Easy Escarole &

Endive Cookbook

A Salad Green Lover's Cookbook; With

Delicious Endive Recipes and Escarole

Recipes for All Types of Meals

By

BookSumo Press

All rights reserved

Published by

http://www.booksumo.com
ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE

COOKBOOKS!

Visit our website and simply enter your email address to join the
club and receive your 6 cookbooks.

http://booksumo.com/magnet

https://www.instagram.com/booksumopress/

https://www.facebook.com/booksumo/
LEGAL NOTES

All Rights Reserved. No Part Of This Book May Be Reproduced Or

Transmitted In Any Form Or By Any Means. Photocopying, Posting
Online, And / Or Digital Copying Is Strictly Prohibited Unless Written
Permission Is Granted By The Book’s Publishing Company. Limited Use
Of The Book’s Text Is Permitted For Use In Reviews Written For The
Public.

Table of Contents

Garden Pizza 7

Cannellini Platter 10

Zuppa Italiana 11

Smoky Charred Escarole 12

Friday’s Lunch 13

Old World Soup 16

Simple Mediterranean Escarole 17

Escarole Lunch Box Salad 18

Northern French Style Chicken 19

Mixed Italian Greens Salad 22

Oven Baked Chicken with Escarole 23

Cannellini Penne 24

La Minestra 25

La Espinacas Soupa 26

Summer Wedding Soup 27

Maria’s Skillet Beans 28

Chicago Style Faggioli 29

Traditional French Dinner Salad 32

After Work Beef Dump Dinner 33

Turkey Orzo Zuppa Clásico 34

Escarole Skillet 35

Mediterranean Pizza 36

Stone Age Escarole Sauté 38

6-Ingredient Escarole 39

Sun Dried Tomato and Mushroom Stir Fry 42

Asiago Roasted Escarole 43

15 Minute Fried Escarole 44

Fresh Summer Breakfast Eggs 45

4-Ingredient Greek Appetizer 46

Monday Minestrone 47

Summer Eggplant Vegetarian Sandwich 48

Skinny Girl Spring Mix Salad 49

Grandma Pizza 52

Hearty Winter Soup 53

Italian Veggie Sampler with Polenta 54

Chicken Salad from Barcelona 55

Jumbo Pizza 57

Northern Bean Stew 58

Red Potato Country Soup 59

Zuppa Toscana 62

Pasta with Beans 63

Tuna Basil Rosemary Platter 64

Veggie Sampler Bow-Tie Pasta 66

Japanese Mushroom Rolls 67

Fiesta Spaghetti 68

Turkey and Jasmine with Sage and Fennel 69

Salmon Appetizer Bowl 72

Garlicky Saucy Beans 73

Penne, Escarole, and White Beans 74

Charred Pitas Moroccan Inspired 75

Garden

Pizza

Prep Time: 10 mins

Total Time: 45 mins

Servings per Recipe: 4

Calories

505 kcal

Fat

18.4 g

Carbohydrates 58g

Protein

28.9 g

Cholesterol
46 mg

Sodium

1550 mg

Ingredients

1 12 inch individual ready-made pizza

2 C. shredded mozzarella cheese

crusts

salt and pepper to taste

1 tbsp olive oil

1 C. pizza sauce

1 clove garlic, minced

5 leaves escarole, rinsed and dried

Directions

1. Set your oven to 350 degrees F before doing anything else.

2. Discard the thick stems of the escarole.

3. Lightly coat the pizza crust with the olive oil.

4. Place a thin layer of the pizza sauce over the crust evenly and sprinkle
with the minced garlic.

5. Place the escarole leaves over the pizza sauce evenly and top with the
shredded mozzarella cheese.

6. Cook in the oven for about 30-35 minutes.

Garden Pizza

7
CANNELLINI

Platter

Prep Time: 10 mins

Total Time: 40 mins

Servings per Recipe: 4

Calories

322 kcal

Fat

11.8 g

Carbohydrates 42.7g

Protein

13.1 g

Cholesterol

0 mg

Sodium

543 mg

Ingredients

3 tbsp olive oil, divided

undrained

2 large heads escarole

3 sprigs fresh parsley, chopped

salt and pepper to taste

1/4 tsp crushed red pepper flakes

1 clove garlic, minced

2 16 oz. cans cannellini beans,

Directions
1. In a large skillet, heat 2 tbsp of the oil on medium heat and toss the
escarole to coat with oil.

2. Add the salt, pepper and crushed red pepper flakes and cook for about
10 minutes, stirring occasionally.

3. In another skillet, heat the remaining 1 tbsp of the oil on medium heat
and sauté the garlic.

4. Add the beans with the liquid and simmer for about 10 minutes.

5. Stir in the escarole and parsley and simmer for about 10 minutes more.

10

Cannellini Platter

Zuppa

Italiana

Prep Time: 10 mins

Total Time: 30 mins

Servings per Recipe: 14

Calories

303 kcal

Fat

19.4 g

Carbohydrates 15g

Protein

16.4 g

Cholesterol
40 mg

Sodium

1688 mg

Ingredients

1 tbsp olive oil

1 15 oz. can tomato sauce

2 lb. bulk Italian sausage, optional

2 32 oz. cartons chicken broth

2 15 oz. cans cannellini beans, rinsed and

drained

1 head escarole, chopped

Directions

1. In a large pan, heat the oil on medium heat and cook the sausage for
about 5-10 minutes.

2. Add the chicken broth, beans, escarole and tomato sauce and simmer
for about 15-20

minutes.

Zuppa Italiana

11

SMOKY

Charred Escarole

Prep Time: 15 mins

Total Time: 20 mins

Servings per Recipe: 6

Calories

171 kcal

Fat

12.5 g

Carbohydrates 11.8g

Protein

5.3 g

Cholesterol

5 mg

Sodium

206 mg

Ingredients

3 heads escarole

salt and ground black pepper to taste

3 tbsp extra-virgin olive oil

3 tbsp ranch salad dressing

3 tbsp crumbled blue cheese

Directions

1. Set your outdoor grill for medium-high heat and lightly, grease the
grill grate.

2. Wash and dry the heads of escarole and trim the root ends and any
unruly, floppy leaves from the tops of the escarole heads, leaving the
heads intact.

3. Split the heads in half lengthwise.

4. Coat the cut side of each half with about 1/2 tbsp of the oil and
sprinkle with the salt and pepper.

5. Place the escarole head halve on grill, cut sides down and cook on the
grill for about 3

minutes.

