Recipes

Tools:
Large skillet, bowl spoon knife, and frying pan.
Ingredients:
4 chicken breasts chopped into bite size pieces
1 can tomatoes
1/4 cup to 1/2 cup chopped green and black olives.
3 endive pod sliced in half length wise
1 TBSP olive oil
pat of butter

Open can of tomatoes and add to chicken in a bowl, let it sit for about 15 minutes.
Heat fry pan on low to medium heat with olive oil and butter. When pan is hot place endive in pan open side down and heat for 3 to 4 minutes and turn over and repeat.  Remove the endive from hot pan and place aside.  Place chicken and tomatoes mixture and cook till chicken is done. If you need more oil you can add it. Chicken should take about 20 minutes to grill. When chicken is just about cooked add the rest of the ingredients  and cook until veggies are starting to get soft. Mix every 4 minutes or so.  This part should take about 10-15 minutes. When it is done, scoop it on a plate with the endive. The core of the endive is really bitter but the tops are really good especially eaten with all the flavors.

Tools needed:
Large bowl, knife, and cutting board

Ingredients:
1 head of curly endive- chopped to medium to small pieces.
Bell Peppers any color- chopped bite size pieces
Small cherry tomatoes
Black and green olives- slice olives in half length wise
Mandarin Oranges- canned or fresh
salad dressing- olive oil and balsamic vinegar and spices.

This is a Salad so the amounts depend on you. You add more or less of an ingredient of your choice. You put on it whatever you want. This salad is so refreshing and healthy.

Curly endive is the most common form of endive.  It can used for a salad and stir fries. Most grocery stores sell it in the produce section. I prefer salads. It is a bit bitter but you and lighten that up with adding oranges and olives to your salads. The oranges and olives really take care of the bitterness. The salad dressing of choice is an olive oil and balsamic vinegar with spices. Endive has been a fresh change from romaine, green leaf or iceberg. One head of endive lasted me 1 full week of lunches and/or dinner salads.

Endive is also sold whole. They look like large pods. They are great grilled with olive oil and butter for 3-4 minutes a side.

The above picture is whole endive. (Olives are not the endive)
Recipe coming up next!
 

Tools:
medium sized bowl with cover, knife and cutting board.

Ingredients:
1-2 small fennel bulbs with fronds
10 cherry tomatoes sliced in half
10 olives sliced in half (green or black or both)
2 clementines peeled and separated

How do you cut a fennel and what parts can you eat? You can actually eat all of it. The bulb and the fronds will be used in this recipe.
You can google some Youtube videos or just cut the top of the bulb and below the stalks. Now wash the bulb and use a potato peeler to remove any brown spots. Slice the bulb in half, length wise, cut the core out if it is large. The core can be eaten but can be bitter. You slice the fennel any direction you wish now. To prepare the fronds, just pull them off the steams and add them to the salad. You can use as much of the fronds you wish. I only used the fronds from one of the fennels. Toss everything together in bowl and add your favorite Italian dressing. Add salt and pepper if you wish. Let the salad marry in the fridge for at least 30 minutes.  It is so good that you will want more.
(The stalks can be added to make soup broth.)