Recipe Page: Chicory

Grilled Chicory with Balsamic Glaze

Duration: 20 minutes

Simple and delicious, just the thing you need after a long day.

Utensils

  • Grill

Ingredients

  • 4 heads of chicory, halved lengthwise
  • 2 tablespoons olive oil
  • Balsamic glaze
  • Salt and pepper to taste
  • Toasted pine nuts for garnish (optional)

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush chicory halves with olive oil and season with salt and pepper.
  3. Grill the chicory, cut side down, for 2-3 minutes until it has grill marks. Flip and grill for an additional 2-3 minutes.
  4. Drizzle with balsamic glaze and garnish with toasted pine nuts if desired.
  5. Serve hot as a side dish.

Vegetarian Pear and Walnut Salad with Chicory

Duration: 15 minutes

A simple, sweet, and delicious treat.

Utensils

  • Serving platter

Ingredients

  • 2 heads of chicory, leaves separated
  • 2 ripe pears, sliced
  • 1/2 cup walnuts, toasted
  • 1/4 cup crumbled blue cheese
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Arrange chicory leaves on a serving platter.
  2. Top with sliced pears, toasted walnuts, and crumbled blue cheese.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Season with salt and pepper to taste.
  5. Toss gently just before serving.

Vegan Chicory and Lentil Soup

Duration: 40 minutes

Wholesome, hearty and delicious. A truly special soup.

Utensils

  • Large pot

Ingredients

  • 3 heads of chicory, chopped
  • 1 cup dry green lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté chopped onion and minced garlic in olive oil until softened.
  2. Add diced carrots and chopped chicory. Cook for 5 minutes until vegetables start to soften.
  3. Stir in dry green lentils, vegetable broth, ground cumin, smoked paprika, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. Adjust seasoning if needed and serve hot.