NOT EXACTLY COOKIE CUTTER

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly

EASY DINNER 3 Rice noodleswith meatballs, mushrooms, and bok choy

ACTIVE TIME 15MINUTES TOTAL TIME 30MINUTES SERVES 4

8oz. wide rice noodles 1¼lb. ground chuck 1clove garlic, finely chopped 1Tbsp. olive oil 6oz.shiitake mushroom caps, sliced (about 4 cups) 12baby bok choy, halved 2cups beef broth 3½Tbsp. soy sauce 1Tbsp. finely chopped fresh ginger 1Tbsp.honey 4scallions, thinly sliced

COOK the noodles according to the package directions. MEANWHILE, combine the beef and garlic in a medium bowl. Shape the mixture into 20 meatballs (about 1½ inches in diameter). Heat the oil in a large skillet over medium-high. Add the meatballs and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer the meatballs to a plate. Add the mushrooms to the skillet and cook, stirring often, until starting to brown, about 3 minutes. Add the bok choy and cook, stirring occasionally, untilbright green and tender, about 3minutes. Transfer the vegetables to the plate with the meatballs. ADD the broth, soy sauce, ginger, and honey to the skillet; bring to a boil and cook until slightly thickened, about 3 minutes, stirring and scraping the bottom of the skillet to loosen any browned bits. Remove ½ cup of the sauce from the skillet and toss with the cooked noodles. Return the meatballs and vegetables to the skillet and toss to coat with the sauce. Serve the noodles topped with the meatballs, vegetables, and scallions.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly

EASY DINNER 4 Vegetablesoup with pearl couscous and salmon

ACTIVE TIME 30MINUTES TOTAL TIME 30MINUTES SERVES 4

2Tbsp. olive oil 1medium leek, white part only, thinly sliced 1smallbulb fennel, sliced 3garlic cloves, sliced ½tsp. kosher salt ¼tsp. ground turmeric 4cups vegetable broth ½cup pearl couscous 16oz.skinless salmon fillets 1cup halved cherry tomatoes 3Tbsp.chopped fresh dill

HEAT the oil in a large saucepan over medium-high. ADD the leek and fennel and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic, salt, and turmeric and cook, stirring, 1 minute. Add the broth and bring to a boil. ADD the couscous; reduce heat to medium-low and simmer, 5 minutes. Add the salmon and tomatoes and cook, stirring gently, until the salmon is cooked through, 8 to 10 minutes. BREAK the salmon into pieces and serve the soup topped with the dill.

DINNER MADE EASY Get this recipe delivered toyour doorwithourpartner FreshRealm!Gotofreshrealm.co/rs18 and enter the codeRS35DEC16R for$35 offyour first order of$70 or more,nowuntil January 1,2017.

YOU MAKE THE MOMENT. VITAMIX MAKES EVERYTHING ELSE.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly

EASY DINNER 5 Chicken and chickpea ragu with polenta

ACTIVE TIME 10 MINUTES TOTAL TIME 35MINUTES SERVES 4

2Tbsp. olive oil 8oz. ground chicken ½cupchopped yellow onion 215-oz.cans fire-roasted diced tomatoes 1cupchopped cauliflower florets 115.5-oz.can chickpeas, drained ¾cup pitted green olives ½cup roughly chopped fresh cilantro 2¾cups chicken broth ⅔cup coarse cornmeal

HEAT the oil in a large skillet over medium-high. Add the chicken to the skillet and cook, stirring until crumbled and browned, 5 to 6 minutes. Add the onion and cook, stirring occasionally, until just starting to soften, 2 to 3 minutes. Add the tomatoes, cauliflower, chickpeas, and olives and bring to a simmer. Cover and cook until the cauliflower is tender, about 15 minutes. Stir in the cilantro. BRING the broth to a boil in a medium saucepan. Slowly add the cornmeal to the broth, stirring constantly with a whisk. Reduce heat to medium-low andcook, stirring occasionally, until the liquid is absorbed and the mixture is thickened, about 20 minutes. Serve the chicken mixture over the polenta.

