Happy National Nutrition Month!
Let’s Savor the Flavor of Eating Right
National Nutrition Month is an annual campaign held in March by the Academy of Nutrition and Dietetics to highlight the importance of informed food choices and healthy eating and activity habits. The campaign promotes evidence-based nutrition guidance and raises the public profile of registered dietitian nutritionists as trusted providers of food and nutrition services. Registered Dietitian Nutritionist Day, also observed in March, celebrates RDNs for their dedication to helping people enjoy healthier lives.
I’m excited to share a colorful, flavorful recipe to celebrate National Nutrition Month: Mediterranean-inspired Endive Bites. Endive—part of the chicory family that includes radicchio, escarole and frisée—works beautifully as a crunchy, low-calorie substitute for chips. It has a crisp texture with a sweet, nutty and mildly bitter flavor, and is a good source of potassium. At roughly one calorie per leaf, it’s a guilt-free vessel for nutrient-packed toppings. These endive bites combine a sun-dried tomato hummus with a fresh Greek-style salad for bright flavor and satisfying crunch.
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Endive Bites – Mediterranean Style
Ingredients
Hummus Dip
- 1 can chickpeas (reserve liquid)
- 1/4 cup sun-dried tomatoes in oil
- 1 heaping Tbsp. tahini (with some of its oil)
- 3 cloves garlic, minced
- 1/2 lemon, juiced (fresh)
- 1 tsp. oregano
- 3 fresh basil leaves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Fresh Parmesan for garnish
Greek Salad
- 1 cucumber, diced small
- 2 Roma tomatoes, seeds removed and diced
- 1/2 red onion, diced
- 1/4 cup parsley, chopped
- 1/3 cup feta cheese
- 1/2 red bell pepper, seeds and membranes removed
- 2 Tbsp. fresh mint
- 1/4 cup red wine vinegar
- ~3 Tbsp. kalamata olives, chopped
- 1/2 lemon, juiced (fresh)
- Dash of oregano
Last step! If you make this, please leave a review and rating so we know how you liked it. Your feedback helps us keep sharing recipes.
Instructions
Sun-Dried Tomato Hummus Directions
- Combine the chickpeas, sun-dried tomatoes, tahini, garlic, lemon juice, oregano, basil and olive oil in a food processor. Blend until smooth, adding reserved chickpea liquid as needed to reach a creamy consistency.
- Taste and adjust seasoning with salt, pepper and additional lemon if desired. Spoon the hummus into endive leaves and garnish with fresh Parmesan.
Greek Salad Directions
- Prep the vegetables and place them in a medium bowl. Toss with red wine vinegar, feta, oregano, lemon juice and a touch of olive oil. Season with salt and pepper, then scoop the salad into endive leaves to serve.
Nutritional information is provided as an estimate and should be used as a guideline only; ingredient variations may affect accuracy.
Tawnie Graham of Kroll’s Korner
[Tweet “Happy National Nutrition Month! Savor the Flavor of Eating Right with my Endive Bites w/ Mediterranean Inspired Dips!”]
This recipe was featured on local Fresno stations KSEE24 and CBS47. It was a great way to kick off National Nutrition Month and share healthy eating tips with the community.
