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ENDIVEEnhanced Direct Interface Video Extensions
ENDIVEEnhanced Direct Interface Video Extensions (OS/2, MMPM/2, IBM)
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1 x 250g Stornoway black pudding 8 rashers of smoked streaky bacon 25ml olive oil Juice of 1/2 lemon 12 Orkney scallops (roe and membrane removed) 25g endive Salt and pepper One of Glasgow's legendary restaurants, the Rogano is at 11 Exchange Place, Glasgow G1 3AN.
I saw Belgian endive slowly make its way into supermarkets.
Sea Scallop Salad with Meyer Lemon and Pomegranate Time: About 30 minutes Ingredients: 1 Meyer lemon, peel on, diced very small (about 1/2 cup) 1 large shallot, finely diced Salt and pepper 1 tablespoon white wine vinegar Olive oil 8 large sea scallops (about 3/4 pound) Small head radicchio or treviso, torn into large pieces 2 small Belgian endives, red or white, leaves separated Handful of arugula leaves or watercress, optional 1/4 cup pomegranate seeds Method: 1.
Hydroponically grown endives, leafy lettuces grown in a green house, cherry tomatoes grown year round, as well as assorted herbs and plants such as French spinach and lemongrass are all grown on the farm.
If endive is too bitter for you, try blanching the leaves by covering the maturing plants with upturned flowerpots for a few days before harvesting.
Chinese cabbage endive winter spinach turnips for their green tops final spring cabbage
Divide the endive leaves between four plates and arrange the grapefruit segments, sugar snap peas and prawns over the salad.
Here in the southwest of Missouri, endive is ready to harvest in January.
If she serves green beans, they are in a bistro salad and tossed (blanched and refreshed) with shallots, cremini mushrooms and a white wine vinaigrette with Dijon mustard and served on a bed of endive -- red if available.
Tropez is a blend of crisp, sweet romaine and crunchy iceberg lettuce, accented with endive and radicchio; Veggie Medley is a combination of iceberg and romaine lettuces with carrot ribbons, fresh snow or snap peas, crunchy red cabbage and sliced radishes; Italiano is a classic mix of crisp romaine and radicchio.
Use it as a topping for baby spinach Or an endive and arugula salad.
She created a vegetarian Provencale feast with ratatouille (summer squash stew), rosemary and beaujolais grilled portobellos, endive and walnut salad, and chocolate-dipped dried fruit, including dried raspberries and starfruit.