#head escarole

[ryangoslingartsadmin]

Escarole Soup

This soup features sausage and escarole in a rich tomato-flavored broth.

[carrstairrs]

Escarole Soup In this hearty soup's rich tomato-flavored broth, you'll find sausage and escarole.

[flufflecat]

at work today i complimented a customers gravity falls shirt and showed them my illuminati necklace and they instantly turned and showed me the bill tattoo they have behind their ear

[edwinspaynes]

james & cordelia and thomas & alastair go on a double date night. what do they do? what restaurant do they go to? what food do they order? where do they go afterwards? 👀

OOOH YES I LOVE THIS ASK and saved it until I finished work so I could devote attention to it

OKAY so. SO. I think that they go to dinner first at a nice restaurant, you know, for the romantic vibes. Also because let's be real they can afford it on any given day. I'm thinking that they go to Kettner's Townhouse since Matthew is away on his Voyage (and that's why it ain't a triple-date), Oscar Wilde went there, and Alastair thinks it would be funny to write a fire-message on his napkin critiquing the ambiance that Wilde enjoyed.

Looking at the menu, I think that their orders would be:

Marinated olives to split as a starter between them - Cordelia keeps pitting them with her fingers so James can eat the pimentos which he likes, and Alastair is ashamed to be dining with them

Rabbit rillettes, toast and cornichons for James. I think he likes to try different meats a lot, and game meats would be something he was into trying

Soft polenta, braised escarole, wild garlic and sheep’s ricotta for Cordelia. She's super into the cheese, and James swipes some off her plate and she giggles and wipes the sauce away with her finger

Burrata, marinated peppers and Calabrian chilli honey for Alastair (who sits there explaining how amazing it is to combine sweet and spicy flavours)

Chicken, leek, and bacon pie, hispi cabbage to share for Thomas (it's canon that he likes chicken a lot in Chain of Iron). He shares the cabbage with Alastair of course.

Chocolate mousse, olive oil and sea salt for James and Cordelia's shared dessert

Tiramisu for Thomas and Alastair's shared dessert

After dinner and a hilarious Matthew-and-Alastair fire-message exchange, they all head off to wander about the Strand. They have a fun time ducking into various small shops and 100% eat even more dessert from confectioner shops.

Then, they attend a candle-light concert in one of London's concert halls before heading home!

[nbula-rising]

Escarole, Pear, Parmesan, and Basil Leaf Salad Yield8–10 servings Active Time25 minutes Total Time25 minutes

Ingredients

1 tablespoon olive oil 1 cup hazelnuts, coarsely chopped Kosher salt 1 small garlic clove 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard Freshly ground black pepper 1/2 cup extra-virgin olive oil 2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces 2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise 1/2 pound Parmesan, shaved 2 cups (packed) basil leaves, torn into bite-sized pieces Flaky sea salt

Preparation

Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside. Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream. Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.

Do Ahead The dressing can be made up to 1 day ahead. Whisk well before using.

[healthbuzzs]

🍂 19 Cozy Fall Soups for Weight Loss: Delicious & Nourishing! 🍜

Hey, soup lovers! As the leaves turn and the air gets chilly, it’s time to embrace the warmth of cozy fall soups. Not only are they comforting, but they can also be a great addition to your weight loss journey!

At HealthBuzz, we’ve gathered 19 delicious fall soup recipes that are low in calories but high in flavor. Let’s dive into these seasonal delights that’ll warm you up and keep you satisfied!

Why Soup is Your Fall BFF

✨ Healthy Comfort: Fall is all about comfort food, and soups fit the bill perfectly! They’re often packed with veggies, lean proteins, and whole grains.

💧 Hydration Hero: Staying hydrated is crucial, and soups are a tasty way to up your water intake during the colder months.

🥦 Fiber-Filled: Many of these soups are rich in fiber, helping you feel full and satisfied longer.

Here’s a Taste of Our Soup Collection:

Escarole, Cannellini Bean & Sausage Soup: A robust mix that’s hearty and satisfying.

Curried Parsnip & Apple Soup: Sweet meets savory in this unique blend!

Turkey & Wild Rice Soup with Vegetables: Perfectly filling and packed with nutrients.

Coconut Curry Squash Soup with Spiced Seeds: Creamy, spicy, and oh-so-delicious!

Lemon Chicken Orzo Soup with Kale: Bright, zesty flavors to lift your spirits.