6. Serve the grilled escarole head with a sprinkling of the blue cheese
and ranch dressing.

7. Serve warm.

12

Smoky Charred Escarole

Friday’s

Lunch

Prep Time: 5 mins

Total Time: 25 mins

Servings per Recipe: 4

Calories

228 kcal

Fat

11.4 g

Carbohydrates 22g

Protein
9.5 g

Cholesterol

14 mg

Sodium

927 mg

Ingredients

2 slices turkey bacon

1/8 tsp crushed red pepper flakes

1 tbsp olive oil

2 tbsp grated Parmesan cheese

1 head escarole, coarsely chopped

2 cloves garlic, pressed

1 15 oz. can chicken broth

1 15.5 oz. can cannellini beans, rinsed and

drained

Directions

1. Heat a large skillet on medium-high heat and cook the bacon for about
7-8 minutes.

2. With a slotted spoon, transfer the bacon into a bowl, reserving the
drippings in the skillet.

3. Heat the olive oil with the drippings and cook the escarole for about 3-
4 minutes.

4. Stir in the garlic and cook for about 1 minute.

5. Add the chicken broth, beans and red pepper flakes and simmer for
about 5-7 minutes.

6. Divide the beans mixture into the bowls and serve with a topping of
the crumbled bacon and Parmesan cheese.

Friday’s Lunch

13
OLD WORLD

Soup

Prep Time: 15 mins

Total Time: 1 hr 25 mins

Servings per Recipe: 6

Calories

271 kcal

Fat

8g

Carbohydrates 37.9g

Protein

10.7 g

Cholesterol

< 1 mg

Sodium

< 1732 mg

Ingredients

3 tbsp olive oil

1 16 oz. can diced tomatoes

1 onion, diced

salt and pepper to taste

6 C. water

1 lb. torn escarole

6 cubes chicken bouillon

6 cloves garlic, minced

3 15 oz. cans cannellini beans, drained

and rinsed
Directions

1. In a large pan, heat the oil on medium heat and sauté the onion for
about 5 minutes.

2. Add the water, chicken bouillon, cannellini beans, diced tomatoes, salt
and pepper and bring to a boil on high heat.

3. Reduce the heat to medium-low and simmer for about 30 minutes.

4. Stir in the torn escarole and simmer for about 30 minutes.

5. Add the garlic and cook for about 5-10 minutes 16

Old World Soup

Simple

Mediterranean

Prep Time: 10 mins

Total Time: 15 mins

Escarole

Servings per Recipe: 3

Calories

224 kcal

Fat

17.5 g

Carbohydrates 16.4g

Protein

4.8 g

Cholesterol
0 mg

Sodium

579 mg

Ingredients

3 tbsp olive oil

1 pinch salt

2 medium heads escarole - rinsed, dried

10 kalamata olives

and chopped

ground black pepper to taste

1/2 C. lemon juice

2 tbsp capers

Directions

1. In a wok, heat the oil on high heat and cook the escarole till just
wilted.

2. Stir in the lemon juice, capers, salt and olives and cook for about 15
seconds.

3. Stir in the black pepper and serve immediately.

Simple Mediterranean Escarole

17

ESCAROLE

Lunch Box Salad

Prep Time: 10 mins

Total Time: 10 mins

Servings per Recipe: 6

Calories

191 kcal

Fat

17.3 g

Carbohydrates 4.2g

Protein

6.1 g

Cholesterol

15 mg

Sodium

176 mg

Ingredients

2 tbsp olive oil

1 peach, sliced

1 tbsp rice vinegar

4 oz. goat cheese, crumbled

1 tbsp sherry vinegar

1/2 C. toasted walnuts

1 tsp mayonnaise

salt and ground black pepper to taste

1 small head escarole, cut into 1-inch

ribbons

Directions

1. In a bowl, add the olive oil, rice vinegar, sherry vinegar, mayonnaise,
salt and black pepper and beat till smooth.

2. In a large bowl, mix together the escarole, peach slices, goat cheese
and walnuts.

3. Add the vinaigrette and toss to coat well.

18

Escarole Lunch Box Salad

Northern French

Style Chicken

Prep Time: 15 mins

Total Time: 35 mins

Servings per Recipe: 4

Calories

533 kcal

Fat

24.5 g

Carbohydrates 41.9g

Protein

32 g

Cholesterol
184 mg

Sodium

890 mg

Ingredients

2 eggs

2 cloves garlic, minced

2 tbsp grated Parmesan cheese

2 lemons, juiced

1 tbsp chopped fresh parsley

1 C. sherry

1 C. flour

1/2 C. water

4 boneless, skinless chicken breast halves,

1 cube chicken bouillon

pounded to 1/4-inch thickness

1 head escarole, rinsed and torn

2 tbsp oil

1/4 C. butter

Directions

1. In a shallow bowl, add the eggs, Parmesan cheese and parsley and beat
till well combined.

2. In another shallow bowl, add the flour.

3. Gently, coat the chicken breast halves with the flour and shake off any
excess flour and then dip into the egg mixture evenly.

4. In a large skillet, heat the oil on medium-high heat and cook the
chicken breasts for about 4-6 minutes per side.

5. Transfer the chicken into a bowl.

6. In the same skillet, melt the butter on medium heat and sauté the garlic
for about 3-5

minutes.

7. Add the chicken breasts, lemon juice, sherry, water and chicken
bouillon cube and simmer for about 10-15 minutes.

8. Arrange a steamer basket in a pan of water and bring to a boil.

9. Add the escarole and steam, covered for about 2-4 minutes.

10. Place the escarole in serving plates and serve with a topping of the
chicken and pan sauce.

Northern French Style Chicken

19
MIXED ITALIAN

Greens Salad

Prep Time: 20 mins

Total Time: 20 mins

Servings per Recipe: 6

Calories

53 kcal

Fat

2.7 g

Carbohydrates 6.5g

Protein

1.5 g

Cholesterol

< 1 mg

Sodium

< 42 mg

Ingredients

2 C. escarole - torn, rinsed and dried

1 tbsp grated Parmesan cheese

2 C. romaine lettuce - torn, washed and

2 cloves garlic, minced

dried

1 tbsp lemon juice

2 C. Bibb lettuce, rinsed and torn

1/4 C. low fat, low chicken broth

12 slices plum tomato

salt and pepper to taste

1/2 C. balsamic vinegar

1 tbsp olive oil

Directions

1. In a large salad bowl, mix together the escarole, romaine, Bibb lettuce
and tomatoes.

2. In another bowl, add the vinegar, olive oil, cheese, garlic lemon juice,
chicken broth and salt and pepper and beat till well combined.

3. Place the dressing over the salad and toss to coat well.

4. Serve immediately.

22

Mixed Italian Greens Salad

Oven Baked

Chicken with

Prep Time: 15 mins

Total Time: 45 mins

Escarole (Full

Servings per Recipe: 4

Mediterrean Dinner) Calories

611 kcal

Fat

39.4 g

Carbohydrates 14.4g

Protein
49.9 g

Cholesterol

125 mg

Sodium

440 mg

Ingredients

1 tsp paprika, preferably smoked

2 large heads escarole or curly endive,

1 tsp dried thyme leaves

coarsely torn

1/2 tsp garlic powder

1 1/4 C. R Shredded Reduced Mozzarella

1/2 tsp freshly ground black pepper

Cheese, divided

4 tsp olive oil, divided

1/2 C. pine nuts, toasted

1 3/4 lb. bone-in chicken thighs

3 cloves garlic cloves, peeled, thinly sliced 1 C. reduced chicken broth

Directions

1. Set your oven to 375 degrees F before doing anything else.

2. In a bowl, mix together the paprika, thyme, garlic powder and pepper.
3. Coat the chicken thighs with 2 tsp of the oil and sprinkle with the
paprika mixture evenly.

4. Arrange the chicken thighs onto a rimmed baking sheet in a single

layer.

5. Cook in the oven for about 25-30 minutes, basting with the pan juices
once after 15

minutes.

6. Meanwhile in a large deep skillet, heat the remaining 2 tsp of the oil
on medium heat and sauté the garlic for about 1 minute.

7. Add the broth and escarole and simmer for about 10-12 minutes,
stirring often.

Oven Baked Chicken with Escarole

23

CANNELLINI

Penne

Prep Time: 15 mins

Total Time: 30 mins

Servings per Recipe: 8

Calories

310 kcal

Fat

2g

Carbohydrates 60.1g

Protein
13.7 g

Cholesterol

0 mg

Sodium

268 mg

Ingredients

1 16 oz. package dry penne pasta

1 14.5 oz. can diced tomatoes with garlic

1 head escarole, chopped

and onion, drained

1 15.5 oz. can cannellini beans, with

salt and ground black pepper to taste

liquid

Directions

1. In a large pan of lightly salted boiling water, cook the penne pasta for
about 8-10

minutes.

2. Drain well and keep aside.

3. In a skillet, add the escarole, cannellini beans with liquid and diced
tomatoes with garlic and onion on medium heat and cook till heated
completely.

4. Stir in the salt and pepper and remove from the heat.
5. In a large bowl, add the cooked pasta and escarole and toss to coat
well.

6. Serve immediately.

24

Cannellini Penne

La

Minestra

Prep Time: 15 mins

Total Time: 2 hrs 15 mins

Servings per Recipe: 12

Calories

169 kcal

Fat

1.9 g

Carbohydrates 29.1g

Protein

9.9 g

Cholesterol

14 mg

Sodium

41 mg

Ingredients
1 1/2 quarts chicken broth

1 tbsp dried rosemary

4 boneless, skinless chicken thighs

1 large sweet potato, peeled and cubed

1 C. dry adzuki beans

1 zucchini, cubed

1 C. uncooked wild rice

1 yellow squash, cubed

2 onions, cut into large chunks

1/3 medium head escarole, coarsely chopped

1 tbsp bottled minced garlic

1 tsp dried sage

1 tbsp dried thyme

Directions

1. In a large pan, add the chicken broth, chicken thighs, adzuki beans,
wild rice, onions, garlic, sage, thyme and rosemary and bring to a boil.

