Orange, Beet, and Bean Salad

Ingredients: 4-6 medium beets, washed and peeled 2 oranges, zested, peeled and segmented 2 cups cooked navy beans, or one 15ounce can, drained and rinsed ¼ cup rice vinegar 3 tablespoons minced fresh dill sea salt to taste ½ teaspoon freshly ground black pepper 4 cups mixed chopped greens (like: lettuce, radicchio, frisee, spinach, escarole, [...]

By |2015-12-14T13:18:31-08:00December 14th, 2015|Recipes|Comments Off on Orange, Beet, and Bean Salad

Frisee and Fennel Salad with Mint and Pomegranate Seeds

Ingredients: ½ cup pine nuts, toasted sea salt 1 head frisee 1 fennel bulb, top removed, bulb halved and cut into very thin slices 2 small apples, cored and thinly sliced 1 small pomegranate 1/3 cup fresh mint leaves, torn into small pieces 3 scallions, including all the greens, thinly sliced 5 tablespoons olive oil [...]

By |2014-11-12T15:32:52-08:00November 12th, 2014|Recipes|Comments Off on Frisee and Fennel Salad with Mint and Pomegranate Seeds

Broccoli, Garbanzo, and Frisee Salad

Ingredients: Dressing: 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1½ tablespoons olive oil ¼ cup plain Greek yogurt 2 teaspoons minced fresh mint or basil Salad: 1 pound broccoli, florets and stems chopped into bite-size pieces 2 cans garbanzo beans, drained and rinsed well ½ small red onion, thinly sliced 1 cup thinly sliced [...]

By |2014-07-03T09:25:25-07:00July 1st, 2014|Recipes|Comments Off on Broccoli, Garbanzo, and Frisee Salad

Frisee and Escarole Salad with Mint and Strawberries

Ingredients: 1/3 cup pine nuts sea salt 1 head frisee 1 head escarole, leaves removed and torn into bite-sized pieces ½ bunch lettuce, cut into bite-sized pieces 1 cup sliced strawberries 1/3 cup fresh mint leaves torn into pieces 3 scallions, thinly sliced 5 tablespoons olive oil 1 tablespoon red wine vinegar or lemon juice, [...]

By |2014-05-27T15:15:40-07:00May 27th, 2014|Recipes|Comments Off on Frisee and Escarole Salad with Mint and Strawberries

Spring Salad with Noodles

Ingredients: 6 ounces dried rice sticks, buckwheat soba noodles, or other Asian noodles 1-2 kohlrabi, grated 1-2 carrots, grated 5 radishes, sliced into rounds, then sliced to matchsticks 1/3 cup cilantro leaves 1 small head lettuce or a mix of escarole, frisee and lettuce 3 tablespoons roasted unsalted peanuts or nuts of choice, coarsely chopped [...]

By |2014-05-29T18:06:01-07:00May 27th, 2014|Recipes|Comments Off on Spring Salad with Noodles

Warm Salad with Frisee and Glazed Squash

Frisee refers to a variety of endive with curly, pale green or yellowish leaves.  Sometimes it is called curly endive or chicory. Frisee does not have the cylindrical shaped leaves, but is rather shaggy. Frisee is similar to, but has smaller leaves than, escarole. Like escarole it is frequently used in salads. It can have [...]

By |2014-05-21T15:24:48-07:00May 20th, 2014|Recipes|Comments Off on Warm Salad with Frisee and Glazed Squash

The Chicory Family

Frisee Much more appreciated in Europe than in the United States, the chicory family is a large one. Belgian endive, curly endive (sometimes called frisee), escarole, and radicchio are all members. Each differs considerably in appearance, color, and to some extent flavor, although all share a slightly bitter taste, and most produce a [...]

By |2017-01-18T15:04:51-08:00May 20th, 2014|Crop & Field Notes, Tips & Techniques|Comments Off on The Chicory Family

Greens: Prep and Storage

Make no doubt about it: if you stick a plastic bag full of wet greens into your refrigerator, they won't keep long. Very quickly, they'll start rotting. Especially if they're as delicate and tender as the baby lettuces. Yet this is what many folks do when they get their veggies home from their pickup sites. [...]

By |2014-05-30T11:17:23-07:00May 29th, 2011|Tips & Techniques|Comments Off on Greens: Prep and Storage
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