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Archive for the ‘Recipes’ Category

Fresh pea and mint soup

Posted in Recipes, tagged , , , , , , , on May 4, 2016| Leave a Comment »

 

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I hope you feel as excited about spring as I do! Spring happily colors everything at the moment, here where I live. The wild grass on the rolling hills, typically already turning pale green or even gold, remains vibrantly green due to our El Nino winter. The particularly vivid green of new leaf growth decorates nearly every variety of tree around my town. And in case you forgot, green remains my favorite color!

For me, green represents fresh starts, new beginnings, life (think new young shoots of plants) and health (dark leafy greens and fresh lettuces). I’ve been doing some major purging around my home, which had become so cluttered it was affecting my creativity, my thoughts and my outlook. There has to be at least 10 years worth of stuff I need to sort through, most of which should be thrown out or donated–basically everything since the birth of my first child. I’m incredibly sentimental, so I naturally hoard stuff, but let’s be honest… I don’t need to keep every single drawing and finger painting my kids ever made, right?? And if I haven’t needed that Nordstrom receipt in four years, it’s doubtful I’m going to need it now or ever.

I still have a long ways to go, but my progress has made a big difference. I feel lighter, and my home looks much larger and more spacious.

So in honor of green, what better dish to make than fresh pea soup?! It speaks perfectly to spring and beckons summer.

The CSA I belong to offered 2lb bags of fresh peas last week, so I put them to good use. I hope you like this recipe as much as I do. You can easily alter it to be completely vegan by using olive oil instead of butter or ghee, using only vegetable stock and using coconut cream in place of creme fraîche. However, I love bone broths, and find chicken stock adds a greater richness to this soup. I served the soup alongside gluten-free crepes stuffed with sauteed scallions and smoked salmon.

 

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Ingredients

1 tbsp unsalted butter or ghee

1 tbsp olive oil

Half a medium onion, chopped

2 cups low-sodium vegetable or chicken broth, divided

3 cups fresh shelled peas (from about 2 1/2-3 lbs of pods)

1/8 cup fresh flat-leaf parsley leaves

1/8 cup fresh mint leaves

Sea salt

Fresh-ground pepper

2 tbsp crème fraîche or coconut cream

1/4 cup coconut milk

2-3 tbsp fresh chives, finely chopped (for garnish)

 

Preparation

Melt butter and oil in a medium-sized pot over medium heat. Add onion, sprinkle with a little salt and cook, stirring often, until softened but not browned, about 6-8 minutes. Stir in 1 cup of broth and bring to a boil. Add the peas, reduce heat, and simmer gently until tender, roughly 5 minutes.

Remove pot from heat. Add parsley, mint, coconut milk, and remaining cup of broth to pot. Purée soup in a high-speed blender or with a quality immersion blender until perfectly smooth, thinning with a little water if the soup is too thick. Season soup with salt and pepper.

Whisk the crème fraîche or coconut cream in a small bowl until it’s more liquid.

Divide soup among four bowls, with a swirl of creme fraîche or coconut cream and a sprinkling chives.

This soup can be served warm or slightly chilled.

 

Enjoy!

 

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One-skillet Southern Italian chicken dinner

Posted in Recipes, tagged , , , , , on March 4, 2016| 2 Comments »

 

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I first made this dish a few months ago, at the end of a day that had gotten away from me. I knew there were six or so chicken thighs tucked in the meat drawer of the refrigerator, which I had planned to whip up into some Middle Eastern dish. However, I was out of time, and recognized I was short a few ingredients for some of my favorite Ottolenghi dishes.

I’m a big fan of skillet dishes and just about anything braised, so mustering up a last bit of inspiration, I threw this together in about 30 minutes, and we all declared it delicious. Because I love simple, easy to prepare meals, I loved this dish even more for its remarkable flavor given it’s incredible simplicity.

We ate ours with a simple side salad, but you could also serve it over mashed potato, mashed cauliflower, rice or a little pasta.

 

Ingredients

6 chicken thighs, bone in and skin on (about 2 lbs)

1 medium onion, peeled and thinly sliced

1 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1 14-oz can diced tomatoes

1 14-oz can artichoke hearts

1-2 tbsp capers plus a little juice

sea salt

fresh-ground pepper

1-2 tbsp fresh parsley chopped, optional

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Preparation

Heat a large skillet over medium heat. Dry the chicken thighs with a paper towel, season liberally with salt and pepper, and set skin side down in the skillet. Brown on both sides, about 6-8 minutes total. Use tongs to remove the thighs onto a plate or bowl. Set aside.

