We love surprise warm January days like these; take advantage and fire up the grill for a meal that stays clear of heavy stews and braises. Slightly bitter endive is sturdy enough to withstand an open flame and takes on a whole new flavor profile when imbued with a bit of char. Cover with a quick cannellini bean salad seasoned with bright lemon, dill and feta to perfectly complement that smoky taste. It’s perfect for a light vegetarian entree – though were a juicy steak to find its way to your waiting grill, we won’t hold it against you. Blame the unexpected grill weather. Click here for the recipe.
This article appears in January 2015.