2. Reduce the heat and simmer for about 1 hour.

3. Remove the chicken from the pan and with a fork shred it.

4. In the pan, add the sweet potato and cook for about 5 minutes.

5. Add the zucchini, yellow squash and escarole and cook for about 15
minutes.

6. Return the shredded chicken into the pan and cook till heated
completely.
La Minestra

25

LA ESPINACAS

Soupa

Prep Time: 20 mins

Total Time: 50 mins

Servings per Recipe: 4

Calories

418 kcal

Fat

16.6 g

Carbohydrates 31.7g

Protein

32.6 g

Cholesterol

71 mg

Sodium

768 mg

Ingredients

1 tbsp olive oil

1 10 oz. package frozen chopped spinach,

1/2 onion, chopped

thawed and drained

2 cloves garlic, crushed

4 C. chopped escarole

1 15 oz. can cannellini beans with liquid

1/2 C. shredded Pecorino-Romano cheese

2 14.5 oz. cans diced tomatoes, drained

1 C. shredded carrots

3/4 lb. cooked, shredded chicken

Directions

1. In a large pan, heat the oil on medium heat and sauté the onion for
about 6 minutes.

2. Add the cannellini beans, diced tomatoes and carrots and bring to a
boil, covered.

3. Reduce the heat and simmer, uncovered for about 5-8 minutes.

4. Stir in the chicken and spinach and bring to a boil.

5. Stir in the escarole and simmer for about 10 minutes.

6. Turn off the heat and sprinkle with the cheese.

7. Immediately, cover the pan and keep aside for about 5-10 minutes
before serving 26

La Espinacas Soupa

Summer

Wedding Soup

Prep Time: 20 mins

Total Time: 50 mins

Servings per Recipe: 4

Calories

416 kcal

Fat

14.2 g

Carbohydrates 43.3g

Protein

27.3 g

Cholesterol

87 mg

Sodium

1211 mg

Ingredients

1/2 lb. extra-lean ground beef

2 C. thinly sliced escarole

1 egg, lightly beaten

1 C. uncooked orzo pasta

2 tbsp dry bread crumbs

1/3 C. finely chopped carrot

1 tbsp grated Parmesan cheese

1/2 tsp dried basil

1/2 tsp onion powder

5 3/4 C. chicken broth

Directions

1. In a bowl, mix together the meat, egg, bread crumbs, cheese, basil and
onion powder.

2. Make about 3/4-inch balls from the mixture.

3. In a large pan, add the broth and bring to a boil.

4. Add the escarole, orzo pasta, chopped carrot and meatballs and again
bring to a boil.

5. Reduce the heat to medium and cook for about 10 minutes, stirring
occasionally.

Summer Wedding Soup

27

MARIA’S

Skillet Beans

Prep Time: 10 mins

Total Time: 35 mins

Servings per Recipe: 6

Calories

203 kcal

Fat

8g

Carbohydrates 24.8g
Protein

7.8 g

Cholesterol

4 mg

Sodium

981 mg

Ingredients

2 tbsp olive oil

1/2 tsp lemon zest

4 cloves garlic, thinly sliced

1 anchovy filet

4 C. chicken broth

1 head escarole, chopped

1 pinch red pepper flakes

salt and ground black pepper to taste

2 15 oz. cans cannellini white beans,

1 pinch red pepper flakes

drained

1 tbsp extra virgin olive oil

2 tsp chopped fresh oregano

Directions
1. In a large pan, heat 2 tbsp of the oil on medium heat and sauté the
garlic for about 20

seconds.

2. Add the chicken broth and bring to a boil.

3. Cook for about 6-8 minutes.

4. Stir in the red pepper flakes, beans and bring to a boil.

5. Cook for about 6-8 minutes.

6. Stir in the oregano, lemon zest, and anchovy fillet and simmer for
about 3 minutes.

7. Stir in the escarole and reduce the heat to low.

8. Cook for about 5 minutes.

9. Stir in the salt and pepper and remove from the heat.

10. Serve with a topping of the red pepper flakes and extra virgin olive
oil.

28

Maria’s Skillet Beans

Chicago Style

Faggioli

Prep Time: 15 mins

Total Time: 35 mins

Servings per Recipe: 6

Calories

554 kcal
Fat

8.7 g

Carbohydrates 98.1g

Protein

22.7 g

Cholesterol

0 mg

Sodium

423 mg

Ingredients

3 tbsp olive oil

salt and pepper to taste

6 cloves garlic, chopped

1 pinch dried oregano

1 onion, chopped

1 tbsp white sugar

1/2 C. chopped mushrooms

2 15 oz. cans cannellini beans

1 medium head escarole - rinsed and

1 lb. dintalini pasta

quartered

16 oz. tomato sauce

Directions

1. In a large pan of lightly salted boiling water, cook the pasta for about
8-10 minutes.

2. Drain the pasta, reserving the cooking liquid.

3. In a large skillet, heat the oil on medium heat and sauté the garlic,
onion and mushrooms till tender.

4. Place the escarole over the mushroom mixture and cook, covered till
the escarole wilts.

5. Stir in tomato sauce, beans, oregano, sugar, salt and pepper and
simmer on low heat for about 15-20 minutes.

6. Add the cooked pasta and stir to combine.

7. Add 1 C. of the reserved cooking liquid and stir to combine..

Chicago Style Faggioli

29
TRADITIONAL

French Dinner

Prep Time: 30 mins

Total Time: 30 mins

Salad
Servings per Recipe: 8

Calories

34 kcal

Fat

0.5 g

Carbohydrates

< 6.5g

Protein

2.7 g

Cholesterol

0 mg

Sodium

42 mg

Ingredients

1 head romaine lettuce - rinsed, dried

1 C. dandelion leaves - rinsed, dried and

and chopped

chopped optional

1 head red leaf lettuce - rinsed, dried

1 C. escarole - rinsed, dried and chopped

and chopped

optional
1 leaf green leaf lettuce - rinsed, dried,

1 C. Batavia lettuce - rinsed, dried and

and chopped

chopped optional

1 5 oz. package baby arugula leaves,

3 leaves fresh basil, chopped

washed and dried

3 leaves fresh tarragon, chopped

1 head endive - rinsed, dried and

3 sprigs fresh dill, chopped

chopped

1 C. endive lettuce leaves - rinsed, dried,

and chopped

Directions

1. In a large bowl, add all the ingredients and gently, toss to coat.

32

Traditional French Dinner Salad

After Work

Beef Dump Dinner

Prep Time: 30 mins

Total Time: 10 hrs 50 mins

Servings per Recipe: 6

Calories

468 kcal

Fat

21.3 g

Carbohydrates 39.1g

Protein

30.7 g

Cholesterol

83 mg

Sodium

341 mg

Ingredients

2 lb. beef stew meat, cut into 1 inch cubes

1 stalk celery, chopped

1/4 C. all-purpose flour

3/4 lb. butternut squash, peeled and cut into 1/2 tsp salt

small chunks

1/2 tsp ground black pepper

1/2 head escarole, washed and torn into bite-4 cloves garlic, minced

sized pieces

1 bay leaf

1 tsp paprika
1 tsp Worcestershire sauce

1 onion, chopped

1 1/2 C. reduced-beef broth

3 potatoes, diced

4 carrots, sliced

Directions

1. In a small bowl, mix together the flour, salt and pepper.

2. In a slow cooker, place the beef and top with the flour mixture.

3. Add the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef
broth, potatoes, carrots, celery and butternut squash and mix well.

4. Set the slow cooker on Low and cook, covered for about 10-12 hours.

5. Stir in the escarole and cook, covered for about 15-20 minutes.

After Work Beef Dump Dinner

33

TURKEY

Orzo Zuppa

Prep Time: 15 mins

Total Time: 30 mins

Clásico

Servings per Recipe: 4

Calories 227.6

Fat 6.7g
Cholesterol 40.2mg

Sodium 1209.9mg

Carbohydrates 19.4g

Protein 21.5g

Ingredients

1/2 lb ground turkey

4 1/2 C. chicken broth

1 egg white

1/2 C. orzo pasta

1 garlic clove, minced

4 C. escarole, shredded

2 tbsp parsley, chopped

2 tbsp lemon juice

1 tbsp parmesan cheese, grated

1/2 tsp salt

1/8 tsp black pepper

Directions

1. In a bowl, mix together the ground turkey, egg white, garlic, parsley,
Parmesan cheese, salt and pepper.

2. Make 16 equal sized balls from the mixture.

3. In a large pan, add the chicken broth and bring to a boil.

4. Add the meatballs and orzo and reduce the heat to medium-low.
5. Simmer, covered for about 15 minutes.

6. Add the escarole and lemon juice and simmer, covered for about 5
minutes.

7. Serve with a sprinkling of the more Parmesan cheese.

34

Turkey Orzo Zuppa Clásico

Escarole

Skillet

Prep Time: 10 mins

Total Time: 20 mins

Servings per Recipe: 4

Calories 188.3

Fat 14.3g

Cholesterol 0.0mg

Sodium 99.8mg

Carbohydrates 13.2g

Protein 3.8g

Ingredients

2 lbs escarole

red pepper flakes

2 tbsp olive oil

salt and pepper

2 tbsp vegetable oil

3 -4 cloves garlic, chopped

1/4 C. breadcrumbs

Directions

1. Chop the escarole roughly.

2. In a large pan of boiling water, cook the escarole for about 2 minutes.

3. Drain the escarole and rinse under cold water and then drain again.

4. In a heavy skillet, heat the oil on medium heat and sauté the garlic and
red pepper flakes till the garlic is browned.

