Podcasts about Endive

Imagine taking a weekend getaway to another country without needing a car or getting on a plane! Kim recently took a trip to Victoria, British Columbia. Victoria is on the tip of Vancouver Island and is actually closer to the U.S. than Vancouver. You can take a high-speed ferry on the Victoria Clipper directly from Seattle. Another option is to take a seaplane from Kenmore Air or Harbour Air from Vancouver. There is also a car ferry from the Port Angeles area. You can listen to more about Kim's previous trip on Episode 139 about Victoria or read her tips for taking the Victoria Clipper. This trip was hosted by the Victoria Clipper. The high-speed ferry takes about 2.5 hours from Seattle. The ferry drops off in the main Victoria Harbor and you can walk to the Inn at Laurel Point. Kim has also stayed at the Coast Hotel during a previous stay, but that is slightly further away from the city center. The Fairmont Empress is great for a luxury stay or even just to book a high tea experience. Things to do on a weekend getaway: Butchart Gardens - which also offers high tea in the original family home. If you book a trip on the Victoria Clipper, they offer vacation packages that also include things like bus transfers to the Gardens. In the Harbour, Canada has done a place-making project to give more visibility to First Nations as it was historically a very important cultural site for many local First Nations people. There are three free daily shuttles to the Malahat Skywalk, which is owned by the Malahat Nation. You climb a ramp through an open, beehive-like structure and at the top, you can climb on a net and look out over the scenery and the water. There are also various sculptures made by locals. You can walk back down or take a slide for part of the descent. You can also go wine tasting in Victoria at Blue Grouse Estate Winery with a gorgeous tasting room, or the Venturi-Schultz Vineyard, where they also make estate balsamic vinegar and Enrico Winery. Local wines include Pinot Noir, sparkling wine, and white wines. Ritual Nordic Spa in downtown Victoria has a great Nordic spa experience with steam, a sauna, a cold plunge pool, salt room, showers, an infrared sauna, and a private patio for relaxation. Aura is the restaurant at the Inn at Laurel Point and is excellent (the coffee shop also has amazing croissants) Endive is a pescatarian restaurant with seasonal ingredients and many things are served family style.

This week we're coming back for more Deb Perelman with her newest book, Smitten Kitchen Keepers. Are they keepers? How do we like these compared to her other books? Tune in to find out. Recipes mentioned in this episode: Devil's food cake with salted milk chocolate frosting (page 267) Luxe s'mores bars (page 235) Carrot cake with brown butter and no clutter (page 263) The blondie chipwich (page 237) Tomatoes with cottage cheese and bagel seeds (page 32) Blueberry pancake cobbler (page 41) Endive salad with apple matchsticks (page 53) Double shallot egg salad (page 59) Carrot tarte tatin (page 119) Winter squash soup with red onion crisp (page 77) Cozy chicken and dumplings soup (page 85) Braised winter squash wedges (page 111) Deepest dish broccoli cheddar quiche (page 145) Honey thyme baked feta (page 284) Spicy crushed olives with pistachios (page 287) Toasted sesame almonds (page 288) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

INGRÉDIENTS  (pour 6 personnes) - 3 kakis - 6 feuilles d'endives - 2 avocats - 4 tranches de jambon italien - 1 citron vert - 1 oignon nouveau avec sa tige - huile d'olive - du sel, du poivre   PRÉPARATION ÉTAPE 1 Déposez dans la feuille d'endive des fines lamelles de jambon italien   ÉTAPE 2 Découpez les kakis et les avocats en petits cubes et posez-les sur cette lamelle, ajoutez le citron vert râpé à l'aide d'une micro-râpe, de fines rondelles d'oignon nouveau ÉTAPE 3 Assaisonnez avec un trait d'huile d'olive, salez, poivrez   Recette de Sabrina • La suite sur https://www.radiomelodie.com/podcasts/11539-tapa-de-kaki-endive-et-jambon-italien.html

Welcome to Fabulously Delicious, The French Food Podcast! In this episode, we dive into the fascinating world of chicory - an herb, vegetable, and root that plays a vital role in French cuisine. As part of our A to Z of French herbs series, in this episode, we explore the history, culinary uses, and nutritional benefits of chicory.So sit back, relax, and join us as we delve into the world of chervil on "Fabulously Delicious: The French Food Podcast".Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Plant-based Classics Lauren Bernick of Well Elephant https://wellelephant.com/ recreates classic favorite meals that we all loved before we were whole-food, plant-based. These reimagined classics are not only delicious, but they are better than the originals because they help you lose weight, reverse disease, and age in reverse. Enjoy your favorite meals guilt-free! Lauren Bernick of Well Elephant, reversed her heart disease, lost 20 pounds, dropped her blood pressure, and started aging in reverse by following a whole-food, plant-based diet. She has taken the scary out eating this way and wants to share her best recipes and tricks for mastering this lifestyle. She loves it because you get to eat and get healthy! Download Lauren's free e-cookbook, Cook Your Way to Health with Well Elephant Cookbook (yummy salad dressings, desserts, hearty meals like lasagna)https://wellelephant.com/ecookbook/ Are you ready to get serious about reversing disease and losing weight? Take Lauren's quick and easy online class at a discounted price. The only things you have to do to be able to master a low-fat, whole-food, plant-based diet are AMEND a recipe (take any recipe you used to love and learn how to make it whole-food, plant-based), COOK without oil, and EAT on the go (parties, restaurants, book club, events, vacation, etc.). If you can do these three things, you can ACE Plant-based Eating. This class sets you up for success. Only $39 instead of $79 with discount code ACE40 applied at checkout. Find out more here https://discover.wellelephant.com/ace-plant-based-eating-course-reg/ Instagram https://www.instagram.com/laurenbernick_well_elephant/ Facebook https://www.facebook.com/WellElephant YouTube https://www.youtube.com/@laurenbernick/featured Lauren earned a Certificate in Plant-based Nutrition from the T. Colin Campbell institute from e-Cornell. She has had an article and recipes published in Health Science Magazine, has spoken at various conferences including a large wellness conference for pharmacists and the Holistic Lifestyle Expo, is a popular guest on Chef AJ's YouTube channel, and interviews many plant-based luminaries on the Plant-based Nutrition Support Group's streaming platform. She honed her writing and stage skills as a stand-up comic and was a semi-finalist in Roseanne Barr's Funniest Mom in America in 2007 and winner of the Funniest Mom of Austin, Texas. Now she helps others adopt this lifestyle with humor and without judgment Today;s Recipes: French Onion Soup: https://drive.google.com/file/d/1MgFNlc-Vrsl1LY2tyd1FoQf6Ar1BW803/view Caesar Salad Dressing: https://drive.google.com/file/d/17no_9E-CcBQL7mjoVKJKdP4NhFHi61_E/view Millet Bread: https://drive.google.com/file/d/1fvidjyRqeNXyOuZgVHc6GqBz209UP_9w/view

