Eating More VeggiesPosted: January 6, 2012
We are all resolved to eat more veggies after the holidays, right? Here are 18 ways to eat veggies.
I think these look delicious, especially the Pan Roasted Cauliflower and Pine Nuts, the Roasted Veggies with Feta and Couscous, Sauteed Watercress and Braised Endives!
Here’s that recipe, but the article has easy links to all.
Gin and Orange Juice Braised Endives:
- 3 tablespoons extra-virgin olive oil
- 10 medium Belgian endives, halved lengthwise
- 1/2 cup gin
- Salt and freshly ground black pepper
- 1 cup fresh orange juice
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 scallions, white and pale green parts only, thinly sliced
- 2 tablespoons salted roasted pumpkin seeds
- Balsamic vinegar, for drizzling
- In each of 2 large skillets, heat 1 1/2 tablespoons of the extra-virgin olive oil. Add the endive halves, cut sides down, and cook over moderate heat until richly browned, about 5 minutes. Slowly pour 1/4 cup of the gin into each skillet and cook until it’s reduced by half. Turn the endives over, season with salt and freshly ground black pepper and add 1/2 cup of the orange juice to each skillet. Cover and cook over low heat, turning once, until the endives are tender, about 15 minutes.
- Transfer the braised endives to a warm platter, cut sides up. Pour the liquid from one of the skillets into the other. Add the butter and honey and boil over high heat until syrupy, about 4 minutes. Season with salt and freshly ground pepper. Pour the sauce over the endives and garnish with the sliced scallions and roasted pumpkin seeds. Drizzle the endives with the balsamic vinegar and serve.
Source: Huffington Post