New recipes

Frisée-Apple Salad

Frisée-Apple Salad


Ingredients

  • 4 1/2 tablespoons fresh lemon juice
  • 1 1/2 large shallots, finely chopped
  • 1/2 teaspoon finely grated lemon peel
  • 4 1/2 tablespoons extra-virgin olive oil
  • 2 3- to 4-ounce heads of frisée, coarsely torn
  • 2 small heads of Belgian endive, cut crosswise into thin strips
  • 2 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
  • 9 radishes, trimmed, thinly sliced
  • 3 tablespoons coarsely chopped fresh

Recipe Preparation

  • Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewhisk before using.

  • Combine frisée, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.

Recipe by Jeanne Thiel Kelley,

Nutritional Content

1 serving contains the following: Calories (kcal) 159.2 %Calories from Fat 62.2 Fat (g) 11.0 Saturated Fat (g) 1.6 Cholesterol (mg) 0 Carbohydrates (g) 14.8 Dietary Fiber (g) 6.9 Total Sugars (g) 6.0 Net Carbs (g) 7.9 Protein (g) 2.9Reviews Section

  1. Whisk together dressing ingredients.
  2. Toss together salad ingredients and serve with dressing.

Amount per serving
Calories 280
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 8.5g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 18%
Total Sugars 11g
Includes 4g Added Sugars 8%
Sugar Alcohol 0g
Other Carbohydrate 2g
Protein 4g
Vitamin D 0mcg 0%
Calcium 59.5mg 4%
Iron 1.4mg 6%
Potassium 385mg 8%
Vitamin A 114.7mcg 15%
Vitamin C 8.3mg 8%
Vitamin E 2mg 15%
Vitamin K 181mcg 150%
Thiamin 0.1mg 8%
Riboflavin 0.1mg 8%
Niacin 1.1mg 6%
Vitamin B6 0.1mg 6%
Folate 124.3mcg 31%
Vitamin B12 0mcg 0%
Biotin 4mcg 15%
Chloride 56.8mg 2%
Pantothenate 0.9mg 20%
Phosphorus 81.6mg 6%
Iodine 1.3mcg 0%
Magnesium 45.1mg 10%
Zinc 1.1mg 10%
Selenium 1mcg 2%
Copper 0.4mg 45%
Manganese 0.9mg 40%
Chromium 0.7mcg 2%
Molybdenum 7.6mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Frisee, Apples, Dried Tart Cherries, Walnuts, Olive Oil, Cider Vinegar, Honey, Shallots.


Pork Tenderloin with Endive-Frisée-Apple-Squash Salad

Ingredients

  • 1 natural pork tenderloin (1 to 1 1/4 pounds)
  • 1/2 cups WHOLE30 Elderberry Vinaigrette
  • 1 1 1/2 – 1 3/4 lb butternut squash, peeled, seeded, and cut into ¾-inch pieces (3 to 4 cups precut fresh butternut squash)
  • 3 tbsp extra-virgin olive oil
  • 3 tsp finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp coarse salt
  • 100% olive oil cooking spray
  • 3 Belgian endives stem end trimmed, cut crosswise into ½-inch slices (about 4 cups)
  • 4 oz frisée, trimmed and torn into bite-size pieces (about 3 cups)
  • 1 small apple and/or red pear, cored and chopped
  • 1/2 cup pecans, toasted and coarsely chopped (see Tip)

Instructions

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How to Make It

Preheat oven to 350°. Put walnuts in a pie pan. In another pie pan, toss bread with 1 tbsp. oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 15 minutes. Let cool. Coarsely chop nuts.

Whisk remaining 3 tbsp. oil, the zest, orange juice, spices, and 1/4 tsp. each salt and pepper in a large bowl. Toss gently with lettuce, frisée, apple, nuts, and croutons. Add more salt and pepper to taste if you like.


Privacy Policy

LAST UPDATED: 16 March 2018

Whenever you access our products or services or interact with us in other ways, Brown-Forman Corporation and its affiliated companies (“Brown-Forman”) collect and use (process) information about you (referred to as your “personal information”). This notice describes how we collect personal information and how we use, share and protect it. It also explains your rights regarding your personal information and how you can contact us.

Since this notice contains important information, we encourage you to read it. Please use the links to access detailed information. If anything is not clear, please contact us via email at [email protected]

In this privacy notice we describe:

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    ADDITIONAL INFORMATION FOR INDIVIDUALS IN THE EEA

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    Frisée Salad with Roasted Garlic Dressing

    Roasted Garlic Vinaigrette:
    -8 cloves garlic, roasted & peeled
    -3 T. red wine vinegar
    -1 T. Dijon mustard
    -1 T. honey
    -1 T. fresh lime juice
    -Salt & freshly ground black pepper, to taste
    -1/2 c. olive oil

    Frisée Salad:
    -1/2 lb. frisée, washed, dried & torn into bite-sized pieces
    -1/4 c. Roasted Garlic Vinaigrette
    -Salt & freshly ground black pepper, to taste
    -3 plum tomatoes, quartered
    -Parmigiano-Reggiano, thinly shaved
    -1/2 red onion, thinly sliced
    -Cilantro, chopped

    For the vinaigrette:
    Combine all the vinaigrette ingredients except for olive oil in a
    blender and blend until smooth. With the motor running, slowly
    add the olive oil until emulsified.

