SEARED ENDIVE

TUNA SALAD ENDIVE WRAPS

VEGAN CARROT SOUP

CHICKEN FRIED RICE WITH CABBAGE, ZUCCHINI & CARROTS

---

Seared Endive

Prep/Cooking Time: 15 minutes

Servings: 4

Instructions:

1. In a large skillet, heat the water over medium heat. Add the endive, cut-sides down. Cover and cook for 2 to 3 minutes, or until the outer leaves turn translucent.

2. Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.

Tuna Salad Endive Wraps

Prep/Cooking Time: 10 minutes

Servings: 2

Ingredients:

Instructions:

1. Combine all the tuna salad ingredients and spoon into endive leaves.

---

Vegan Carrot Soup

Prep/Cooking Time: 30 minutes

Servings: 6

Ingredients:

1 medium onion, chopped

2 celery stalks, chopped

1 Tablespoon canola oil

4 cups vegetable broth

1 lb carrots, sliced

2 large Yukon Gold potatoes, peeled and cubed

1 teaspoon salt

1/4 teaspoon pepper

Fresh cilantro leaves, optional

Instructions:

1. In a large saucepan, sauté onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.

2. Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

---

Chicken Fried Rice with Cabbage, Zucchini & Carrots

Prep/Cooking Time: 40 minutes

Servings: 2

Ingredients:

1/2 cup brown rice

1 zucchini

3 whole carrots

½ lb. red cabbage

2 scallions

3 Tablespoons peanuts

1 Tablespoons mirin

1 Tablespoon rice vinegar

3 Tablespoons Sichuan sauce

½ lb. chicken tenders

2 teaspoons olive oil (divided)

1 Tablespoon toasted sesame oil

1 teaspoon sesame seeds

Instructions:

1. Cook the rice: Fill a medium pot 3/4 of the way up with water. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2. Prepare the ingredients & make the sauce: Meanwhile, wash and dry the fresh produce. Medium dice the zucchini (about 1/2 inch cubes). Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the mirin, vinegar, and cumin-Sichuan sauce.

3. Cook & chop the chicken: Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, cut into bite-sized pieces. Transfer to a large bowl and cover with foil to keep warm.

4. Cook the vegetables: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced cabbage and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to the bowl of chopped chicken and cover with the foil to keep warm. Wipe out the pan.

5. Make the fried rice & serve your dish: In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of chopped chicken and vegetables; add the sauce and stir to thoroughly combine. Serve the fried rice garnished with the sliced green tops of the scallions, chopped peanuts, and sesame seeds. Enjoy!

Back to top: Endive and Carrots

Want to explore more recipes? Check out our list of hand-picked CKD- friendly recipes here!