Get the Full Recipes!

For the complete list of our 19 cozy fall soups and to find out how to make them, head over to HealthBuzz! We have all the recipes, nutrition tips, and more to support your health journey.

Wrapping Up

Let’s embrace the cozy vibes of fall together! With these delicious soup recipes, you can nourish your body while enjoying every spoonful. Don’t forget to check out the full collection of cozy fall soups at HealthBuzz!

Happy cooking, and stay warm! 🍂🍜❤️

[atomicxsims]

A traditional Italian dish with creamy cannellini beans and tender escarole in a fragrant broth flavored with Parmesan and garlic.

Ingredients: 1 head escarole, chopped. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup chicken or vegetable broth. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional. Grated Parmesan cheese for serving.

Instructions: In a big skillet over medium heat, warm up the olive oil. Garlic powder should be added and sauted until aromatic. Cook the chopped escarole in the skillet until it wilts. Add the broth and cannellini beans, then simmer for ten to fifteen minutes. If preferred, add red pepper flakes, salt, and pepper for seasoning. Garnish with grated Parmesan cheese and serve hot.

Hazel Myers

[amgitzytrid]

Recipe for Wedding Soup Lasagna

Two Italian favorites, lasagna and Italian wedding soup, combine forces in one great dish for a special occasion. Many of the ingredients are cooked in chicken broth, which is reserved and used to make a gravy for the top of the lasagna. 1 head escarole chopped, 3 small skinless boneless chicken breast halves, 1 tablespoon olive oil, 2 2/3 cups shredded mozzarella cheese or to taste, 1/2 teaspoon onion powder or to taste, 2 cartons low-sodium chicken broth, 1 egg, 1 pinch salt and ground black pepper to taste, 2 large carrots shredded, 1 pound ground meat loaf mix, 1 clove garlic chopped - divided, 2 tablespoons cornstarch, 1 tablespoon butter, 1 container ricotta cheese, 1/4 cup bread crumbs or as needed, 9 lasagna noodles, 1 1/3 cups grated Parmesan cheese or to taste, 1 teaspoon chopped parsley or to taste, 1 small onion chopped - divided, 1/2 teaspoon garlic powder or to taste

[edslocumtattooartistry]

Healthier Slow Cooker Beef Stew I This healthier version of beef stew will warm you up on a chilly winter night thanks to more vegetables and low-sodium beef broth. 1.5 cups reduced-sodium beef broth, 3 potatoes diced, 1 bay leaf, 1/2 teaspoon salt, 1 onion chopped, 1/2 head escarole washed and torn into bite-sized pieces, 1/4 cup all-purpose flour, 3/4 pound butternut squash peeled and cut into small chunks, 1/2 teaspoon ground black pepper, 4 cloves garlic minced, 4 carrots sliced, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce, 2 pounds beef stew meat cut into 1 inch cubes, 1 stalk celery chopped

[inertialily]

Recipe for Escarole and Beans In this rich and creamy mixture, escarole and cannellini beans are sautéed in olive oil with garlic, red pepper flakes, and parsley. 3 tablespoons olive oil divided, 1 clove garlic minced, 2 cans cannellini beans undrained, salt and pepper to taste, 3 sprigs fresh parsley chopped, 2 large heads escarole, 1/4 teaspoon crushed red pepper flakes

[bostonfly]

More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine. 

INGREDIENTS

Yield:4 servings

½ cup extra-virgin olive oil

1 cup bread crumbs

½ cup Parmigiano-Reggiano, grated

1 head escarole, about 1¼ pound, bottom removed, leaves separated and washed thoroughly to remove grit

2 tablespoons extra-virgin olive oil

4 slices prosciutto (about 2 ounces), sliced thin and cut into roughly 1-inch squares

4 to 6 hot cherry peppers (pickled will do if you can't find fresh), tops and seeds removed, broken by hand or chopped into 4 or 5 chunks

2 cloves garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup Parmigiano-Reggiano, grated, plus 2 or more tablespoons for garnish

PREPARATION

Step 1Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.

Step 2Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.

Step 3When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.

Step 4Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.

Step 5Add ½ cup Parmigiano-Reggiano and ½ cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.

Step 6Sprinkle another ¼ cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

[downtoearthmarkets]

As we fondly bid adieu to lettuce season until next spring, salad lovers may be left feeling a little bit lost for inspiration. But, if this leafy exodus has left a bitter taste in your mouth, then you’re on the right track because colorful, piquant chicory greens come into season with late fall’s cooler weather and remain in farmstalls throughout the winter! 