Drain the chicken fat into a small bowl (never pour down your drain!). Add in the olive oil and onion and cook, stirring frequently, under the onion softens and begins to color. Add in the spices and garlic, and cook 2-3 minutes more. Return the chicken thighs to the pan, skin side up. Add in the tomatoes, artichoke hearts, capers and caper juice and stir a little to combine (without covering the chicken). Bring to a boil, cover and simmer for 20-25 minutes until the chicken thighs are cooked through and the tomatoes and onion have started to break down.

If you eat chicken skin, as I do, and you like yours super crispy, as I do, you can place the skillet uncovered under the broiler for a few minutes just before serving. Garnish with chopped parsley if desired, and a few grinds of fresh pepper.

Happy eating!

 

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Cherry chocolate pecan banana bread

Posted in Recipes, tagged , , , , , , , , , on February 23, 2016| 4 Comments »

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I can’t seem to get enough of this bread, and I have to confess, I’ve been making it at least once a week. The kids ask to have a slice the second they’re home from school, so we blaze through a regular-size loaf in just a couple days!

Loaded with tons of goodness, just one slice feels like a meal. This bread gives you natural sweetness (just 3 tbsp of coconut sugar in the whole loaf!), an addictive mix of flavors from the cherry and chocolate, and the best part is… You can prepare it in about 10 minutes if you have a high-powered blender like my Vitamix!!

(Recipe adapted from the Zenbelly Cookbook–one of my favorites for simple to prepare, grain-free and dairy-free, tasty dishes.)

Ingredients

1 1/2 cups mashed very ripe bananas (about 3)

3 large eggs

1/4 cup palm shortening or unsalted butter, room temperature

3 tbsp almond or coconut milk

1 tbsp pure vanilla extract

3/4 cup almond flour

1 cup gluten-free flour (I like a blend of arrowroot and cassava)

2 tbsp coconut flour

3 tbsp coconut sugar

1 tsp baking soda

1/2 tsp finely ground sea salt

1/2 cup finely shredded unsweetened coconut

1/2 cup raw pecans, finely chopped

1/3 cup mini dark chocolate chips (I like this brand)

1/2 cup dried cherries or cranberries

 

Preparation

Preheat oven to 350F. Grease a 7-inch loaf pan.

Place the bananas, shortening, vanilla extract, eggs and milk in the blender. Blend until completely mixed and creamy.

In a medium-size bowl, toss together the coconut, chopped pecans, chocolate chips and dried fruit. Set aside.

In another medium-size bowl, whisk together the flours, salt and baking soda. Pour the contents of the blender into the the flour mixture and mix until just combined. Fold in the coconut, pecans, chips and fruit. Spoon into the prepared loaf pan, and even out using the back of a spoon on spatula.

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Bake in the center of the oven for 50-55 minutes, or until the toothpick inserted in the middle comes out clean and the bread has a nice, light brown crust. Allow to cool for 10 minutes. Run a knife along the edges before inverted onto a cutting board. Best served warm with a little butter or fruit spread, although it really needs nothing.

Store wrapped in foil or airtight container for 3-4 days.

Enjoy!

 

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Pear radicchio endive salad

Posted in Recipes, tagged , , , , , on February 19, 2016| Leave a Comment »

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This is one of my forever favorite salads. I know that sounds a bit corny, but it’s accurate. I think most people consider this a winter salad because that’s typically when you find endive and pears in abundance, but depending on where you live, you can get these ingredients year-round.

I love this salad because it’s bursting with flavor, full of prebiotics (which feed the good bacteria, probiotics, in your gut), and it reminds me of many a meal eaten in France–being the hopeless romantic I am. I also appreciate that this salad works as well served alongside grilled or roasted meats as it does served with a rich-tasting, creamy-textured soup, such as butternut squash or cauliflower.

This salad looks prettiest if you tear your radicchio leaves and leave the endive leaves whole. It also looks best with the pear thinly sliced. However, it also makes for more challenging eating, so the salad is captured here with everything chopped into very manageable bites.

