achieved the best results baking 1 sheet of biscuits at a time. skip the seed topping for a simpler breakfast biscuit., all-purpose flour (about 9 oz), whole wheat flour (about 9 1/2 oz), stone-ground whole-grain cornmeal (about 5 oz), sugar, baking soda, baking powder, salt, chilled butter, cut into small pieces, low-fat buttermilk, egg white, lightly beaten, poppy seeds, sesame seeds

heads radicchio, cut in half , then sliced thinly, mayonnaise, sugar, dried fennel seed, roughly grated or julienned carrots, white wine vinegar, salt and pepper

escarole (or 2 small heads ), prosciutto, thin slices, chopped, garlic clove, chopped, olive oil, italian hot peppers, seeded & julienned, breadcrumbs, pecorino romano cheese, grated, chicken broth, salt and pepper, to taste (at the very end)

red wine vinegar, fennel seeds, crushed, olive oil, white grapefruits, head radicchio , torn into bite-size pieces, baby spinach leaves, kalamata olives or other brine-cured black olives, pitted

garlic, minced, sweet onion, chopped, navy beans, chicken broth, adobo seasoning (optional), chopped escarole

pecans, citrus vinaigrette, kosher salt , freshly ground pepper, vegetable oil, heads treviso or other radicchio, each cut into 8 wedges with some core attached, head escarole , torn into large pieces (about 10 cups), ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

olive oil, divided, granny smith apple, cored, cut into 1/3-inch-thick wedges, walnut halves, sugar, chopped shallots, apple cider vinegar, head of escarole , cut into 3/4-inch-thick strips (6 cups packed), sliced radicchio, thick slices saint andre cheese

golden raisins, navel orange , juice of, water, fresh fennel bulbs, trimmed of tops and fronds, cored and thinly sliced lengthwise, head radicchio, shredded, scallions , thinly sliced on an angle, chopped flat leaf parsley, toasted pine nuts, balsamic vinegar, extra virgin olive oil, salt & freshly ground black pepper

olive oil, fresh lime juice, serrano chile, minced, escarole salad mix (about 7 oz), cannellini (white kidney beans), drained, rinsed, kalamata olives, pitted, halved, toasted pepitas (pumpkin seeds) or pine nuts

escarole , cut into crosswise into 1-inch wide ribbons (about 10 cups), pasta shells (about 3 and 1/2 cups), extra virgin olive oil, sweet sausage, casings removed (about 3 links ), red onion , cut through root end into thin wedges, fennel seed, crushed, sun-dried tomatoes , thinly sliced drained oil-packed, pecorino romano cheese, grated

fresh orange juice, sugar, anise seeds, coarsely ground with a mortar and pestle or in an electric coffee/spice grinder, salt, black pepper, extra-virgin olive oil, fennel bulb (sometimes called anise; preferably with fronds), quartered lengthwise, pears, radicchio (2 medium heads), thinly sliced

fennel seeds, lightly crushed, extra-virgin olive oil, fresh lemon juice, salt, black pepper, head radicchio (3 oz), torn into bite-size pieces (2 cups), arugula , tough stems removed and leaves torn into bite-size pieces (3 cups), frisee (french curly endive), torn into bite-size pieces (3 cups)

whole radicchio leaves, ice water, extra-virgin olive oil, minced garlic, diced onion (1/4-inch dice ), salt and freshly ground black pepper, anchovy fillets, chopped, chili flakes, caper juice, balsamic vinegar, eggplant (about 1 lb) peeled and diced into small pieces (see chef s note), roughly chopped capers, peeled, seeded, and 1/4-inch diced roasted red bell peppers , recipe follows, chopped flat-leaf parsley, whole red peppers, olive oil

head radicchio, arugula, orange bell pepper , roasted then skinned and seeded, grapefruit juice, orange juice, mustard, extra virgin olive oil, salt and pepper to taste, orange zest to garnish

tomatoes, each cut in 6 wedges, olive oil, kosher salt and ground black pepper, to taste, dried tarragon or 1/2 tsp chopped , fresh tarragon, cannellini beans, drained and rinsed, garlic, halved, white wine vinegar, extra-virgin olive oil, kosher salt , to taste, hot pepper sauce, water, escarole lettuce mix , including radicchio, escarole, frisee, chicory and mache or, same lettuce in heads , cleaned of damaged leaves, cored, washed and, scallions, trimmed and sliced, pitted black olives, quartered

butter, plus 3 more, eggs, raw and whole , plus 4 eggs, hard boiled and finely chopped, salt and pepper, heads radicchio , cut into julienne, prosciutto san daniele , cut into batons, walnuts, shelled and roughly chopped, extra-virgin olive oil, sherry vinegar

olive oil, onion (8 oz.), peeled and finely chopped, garlic, peeled and finely chopped, arborio or other short-grain white rice, dry white wine, radicchio or red cabbage (about 8 oz.), fat-skimmed chicken broth, shredded smoked mozzarella (see note above), salt and pepper

olive oil, heads escarole - rinsed, dried and chopped, lemon juice, capers, salt, kalamata olives, ground black pepper to taste