Chicories are closely related to lettuces but are heartier and have a subtle bitter edge that mellows when cooked. These earthy, cool-season greens are sold looseleaf or as intact heads and can often be easily substituted for one another in a variety of recipes. Chicories will introduce a sharp crunch to a refreshing salad when you’re thirsty for springtime greens or can be used as a flavorful addition to a variety of warming winter dishes. 

While you're on the lookout for chicory greens in the farmers market this weekend, here are the common varieties you’ll find amongst the farmstalls and the telltale characteristics that set them apart from each other: 

Belgian Endive  Witloof chicory, or Belgian endive, originated in Western Europe where it is widely cultivated and consumed. Commercially produced Belgian endive is grown underground or inside darkened rooms, much like mushrooms, to keep it light in color and preserve its mild flavor. The sturdy leaves of this elegant chicory can be separated and chopped into salads, used as a dipper or as edible serving ‘spoons’ for canapés, hors d’oeuvres and other small appetizers. The intact heads of Belgian endive are delicious when braised, grilled or baked and make an excellent accompaniment to grilled fish, roast lamb, steak and chicken. 

Escarole Densely bunched escarole can easily be mistaken for petite heads of romaine lettuce. However, leafy vegetable’s wide, wavy leaves have a telltale jagged edge and are dark green and tougher on the outside while curling into a complex pale-yellow rosette on the interior. Like other chicory greens, escarole has a pleasant sharpness to it, while its chewy, heartier texture translates particularly well in soups, stews and pastas. Thought to be native to Sicily and the Mediterranean basin, escarole is especially popular in Italian cuisine and is frequently paired with white beans as in this fast, easy-to-prep soup recipe.

Frisée (Curly Endive) Frisée, or curly endive, is milder than other chicory greens making it the perfect accent for any salad, especially when paired with fruity dressings. This poofy, “frizzy” green adds an appealing effervescence that offsets hearty, salty bacon in the classic French recipe for “frisée aux lardons.” To make this iconic bistro dish follow these simple steps: 

Wash and tear the whole head of a farmers market frisée into bite size pieces. 

Blanche some thick slices of Goode and Local by Don Rodrigo bacon. 

Dice the bacon into ¼ inch pieces and brown it. 

Whisk together the diced bacon and its rendered fat with mustard, Arlotta Food Studio red wine vinegar and a finely minced Newgate Farms shallot. 

Liberally coat the frisée with the resulting vinaigrette and place a poached SOVA Farm egg on top. 

Season with freshly ground black pepper and, voila, you have made yourself bacon and eggs in a salad, aka Salade Lyonnaise. 

Bon appétit! 

Radicchio The most common type of radicchio you’ll discover in farmstalls looks similar to a small head of red cabbage. Easily identifiable by its glossy, maroon leaves streaked with white veins, this Italian chicory boasts a trademark bitterness that can be a bit intense for some when it’s served raw. To cut back on its bite, split the head in half and sliver or shred radicchio on the diagonal into fine pieces. Experienced chefs also advise dressing radicchio in advance of serving to help tenderize the firm leaves in addition to reducing their sharpness. Like other chicories, radicchio’s bitterness dissipates when cooked and it tastes delicious roasted, grilled, pan seared, braised or sautéed. 

Now that you’re well-versed in the world of chicories and the culinary possibilities they present, we hope you have fun hunting for them in the farmers market and experimenting in the kitchen with these highly versatile, nutritious and alluring winter greens!

[guillaumesavoye]

Escarole Soup This soup features sausage and escarole in a rich tomato-flavored broth. 1 can tomato sauce, 1 tablespoon olive oil, 1 head escarole chopped, 2 cans cannellini beans rinsed and drained, 2 cartons chicken broth, 2 pounds bulk Italian sausage

[chappythegardener]

What Are The Best Leafy Greens For Fall?