But let’s get on with it.

 

Ingredients for 4 servings

2 heads endive, trimmed, leaves separated and cleaned

1 bunch/small head radicchio

1 large pear (use Bartlett, Comice, D’anjou)

1/3 cup crumbly Gorgonzola cheese

2 tbsp extra-virgin olive oil

2 tsp champagne vinegar

1/2 tsp Dijon mustard

1/2 tsp honey, optional

Sea salt

Fresh-ground pepper

 

Preparation

Slice or tear the radicchio leaves and put in a large bowl. Slice the endive leaves or toss whole into the bowl. Core the pear and slice very thin or cut into chunks.

In a small bowl, whisk the olive oil, vinegar, mustard, honey (if using, and about 1/2 tsp salt and 1/4 tsp pepper. Adjust to taste. Drizzle the dressing over the salad and toss to coat evenly. Crumble the cheese over, toss lightly again and serve immediately.

 

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Almond Butter Pecan Blondies

Posted in Desserts, Recipes, tagged , , , , , , , on February 3, 2016| Leave a Comment »

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“Blondies”–along with really good shortbread and perfectly-cooked snickerdoodles, continue to top my list of favorite cookies. I’ve always loved “blondies” more than “brownies.” I can’t say what it is except that I like my chocolate in small doses and brownies just seem like too much of a good thing. I also like how blondies offer a subtle butterscotchy-maple flavor–something that hints of a more decadent dessert, such as sticky toffee pudding.

I’ve been tinkering around with this recipe for a few weeks, and I finally like where it is. First, these cookies can be made in about 30 minutes with less than 10 minutes of actual work time involved! Second, the top is a little crunchy while the inside is fairly gooey/chewy. They’re not super low sugar like many of my desserts, but they have substantially less sugar than many of their counterparts.

These blondies are also loaded with protein, and they’re gluten-, egg- and dairy-free to boot.

Ingredients

1/2 cup + 2 tbsp almond butter or other nut butter (I like to use half almond, half cashew)

1/4 cup non dairy milk, such as almond or coconut

2 tbsp maple syrup

1/2 cup coconut sugar or other unrefined sugar

1 tbsp vanilla extract

1 cup gluten-free flour (I use 1/2 cup all-purpose plus some arrowroot and cassava flours)

Scant 1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup raw pecans, finely chopped

1/3 cup vegan chocolate chips (I like this brand)

1 tsp coconut oil

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Preparation

Preheat the oven to 350 degrees F. Grease an 8×8-inch baking pan and line the bottom with parchment paper.

In a bowl, mix the almond butter, non dairy milk, coconut sugar, maple syrup and vanilla until well combined and smooth.

In a small mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Stir the dry ingredients into the wet and mix until just combined.

Fold in the chopped pecans. Drop the very thick stiff batter into the pan. Using a spatula, press the batter down to even it out in the pan.

Bake for 20 to 25 minutes, or until the top is be set. While the blondies are baking, melt the chocolate chips and coconut oil in a small saucepan over very low heat. When the blondies are out of the oven, drizzle the melted chocolate mixture over the pan. Let the blondies cool for 15 minutes before slicing. Makes 9 cookies approximately 2 inches by 2 inches.

Enjoy!

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Cherry chocolate chip scones

Posted in Recipes, tagged , , , , , , , , , , on January 21, 2016| Leave a Comment »

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These gluten-free, grain-free scones have become a favorite in my home. They boast enough flavor on their own that you don’t need to add jams or spreads (although I think a light spread of whipped coconut cream would make them taste even better). I also like that they don’t come out too dense like so many recipes that rely primarily on almond flour. The three to one ratio of almond to potato starch ensure these baked treats come out light with a beautiful crumb and a slightly crunchy top.

This recipe is just slightly altered from the one in Brittany Angel’s wonderful Paleo cookbook, “every last crumb.” I use slightly less sugar, chocolate chips and fruit. You can use dried cranberries, currants or other dried fruit in place of the cherries. They all work well!

