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Mushroom and Endive Soup
Dinner

Mushroom and Endive Soup

3.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.
  2. 2 Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
  3. 3 Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.

By HOFFIE125

Avocado and Grapefruit Salad with Mint-Dill Vinaigrette
Dinner

Avocado and Grapefruit Salad with Mint-Dill Vinaigrette

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
  2. 2 Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

By Buckwheat Queen

Green Apple Salad With Blueberries, Feta, and Walnuts
Dinner

Green Apple Salad With Blueberries, Feta, and Walnuts

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Make the salad: Layer salad greens, apple cubes, walnuts, feta cheese, cranberries, and green onions in a large bowl.
  2. 2 Make the dressing: Combine vegetable oil, blueberries, olive oil, vinegar, and salt in a food processor or blender; pulse until well blended and smooth.
  3. 3 Pour dressing over salad and toss until well combined. Chill for 30 minutes before serving.

By DezCez

Quinoa Salad with Roasted Yams
Dinner American

Quinoa Salad with Roasted Yams

5.0

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
  2. 2 Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
  3. 3 Bring water to a boil in a large saucepan. Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl.
  4. 4 Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.

By Irene K Wong

Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola
Dinner American

Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat canola oil in a skillet over medium heat; add onion, jalapeno, and garlic. Cook until onions are translucent, 10 to 12 minutes. Cool to room temperature, about 15 minutes.
  2. 2 Mix the onion mixture, ground turkey, teriyaki sauce, and soy sauce together in a bowl using a fork. Chop half the peach and mix gently into the bowl with the turkey mixture. Season with salt and pepper. Form into 4 patties.
  3. 3 Preheat grill for medium heat and lightly oil the grate.
  4. 4 Cook turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.

By Jackie Ourman