    For the salad:
    Place the frisée in a large bowl, add 1/4 cup of the vinaigrette,
    season with salt and pepper and toss to coat. Put the
    tomatoes in a bowl, add a few tablespoons of the dressing,
    season with more salt and pepper and toss to coat.

    Divide the frisée among 4 to 6 plates, arrange 3 of the tomato
    quarters around the perimeter of each plate. Garnish with
    shaved cheese and chopped cilantro. Drizzle with the remaining
    vinaigrette and serve. Enjoy!

    Adapted from Bobby Flay on foodnetwork.com&hellip Read the rest


    Brussels sprouts ribbons

    From Poulet: More Than 50 Remarkable Meals That Exalt the Honest Chicken Poulet by Cree LeFavour

    Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

    • Categories: Side dish European Vegan Vegetarian
    • Ingredients: Brussels sprouts dried red pepper flakes
    • Accompaniments:Tuscan thighs Wild mushroom risotto

    Frisée and Apple Salad with Dried Cherries and Walnuts Recipe

    Ingredients
    • 3tablespoonsolive oil
    • 2tablespoonsapple cider vinegar
    • 2tablespoonsminced shallot
    • 1tablespoonhoney
    • 1/2cup(generous) dried tart cherries (one 3-ounce package)
    • 1large head of frisée, torn into bite-size pieces (about 6 cups)
    • 1medium Gala apple, cored, thinly sliced
    • 1/2cupcoarsely chopped toasted walnuts

    Preparation

    Nutritional Information

    One serving contains the following:
    Calories (kcal) 284.77
    % Calorie from Fat 62.5
    Fat (g) 19.78
    Saturated Fat (g) 2.01
    Cholesterol (mg) 0
    Carbohydrates (g) 24.75
    Dietary Fiber (g) 6.09
    Total Sugars (g) 14.37
    Net Carbs (g) 18.66
    Protein (g) 4.51


    Tuesday, June 8, 2010

    10 Weirdest Places to Dine

    From http://top-10-list.org/2009/08/08/most-bizarre-dining-places/
    Stumbled upon this when hearing a reference to Nyotaimori - body sushi - and couldn't resist the rest of the list. What do you think?! - The Green Goddess

    Fine dining and cooking are always associated to life’s greatest pleasures. This article will break this tradition by presenting to you our interesting list of top 10 weirdest restaurants.

    1. Nyotaimori Restaurant
    There is this unique practice in Japanese dining scene known as Nyotaimori. This involves the use of naked bodies mostly of women as the food serving medium. This live sushi platter, if you can call one as such, undergoes extensive training before he or she is made to lie down the table for long hours and totally immobilized while diners feast on their favorite food and everything that goes with it.

    2. Hitler’s Cross
    The Hitler’s Cross is a famous café located in Mumbai, India. It takes on the Third Reich theme quite seriously and even displays prominently the swastika in the restaurant’s logo. However, because of the intense pressure from Israeli and German diplomats and the ADL, the restaurant’s name was later changed to “The Cross.”

    3. Modern Toilet
    There is really a Taiwanese restaurant that goes by the name Modern Toilet. Diners are made to seat on a stylish toilet, with the lid down, which has renaissance, seashells or roses accents. The dishes are served in mini-toilet bowls and drinks in plastic urinal which customers can take home as their souvenir.

    4. New Lucky
    The New Lucky Restaurant is the opulent and bustling dining place in Ahmadabad. It is famous for its specialties, the graves, buttered rolls and milky tea in between tables. This unique restaurant was built at the very spot where an ancient Muslim cemetery is sited.

    5. Christian Café
    Christian beliefs and practices are still considered novelties in Japan. This is the main reason why a Christian-themed restaurant was established in Shinjuku. The Christian Café makes a striking image of habitués drinking cocktails in a party place predominated by elements that are associated with the Christian faith.

    6. Hobbit House
    The brains behind this concept restaurant believed that great things come in small packages and sizes. The Hobbit House is located along the busy Malate district of Manila. The Hobbit Restaurant is managed and operated entirely by midgets.

    7. Dinner in the Sky
    The Dinner in the Sky is the perfect choice for those who want to get a new high from their dining experience. The diners of this unique restaurant are seated around an enormous table that is perched at high altitude being suspended from a powerful crane. This is a must for those who want to eat with the adrenaline rush.