 

Ingredients

1 1/2 cups blanched almond flour

1/2 cup potato starch, plus a little extra for the work surface

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup or 1 stick chilled unsalted butter or butter substitute

1/3 cup coconut or evaporated cane sugar

2 large eggs

3/4 tsp apple cider vinegar or lemon juice

1/4 cup chocolate chips*

3/4 cup cherries, fresh, frozen or dried, halved and pitted*

2 tbsp tapioca starch for dusting the cherries

*Brittany’s recipe calls for 1/2 cup sugar, 1/2 cup chocolate chip and 1 cup fruit. I think the scones can handle as much as you want. For me, it’s more a question of whether you’re wanting a breakfast bread replacement or dessert.

 

Preparation

Preheat the oven to 350F.

In a large bowl, whisk the almond flour, potato starch, baking soda and salt. Cut in the butter until the mixture consists of pea-sized lumps.

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In a small bowl, whisk the eggs. Whisk in the sugar and vinegar. Pour into the flour mixture and mix briefly–just until the dough comes together. Do not overmix.

Fold in the chocolate chips.

In a small bowl, toss the cherries in the tapioca starch. Fold into the dough.

Dust a sheet of parchment paper with a couple tablespoons potato starch. Place the dough on the dusted paper and pat into a circle about 6-7 inches in diameter. Slide the parchment paper onto a baking sheet. Note: I like to slice my scones before baking, but Brittany’s recipe calls for popping the scones in the oven now and slicing later.

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Bake for 35-40 minutes or until firm and golden. (You can cover with foil halfway through baking if you find your scones are at risk of becoming too dark, but this hasn’t happened to me yet.)

Note: Brittany suggests melting an extra 1/2 cup chocolate chips for 1 minute in the microwave, and drizzling it over the scones when they’re out of the oven.

Allow to cool slightly before serving. Serves 6.

Enjoy!

 

 

 

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Favorite chili and cornbread

Posted in Recipes, tagged , , , , , , , , , , on January 7, 2016| 1 Comment »

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Happiest of New Years!

I hope 2016 brings you great health, much love and joy, and a little adventure. I feel we should never stop seeing and experiencing new things, nor should we ever cease to be amazed by all the wonderment in this world, don’t you agree?

In case you noticed, I took a little hiatus… a little time to focus on my other work, and most importantly, focus on my family. I find that additional attention and caring always pays back in tens if not hundreds. Sometimes I need to remind myself that my children will not stay little and young, and that what I say to them and do with them now is what matters most. And just like people constantly tell other parents who have babies or toddlers, children do grow unbelievably quickly, and every day is a treasure, a chance to build a memory that will last a lifetime.

I hope your holiday was cheerful and warm. We spent ours close to home, making two short trips to the snow just before and after Christmas. Last year we skied in T-shirts, but this year mandated we buy extra protection so that not one millimeter of skin was exposed to the freezing temperatures, fierce winds and blowing snow. I will share some great winter skin savers in the next couple weeks along with some recipes for nourishing, warming food, which is what I crave most during these cold–in our case, wet, months.

These are two of my favorite chili and cornbread recipes, both of which I’ve made vegan as well as with animal products. I’ve included notes about how to alter each so you can easily adapt the recipe to your dietary preferences.

The addition of cocoa powder and chipotle peppers makes the chili recipe extra delicious. And I love that I can cook a big pot made mild enough for all ages, and easily add in the chipotle peppers at the very end for those that like the extra kick. The turkey chili recipe (with very small adaptations) is from Cookin’Canuck.

 

Chili

Ingredients (serves 8)

1 tbsp avocado oil

1 large onion, chopped

1 tsp dried oregano

1 tsp ground cumin

2 garlic cloves, finely chopped

1 1/2 lb ground turkey meat*

1/4 cup chili powder

2 bay leaves

1 tbsp unsweetened cocoa powder

1 tsp coconut sugar

2 tsp kosher salt

1/2 tsp ground cinnamon

1 14 oz can whole tomatoes (with juices)

2 tbsp tomato paste

2 chipotle pepper in adobo, chopped

2 tsp adobo sauce (from chipotle pepper can)

2 cups low-sodium chicken broth*

1 15oz can black beans, drained and well-rinsed

1 15oz can small white beans, drained and well-rinsed

sour cream, grated cheese and chopped fresh cilantro, optional as garnish

*You can easily make this recipe vegan by substituting Beyond Meat Beefy Crumble for the turkey and by using vegetable broth in place of the chicken broth.