Hannah is ill and Sophie is living in a sea of cardboard boxes: it's anxious girl podcast time! In what can only be described as a monumental 'vibe shift', Sophie bins the cheese and bread and instead rustles up a colourful endive, almond and goat's cheese salad, while Hannah pours from a bottle of 'Spekboom' Sauvingon Blanc by Journey's End. On the menu of chat: food shortages, King Charles' party and Ice Spice.Recorded and mixed by Jacob Oak WelshCover image taken by Marcus BrownMusic is Horrible by MelaDM us your agony aunt questions at @illhavewhatsheshavingpodFollow us on Instagram @sophiewyburd @hannahcrosb Hosted on Acast. See acast.com/privacy for more information.

***This episode is not meant to be medical advice. If you're currently experiencing something out of the normal please contact your medical provider for individualized care.***Feeling sick and tired? A naturopath may be exactly what you need. If you are open to trying an alternative approach to health or medical treatments, this episode is for you. You may want to consider working with a licensed naturopathic doctor. In today's episode, we invite Dr. Pharia, a Naturopathic doctor specializing in women's health and advisor for Marea. Tune in as she passionately takes you through on what naturopathic medicine is, and exactly how a naturopath can work with you to achieve optimal wellness.Episode Highlights:Understanding the difference between a traditional medicine doctor and a naturopathic doctorNaturopath vs. DietitianCommon health conditions or issues treated by Naturopathic DoctorThe Naturopathic approach to health – benefits and risks And so much more!Learn more about Dr. Paria: https://www.doctorparia.com/Follow Dr. Paria on Instagram: https://www.instagram.com/doctor.paria/?hl=enDive deeper with Dr. Paria's online course Period Harmony: https://doctor-paria.teachable.com/p/period-harmonyFeatured in the Episode:JOIN NORAH'S GROUP PROGRAM, HARMONIZE: https://www.nutritionwithnorah.com/harmonizeThis podcast is brought to you by Marea. A menstrual wellness company providing drinkable nutrition to support you and your hormones. Take 15% off your first order with the code FLOWPOD.Learn more about Marea: http://www.mareawellness.com/Connect with The Flow State Podcast Hosts:Norah Candito, registered dietitian: @nutritionwithnorahWebsite: https://www.nutritionwithnorah.com/Monica Grohne, Marea's founder, PMDD warrior and wellness junkie: @monicagrohneWant to connect with other like minded wellness girlies? Join the FLOW STATE CLUB, a digital group chat connecting people like you.

Episode 107 fancy pants January 19, 2023 On the Needles 1:45 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Wintertide Socks MKAL by Sivia Harding, Must Stash Yarn Everyday DK in Homecoming and Amy– DONE!!   Antler toque by tincanknits, Knit Picks Brava worsted in currant – DONE!!   Cozy Classic Raglan by Jessie Maed Designs, NFC Loft in Victorian Village, Royal Bee Yarn fingering in G7– DONE!!! On the Easel 14:01 Some fancy pants sewing going on…   Jacques Cousteau's wallpaper and Sylvia Earle and florilegium. Coming soon to my Instagram feed. On the Table 19:08 Harissa Roast Chicken from Dinner a Love Story   Tofu Katsu Curry - Cupful of Kale   Polenta Lasagna Recipe | MyRecipes   Baked Brie with Garlic Butter Mushrooms   Naked/Chocolate-chipless cookies Smitten Kitchen Keepers Review 26:44 Slumped parmesan frittata, Two bean salad with basil vinaigrette, Endive salad with apple matchsticks (amazing blend of flavors), Big green little gem salad (rubble!), Winter squash soup with red onion crisp, Essential french onion soup, Cozy chicken and dumplings, Charred salt and vinegar cabbage, Braised winter squash wedges, Green angel hair with garlic butter (read the directions!), Soy glazed tofu with crisped rice, Cauliflower cheese baked potato, Creamy coconut rice with chili-lime vegetables (5 star veggies!), Raclette tartiflette (so rich! So good!), Apple butterscotch crisp   Angry Grandma Sicilian pizza–yum!!, Turkey meatloaf (don't forget the tomato paste), Fettuccine and white ragu (incredibly good, but don't add milk when piping hot), Chicken with Rice & Chorizo (crowd pleaser), Oven-braised Beef Harissa (no leftovers!), Chocolate Peanut-butter cup cookies (my exterior was too thick?), Snow peas with walnuts & parm (would be better with the sharper, called-for pecorino), Double Shallot Egg Salad (so good that I forgot to snap a photo!).   On the Nightstand 46:59 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Blitz by Daniel O'Malley Acts of Violet by Margarita Montimore (audio!!) In at the Death by Francis Duncan (audio) Crossing to Safety by Wallace Stegner Ship Wrecked by Olivia Dade The World We Make by NK Jemesin Eartheater by Dolores Reyes, trans by Julia Sanches The Seed Keeper by Diane Wilson The Changling by Joy Williams Nuclear Family by Joseph Han

