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Preheat oven to350°F.
Slicezucchini inhalf lengthwiseandeach
half into 3 lengthwise so you have 6 long
pieces.Grease roastingpanwitha teaspoon
of oliveoil. Roast zucchini for25minutes.
Note: Likemost veggieswhen roasted, zuc-
chini takesonadelicious flavour and texture
that can't beachieved through simple stir-fry-
ing.Mymomhasbeen roastingzuccs like this
for as long as I can remember and it never
fails.
Meanwhile,heat1 tbsofoliveoil ina large
pan on medium heat. Cook onions until
translucent. Addgarlicand cook for 30 sec-
onds. Add pepper flakes and sausage and
cook for about 10minutes, stirringoccasion-
ally. Addmushrooms and kaleand cook for
another 5 to10minutes or until mushrooms
and sausagearecooked through, stirringoc-
casionally.
Removezucchini from theovenandchop.
Mixwith thechoppedbasil.
Carefully peel thewhite endive leaves from
thecore, removinganybrown leaves.Do the
samewith the redendiveand lineeachwhite
leafwitha red leaf.
Scoop the sausagemixture into the lined
leavesand topwith thezucchini-basilmixture.
Sprinklepinenuts, Parmigiano, salt andpep-
perover theplatedpetals.Serve immediately.
Presentation note: Arrange the leaves
around thecoreof thewhiteendive, creating
a flower shape.
|E|
Jessie Sorell writes the blog, Food+ Shelter.
Please visit her at
1 tbs+ 1 tsp olive oil, divided
1 zucchini
1 yellow onion, chopped
2 cloves garlic, chopped
pinch of chili flakes (ormore if you like spice)
6 Creminimushrooms, sliced
2goodquality Italian sausages, casings removed
1 cup kale, stems removed and chopped
1 large or 2 small white Belgian endive (youwant
the leaves to be a decent size)
1 redBelgian endive
1 tbs freshbasil, chopped
2 tbs pine nuts
1/4 cupgratedParmigiano
sea salt andgroundblack pepper to taste
PETALPOPPERS
Add some flower power in your party. A little peek-a-boo of colour can
be just what the menu ordered and these little stunners should have
your guests gushing (if they knowwhat's good for them).
RECIPEANDPHOTOS| JESSIESORELL
Petal
Poppers
ESCARPMENT
®
EPICURE