5. Add the bread crumbs and cook till browned.

6. Increase the heat to high.

7. Stir in the escarole, salt and pepper and toss till heated completely.

8. Transfer the escarole mixture in a serving bowl and top with any oil
left in the pan.

Escarole Skillet

35

MEDITERRANEAN

Pizza

Prep Time: 1 hr

Total Time: 1 hr 45 mins

Servings per Recipe: 12

Calories 184.3

Fat 13.2g
Cholesterol 14.2mg

Sodium 582.8mg

Carbohydrates 14.1g

Protein 6.0g

Ingredients

4 lbs pizza dough

salt

8 heads escarole

1 -2 tsp sugar optional

6 garlic cloves, sliced

red pepper flakes optional

1/4 C. extra virgin olive oil

14 oz. sliced olives DRAINED

1 2 oz. cans anchovies

1/4 C. butter, melted

Directions

1. Cut the bottom of escarole and then in half.

2. Clean the escarole in sink of water completely.

3. In a pan of salted water, boil the escarole for about 20 minutes.

4. If escarole feels bitter then add 1-2 tsp of the sugar.

5. Drain the escarole well and squeeze out all excess.

6. In a frying pan, heat the oil and garlic together and then sauté the
escarole till tender.

7. Stir in the red pepper flakes, drained, sliced olives and salt and cook
till desired doneness.

8. Through a colander, drain the excess oil from the escarole mixture.

9. Set your oven to 400 degrees F and grease and dust a baking dish.

10. Place the dough into the prepared baking dish. Make sure dough
comes up sides of the pan.

11. Arrange the escarole mixture inside the dough evenly.

12. Top with the anchovies in layered pieces and stir slightly.

13. Place the top layer of dough over the anchovies for crust.

14. Pinch the seams together tightly of top and bottom dough layers.

36

Mediterranean Pizza

15. Coat the top of the dough with the oil and melted butter and with
fork, make the holes for ventilation.

16. Cook in the oven for about 15 minutes.

17. Now, set your oven to 350 degrees F.

18. Cook in the oven for about 30 minutes.

19. Removed from oven and immediately, coat the top of the crust with
the melted butter.

37

STONE AGE

Escarole Sauté
Prep Time: 10 mins

Total Time: 20 mins

Servings per Recipe: 4

Calories 170.7

Fat 5.9g

Cholesterol 1.7mg

Sodium 438.2mg

Carbohydrates 22.8g

Protein 8.2g

Ingredients

1 bunch escarole

2 garlic cloves, minced

1 15 oz. cans white cannellini beans,

1 tsp capers, drained and rinsed

rinsed and drained

1 tsp balsamic vinegar

1 tbsp golden raisin

salt and pepper

2 -4 anchovy fillets, soaked 10 minutes

GARNISH

in

grated cheese
water or milk, and patted dry

1 tbsp olive oil

1 tbsp pine nuts, lightly toasted

Directions

1. Trim any tough outer leaves of the escarole and tear into bite sized
pieces.

2. Wash and spin dry the escarole.

3. Soak the raisins in 2 tbsp of the warm water for about 20 minutes.

4. Chop the anchovies into a smooth paste.

5. In a skillet, heat the olive oil and sauté the garlic for about 2 minutes.

6. Stir in the beans and escarole and cook till wilted.

7. Stir in the remaining ingredients and sauté for about 1 minute.

8. Serve hot with a topping of the grated cheese.

38

Stone Age Escarole Sauté

6-Ingredient

Escarole

Prep Time: 10 mins

Total Time: 25 mins

Servings per Recipe: 4

Calories 85.3

Fat 3.9g
Cholesterol 0.0mg

Sodium 1802.5mg

Carbohydrates 11.3g

Protein 3.6g

Ingredients

2 heads escarole

1 tbsp crushed red pepper flakes optional

1 tbsp olive oil

3 -4 shallots

1 -2 garlic clove, minced

1 tbsp salt

Directions

1. Trim the ends of the escarole and separate the leaves.

2. In a sink of cool water, soak the escarole.

3. Meanwhile, in a large wide pan, heat the oil and sauté the shallots till
soft.

4. Add the minced garlic and 1/2 of the salt and sauté for about 1 minute.

5. Chop the escarole roughly.

6. In the pan, add the escarole with a bit of the water and remaining salt
and sauté for about 15-20 minutes.

7. Serve with a sprinkling of the red pepper.

6-Ingredient Escarole

39
SUN DRIED TOMATO

and Mushroom

Prep Time: 15 mins

Total Time: 35 mins

Stir Fry
Servings per Recipe: 4

Calories 449.4

Fat 15.8g

Cholesterol 58.0mg

Sodium 228.5mg9

Carbohydrates 7.1g

Protein 30.6g

Ingredients

2 tbsp extra virgin olive oil

2 C. pasta shells

1 C. sliced stemmed fresh shiitake

2 C. skinless cooked chicken

mushroom

1/4 C. thinly sliced drained sun-dried

2 garlic cloves, minced

tomato packed in oil

1/8 tsp dried crushed red pepper flakes

1/4 C. grated parmesan cheese

2 C. canned low chicken broth

8 C. coarsely chopped trimmed escarole

Directions
1. In a large skillet, heat the oil on medium heat and sauté the
mushrooms for about 4

minutes.

2. Add the garlic and crushed red pepper and sauté for about 1 minute.

3. Add the broth and bring to boil.

4. Stir in the escarole and cook, covered for about 5 minutes.

5. Uncover and cook for about 3 minutes, stirring occasionally.

6. Stir in the salt and pepper.

7. Meanwhile, in a large pan of the boiling water, are the pasta according
to the package's 8. Drain well and return to the pan.

9. Stir in the escarole mixture, chicken, and sun-dried tomatoes on

medium heat and cook for about 3 minutes.

10. Stir in the salt and pepper and remove from the heat.

11. Transfer the chicken mixture into a serving bowl and serve with a
sprinkling of the cheese.

42

Sun Dried Tomato and Mushroom Stir Fry

Asiago

Roasted Escarole

Prep Time: 25 mins

Total Time: 1 hr 10 mins

Servings per Recipe: 2

Calories 309.2
Fat 21.9g

Cholesterol 0.0mg

Sodium 213.4mg

Carbohydrates 24.4g

Protein 6.1g

Ingredients

1 head escarole

1 tbsp panko breadcrumbs

2 oz. prosciutto, finely chopped

1/3 C. shredded Asiago cheese

1/3 C. finely chopped fresh herb

3 tbsp olive oil

1 garlic clove, minced

1/3 C. panko breadcrumbs

Directions

1. Set your oven to 350 degrees F before doing anything else and grease
a 2 cups casserole dish.

2. Trim the root end of the escarole and rinse the leaves completely.

3. In a large pan of the boiling water, cook the escarole for about 10
minutes.

4. Remove from the heat and drain well.

5. Chop the escarole roughly.

6. In a skillet, heat the oil and sauté the escarole, prosciutto, herbs and
garlic for about 5

minutes.

7. Remove from the heat and stir in 1/3 C. of the panko and cheese.

8. Transfer the mixture into the prepared casserole dish and sprinkle with
1 tbsp of the panko.

9. Cook in the oven for about 25 minutes.

Asiago Roasted Escarole

43

15 MINUTE

Fried Escarole

Prep Time: 10 mins

Total Time: 15 mins

Servings per Recipe: 4

Calories 1927.4

Fat 216.3g

Cholesterol 0.0mg

Sodium 61.7mg

Carbohydrates 2.8g

Protein 2.2g

Ingredients

4 C. peanut oil for frying

10 oz. clean fresh escarole

freshly grated parmesan cheese, to taste

Directions

1. In a deep fryer, heat the oil to 375 degrees F and fry the escarole in
batches for about 30

seconds.