HAM & CHEDDAR CRANBERRY MELT

For delicious holiday ham leftover ideas, visit smithfield.com/perfectleftovers

Simple swap

The spoonshaped leaves shown here are Belgian endive; they come in red or pale yellow. Can’t find that kind? Use another member of the chicory family, such as radicchio, for similar bitterness and vibrant color.

WHYNOT TRY…?

ENDIVE

Endive is functional, for sure. (Ready-made for dipping!) But it belongs on more than a crudité tray. Sweet or fatty toppings—um, nachos—balance that sharp bite. Stillnot sold? Roast it. Add cheese and ham. Enjoy. (Trust us.)

Buying tips

Look for tightly wrapped heads with snow white stems free of browning. Store in a plastic bag in the refrigerator for up to 3 days. The leaves brown quickly after they're cut, so be sure to slice just before using.

Written by

Heath Goldman

Recipes by

Paige Grandjean

Photographs by

Romulo Yanes

Food Stylingby

Chelsea Zimmer

1

Caramelized endive and bacon dip

Cook 3 slices BACON in a skillet until crisp. Remove and crumble; reserve the drippings in the skillet. Add 2 cups sliced BELGIAN ENDIVE and cook until browned, 12 to 15 min. Add 2 cups chopped SPINACH and toss until wilted; transfer to a bowl. Add the bacon, 8 oz. SOUR CREAM, 1Tbsp. chopped FRESH CHIVES, and ¼tsp.

each KOSHERSALT and BLACKPEPPER. Serve with CRUDITÉS. SERVES 8

2

Black bean endive “nachos”

Cook 1 cup drained and rinsed canned BLACKBEANS, 2 Tbsp. water, and 1 tsp. GROUNDCUMIN in a saucepan over medium until warm, about 5 min. Separate the leaves from 5 heads BELGIAN ENDIVE and top with the bean mixture, ¼cup SOUR CREAM, 4 oz. crumbled QUESO FRESCO, 1 chopped AVOCADO, and ¼ cup

FRESH CILANTRO LEAVES. SERVES 4 TO 6

3

Endive and pear focaccia

Bake an 11-by-8-in. store-bought FOCACCIA at 350°F until warm, about 5 min. Spread with 1 cup RICOTTA CHEESE and top with 1 thinly sliced BARTLETT

PEAR. Toss 1 cup each BABY ARUGULA and thinly sliced BELGIAN ENDIVE with

2 tsp. OLIVE OIL, 1 tsp. FRESH LEMON JUICE, and ¼ tsp. each KOSHERSALT and BLACK PEPPER. Serve the salad on top of the focaccia. SERVES 8

4

Endive slaw

Whisk together 2 Tbsp. OLIVEOIL, 1 Tbsp.

CHAMPAGNE VINEGAR, ½ small chopped SHALLOT, 1 tsp. DIJONMUSTARD, ½ tsp. HONEY, and ¼ tsp. KOSHERSALT. Toss the dressing with 3 heads BELGIAN ENDIVE, trimmed and thinly sliced lengthwise; 1 FUJI APPLE, cut into matchsticks; and

¼ cup POMEGRANATESEEDS. SERVES 4

5

Endive gratin

Toss 5 halved heads BELGIAN ENDIVE with 1 Tbsp. OLIVE OIL. Roast in an 8-in. square baking dish at 425°F until tender, 20 to 25 min. Whisk together 1½ Tbsp.

each ALL-PURPOSE FLOUR and BUTTER in a saucepan over medium for 1 min. Whisk in 1 cup warm MILK and cook until thickened, 2 min. Pour over the endive and top with 3 oz. each sliced HAM and shredded GRUYÈRE. Bake until bubbling, 12 to 15 min. SERVES 4

6

Citrus endive salad

Separate the leaves from 8 heads BELGIAN ENDIVE and toss with 1 cup each

ORANGE AND GRAPEFRUIT SEGMENTS, ¼ cup thinly sliced RED ONION, 2 oz.

crumbled GOAT CHEESE, ¼ cup FRESH MINT LEAVES, 2 Tbsp. OLIVE OIL, 1 Tbsp. HONEY, and 1 tsp. FLAKY SEA SALT. Season with BLACK PEPPER. SERVES 4