Endive Salad With Dijon Dressing And Honey-Coated Pistachios
Endive Salad With Dijon Dressing And Honey-Coated Pistachios
The nuts can be prepared a day in advance and stored in an airtight container at room temperature.
Read more about this recipe at the Washington Post.
Our family friend, Linda Coronato, who created this recipe, once remarked that there is more than one way to serve Italian sausage. Splitting and marinating the sausages creates a new flavor profile.
Read more about this recipe in the Berghoff Family Cookbook.
Escarole Salad With Anchovy Vinaigrette And Hard-Boiled Eggs
Escarole Salad With Anchovy Vinaigrette And Hard-Boiled Eggs
This dish is adapted from a salad served at Two Amys, a Neopolitain-style pizzeria in Washington D.C. Leave the escarole leaves whole for extra crunch and beautiful color.
Braising fennel with fennel seed and finishing with fennel fronds is a simple way to layer and accentuate the fennel's anise flavor. Inspired by an Alice Waters recipe, this dish is a good compliment to grilled or roasted meats.
The combination of lentils and kielbasa creates a satisfying meal. Try it with a light salad for a healthy dinner.