2. Transfer the escarole onto paper towel lined plate to drain.

3. Serve with a sprinkling of the Parmesan.

44

15 Minute Fried Escarole

Fresh Summer

Breakfast Eggs

Prep Time: 10 mins

Total Time: 10 mins

Servings per Recipe: 2

Calories 314.0

Fat 23.5g

Cholesterol 372.0mg

Sodium 173.0mg

Carbohydrates 9.7g

Protein 15.0g

Ingredients

2 tbsp olive oil

4 large eggs

6 oz. escarole, washed, thoroughly dried,

1/4 C. balsamic vinegar

and coarsely chopped

Directions

1. In a large nonstick frying pan, heat 1 tbsp of the oil on medium heat
and sauté the garlic for about 30 seconds.

2. Add the escarole, salt and freshly ground black pepper and cook for
about 1 minute.

3. Immediately remove from the heat and divide the escarole in 2 serving
plates.

4. With a paper towel, wipe out the pan.

5. In the same pan, heat the remaining 1 tbsp of the olive oil on medium
heat. When oil shimmers and fry the eggs for about 3 minutes.

6. Carefully add the balsamic vinegar and cook for about 2 minutes.

7. Place 2 eggs in each plate over the escarole and top with the vinegar
reduction evenly.

8. Sprinkle with the freshly ground black pepper and serve alongside the
toasted bread.

Fresh Summer Breakfast Eggs

45

4-INGREDIENT

Greek Appetizer

Prep Time: 10 mins

Total Time: 20 mins

Servings per Recipe: 2

Calories 780.4

Fat 29.4g

Cholesterol 0.0mg

Sodium 158.2mg

Carbohydrates 96.0g

Protein 39.5g

Ingredients

2 lbs fresh fava beans

1 1/2 tsp garlic, minced

3/4 lb escarole

4 tbsp olive oil

Directions

1. Shuck the fresh beans and place in the boiling water for about 10
minutes.

2. Dash the beans with the cold and remove the outer membrane from
each bean.

3. Mash the fava beans roughly.

4. Wash the escarole and allow the water to cling to the leaves.

5. Then chop the escarole roughly.

6. In a skillet, add half of the oil on medium heat and sauté the chopped
garlic for about 5
minutes.

7. Stir in the fava beans and cook till heated completely.

8. Add the escarole and cook, covered for about 3 minute 46

4-Ingredient Greek Appetizer

Monday

Minestrone

Prep Time: 10 mins

Total Time: 25 mins

Servings per Recipe: 2

Calories 314.0

Fat 23.5g

Cholesterol 372.0mg

Sodium 173.0mg

Carbohydrates 9.7g

Protein 15.0g

Ingredients

3 tbsp extra virgin olive oil

1/2-1 C. breadcrumbs

1/4 lb pancetta, diced

splash milk

1 medium-large onion, chopped

1/2-1 C. grated Parmigiano-Reggiano cheese,

3 garlic cloves, finely chopped

plus some to pass at table

2 heads escarole, chopped

1 tsp fennel seed

salt & freshly ground black pepper

1/2 tsp allspice

freshly grated nutmeg, to taste

1/2 C. fresh parsley, finely chopped

1 12 oz. cans cannellini beans, drained

1 C. mini penne

2 quarts chicken stock

1 lemon, zested, for garnish

3 C. water

1 lb ground beef and turkey, mix

1 large egg

Directions

1. In a heavy bottomed pan, heat the olive oil on medium-high heat and
cook the pancetta for about 2-3 minutes.

2. Add the onions and 2 garlic cloves of garlic and sauté for about 4-5
minutes.

3. Add the escarole and cook till wilted.

4. Stir in the salt, pepper, nutmeg, beans, stock and water and bring to a
boil.
5. Meanwhile in a bowl, mix together the meat mix, egg, bread crumbs,
milk, and a handful of cheese, fennel, allspice, parsley, salt and pepper.

6. Make about 1-inch balls from the mixture.

7. Add the balls into the boiling soup and cook for about 2 minutes.

8. Add the pasta and cook for about 6 minutes.

9. Remove from the heat.

10. Serve with a garnishing of the lemon zest alongside the cheese.

Monday Minestrone

47

SUMMER EGGPLANT

Vegetarian

Prep Time: 10 mins

Total Time: 40 mins

Sandwich

Servings per Recipe: 4

Calories 337.7

Fat 10.0g

Cholesterol 0.0mg

Sodium 472.7mg

Carbohydrates 54.1g

Protein 10.4g

Ingredients
1 large eggplant, unpeeled, chopped

wine vinegar

2 medium bell peppers, chopped

capers

2 large garlic cloves, minced

black olives, sliced

2 tbsp olive oil

fresh basil

1 loaf Italian bread

1 chopped tomato

1 small head escarole, chopped and

steamed a bit

Directions

1. Set your oven to 300 degrees F before doing anything else.

2. In a skillet, heat the oil and gently fry the eggplant, peppers and garlic
for about 15

minutes.

3. Cut the bread loaf in half lengthwise.

4. Place the eggplant mixture, tomatoes and escarole between the bread
halves evenly.

5. Cook in the oven for about 15-20 minutes.

6. Serve with the sprinkling of the wine vinegar, capers, olives and basil.

48
Summer Eggplant Vegetarian Sandwich

Skinny Girl

Spring Mix Salad

Prep Time: 15 mins

Total Time: 15 mins

Servings per Recipe: 6

Calories 108.5

Fat 5.4g

Cholesterol 0.0mg

Sodium 45.4mg

Carbohydrates 14.7g

Protein 3.5g

Ingredients

1/2 head romaine lettuce

2 tomatoes, cut in wedges

1 bunch escarole

8 radishes, sliced

2 carrots

herb salad dressing

1 cucumber, sliced

1 Italian onion, sliced and separated

1 avocado, sliced
Directions

1. In a large salad bowl, add the ingredients and gently, toss to coat.

Skinny Girl Spring Mix Salad

49
GRANDMA

Pizza

Prep Time: 10 mins

Total Time: 20 mins

Servings per Recipe: 4

Calories 170.5

Fat 12.8g

Cholesterol 27.9mg

Sodium 377.5mg

Carbohydrates 4.9g

Protein 9.6g

Ingredients

16 oz. Italian prepared pizza crust

1 C. coarsely chopped escarole

Boboli is good

1/4 C. shredded parmesan cheese

2 plum tomatoes, thinly sliced

1 large tomatoes, thinly sliced

4 oz. fresh mozzarella cheese, thinly

sliced

1/3 C. kalamata olive, pitted, halved

1 tbsp olive oil

Directions

1. Set your grill for medium heat.

2. Place the tomatoes over the pizza crust, followed by mozzarella

cheese and olives.

3. Drizzle with the oil evenly.

4. Fold a 24x18-inch piece of foil in half lengthwise.

5. Arrange the pizza over the foil, turning the edges of the foil up to edge
of pizza.

6. In a grill, place the preheated coals around a drip pan for indirect
grilling.

7. Arrange the pizza on the grill rack over the drip pan.

8. Cook the pizza on the grill, covered for about 6 minutes.

9. Top with the escarole and cook on the grill, covered for about 2
minutes more.

10. Serve with a sprinkling of the Parmesan cheese and freshly ground
black pepper.

52

Grandma Pizza

Hearty

Winter Soup

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Servings per Recipe: 12

Calories 116.0

Fat 1.2g

Cholesterol 0.0mg

Sodium 1093.4mg

Carbohydrates 19.7g
Protein 7.6g

Ingredients

4 C. water

1 tbsp salt

4 C. chicken broth

1/2 tbsp pepper

1 C. chopped onion

1/2 tbsp garlic powder

1 C. chopped celery & leaves

1 1/2 tbsp Italian seasoning

1 C. chopped carrot

2 bunches rough chopped escarole

2 16 oz. cans cannellini beans

1 28 oz. cans diced tomatoes

Directions

1. In a large pan, add water and bring to a boil.

2. Stir in the chicken broth, onion, celery, carrots, escarole, beans, diced
tomatoes, salt, pepper, garlic powder and Italian seasoning and bring to a
boil.

3. Simmer, covered for about 2 hours.

4. Serve with a topping of the grated Romano cheese.

Hearty Winter Soup

53
ITALIAN VEGGIE

Sampler with

Prep Time: 1 min

Total Time: 2 mins

Polenta

Servings per Recipe: 8

Calories 289.4

Fat 7.0g

Cholesterol 0.0mg

Sodium 1487.4mg

Carbohydrates 48.4g

Protein 11.7g

Ingredients

1 -2 onion, chopped

1 tsp oregano

1/2-1 lb. baby carrots

1 C. vegetable stock

1 -2 garlic clove

1/4 C. vermouth optional

1 -2 lb. frozen yellow squash

olive oil

1 lb. frozen escarole

salt

12 -16 oz. canned artichoke hearts

POLENTA SLICES

1 -2 C. cooked chickpeas

1 -2 lb firm prepared polenta

6 -12 oz. canned mushrooms

olive oil

2 quarts spaghetti sauce

garlic powder

1/2 tbsp Italian seasoning

Italian seasoning

1 tbsp basil

Directions

1. In a large skillet, heat a little olive oil on medium heat and cook the
onions and baby carrots till browned.

2. Add the remaining vegetables and stir to combine.

3. Stir in the spaghetti sauce, stock, vermouth and herbs and bring to a
boil.

4. Simmer for about 30 minutes.

5. Season with the salt and remove from the heat.

6. Slice the polenta into 1/2-3/4 inches thick slices.

7. Grease a griddle with a little olive oil and heat on medium-high heat.
8. Coat the polenta slices with the olive oil evenly and cook in the
griddle till browned from both sides.

