Make this season the tastiest one yet with this recipe from Jmore foodie Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Endives and Goat Cheese Salad
Ingredients
Ingredients for Salad:
- 3 endive hearts, separate the leaves
- 1 green apple, sliced to sticks
- 1 celery stalk, sliced to sticks
- 2 ounces goat cheese, crumbled
- 2 Tablespoons balsamic glaze OR 1 Tablespoon balsamic vinegar and 1 Tablespoon honey, mixed
- Salt and pepper
- 1 Tablespoon rice vinegar
For Garnish:
- 2 ounces goat cheese, crumbled
- 1/3 cup pecan pieces
- 1 Tablespoon balsamic glaze
Instructions
- Gently toss salad ingredients then add garnish ingredients.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."