Celebrate summer with music, polka dancing and free beer…but where?



Celebrate summer with music, polka dancing and free beer! Laura Langemo hangs at Estabrook Beer Garden to preview the summer kick-off party.



Ingredients:


    Directions:

    1. Preheat the grill or barbecue to medium heat. Wash and trim the endives and remove any bruised outer
    leaves. Slice endives in half lengthwise if small, or, if very large, slice lengthwise into fourths.

    2. Brush them lightly with oil on all sides and sprinkle with salt and
    pepper. Grill endives over a medium fire, turning them a few times, until they are lightly golden and so" on all sides, about 10 minutes. Arrange
    endives on a serving platter, cutting off any tips that may have gotten too charred. Arrange oranges on top. Sprinkle with toasted pistachios.

    3. Mix Mascarpone or sour cream or Greek yogurt, Parmesan cheese,
    chives, orange zest, white balsamic vinegar and salt and pepper to taste. Serve with grilled endive.