9. Sprinkle with the garlic powder and Italian seasoning.

10. Divide the polenta in serving plates and top with the vegetable
mixture.

11. Serve with a garnishing of the Parmesan.

54

Italian Veggie Sampler with Polenta

Chicken Salad

from Barcelona

Prep Time: 15 mins

Total Time: 25 mins

Servings per Recipe: 4

Calories 1607.2

Fat 101.2g

Cholesterol 118.7mg

Sodium 751.7mg

Carbohydrates 134.8g

Protein 43.1g

Ingredients

Dressing

1/4 C. flour

1/2 C. extra virgin olive oil, divided

1 egg, beaten

1 shallot, peeled and chopped

1/2 C. panko breadcrumbs

1 C. orange juice

1 C. canola oil

1/3 C. white balsamic vinegar

1 lb boneless skinless chicken breasts

1/4 C. lemon juice

salt and pepper

2 tbsp lime juice

16 small fingerling potatoes, thinly sliced

1 orange, zest of

1/4 C. olive oil

salt and pepper

2 C. coarsely chopped escarole

Stuffed Olives

3/4 C. roasted red pepper, strips

16 jumbo California ripe olives

1/2 link Spanish chorizo, finely minced,

optional

Directions
1. For the vinaigrette in a medium pan, heat a small amount of the olive
oil and cook the shallot for about 5 minutes to soften.

2. Add the citrus juices and vinegar and bring to a boil.

3. Reduce the heat slightly and cook till the mixture reduces to 1/4 cup.

4. Remove from the heat and keep aside to cool.

5. In a blender, add the vinaigrette and pulse till smooth.

6. While the motor is running slowly, add the remaining oil till well
combined.

7. Transfer the vinaigrette into a bowl and refrigerate to chill before

serving.

8. Carefully stuff the olives with the chorizo.

9. Coat each olive with the flour, then dip in beaten egg and finally, coat
with the bread crumbs.

Chicken Salad from Barcelona

55

10. In a skillet, heat the canola oil to 325 degrees F oil and fry the olives
till golden brown from all sides.

11. Transfer the olives onto a paper towel lined plate to drain.

12. For the aeration of salad, set your grill for medium heat and lightly,
grease the grill grate.

13. Sprinkle the chicken breasts with the salt and pepper evenly.

14. Cook the chicken breasts on the grill for about 5 minutes from both
sides.

15. Remove from the grill and keep aside to cool.

16. Meanwhile, sprinkle the potato slices with the salt evenly.
17. In a skillet, heat the olive oil and cook the potato slices till tender.

18. In a bowl, add the greens, chicken, peppers, enough vinaigrette, salt
and pepper and toss to coat.

19. In 4 serving plates, divide the potato slices and top with the chicken
mixture.

20. Serve with a garnishing of the fried olives.

56

Jumbo

Pizza

Prep Time: 30 mins

Total Time: 38 mins

Servings per Recipe: 4

Calories 160.2

Fat 9.5g

Cholesterol 19.0mg

Sodium 257.9mg

Carbohydrates 10.6g

Protein 9.8g

Ingredients

1 1 lb prebaked whole wheat prepared

1 C. part-skim ricotta cheese

pizza crust

1/4 tsp fine sea salt

1/4 C. water, plus 2 tsp water

1/4 tsp black pepper

2 garlic cloves, thinly sliced

1/4 C. no-added-salt tomato paste

1/2 tsp rosemary, chopped fresh or dried

3 tbsp sliced almonds

12 oz. escarole, well washed and cut into

1/2-in-wide ribbons

2 tsp extra-virgin olive oil

Directions

1. Set your oven to 500 degrees F before doing anything else.

2. In a large skillet, mix together 1/4 C. of the water, garlic and rosemary
and bring to a boil.

3. Slowly, add the escarole, large handfuls at a time, cooking till wilted.

4. Cook, covered for about 5 minutes. Drain well.

5. In a small bowl, add the oil and remaining 2 tsp of the water and beat
well.

6. Coat the pizza shell with the oil mixture evenly and arrange onto a
baking sheet.

7. Cook in the oven for about 5 minutes.

8. In a small bowl, mix together the ricotta, salt and pepper.

9. Remove pizza shell from the oven. Now, set your oven to 375 degrees
F.
10. Spread the tomato paste over the pizza shell evenly.

11. Place the escarole over the tomato paste, followed by the spoonfuls
of ricotta mixture and top with the almonds.

12. Cook in the oven for about 3-5 minutes.

13. Remove from the oven and cut into 8 equal sized wedges.

Jumbo Pizza

57

NORTHERN

Bean Stew

Prep Time: 20 mins

Total Time: 50 mins

Servings per Recipe: 8

Calories 1081.1

Fat 111.4g

Cholesterol 15.2mg

Sodium 24.6mg

Carbohydrates 19.4g

Protein 6.4g

Ingredients

1 lb great northern bean, cooked very

1/4 C. flat-leaf Italian parsley, rough

soft
chopped

2 tbsp olive oil

1/2 C. Parmigiano-Reggiano cheese,

2 tbsp garlic, chopped

grated optional

2 medium onions, diced

kosher salt & freshly ground black

2 tsp fresh rosemary, chopped

pepper

1/4 tsp. crushed red pepper flakes

3 drops extra virgin olive oil

6 C. escarole leaves, torn into large

pieces

6 ripe plum tomatoes, seeded and diced

2 oz. unsalted butter

Directions

1. Drain the cooked beans, reserving about 2 C. of the cooking liquid.

2. In a large skillet, heat the olive oil on medium heat and sauté the garlic
for about 30

seconds.

3. Stir in the onions, rosemary and chili and cook for about 10 minutes,
stirring occasionally.
4. Add the beans and reserved cooking liquid and simmer for about 5
minutes.

5. Stir in the escarole and simmer till wilted.

6. Stir in the tomatoes, butter, parsley and cheese and remove from the
heat.

7. Stir till the butter is melted completely.

8. Stir in the salt and pepper.

9. Serve warm with a drizzling of the extra virgin olive oil.

58

Northern Bean Stew

Red Potato

Country Soup

Prep Time: 10 mins

Total Time: 40 mins

Servings per Recipe: 4

Calories 331.1

Fat 6.3g

Cholesterol 0.0mg

Sodium 357.2mg

Carbohydrates 55.5g

Protein 17.0g

Ingredients

1 tbsp olive oil

1/4 C. orzo pasta

1 lb red potatoes, skins on, cut in 1/4 inch 1 C. frozen lima beans, thawed
dice

1 C. frozen peas

2 celery ribs, chopped

1/4 lb green beans, cut in 1/2 inch pieces

2 carrots, cut in half lengthwise, then in

2 C. escarole, leaves

thin slices

1/2 lb zucchini, cut in 1/2 inch dice

1 C. chopped onion

48 oz. reduced-chicken broth

1/4 tsp saffron

Directions

1. In a large pan, heat the oil on medium-high heat and sauté the
potatoes, celery, carrots and onion for about 3-4 minutes.

