Endive Appetizer Recipe

Tie the heads closed one week before harvest to blanch the center to a creamy white color. An old French heirloom frisee endive forms a heart of finely cut, frilly leaves that are mildly bitter, and deliciously crispy in gourmet salad mixes.

Sweet tasting variety for fall plantings. Widely adapted plants but harvest before hard freeze. Seeds will not germinate in warmer soil. 25,000 seeds/oz.; 1-3 lbs./acre; 14 days, 45-75°F.

Rhodos is a small endive technically of the French Tres Fine Maraichere type, often referred to as "frisee" in the salad mix trade. Sow every 3 weeks for a continuous supply of fresh endive.Endive seed can enter thermal dormancy when exposed to high temperatures...

Firm soil gently, and keep surface moist until emergence in 3-5 days (or longer in cold weather). If sowing into flats, transplant 1-2" apart into flats, pots, or cell-type containers about 2 weeks later.

Plant in summer and fall, plants can stand light frosts. 25,000 seeds/oz.; 1-3 lbs./acre; 14 days, 45-75°F. (24”) Salad King is a dark green endive with curled and deeply cut leaves.

Sweet tasting variety for fall plantings. Widely adapted plants but harvest before hard freeze. Seeds will not germinate in warmer soil. 25,000 seeds/oz.; 1-3 lbs//acre; 14 days, 45-75°F.

Excellent raw in salad mixes or cooked. Try planting in late summer for overwintering. Seeds will not germinate in warmer soil. 25,000 seeds/oz.; 1-3 lbs./acre; 14 days, 45-75°F. Fine d'Inverno / Capillina is the finest cut, cold hardiest frisee on the...

The blonde leaves are extra-cut and fringed, a unique color with pinkish petioles. Sow every 3 weeks for a continuous supply of fresh endive.Endive seed can enter thermal dormancy when exposed to high temperatures above 77°F (25°C).

Plants are very cold resistant, fall planting variety. 25,000 seeds/oz.; 1-3 lbs./acre; 14 days, 45-75°F. Riccia Santantuono endive has a full heart that self blanches. The narrow leaves are green with serrated edges.

Sprinkle the soil surface to keep moist. For minimum soil compaction, use raised beds with 2 or 3 rows 16–24" apart, beds 5–6' on center. 14,200 seeds/oz. The resulting "chicon" is a venerated European delicacy and welcome off-season leafy vegetable...

But sometimes fancy ingredients just complicate the offering. Not only does she bake all of her own bread and pastries, but roasts and carves the different meats used in the sandwiches.

This assortment is served with red & green grapes, Turkish apricots, raw almonds and Medjool dates. A rich collection of Europe's finest, including four-year aged Gouda, locally made Shelburne Farms Cheddar, tangy Ubriaco, and buttery Cypress Grove Lamb...

This platter is a classic culinary combination from southern Italy: we cut creamy slices of mozzarella and juicy tomatoes, layer with fresh basil, and serve with herb-seasoned olive oil.included but are available in our Plates & Utensils category.

Platter serving utensils Has a built-in bullseye; hits the spot. We slather circular couronne bread (named after the French word for crown) with a fragrant mixture of olive oil, herbs and spices.

Our sophisticated assortment of mouthwatering antipasti has a little something to excite every palate. Want to please the whole crowd at your next cocktail party, brunch, or executive meeting?

Premium marinated artichokes, creamy ciliegini and grilled mixed peppers sit alongside generous chunks of Grana Padano. Platter serving utensils Just add cocktails and guests, and you have the beginnings of a great party that won't soon be forgotten.included...

Sterilize the lids in a separate small pot of simmering water.Make the brine Combine the chilies, bay leaves, coriander and cumin seeds cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan Bring to a boil; cook for...

These deliciously doughy buns keep the ingredients simple and the flavors classic — saucy braised chicken and peanut filling on the inside, and fluffy, soft dough on the outside.

Our kitchen packs it with fresh, zippy crisp-cut celery, zucchini, red and yellow bell pepper strips, broccoli florettes, baby carrots, and tangy-sweet grape tomatoes served alongside our kitchen's rich-and-creamy ranch dips.included but are available...

Pita triangles (perfect for snacking!), a Spanish olive blend, hearty slices of Italian salami and zippy peppadew peppers from South Africa circle up around tzatziki, a Mediterranean yogurt-based dip spiked with garlic and cucumber.

We make this platter with younger folks in mind — mild American cheese cubes paired with bite-sized kid-favorite fruits: grapes, strawberries, and melon. It's a combination guaranteed not to make the kids say "icky."

Our sophisticated assortment of mouthwatering antipasti has a little something to excite every palate. Want to please the whole crowd at your next cocktail party, brunch, or executive meeting?

Unlike most of the shrimp platters you'll see, we use the biggest shrimp we can find: the super-colossal monster-sized shrimp known as "U-15s" to those in the seafood business. Platter serving utensils