Crouwfunding der Woche. Bedürftig – Fabio Lutz und sein Geschäftspartner. https://www.crowdify.net/de/projekt/merenda-helvetica Projekt Übersicht Merenda Helvetica ist ein modulares und multifunktionales Schneidebrett für drinnen und draußen. Es ist ideal für deine Zwischenmahlzeit egal ob auf einer Wanderung, bei Schwingfesten, Skitouren oder einer gemütlichen Jassrunde. Mit diesem Produkt versuchen wir urchige Schweizer Bräuche mit gegenwärtigen modernen Trends zu vereinen. /   GRÜN UND PINK KONZEPT   Kopfkino Teil 1. Bedürnismanagement.  Bedürfnis. Hirnriss. Bündnis. Filmriss.  Agentur für unbehandelte Bedürfnisse. W-lan Free Raclette öfeli : the Challenge  Mfaq : wie willsch dä mim Raclette Öfeli a Family ernähruuu ? FDh passend zu dä Jahresvorsätz ? Hirnriss. Bündnis. Filmriss. Agentur für unbehandelte Bedürfnisse.  llusion /  Nischenbeschmutzer / nichenbesetzter / nischentdecker / nischenendeckerin gesucht.     UND DA KOMMEN WIR GLEICH ZU LIED NR 1 : MARCO ZAPPA FILM MUSIK – vento di vita vera   Anna (Nicole Lechmann), eine erfolgreiche urbane Frau aus der Deutschschweiz, erbt von ihrer Stieftante Hannah, die sie nie gekannt hat, ein kleines Haus im Val Bavona. Hannah arbeitete dort während dem Bau des Robiei-Kraftwerks und lebte ein einfaches Leben. Anna kann sich nicht vorstellen, was sie mit diesem abgelegenen Haus im Tessin soll, reist aber hin und lernt das wilde Bavona-Tal und die Menschen kennen, die dieses geprägt hat. Und plötzlich muss sie sich ganz grundsätzliche Fragen stellen: Was ist Heimat? Wo gehöre ich hin?   „Vento di vita vera“ (Der Wind des wahren Lebens) ist ein Plädoyer, den Kompass immer wieder neu zu richten. Der filmische Essay arbeitet mit einer Kombination aus fiktiven Szenen, dokumentarischen Begegnungen, eindrücklichen Archivaufnahmen und literarischem Material. Über die Geschichte einer jungen Frau nähern wir uns der Seele einer ebenso rauhen wie faszinierenden Landschaft.   Lied 1 marco zappa : vivere e sopra vivere   Institut für Schneeflockeninventar : Breaking News : Hund löst Lawine aus. Gips Einstieg Kriminalität well ehrlich soo u schaffuuu lohnt schi nid wirkli . Schmuggel Diebstahl freisprechanl. Schmuggel / flüssig bleiben / Drogen Kaffeelöffel-Handel täglich as paar Löffel u Sorry Jürgen u Team im coffee Äu isch där Gips perfekt fär freisprechanlage abär was nutzt där das wenn der niemand anruft . Schmuggel va wichtigiii Daten Schmuggel Schwarzgäld Text Ideen lulalby ohne Teaubensorten. Vom Schlaf ermüdet / schlafliedkomponist betreffend Burnout krankgeschrieben / An Pinguin ertrinkt in der Schnappsidee. Der Gips ist weg und mein Schutzengel nun schlecht gelaunt. Müdigeitsassistentin muss wieder ans Werk.  Obwohl nu total erschöpft von ihren Träumen. Die ganze Nacht vom Chef und der Arbeit geträumt. Viel Leben versäumt. Ja viel Leben versäumt. Liebste Arbeitszeit - für dich habe ich heute leider keine Zeit. Tanze hellwach gerüttelt schlaflied im Topf. Ich kann mich nicht um all meine Ideen kümmern. Less is more. Less is more. Weniger Isch Meer weniger Isch Meer. Godi49.jährig / GoSu2.3 mein Doppelleben fusioniert. Warum? Ehemann sehr sehr günstig abzugeben. Euphorie - Impressionen aus der Depression.  Kann.st du woanders traurig sein ? Ich bin mal gerne in mich alleinverliebt. / Bin so ein bisschen berührungssüchtig.   Musik Teil 2 SOPHIE SARAH ERNE lied nr 1 wie im määrli Frage des Tages : wie wichtig ist der titel eines Liedes. Ich erinnere mich an die Zeiten meiner abstrakten Kunst oder heute blog Titel wo das der Titel mit dem Inhalt oder dem gezeigten nichts gemeinsames hat.   Kei Ahnig. Ausschlaggebend ob man es weiterhört oder nicht. Das Intro ist wie ein Spiegel auf was einen erwartet im Lied. Das Ende ist aber auch wichtig und muss dazu führen das man das Lied gerade noch einmal hören will. Aufbau Lied. / Wichtig ist aber das dass ganze stimmt. Das ganze muss eine Einheit bilden. Liebeslieder oder nein ich schreibe keine Liebeslieder sondern Lieder über die Liebe. Ich darf von meinen Liedern nicht erwarten das sie perfekt sind, weil auch ich nicht perfekt bin. Trösten und der Weg zurück zu Gott. / hilft Alkohol beim Komponieren? / kanalratten ? lulaby und wieso wir im Lied ewigs weiterleben.   Kopfkino Teil 2 Handlungsunfähig / Entscheidungsträge / tagesmüde / Lebensfaul - Alter Gaul - eins aufs Maul. / Trägedickmann / Spiegelbildfremd / des Spiegelbild müde / Die neue Bildsprache Live : interaktiv via app Programm mitbestimmen abwählen mfaq etc ? Berührungsbedürftig. Musik : no Refrains by Godi Supersaxo 30 second Songs.  Selbstversorger er kleiner Ideen   LIED NR 3 WALLISER SEEMAA UND NICHT VERPASSEN DIESE WOCHE ALS GAST ISCHE HENGERT. Food and Beverage   Idee Stefan Winiger 100 Tage / 100 Zutaten. Endive mit kandierten Früchten + Rindscarapaccio beverage : si-off weiss seebrise mit Sparkling Gletscherwasser. Dry January – Raclette Öfeli Rezepte etc. FDH. Wie willst Du Deine Familie 4 Pers mit einem Raclette-öfeli 2 Pers grösser ernähren? faro bene faro male ? Heute würde ich dich auch kostenlos umarmen. Videoclip : to do : schwarznadrnschafmambo     lied nr 2 von sophie sarah erne : Ohni Dich   wie wichtig ist der start eines Liedes? Neue Gadgets W-Lan Wellnessföhn Versteckte Kamera - im Einsatz im nächsten James Bond Film : so tun als man föhnt aber man filmt. Telefonfunktion : smart watch an den Föhn anmachen via app - Dienstleistungen telefon Swisscom Vereiste Autoscheiben enteisen mit dem very very hot Air Button ( Autoindustrie ) kostenlos beim Kauf von jedem Tesla ein gratis W-Lan Föhn dazu. Diverse Erotische aber nein betreffend Jugendschutz obwohl eine Zusammenarbeit mit Beate Uhse? Enthaarungs Funktion zB Haar weg an der ente etc mit dem very very hot Air Button gesehen auch in diversen kochsendungen im TV wie zB Rene schudel etc.  / Enthaarungsfunktion wurde an Damen der Gesellschaft noch nicht getestet. Testpersoninnen gesucht. ( Song dazu : mier gfallund Dini tschaage - mier gfallund Dini tschebbla - dü Hesch a super Schöni bei ) There is a message in every bottle. / Illusion /   Abschiedslied Marco Zappa : Donne nel Vento