2. Add the broth and saffron and bring to a boil.

3. Stir in the orzo and lima beans and cook for about 6-8 minutes.

4. Add the peas, green beans, escarole and zucchini and cook for about
3-5 minutes.

Red Potato Country Soup

59
ZUPPA

Toscana

Prep Time: 10 mins

Total Time: 6 hrs 40 mins

Servings per Recipe: 6

Calories 232.5

Fat 1.9g

Cholesterol 448.7mg

Sodium 44.0g

Carbohydrates 13.4g

Protein 232.5

Ingredients

2 carrots, diced

1 15 1/2 oz. cans cannellini beans,

2 celery ribs, sliced

drained

1 large onion, chopped

grated parmesan cheese, for serving

2 garlic cloves, minced

optional

4 C. low chicken broth

1 28 oz. cans crushed tomatoes

1/2 tsp salt

1/4 tsp pepper

1 tsp Italian seasoning

1 C. small shell pasta

1 C. shredded escarole
Directions

1. In a slow cooker, mix together the carrots, celery, onion and garlic.

2. Add the broth, tomatoes with their liquid, Italian seasoning, salt and
pepper and stir to combine.

3. Set the slow cooker on Low and cook, covered for about 4-6 hours.

4. In the last 30 minutes, stir in the pasta, escarole and beans.

5. Now, set the slow cooker on High and cook, covered for about 30
minutes.

6. Uncover and stir in the salt and pepper.

7. Serve hot with a topping of the Parmesan.

62

Zuppa Toscana

Pasta

with Beans

Prep Time: 20 mins

Total Time: 40 mins

Servings per Recipe: 4

Calories 553.1

Fat 19.7g

Cholesterol 11.0mg

Sodium 1068.0mg

Carbohydrates 79.0g

Protein 21.8g
Ingredients

2 C. whole wheat penne

crushed slightly, liquid reserved

1 head escarole, chopped

1 15 1/2 oz. cans chickpeas, drained, rinsed 4 tbsp extra virgin olive oil

and patted dry

1/4 C. capers, drained and patted dry

1 tsp salt and pepper

5 garlic cloves, sliced

2 bay leaves

1/2 C. fresh parsley, roughly chopped

1/2 C. parmesan cheese, freshly grated, plus 1/4 tsp red pepper flakes

more for garnish

1 28 oz. cans whole canned tomatoes,

Directions

1. In a large pan of the boiling water, are the egg noodles according to
the package's 2. Directions.

3. In last 2 minute of cooking, add the escarole and immediately, cover

the pan.

4. With tongs, transfer the escarole into a plate and keep aside.

5. Drain the pasta, reserving about 1/2 C of the cooking liquid.

6. For the capers in a large skillet, heat 1 tbsp of the olive oil on medium-
high heat and fry the capers for about 2 minutes.
7. Transfer the capers onto a paper towel lined plate to drain.

8. In the same skillet, heat the remaining 3 tbsp of the oil and sauté the
garlic, parsley and red pepper flakes for about 1 minute.

9. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves and
cook for about 6

minutes.

10. Add the escarole and reserved tomato juice and cook for about 4
minutes. Discard the bay leaves. Add the cooked pasta and toss to coat.

11. Stir in the cheese and serve with a topping of the fried capers.

Pasta with Beans

63

TUNA

Basil Rosemary

Prep Time: 1 hr 10 mins

Total Time: 2 hrs 30 mins

Platter

Servings per Recipe: 4

Calories 601.1

Fat 48.1g

Cholesterol 0.0mg

Sodium 1068.0mg

Carbohydrates 79.0g

Protein 21.8g
Ingredients

BASIL OIL

1 pinch rosemary

3/4 C. extra virgin olive oil

4 C. coarsely chopped escarole

1/2 C. packed clean, dry basil leaves

1 C. diced fresh plum tomato

ENTREE

salt & freshly ground black pepper

1 C. dried great northern beans, picked

4 tuna steaks, 1/2 inch thick

over and rinsed

2 tbsp extra virgin olive oil

1 tsp minced garlic

Directions

1. In 1-quart pan, add the oil and basil on low heat and heat to 115 F.

2. Transfer the basil oil into glass jar and keep aside for about 4 hours.

3. Strain the oil and discard the basil.

4. Cover the jar tightly and refrigerate up to 2 days.

5. In a large bowl, add the beans and enough water to cover by 1-inch
and then soak for overnight.

6. Drain well.
7. In a pan, add the beans and enough water to cover and simmer for
about 50-60 minutes.

8. Set your grill for medium heat and lightly, grease the grill grate.

9. In a large skillet, heat the oil on high heat and sauté the garlic and
rosemary for about 30

seconds.

10. Stir in the escarole, tomatoes, 1 tsp of the salt and ½ tsp of the pepper
and cook for about 3-5 minutes.

11. Drain the beans and add into the skillet.

12. Cook for about 5 minutes, stirring continuously.

13. Remove from the heat and keep aside, covered.

64

Tuna Basil Rosemary Platter

14. Coat the tuna with 1 tbsp of the basil oil evenly and sprinkle with the
salt and pepper.

15. Cook the peppers on the grill for about 2-3 minutes from both sides.

16. Divide the beans into 4 dinner plates and top with the tuna.

17. Drizzle 1 tsp of the basil oil over the beans and tuna in each plate.

65

VEGGIE SAMPLER

Bow-Tie Pasta

Prep Time: 20 mins

Total Time: 40 mins

Servings per Recipe: 4

Calories 297.4

Fat 7.1g

Cholesterol 50.0mg

Sodium 61.1mg

Carbohydrates 48.1g

Protein 11.3g

Ingredients

8 -12 oz. bow tie pasta

2 tbsp chopped parsley

1 tbsp olive oil

1 tbsp chopped basil

2 garlic cloves, minced

1 tbsp chopped oregano

1 medium zucchini, diced

2 -3 tbsp grated parmesan cheese

1 medium red bell peppers, seeded and

salt

diced

pepper

8 -10 button mushrooms, halved

16 sweet cherry tomatoes, halved

2 C. escarole leaves

Directions

1. In a large pan of the boiling water, are the pasta according to the
package's 2. Directions.

3. Drain well and transfer into a large bowl.

4. In a large skillet, heat the oil on medium heat and sauté the garlic,
zucchini, pepper, and mushrooms for about 7 minutes.

5. Stir in the tomatoes, greens and herbs and cook, covered for about 4
minutes, stirring occasionally.

6. Add the vegetables and toss to coat well.

7. Stir in the salt and pepper.

8. Serve with a toping of the Parmesan cheese.

66

Veggie Sampler Bow-Tie Pasta

Japanese

Mushroom Rolls

Prep Time: 35 mins

Total Time: 50 mins

Servings per Recipe: 2

Calories 404.6

Fat 11.8g

Cholesterol 15.2mg

Sodium 495.1mg
Carbohydrates 63.4g

Protein 10.3g

Ingredients

1 tbsp unsalted butter

2 large burrito-size flour tortillas, warmed 1/2 lb shiitake mushroom,

stems removed, 1 large sweet potato, baked, peeled, and cut in caps
sliced

half lengthwise

1/4 C. diced shallot

4 leaves escarole, tough spines removed

1/8-1/4 tsp dried thyme leaves

1 tbsp flour

2/3 C. vegetable stock

2 tbsp dry sherry

salt and pepper

Directions

1. In a large skillet, melt the butter on medium heat and sauté the
mushrooms, shallots and thyme for about 5-7 minutes.

2. Add the flour and cook for about 1-2 minutes, stirring continuously.

3. Stir in the stock and sherry and cook for about 3-5 minutes.

4. Stir in the salt and pepper.

5. Place the heated tortilla on smooth surface.

6. Place half of the sweet potato into the lower third of the tortilla and
sprinkle with a little salt.

7. Top with half of the escarole, followed by the mushroom sauce.

8. Fold up the tortillas in burrito style and then cut in half on the bias.

9. Repeat with the remaining tortilla.

Japanese Mushroom Rolls

67

FIESTA

Spaghetti

Prep Time: 15 mins

Total Time: 30 mins

Servings per Recipe: 4

Calories 596.6

Fat 18.2g

Cholesterol 109.9mg

Sodium 273.2mg

Carbohydrates 90.4g

Protein 18.5g

Ingredients

salt

1 lemon, halved

1 lb spaghetti
fresh ground black pepper

1/4 C. extra virgin olive oil, plus some

1/4 tsp freshly grated nutmeg

for drizzling EVOO

2 large egg yolks

6 anchovy fillets, drained

1 C. grated pecorino Romano cheese

4 large garlic cloves, finely chopped

1 tbsp Worcestershire sauce

2 medium head escarole, washed

Directions

1. In a large pan of the boiling water, are the pasta according to the
package's 2. Meanwhile in a large skillet, heat the oil on medium-high
heat and cook the anchovies for about 2 minutes.