 

Preparation

Heat the oil in a large, heavy pot over medium heat. Add onions and saute until tender and slightly translucent, about 10 minutes. Add garlic and cook an additional 3 minutes.

Add cumin and oregano. Stir for an additional 30 seconds.

Increase heat to medium-high. Add ground turkey, breaking it up into small pieces using a wooden spoon. Make sure the turkey is cooked through.

Add chili powder, bay leaves, cocoa powder, salt and cinnamon. Add whole tomatoes, including juices. Break up the tomatoes using a wooden spoon.

Mix in tomato paste and chicken broth. Note: if you want to serve the chili to children or anyone who might be sensitive to too much spice, wait until the end to add in the chipotle peppers and adobe sauce, or split your chili into two pans at this time so you can add the “heat” to one pot while keeping the other mild.

Bring to a boil, then reduce heat and simmer for at least 1 hour, stirring occasionally.

Add beans and simmer an additional 10-20 minutes.

Serve hot, and garnish if you like.

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Now for the cornbread! I love this recipe because it’s rich, moist and full of texture. It’s heavily adapted from a recipe a friend gave me a year ago, and I like that it can be made vegetarian or vegan and is gluten-free.

 

Cornbread

Ingredients

3/4 cup butter, softened or 3/4 cup coconut oil, melted and cooled

1/2 cup evaporated cane juice

4 eggs or equivalent of Ener-G Egg Replacer

2 tbsp milk or milk substitute

1 tbsp honey

1/2 cup mild green chilies

1 1/2 cup cream-style corn

1 cup all-purpose gluten-free flour

1 cup yellow cornmeal, medium grind

2 tbsp baking powder

1 tsp salt

 

Preparation

Preheat oven to 325F.

Grease and flour a 9-inch square baking pan.

Mix dry ingredients together in a medium bowl.

In a large bowl, cream butter or oil and sugar using an electric mixer or large whisk. Add eggs, one at a time, beating well after each or if using, beat in egg substitute. Beat in milk and honey. Beat in cream-style corn and chilies. Fold in dry ingredients and mix just until incorporated. Pour into prepared pan.

Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

Serve warm with butter and a drizzle of honey if you like.

Stay warm!!

 

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Great Thanksgiving sides, salads and desserts

Posted in Recipes, tagged , , , , , , , , on November 23, 2015| 1 Comment »

Many apologies for my delinquency! It’s been a very busy time with my foundation (Empowered by Light), and I simply haven’t found time to finish any posts. I also find winter to be a tricky time to post recipes because even though I’ve been cooking up some delicious dishes, it’s usually dark by the time they’re done, and I really hate to photograph food in anything other than natural light. That said, I have a lot to share, so please don’t be surprised if you see some posts in the near future showing dishes photographed under my kitchen lights. (Actually, a couple of the recipes below were snapped with the lights on, and you’ll see that it really detracts from the richness of color and texture. Maybe I’ll take a photography class next year to learn how to correct this.)

I’m also not sharing my turkey recipe (with sage butter) here–not because it isn’t one of my favorites, but because I only make it at Thanksgiving. And despite careful planning and preparation, I am always scrambling to get everything done on time, and can never manage to snap off a few shots to share with you. Maybe this year will be the year though, and I can share the recipe for next year!

In the meantime, here are some great side vegetable dishes, salads and desserts in case you want something other than the traditional mashed potatoes, green beans and stuffing recipes.

Lentil, pomegranate gorgonzola salad with fresh herbs (recipe here)

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Haricots vert with orange and hazelnut (recipe here)

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Roasted sweet potato with maple and pecans (recipe here)

swt pot dish

Brussels sprout salad with bacon, leek and pomegranate (recipe here)

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Sweet potato gratin (recipe here)

swt pot gratin

Roasted fennel, chickpeas, grapes and peppers (recipe here)

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Fresh pumpkin pie (recipe here)

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Squash crumble bars (recipe here)

squash bars abovePlum cake (recipe here)

plum kuchen slice

Mushroom tart (recipe here)

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Fresh fig and berry tart with marscapone

Posted in Desserts, Recipes, tagged , , , , , , , , on October 23, 2015| 3 Comments »

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I’m a little late posting this, so please forgive me!

Like the orange and beet salad I shared in my last post, this tart is another great dish for transitioning into autumn. Granted, depending on where you live, you may already be deep into autumn. But this dessert is so insanely simple to make and delicious to devour that I couldn’t wait until next summer to share it!