Parmi les cultures les plus énergivores, il y a celle de l'endive, dont les racines sont conservées au froid pendant des mois. Les producteurs sont aujourd'hui assommés par les coûts de l'électricité qui s'annoncent pour cette saison. Des coûts qui vont inévitablement faire monter les prix en magasin.  Les producteurs d'endives entrent en pleine zone de turbulence et se demandent dans quel état ils vont atterrir à la fin de la saison. De novembre à décembre ils vont récolter les racines issues des semis de printemps. Celles-ci vont ensuite passer plusieurs semaines voire plusieurs mois entre 0 et moins 3 degrés avant d'être mises en pousse pour donner des endives. Une étape cruciale, très spécifique à la culture de ce légume aux feuilles croquantes, et au goût souvent amer. Une étape qui fait exploser la facture énergétique. Des factures qui découragent les producteurs Un producteur qui doit renégocier son contrat d'électricité en janvier témoigne : son fournisseur d'énergie lui demande 700 000 euros pour l'année prochaine, soit le double de ce qu'il a payé cette année, et quatre fois et demi de plus qu'en 2021. Un montant intenable pour une exploitation qui produit 3 000 tonnes d'endives par an. Depuis mi-septembre plusieurs producteurs français ont déjà annoncé qu'ils jetaient l'éponge. Et le co-président de l'Union des endiviers craint que ce ne soit que le début d'une série de renoncements. Lui-même sait qu'il ne travaillera que pour payer sa facture d'énergie. D'autres producteurs qui n'ont pas à renégocier leur contrat d'énergie cette année, bénéficieront d'un répit. De fait « une distorsion de concurrence » va s'installer entre producteurs ajoute Philippe Bréhon. Le consommateur acceptera-t-il de payer 30% de plus ? Ces nouvelles perspectives s'ajoutent à une année difficile déjà marquée par des hausses des prix de l'électricité et des emballages dans un contexte de demande post-Covid en berne. En un an, les coûts de production de l'endive française, ont bondi d'un tiers.  Si demain le consommateur ne veut pas payer 30 % plus cher ses légumes, ou s'il boude tout simplement l'endive, cela sera très dur, prévient notre interlocuteur qui n'exclut pas de voir la filière s'effondrer. L'endive étant produite uniquement en Europe, et essentiellement là où les coûts de l'électricité se sont envolés - France Belgique et Pays-Bas - c'est tout le secteur qui est menacé.

100 seconds Foodcast with Chef Walter Potenza #100seconds www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

Les endives / Radio Cuisine par Édouard de Pomiane Lu par Laurent Seminel - Menu Fretin