3. Reduce the heat to medium-low. Add the garlic and cook for about 1
minute.

4. Stir in the Worcestershire sauce.

5. Shred the escarole and add several handfuls at a time and cook till
wilted.

6. Stir in the pepper, a little nutmeg and juice of 1 lemon.

7. Drain the pasta, reserving about 1 C. of the cooking liquid.

8. In a small bowl, add the reserved cooking liquid and eggs and beat
well.

9. Remove the pan from the heat.

10. Add the drained pasta and the egg mixture and stir to combine.

11. Add half of the cheese and toss for at least 1 minute.

12. Drizzle the pasta mixture with a little oil.

13. Transfer the pasta mixture into a serving dish and serve with the
topping of the remaining cheese.

68

Fiesta Spaghetti

Turkey

and Jasmine with

Prep Time: 15 mins

Total Time: 30 mins

Sage and Fennel

Servings per Recipe: 4

Calories 963.1

Fat 17.9g

Cholesterol 89.6mg

Sodium 340.5mg

Carbohydrates 159.8g

Protein 35.8g

Ingredients

2 tbsp olive oil

1 red bell pepper, diced

1 lb ground turkey

1 head escarole, washed and torn

1 tsp fennel seed

1 C. chicken broth

1 tsp dried sage

4 C. jasmine rice, cooked

1/4 tsp seasoning salt

1 garlic clove, minced

1 small onion, diced

Directions

1. Heat a large skillet and cook the ground turkey and onion till cooked
completely.

2. Add the fennel seed, sage, seasoning salt and garlic and cook for about
1 minute.

3. Drain off the extra grease.

4. Add the bell pepper and cook for a few minutes.

5. Add the escarole and chicken broth and cook till desired doneness.

6. Stir in the cooked rice and serve hot.

Turkey and Jasmine with Sage and Fennel

69
SALMON

Appetizer Bowl

Prep Time: 5 mins

Total Time: 1 hr

Servings per Recipe: 2

Calories 204.6

Fat 13.9g

Cholesterol 29.1mg

Sodium 48.2mg

Carbohydrates 9.1g

Protein 12.9g

Ingredients

4 oz. salmon fillets, 3/4 to 1-inch thick

2 tbsp lemon juice, fresh only

1/2 medium avocado

2 tsp olive oil

1/4 small cucumber, halved, seeded

fresh ground pepper

and cut into spears

nonstick cooking spray

1/2 C. grape tomatoes, halved

1/2 C. escarole

Directions

1. Set your oven to 425 degrees F before doing anything else and lightly,
grease a shallow baking dish with the cooking spray.

2. Season the salmon fillets with the salt and pepper and arrange into the
prepared baking dish.

3. Cook in the oven for about 10-12 minutes.

4. Remove from the oven and keep aside to cool for about 10 minutes.

5. Remove the skin of salmon fillets and discard.

6. Break the salmon fillets into large chunks.

7. Transfer the salmon chunks into a plate and refrigerate to chill for
about 30 minutes.

8. In a small bowl, mix together the lemon juice and olive oil.

9. In martini glasses, place the salmon chunks, avocado, cucumber,

tomatoes, and escarole.

10. Drizzle with the oil mixture and sprinkle with the pepper.

11. Refrigerate, covered to chill before serving.

72

Salmon Appetizer Bowl

Garlicky

Saucy Beans

Prep Time: 20 mins

Total Time: 2 hrs 20 mins

Servings per Recipe: 8

Calories 346.3

Fat 8.4g

Cholesterol 0.0mg

Sodium 1004.1mg

Carbohydrates 54.7g

Protein 17.5g
Ingredients

1 lb dried great northern beans

2 C. chicken broth

5 garlic cloves

salt and pepper

4 tbsp extra virgin olive oil

2 heads escarole, roughly chopped

30 oz. tomato sauce

28 oz. diced tomatoes

Directions

1. Soak the beans for overnight.

2. Drain well.

3. In a large pan, add the beans and 6 C. of the hot water and cook for
about 1 1/2 hours.

4. Drain well.

5. In a large pan, heat the oil and sauté the garlic for about 1 minute.

6. Add the chopped escarole and cook till wilted.

7. Stir in the beans, tomato sauce, diced tomatoes and broth and simmer
for about 45

minutes.

8. Stir in the salt and Pepper and remove from the heat.

9. Transfer the beans mixture in bowls and serve alongside the delicious
crusty bread.
Garlicky Saucy Beans

73

PENNE, ESCAROLE,

and White Beans

Prep Time: 20 mins

Total Time: 20 mins

Servings per Recipe: 4

Calories 414.4

Fat 8.1g

Cholesterol 0.0mg

Sodium 39.7mg

Carbohydrates 71.7g

Protein 18.7g

Ingredients

4 C. cooked whole wheat penne

1 15 1/2 oz. cans white beans

2 tbsp olive oil

1/2 lemon, juice of

4 garlic cloves, minced

1 bunch escarole, chopped into 1-inch

pieces

1/4 tsp crushed red pepper flakes

Directions

1. In a large pan of the boiling water, are the pasta till al dente.

2. Meanwhile in a pan, heat the oil and sauté the garlic till it just starts to
turn golden.

3. Add the red pepper and the chopped greens and cook till the greens
become wilted and bright green.

4. Add the beans and lemon juice and cook till heated completely.

5. Remove from the heat.

6. Drain the pasta well and add into the pan with the salt and pepper and
toss to coat.

7. Serve with a topping of the grated Parmesan.

74

Penne, Escarole, and White Beans

Charred Pitas

Moroccan Inspired

Prep Time: 20 mins

Total Time: 30 mins

Servings per Recipe: 4

Calories 476.4

Fat 15.7g

Cholesterol 0.0mg

Sodium 659.0mg

Carbohydrates 73.4g
Protein 12.6g

Ingredients

4 pita pockets

2 tbsp water

1 15 oz. cans chickpeas, drained and rinsed

2 tbsp lemon juice

4 plum tomatoes, seeded and chopped

salt

2 tsp minced garlic

pepper

1/3 C. golden raisin

GARNISH

1 shallot, fine chopped

feta cheese optional

8 oz. escarole

2 tbsp parsley, fine chopped

1 1/2 of fresh mint, fine chopped

4 tbsp olive oil

Directions

1. Set your outdoor grill and lightly, grease the grill grate.

2. For the escarole in a medium microwavable safe bowl, add the

escarole with a couple tbsp of the water. With a plastic wrap, cover the
bowl and microwave for about 1 minute.
3. Remove the plastic wrap and drain any water from the bowl and keep
aside to cool.

4. Add the raisins, garlic, tomatoes, parsley, mint, salt and pepper in the
bowl with the cooled escarole. For the chickpeas in a food processor, add
3/4 C. of the chickpeas, 2 tbsp of the oil, water and 1 tbsp of the lemon
juice and pulse till smooth.

5. Transfer the chickpeas mixture into the bowl with the escarole
mixture.

6. Add the remaining chickpeas, 1 tbsp of the olive oil and remaining
lemon juice and mix well. For the pitas, coat each pita with the
remaining olive oil.

7. Stuff with the chickpeas mixture evenly.

8. Cook the pitas on the grill for about 4 minutes from both sides.

9. Serve these pitas and with your favorite side.

Charred Pitas Moroccan Inspired

75
ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE

COOKBOOKS!

Visit our website and simply enter your email address to join the
club and receive your 6 cookbooks.

http://booksumo.com/magnet

https://www.instagram.com/booksumopress/

https://www.facebook.com/booksumo/
Document Outline
Table of Contents
Garden Pizza
Cannellini Platter
Zuppa Italiana
Smoky Charred Escarole
Friday’s Lunch
Old World Soup
Simple Mediterranean Escarole
Escarole Lunch Box Salad
Northern French Style Chicken
Mixed Italian Greens Salad
Oven Baked Chicken with Escarole
Cannellini Penne
La Minestra
La Espinacas Soupa
Summer Wedding Soup
Maria’s Skillet Beans
Chicago Style Faggioli
Traditional French Dinner Salad
After Work Beef Dump Dinner
Turkey Orzo Zuppa Clásico
Escarole Skillet
Mediterranean Pizza
Stone Age Escarole Sauté
6-Ingredient Escarole
Sun Dried Tomato and Mushroom Stir Fry
Asiago Roasted Escarole
15 Minute Fried Escarole
Fresh Summer Breakfast Eggs
4-Ingredient Greek Appetizer
Monday Minestrone
Summer Eggplant Vegetarian Sandwich
Skinny Girl Spring Mix Salad
Grandma Pizza
Hearty Winter Soup
Italian Veggie Sampler with Polenta
Chicken Salad from Barcelona
Jumbo Pizza
Northern Bean Stew
Red Potato Country Soup
Zuppa Toscana
Pasta with Beans
Tuna Basil Rosemary Platter
Veggie Sampler Bow-Tie Pasta
Japanese Mushroom Rolls
Fiesta Spaghetti
Turkey and Jasmine with Sage and Fennel
Salmon Appetizer Bowl
Garlicky Saucy Beans
Penne, Escarole, and White Beans
Charred Pitas Moroccan Inspired