    8. Eternity Restaurant
    If you like to experience dining while being surrounded by caskets, then your dream can be realized in the famous Eternity restaurant in the Polish border town of Truskavets. If you enjoy this morbid dining experience, then this coffin house must be included in your itinerary.

    9. Dick’s Last Resort
    Dick’s Last Resort is a small restaurant and bar in the US which was made famous by its open and liberal use of obscene and obnoxious designs and vulgar staff. If you want some real rough treatment in your dining experience, then nothing can beat Dick’s Last Resort.

    10. Dans Le Noir
    The literal meaning of the French term “Dans le Noir” is “in the dark.” This is basically what the experience is all about. You will literally be made to enjoy, if that is possible, your dining experience in total darkness.


    The Wide-Body

    If you are watching what you eat during the holidays, it can be a difficult to avoid meals that are loaded with sugars, starches, and saturated fats. Sure, you really want those candied yams loaded with brown sugar and marshmallows, or your mother’s buttery mashed potatoes topped with savory gravy, and a huge fluffy dinner roll to mop up your plate. But you also don’t want to spike your insulin and start a whole new round of sugar craving that put you right back to square one of breaking your sugar addiction and losing the weight you had just lost months previously.

    Yes, I know I am not painting a pretty picture. I hope I got your attention because my goal here is to point out that:

    1. Food addictions are real: And food addictions are pernicious, meaning that just when you think you have them beat, they sneak back up on you. That goes the heart of what makes up an addiction.
    2. All that food sounds good, at first: Yes, you really will want all that sugar, and starch, and fat. You REALLY REALLY will want it. And you will reason out with yourself, “What’s the harm in just a little bit?”, or you will say to yourself, “Moderation is the key, and I can manage just a small piece.” This is the time you must be honest with yourself. Can you really moderate yourself? Do you really need to give into the temptations and erase all the hard work you have done to this point? The food will feel right when you eat it, and you will feel awful 15 minutes later. Discipline, discipline, discipline.

    I know, you are thinking, “But we have all of these food traditions in my family. How am we to have Thanksgiving without potatoes, stuffing, bread, and sweet desserts?” If you are feeling that you are stuck food traditions for Thanksgiving, then consider why it is we have a Thanksgiving holiday. Thanksgiving is about people coming together, whether as a family unit or a community at large, and giving thanks for the blessings in their lives, and offering a prayer for further blessings. Thanksgiving is not about food. Food is a feature, but it is not the reason for the holiday.

    Another way to look at food traditions is this If Thanksgiving was only about food, we would likely be eating far more wild game during the celebration, just like the Pilgrims did. But we don’t, because traditions change. And you can change, too.

    Giving Thanks: The Reason For Thanksgiving

    How about some good news? (Oh course! Please!)

    The folks at Cooking Light have put together several Thanksgiving side dishes that use many of the traditional holiday meal elements, but they are prepared in a manner that should easily complement the hard work you’ve taken to manage your diet and your weight. The complete list of 110 recipes is here: https://www.cookinglight.com/thanksgiving/best-thanksgiving-side-dish-recipes

    I have combed through the list and found the recipes that I believe eliminate unwanted sugars and starches. They are also bright with color and flavor. Any of these side dishes should be a beautiful complement to your Thanksgiving turkey. Bon Appetit!

    These are not your average run of the mill wilted iceberg lettuce and tomato salad. Instead, there are a variety to colorful dishes that bright, light, savory, fruity, and just DELICIOUS!

    Radicchio, Frisee, Apple, and Manchego Salad. Photos by My Recipe.com

    Make This Green Bean Salad For Any Special Occasion: https://www.cookinglight.com/recipes/green-bean-salad

    Roasted Red and Golden Beet Salad. Photographer: Romulo Yanes Food Stylist: Marian Cooper Cairns Prop Stylist: Claire Spollen

    PAN ROASTED VEGETABLES

    Pan roasting vegetables is a great was to keep the vitamin and minerals that are lost in boiling vegetables. While eliminating fats and sugars that are used in other processes like baking. Nearly any vegetable can be roasted, and the seasoning flavors are as endless as your imagination and spice rack. Don’t hesitate to experiment with different flavors. Below are some examples of roasted flavors you may not have considered, but they sound outstanding.

    A NEW SPIN ON THE CLASSICS

    Braised Brussels Sprouts with Cider and Bacon. Photo by My Recipes.com

    Who says that stuffing must primarily made of bread? This warm pancetta, kale, and raisin stuffing breaks with tradition with a smoky, salty, bitter, and sweet stuffing that you will not mind having a second helping of later. And if pancetta is difficult to buy in your area, bacon is good substitute.

    Are you tired of Thanksgiving vegetables being overcooked and then being smothered in some cream of soup sauce (ugh!). I know I am. Green bean casserole? Get away from me, Satan! Check out the below recipe that delivers big flavor and all the nutritional goodness that you want.

    Let us know if you enjoyed these recipes. Leave a comment below as we enjoy hearing from you.