Today we celebrate an old account of Tripoli gardens. We'll remember a botanist, naturalist, and author who believed in the power of walking. We hear an excerpt from a book by author Susan Wiggs. We Grow That Garden Library™ with a wonderful book about small garden design. And then we'll wrap things up with a novelist who found his own garden paradise in the Cotswolds.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated News Jay's Garden in the Mountains | Fine Gardening   Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there's no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you'd search for a friend... and request to join. I'd love to meet you in the group.   Important Events   June 21, 1535 Today is the birthday of the German physician, botanist, and traveler Leonhard Rauwolf. For two years, between 1573 and 1575, he made a trip through the Near east to search for new herbal medicines. When he returned, he published a book with new botanical descriptions for his herbarium, and he later wrote a travel book about his adventures. Here is an excerpt from Rauwolff's description of Tripoli in Lebanon: “The town of Tripoli is pretty large, full of people, and of good account, because of the great deposition of merchandises that are brought thither daily both by sea and land. It is situated in a pleasant country, near the promontory of the high mountain Libanus, in a great plain toward the sea-shore, where you may see an abundance of vineyards, and very fine gardens, enclosed with hedges for the most part, the hedges consisting chiefly of Rhamnus, Paliurus, Oxyacantha, Phillyrea, Lycium, Balaustium, Rubus, and little Palm-trees, that are low, and so sprout and spread themselves. In these gardens, as we came in, we found all sorts of salads and kitchen-herbs, such as Endive, Lettuce, Ruckoli, Asparagus, Celery,... Tarragon..., Cabbages, Cauliflowers, Turnips, Horseradishes, Carrots, of the greater sort of Fennel, Onions, Garlic, etc. And also fruit, as Water-melons, Melons, Gourds, Citruls, Melongena, Sesamum (by the natives called samsaim, the seeds whereof are very much used to strew upon their bread) and many more; but especially the Colocasia, which is very common there, and sold all the year long.... In great plenty there are citrons, lemons and oranges.... At Tripoli they have no want of water, for several rivers flow down from the mountains, and run partly through the town, and partly through the gardens, so that they want no water neither in the gardens nor in their houses.”   June 21, 1898  Today is the birthday of American botanist, naturalist, and author, Donald Culross Peattie. During his lifetime, Donald was regarded as the most read nature writer in America. He wrote about plants and nature. His book, Flowering Earth, was written for the layperson - explaining concepts like chlorophyll and protoplasm and specimens like algae and seaweeds. The Hartford Times said this about Peattie's Flowering Earth: "Peattie makes the story of botany and its pursuit as fascinating to the reader as it is to him, and the reading of it a delight." Over time, Peattie began to focus on trees. His popular books on North American trees include Trees You Want to Know (1934), The Road of a Naturalist (1941), American Heartwood (1949), A Natural History of Trees of Eastern and Central North America (1950), and A Natural History of Western Trees (1953). From his book American Heartwood, Donald wrote, “Wood, if you stop to think of it, has been man's best friend in the world. It held him in his cradle, went to war as the gunstock in his hand, was the frame of the bed he came to rejoicing, the log upon his hearth when he was cold, and will make him his last long home. It was the murmuring bough above his childhood play, and the roof over the first house he called his own. It is the page he is reading at this moment; it is the forest where he seeks sanctuary from a stony world.” Peattie's writing voice is friendly and lyrical. He wrote, "I have often started off on a walk in the state called mad-mad in the sense of sore-headed, or mad with tedium or confusion; I have set forth dull, null and even thoroughly discouraged. But I never came back in such a frame of mind, and I never met a human being whose humor was not the better for a walk." And he wrote, "All the great naturalists have been habitual walkers, for no laboratory, no book, car, train or plane takes the place of honest footwork for this calling, be it amateur's or professional's."   Unearthed Words She pulled up to the curb in front of number 115, a boxy house with a garden so neat that people sometimes slowed down to admire it. A pruned hedge guarded the profusion of roses that bloomed from spring to winter. Each of the roses had a name. Not the proper name of its variety, but Salvatore, Roberto, Rosina- each one planted in honor of their first communion. There were also roses that honored relatives in Italy whom Rosa had never met, and a few for people she didn't know - La Donna, a scarlet beauty, and a coral floribunda whose name she couldn't remember. The sturdy bush by the front step, covered in creamy-white blooms, was the Celesta, of course. A few feet away was the one Rosa, a six-year-old with a passion for Pepto-Bismol pink, had chosen for herself. Mamma had been so proud of her that day, beaming down like an angel from heaven. It was one of those memories Rosa cherished because it was so clear in her heart and mind. ― Susan Wiggs, American author of historical and contemporary romance novels, Summer by the Sea Grow That Garden Library Small Garden Design by Paul Bangay  This book came out in 2019. In this book, the Australian designer Paul Bangay known for large, elegant gardens, is now sharing his top tips for designing gardens in small spaces - for people who want beautiful gardens on balconies, courtyards, lightwells, or rooftops. As with large gardens, garden design fundamentals like — incorporating structure and smart plant selection. Small Garden Design focuses on tips for working with various spaces and is gorgeously illustrated with photos by Simon Griffiths. This book is 272 pages of small garden design loaded with practical tips on plant choices, paving, irrigation, soil, outdoor dining, lighting, and ideas for making small spaces appear larger. You can get a copy of Small Garden Design by Paul Bangay and support the show using the Amazon Link in today's Show Notes for around $43 Today's Botanic Spark Reviving the little botanic spark in your heart June 21, 1948 Today is the birthday of the Scottish novelist Ian McEwan (“Muh-Cue-in”). Ian has written short stories and novels for adults and a children's novel called The Daydreamer, which Anthony Browne illustrated. In 2012, he and his wife, the writer Annalena McAfee, bought a beautiful nine-acre dream property in the Cotswolds. One of their gardens features foxgloves and iris, lady's mantle, allium, and meadow rue. Ian's best-selling 2001 novel Atonement was made into a movie starring James McAvoy and Keira Knightley in 2007. A passage from the book reads, “It made no sense, she knew, arranging flowers before the water was in — but there it was; she couldn't resist moving them around, and not everything people did could be in a correct, logical order, especially when they were alone.”   Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white beans and navy beans, but any combination of bean varieties is delicious. The vivid colors, bright flavors and healthy profile of this salad is sure to get you out of your winter funk! Get the Blood Orange, Bean and Endive Salad with Torn Croutons recipe!

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Coup de projecteur sur une belle qui sort de lʹobscurité, au propre comme au figuré: l'endive. Aussi appelée chicon en Belgique d'où elle est originaire, l'endive a su se diversifier et son amertume tend à disparaître. Hélas ou tant mieux. Avec Philippe Cornu, producteur et patron du domaine des Loveresses à Yens (VD). Par Pierre-Etienne Joye

This salad is a wonderful palate cleanser before your have your Christmas Lunch. Give it a try. Id love to know what you would do for a light starter on Christmas Day. Let me know on Facebook, Instagram of Twitter. See acast.com/privacy for privacy and opt-out information.