Here in northern California, we’re lucky enough to have access to fresh blueberries nearly year round, and our fig season is at least six months long. If you have access to fresh blueberries and figs where you live, give this tart a try. You can use black mission figs or the more spectacularly colored kadota figs (shown here).

It’s also one of those desserts that makes an al fresco dining experience that much better. And, of course, like many of my the recipes I share, it’s very low in added sugar, so you feel no guilt when you take a second slice after dinner. This dessert relies on the natural sweetness of fresh blueberries and figs.

Use your own tart crust recipe or my gluten-free version (here).

 

Ingredients

1 1/4 cup gluten-free flour blend*

1 heaping tbsp cane sugar

1/4 tsp sea salt

1/2 cup (1 stick) chilled butter

2-3 tbsp ice water

8 oz marscarpone cheese

2 tbsp raw honey

1 tsp pure vanilla extract

7-8 smallish figs (black mission or kadota), sliced in half

1 cup fresh blueberries

*I like to use 1/2 cup gluten-free all-purpose flour blend, such as Bob’s Red Mill, 1/2 cup arrowroot powder/flour and 1/4 cup almond flour. You can also sub a little buckwheat flour and alter the almond to arrowroot ratio.

 

Preparation

Heat oven to 375F.

In a medium bowl, whisk the gluten-free flour blend, 1 tbsp sugar and salt until blended. Using a pastry cutter, two knives or whatever technique you like, cut in the flour until it’s evenly incorporate. Sprinkle a tablespoon or two of ice water and continue mixing, adding a little more water if necessary until there is no more dry flour on the bottom of the bowl, but the mixture should still seem quite dry.

Dump the contents into a 9-inch tart pan and press the crumbly mixture into the bottom and sides of the pan, being careful not to work the dough too much (or it will get tough!). Chill in the fridge until the oven is ready.

Bake crust for about 15 minutes or until golden. Place on a rack to cool.

While the crust is cooling, whisk the mascarpone cheese with 1 tbsp of honey and the vanilla until you have a spreadable mixture.

When the crust has cooled enough to touch, carefully spread the mascarpone over the bottom of the crust in an even layer. Top with the fruit–either in a pattern or simply dropped in a haphazard fashion, and drizzle with 1 tbsp honey.

Serve slightly warm or at room temperature.

Enjoy!

 

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Orange and beet salad

Posted in Recipes, tagged , , , , , on September 28, 2015| Leave a Comment »

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I think this constitutes one of those perfect salads for slipping from summer into fall. The colors make you anticipate the darker colors of autumn–darker lipstick, clothes, leaves, etc., and this combination works beautifully served al fresco with grilled meats or inside with a roast chicken.

This recipe (ever so slightly modified) comes from one of my favorite new cookbooks The Homegrown Paleo Cookbook by Diana and Andrew Rodgers. I love their approach to cooking and farming, and in addition to lots of amazing recipes, they also share lots of valuable information–for that day I have my own small, working farm!

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Ingredients

4 medium beets

2 tbsp extra-virgin olive oil

1 tsp quality balsamic vinegar

2 oranges

Juice of 1/2 a lemon

1 tsp raw honey

Sea Salt and ground black pepper

1 small head radicchio, carefully cleaned and torn into bite-size pieces

1 endive, leaves separated and carefully washed

1/4 cup fresh parsley, finely chopped as garnish

 

Preparation

Heat the oven to 375F. Wrap each beet in a square of foil and roast for 34-40 minutes, or until tender.

Remove the beets from the oven, and allow them to sit until they’re cool enough to handle. Remove the peels by gently rubbing and sliding your fingers along the skin or use a peeler, then slice them into 3/8-1/4-inch thick rounds. Place them in a large bowl and toss with the vinegar.

Peel the oranges and slice them into 1/4-inch thick rounds.

In a small bowl, whisk together the olive oil, honey and lemon juice. Season to taste with salt and pepper.

Place the endive and radicchio in a bowl, drizzle the dressing and toss to coat.

You can serve this salad family style on one large platter or divide among 6 plates. Start by laying down the endive and radicchio, then layer on the oranges and beets. Garnish with the chopped parsley and a grind of pepper.

Serve immediately.

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