Growing leafy greens in the fall can be a great way to extend your harvest and enjoy fresh, nutritious produce well into the cooler months. Here are some of the best leafy greens to consider planting in the fall: Lettuce (Lactuca sativa): Varieties like 'Butterhead,' 'Romaine,' and 'Red Leaf' are excellent choices for fall. They're quick to mature and can be harvested as baby greens or full heads. Spinach (Spinacia oleracea): Spinach is a cold-hardy green that thrives in cooler temperatures. Plant varieties like 'Winter Bloomsdale' or 'Tyee' for fall harvesting. Kale (Brassica oleracea var. acephala): Kale is incredibly cold-tolerant and becomes sweeter after exposure to frost. Varieties like 'Curly Kale' and 'Lacinato' (Dinosaur Kale) are popular choices. Swiss Chard (Beta vulgaris var. cicla): Swiss chard can be grown throughout the fall. The colorful stems and tender leaves are versatile in cooking. Arugula (Eruca sativa): Arugula has a peppery flavor and is a fast-growing green, perfect for fall salads and sandwiches. Mâche (Valerianella locusta): Also known as lamb's lettuce, mâche is a cold-hardy green with a mild, nutty flavor. Endive (Cichorium endivia): Endive varieties like 'Escarole' and 'Frisee' can be grown in the fall for their slightly bitter leaves, which are excellent in salads and cooked dishes. Mustard Greens (Brassica juncea): Mustard greens come in various flavors, from mild to spicy. Plant 'Southern Giant Curled' or 'Ruby Streaks' for fall harvesting. Collard Greens (Brassica oleracea var. acephala): Collards are a traditional Southern green that thrives in cooler temperatures and becomes sweeter after a frost. Asian Greens (Various Varieties): Bok choy, tatsoi, and komatsuna are Asian greens that do well in the fall garden. They have a range of flavors from mild to peppery. Radicchio (Cichorium intybus): Radicchio is known for its bitter leaves and attractive red color. It's a cool-weather crop ideal for fall. Cabbage (Brassica oleracea var. capitata): Some cabbage varieties, like 'Savoy' or 'Red Cabbage,' can be planted in late summer for fall harvests. Sorrel (Rumex acetosa): Sorrel has tangy, lemony leaves and is a perennial green that can be harvested throughout the fall. Chicory (Cichorium intybus): Chicory varieties like 'Radicchio' and 'Sugarloaf' are cold-hardy greens with slightly bitter flavors. When planting fall greens, consider using row covers or cold frames to protect your plants from frost and extend the growing season. Additionally, choose varieties that are specifically suited for fall growing, as they tend to be more cold-tolerant and bolt-resistant. With the right care, you can enjoy a bountiful harvest of leafy greens well into autumn. Read the full article

[jovina1]

Italian Comfort

  Escarole, Beans and Sauswage Bowl     Ingredients 3 tablespoons olive oil 1 lb. Italian sausage links, any type, cut on the diagonal into ¼-inch pieces 4 cloves garlic, chopped Half an onion, diced 3 (15-oz.) cans cannellini beans, drained or 3 cups cooked dried beans {see recipe below} 1 teaspoon dried Italian seasoning 1 Large Head Escarole, chopped 1 Cup Chicken Stock Salt to taste 1…

[thewhimsyturtle]

Today was the most traumatic day of my life:  I got completely drenched by a thunderstorm!?  ⛈🐢😱😱

As you may remember, I HATE rain!  I have only ever been rained on twice before, and both of those times, Mom rescued me after just a few drops.  But even then, Mom has never seen me as angry as when rain dared to fall on me!  😡

Today’s weather forecast didn’t include any rain, so Mom put me outside in my Aivituvin Wooden Tortoise House right after breakfast.  After lunch, a small thunderstorm came out of nowhere, so short that it was almost over before Mom could grab her shoes and I didn’t get wet at all in a corner.  Grandmom put an umbrella over my enclosure for the last few minutes of that first thunderstorm and confirmed that the weather forecast said no more thunderstorms for the day.  ☔️

But then a few hours later, another, bigger thunderstorm pelted down—and blew away my umbrella!  🌬😱  By the time Mom and Grandmom noticed, my enclosure was filled with puddles, and I was soaked head to tail and frozen in shock in a corner.  It took all my energy to crawl out of the puddles onto my food rock.  Mom rescued me as fast as she could, but I was so traumatized that I sat frozen in a corner even after Mom brought me inside.  How DARE so much rain fall on me?!?  😱

Eventually, I recovered enough for a special lettuce bum treat and fresh escarole and collard greens.  But I was still so upset that I went straight to bed after my noms!  🛌😫🐢

Mom says I have now proven that I don’t even have zero survival skills.  She says I have negative survival skills.  🙈