Welcome to episode 305 of THE UPSIDE with Callie and Jeff Dauler(original release date: July 9, 2020) Jeff is grateful for: my co-workers Callie is grateful for: making it to 20 weeks pregnant In this episode: Jeff thinks he's seeing signs from his mom who passed Jeff set the bar WAY too high for the first date ALWAYS ASK THE QUESTION or the answer is always no An Update on Baby Dauler Another Stacy plays Name That Noise Mascara alert: we chat with Austin's mom Shelby Lays is out with new flavors Your phone will use less battery without Facebook Want to weigh in on the show topics? Call us and leave a message! 800-434-5454 Here are all of today’s links: Better Help: Get 10% off your first month with this link Caliper: Get 20% off your first order by using this link and the promo code Upside LightStream: Apply today for a special interest rate discount using this link Liquid I.V.: Get 25% off your entire order with promo code UPSIDE Our phone number is 800-434-5454 … call or text about anything you hear or want to hear on the show! Follow Callie and Jeff on IG: @CallieDauler and @JeffDauler. Join the awesome Callie and Jeff community on Facebook by clicking here or follow Callie and Jeff's page Have you subscribed to our weekly Pick-Me-Up newsletter for good news, and cool deals delivered to your email? Shop the Callie and Jeff store. Please share this episode and the show with the world! The easiest way to do that - especially if someone doesn't know too much about podcasts - is by sending them to callieandjeff.com and having them hit the LISTEN NOW button. Internet magic will take them directly to the best available player for whatever device they are using. SUBSCRIBES, FOLLOWS, and FIVE-STAR REVIEWS are always appreciated.WE ARE GRATEFUL FOR YOU! Learn more about your ad choices. Visit megaphone.fm/adchoices

Mindy Sterling is an American actress and voice actress. She portrayed Frau Farbissina in the Austin Powers series of comedy films, Principal Susan Skidmore on the Disney Channel series A.N.T. Farm, Ms. Endive in the Cartoon Network series Chowder, on Nickelodeon as Lin Beifong in The Legend of Korra, and Miss Francine Briggs on iCarly. Her father is actor and comedian Dick Sterling. From 1990-91, Mindy was one of the comedians in the satirical show On the Television. Sterling plays Christian Slater's secretary Arlene Scott in the show My Own Worst Enemy. She also played Judge Foodie on the Disney show That's So Raven and a volleyball coach on The Suite Life of Zack & Cody. She appeared as the wedding planner on the Friends episode "The One with Barry and Mindy's Wedding" in 1996, and in 2004, as the casting director on the episode "Joey and the Big Audition" of Joey. Janette caught up with Sterling in #Hamilton, #Ontario at #Hamilton Comicon to talk about her roles, being funny, balancing career with motherhood, her son, Max and what it takes to sustain a film & TV career. Enjoy this special Janette's TV episode https://www.youtube.com/watch?v=NUv-AqISF3g&t=1s. . Please leave your comments in the feed and share us with all the amazing women and smart men in your life. Kindly also hit the #BELL to be notified of all our upcoming episodes. Thank you!

Have you ever felt like punching a co-worker? You're not alone! Maybe try asking them what they're interested in first. What will Aloe Vera, Endive, Hot tea with lemon, Molasses, Prunes, prune juice and watercress help with?

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

durée : 00:04:07 - Nutribleu FB Creuse - Les salades d' hiver

    Richard Collins is the owner of California Endive Farms, a farming operation that specializes in growing endive, a vegetable of the chicory family that is so special, it’s grown twice. Due to the strict conditions and labor-intensive manner of growing it, the endive was deemed a rare crop to produce. However, Rich took advantage of this fact and decided to niche down and focus on building a farming business around it. Today, California Endive Farms is still the largest American endive grower.   Rich joins us to share the story of how he learned about the endive plant and what made him decide to grow such a complicated crop. He explains what endives are, why they’re difficult to grow, and the market potential it has. He describes the various factors they have to consider and how they manage to control them on their farm. Rich also shares why there’s hardly any competition for them when it comes to growing endive.       “There's a huge window of opportunity for us to grow crops in a much more rational manner with respect to soil and water resources.” - Rich Collins       This Week on The Future of Agriculture Podcast:   Rich’s journey in the ag industry and the people who influenced his business decisions. What endive is, why it needs to grow in the absence of light, and the difficulty in farming it. What the market is like for endive, its uses, and its health benefits. How marketable is it growing endive as a primary source of income? The factors that influence endive growth and the conditions they control. Finding a niche like endive farming today compared to what it was like decades ago. The competition for endive growing and why they hardly have competition. The costs of growing endive and why it's not easy to automate.       Connect with Rich Collins   California Endive Farms         We Are a Part of a Bigger Family!    The Future of Agriculture Podcast is now part of the Farm and Rural Ag Network. Listen to more ag-related podcasts by subscribing on iTunes or on the Farm and Rural Ag Network Website today.      Join the Conversation! To get your most pressing ag questions answered and share your perspective on various topics we’ve discussed on the Future of Agriculture podcast, head over to SpeakPipe.com/FutureofAg and leave a recorded message!   Share the Ag-Love!    Thanks for joining us on the Future of Agriculture Podcast – your spot for valuable information, content, and interviews with industry leaders throughout the agricultural space! If you enjoyed this week’s episode, please subscribe on iTunes and leave your honest feedback. Don’t forget to share it with your friends on your favorite social media spots!    Learn more about AgGrad by visiting:  Future of Agriculture Website AgGrad Website AgGrad on Twitter AgGrad on Facebook AgGrad on LinkedIn AgGrad on Instagram

