Our Fave September Produce and What To Do With It

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Endives

Endives or other types of chicories like radicchio, escarole, frisée, etc. are sometimes overlooked because of their strong bitter flavors, but they can be tamed down and combined deliciously with a wealth of ingredients to create robust, refreshing or hearty dishes for any occasion. The obvious use for them is in fresh salads, but the sturdy texture of Belgian endives stands up well to baking, sautéeing, grilling and braising, too.

Cooking ideas: Braised in butter with a touch of sugar to tone down the bitterness; sautéed with butter and dressed with a tangy vinaigrette; used raw as scoopers for dips, rillettes, tuna salad or chicken salad; served raw topped with crumbled blue cheese, walnuts, toasted breadcrumbs and a bit of olive oil for a light appetizer; cooked into stir fries; julienned for salads; wrapped in ham, topped with bechamel sauce and roasted. 

Try our recipe: Stir fried endives, potatoes and bacon