Richard Collins is the owner of California Endive Farms, a farming operation that specializes in growing endive, a vegetable of the chicory family that is so special, it’s grown twice. Due to the strict conditions and labor-intensive manner of growing it, the endive was deemed a rare crop to produce. However, Rich took advantage of this fact and decided to niche down and focus on building a farming business around it. Today, California Endive Farms is still the largest American endive grower.   Rich joins us to share the story of how he learned about the endive plant and what made him decide to grow such a complicated crop. He explains what endives are, why they’re difficult to grow, and the market potential it has. He describes the various factors they have to consider and how they manage to control them on their farm. Rich also shares why there’s hardly any competition for them when it comes to growing endive.       “There's a huge window of opportunity for us to grow crops in a much more rational manner with respect to soil and water resources.” - Rich Collins       This Week on The Future of Agriculture Podcast:   Rich’s journey in the ag industry and the people who influenced his business decisions. What endive is, why it needs to grow in the absence of light, and the difficulty in farming it. What the market is like for endive, its uses, and its health benefits. How marketable is it growing endive as a primary source of income? The factors that influence endive growth and the conditions they control. Finding a niche like endive farming today compared to what it was like decades ago. The competition for endive growing and why they hardly have competition. The costs of growing endive and why it's not easy to automate.       Connect with Rich Collins   California Endive Farms         We Are a Part of a Bigger Family!    The Future of Agriculture Podcast is now part of the Farm and Rural Ag Network. Listen to more ag-related podcasts by subscribing on iTunes or on the Farm and Rural Ag Network Website today.      Join the Conversation! To get your most pressing ag questions answered and share your perspective on various topics we’ve discussed on the Future of Agriculture podcast, head over to SpeakPipe.com/FutureofAg and leave a recorded message!   Share the Ag-Love!    Thanks for joining us on the Future of Agriculture Podcast – your spot for valuable information, content, and interviews with industry leaders throughout the agricultural space! If you enjoyed this week’s episode, please subscribe on iTunes and leave your honest feedback. Don’t forget to share it with your friends on your favorite social media spots!    Learn more about AgGrad by visiting:  Future of Agriculture Website AgGrad Website AgGrad on Twitter AgGrad on Facebook AgGrad on LinkedIn AgGrad on Instagram

L’épisode 96 d’After Hate se consacre à un jeu vidéo qui a fait parler de lui ce dernier mois : Death Stranding, le dernier jeu de Hideo Kojima. La hype en valait-elle le coup ? Les actus (00:01:00) :Benji nous parle de son expérience sur Shenmue, premier du nom. Daniel évoque le programme chargé du … Continuer la lecture de « Episode 96 : Le Charisme d’une Endive Molle »

On this episode of The Lettuce Beets, Charlotte talks about her 1 year wedding anniversary and meeting her new niece. Laura shares exciting news about a new game called Grimoire Quest, and prepares for her husband's eye surgery. For the entertainment segment, the girls review 2019's Dumbo, Survivor: The Edge of Extinction, The End of the World with Josh Clark, and more. Plus, Charlotte and Laura find out what female superheroes they are.   The Lettuce Podcast is a garden of entertainment from books to television and everything in between! We cover topics like Harry Potter, Glee, James Bond, Game of Thrones, the Marvel Cinematic Universe, and much more. For more information: The Lettuce Podcast Blog, Facebook, Twitter, iTunes, and Stitcher. The Lettuce Podcast is also available on Stitcher, iHeartRadio, Spotify, and Podcast Addict.

*Épisode 100% Musique* Trance - Ambiente - Growing BinChannelers - Soft Dance - Inner IslandsCarl Weingarten / Walter Whitney - Mermaid - MulitphaseGaragen Uwe ‎– Balayage - BeatBudeJames Bright - La Digue - eclecticsRoll Mottle - Jack The Sunrise (Extended Dub) - SentrallPsychemagik - Ass Nation - Healin' FeelinThe Keyboys - Savannah - Spacetalk? - Hang High (Superprince Edit) - Universal CaveVictor - Amerikan Dread (Lipelis Extended Dub) - Music From MemoryTommy Guerrero - El Camino Negro - Too Good

Who knew that Bill Wyman (The Rolling Stones) makes an amazing Lamb Chops with Endive and Blue Cheese Salad, that Michael McDonald (The Doobie Brothers) loves Pasta with Ham and Parmesan Cheese, or that Boz Scaggs eats Tuscan Grilled Chicken? With more than a hundred recipes from seven decades of rock ‘n’ roll, pop, country, RnB, and disco, Mark Bego, along with Mary Wilson of The Supremes, gathers beloved recipes from legendary rocker friends and invites the ultimate music fan to put on an apron and join them at the table. Featuring each rock star’s biography, their favorite recipe, and other fun facts, Eat Like a Rock Star is a must-have for every die-hard rocker-at-heart who loves to eat. There is nowhere else you will find Ray Parker Jr.’s Salmon and Eggs, Joey Fatone’s (NSYNC) Rice Balls, Micky Dolenz’s (The Monkees) Micky ‘D’ Cocktail, and Angela Bowie’s (David Bowie’s ex-wife’s) Rosti Hash Brown Potatoes all in one book. Whether it’s brunch, lunch, dinner, or desert, learn to cook: • Michelle Phillips’s (The Mamas & The Papas) Organic Lemon Chicken • Lou Christie’s Linguine with Fresh Tomatoes • Marilyn McCoo's (The 5th Dimension) Leg of Lamb • Glen Campbell’s Favorite Mexican Chicken Casserole • Sarah Dash’s (Patti LaBelle and the Bluebelles) Peach Cobbler, and more! With a section on head-spinning cocktails, full menu suggestions, as well as author Mark Bego’s own culinary concoctions such as Spicy Szechuan Sesame Noodles and Boozy Banana Cream Pie, look no further for the all-in-one cooking and rock ‘n’ roll companion. As Martha Reeves says about her Smoked Turkey Necks & Lima Beans, “Honey, this is real soul food!”

Pour cette vingt-sixième émission enregistrée après la Convention MP3@Paris, Dino et Bibiche ont invités quatre de leurs complices à Soissons pour un podcast où on parle avec une endive dans la bouche pour 1€40. Au cours de cette émission d’à peu près 3 heures 28 minutes et 35 secondes, Dino et Bibiche se sont entourés de Buchor, C2ric, Gusgus et Yannick Doc pour répondre à des questions portant sur l’actualité technologique, gastronomique, gastronomique, cinématographique et assurantielle. L’occasion, parfois, de revenir sur quelques sujets d’actualité ou polémiques tout en vous gratifiant, le reste du temps, d’informations insolites à l’utilité parfois douteuse. Et pour la première fois, nous avons décidé de donner de l’enjeu à l’émission en soutenant une association grâce aux fonds collectés par le biais de notre Leetchi. Et pour cette émission, c’est l’association de lutte contre l’homophobie Contact que nous avons souhaité mettre à l’honneur. Cette association met notamment l’accent sur la médiation pour permettre aux homosexuels de renouer le dialogue avec leurs proches. Elle propose notamment une ligne d’écoute et un forum de discussion. Alors, si vous aussi vous êtes sensible à cette cause, n’hésitez pas à soutenir à votre tour l’association Contact : asso-contact.org Pour vous permettre d’approfondir les divers sujets abordés dans l’émission, découvrez, ci-dessous, les notes du podcast. Attention, cependant, certaines de ces informations sont de nature à vous spoiler sur le contenu du podcast, donc nous vous conseillons de les lire une fois l’écoute de celui-ci terminé. Attention Spoilers Qui veut gagner un dédommagement de 17,31 dollars ? Frauenmond : une petite gâterie à s’offrir tous les 28 jours Le troisième est-il vraiment le meilleur ? Mehmet Aygün est-il à l’origine d’une nouvelle révolution agricole ? Quand Felix s’envoie en l’air grâce à Bart Jansen et Arjen Beltman ! Désormais, il y a un point commun entre KFC et Airbus ! Pêcher originel ou quand Eve veut vraiment bouffer la Pomme On préfère quand même Isidore le chat malin A Vantaa, les Finlandaises ont le mors aux dents ! Ne prenez plus le métro sans être assuré ! Et puisque vous les avez entendu dans l’émission, jetez-vous sur leurs podcasts – le SAV de la F1 & 82bpm – ou sur le magazine Magic Fire Music.

Episode Nine.Shopping List:BreadEggsObscurigami:Podcast for Obscure ThingsCockroach MilkRandom Wikipedia Articleobscurigami.cominfo@obscurigami.comSubscribe for FREE!Matthew Flight Show ArtworkPeanut ButterMayonaiseEndiveScholarly Type Journal ArticleWashington Post Article with VideoWikipedia Article on Diploptera punctataNPR ArticleAnother Academic Type ArticleRandom Wikipedia ArticleMusic: Milton Arias - Gracias

Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey. Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/

OntheRocks is proud to welcome funny lady Mindy Sterling - among her prominent roles are Frau Farbissina from the Austin Powers films, Principal Skidmore on Disney Channel seriesA.N.T. Farm, Ms Endive in Chowder, and Miss Brigs in iCarly as well as role

Listen as Eve Plews, L.N.C, tells you to put more leaves in your life to support the best health possible! Learn about plants and their role in the body.

Calorie for calorie, dark green leafy vegetables are perhaps the most concentrated source of nutrition of any food. There are over one thousand species of plants with edible leaves, including Arugula, Beet Greens, Bok Choy, Brussels Sprouts, Collard greens, Cabbage, Chard, Chicory, Dandelion Greens, Endive, Escarole, Iceberg Lettuce, Kale, Kohlrabi, Mustard Greens, Purslane, Romaine, Sorrel, Spinach, Tatsoi, Turnip Greens, Watercress – and so many others. Join me as I talk about seven of these green leafies - their history, their etymology, how to store and wash them, how to cook them, and how to make them delicious so that you'll get them in your body - any which way.

Susan shares her tips for selecting and cutting endive

Endive AppetizersIf you need to come up with a quick and easy appetizer that will put that blissed-out look on your friends’ faces, these two endive appetizers will fit the bill. Endive spears are a perfect base for any number of savory appetizers. They taste good and pair well with a wide variety of ingredients, they are healthy, and they are easy to eat with your fingers. Particularly for a stand-up party, it’s nice to have an appetizer that you can eat without ending up wearing it. Check out how endive grows! Yikes! I was totally surprised when I first saw them. Talk about a split personality. Ugly, brown, carroty looking root with a delicately colored, fragile-looking plant growing out of the top. For aesthetic reasons, I’m sure, you normally don’t find the endive still attached to the root in stores. These endive came from California Endive. The combination of red and yellow makes a very pretty presentation. Before we assembled the appetizers, we lightly coated roasted almonds with Vanilla Agave Syrup and sprinkled them with lavender salt. We roasted the almonds in a medium oven for about 10 minutes. Then the assembly began. Pam and Bob Sibley helped me put together two versions of the endive. For the first one, we used a lavender theme. Lavender is an herb that was used a lot in ancient times, and fairly recently is popular again. It works in both savory and sweet recipes. So, on each endive spear we put a half a spoonful of Purple Haze, a soft goat cheese with lavender mixed into it. We used two different nuts to top this: the almonds we had flavored earlier and Organic Natural Pistachios from 273 Not Found. Over that we drizzled a little bit of lavender honey. For the second endive appetizer, we used Pt. Reyes Farmstead Blue Cheese. You can buy it as a wedge or already crumbled in a tub. We tried three different accents on top of the cheese: 327 Not Found’s Dried Tart Cherries, glazed Chandler walnuts, 273 Not Found Organic Honey Glazed Cashews. Over that we drizzled Dark Balsamic Vinegar. We paired these appetizers with a crisp Sauvignon Blanc. By the way, a marvelous salad can be made using California Endive, sliced width-wise, radicchio, and Live Gourmet Butter Lettuce from 288 Not Found, dressed with a light vinaigrette.