Hallie Norvet

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A food blog by Chef Hallie Norvet

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Mini Hassleback Potatoes

Posted on December 29, 2019 at 5:25 PM Comments comments ()

Mini Hassleback Potatoes 

These Mini Hassleback Potatoes are perfect as an appetizer, or a side dish due to their versatility.

Top them with sour cream and chive, dip them in fondue, or just enjoy them on their own.

Makes: 12 Potatoes

Prep Time: 10 Minutes

Cook Time: 40 Minutes

By: Chef Hallie Norvet


12 Mini Golden or Red Potatoes, Washed and Dried

Olive Oil

Salt and Pepper


Sharp Knife

Wooden Spoon


Preheat oven to 375 degrees. 

Place one potato into the dimple of the wooden spoon. Use your knife to make thin slices into the potato, the edges of the spoon should prevent you from cutting all the way through the potato. Continue making slices until your potato is completely sliced. 

Add all sliced potatoes into a medioum mixing bowl, and drizzle with 1/2 tablespoon of exra virgin olive oil, salt, and pepper. Toss to coat.

Line a sheet tray with parchment paper and space each potato one inch apart. Roast on middle rack of oven for 20 minutes, then flip potatoes, and continue baking for an additional 20 minutes.

Serve warm and garnish with sour cream, chive, bacon, cheese, broccoli etc.

Shaved Zucchini and Feta Salad with Avocado and Meyer Lemon Dressing

Posted on December 29, 2019 at 7:10 AM Comments comments ()

Shaved Zucchini and Feta Salad

with Avocado and Meyer Lemon Dressing

The zucchini is raw in this dish.

And, if you have never tried raw zucchini with a little lemon and salt, you will be forever changed!

Makes: 1-2 Portions

Prep Time: 5 Minutes

Cook Time: None

By: Chef Hallie Norvet



1 Large Zucchini

1/2 Cup of Greens (Baby Spinach, Mesclun, Kale Etc.)

1/2 Avocado, Peeled and Quartered

1 oz. Feta, Crumbled

1 Tablespoon Sliced Almonds, Toasted


1 teaspoon Honey

1/2 Meyer Lemon (or Regular Lemon), Juiced

Salt, Large Pinch

1 Tablespoon Olive Oil


Cut off the stem end of the zucchini. Take a wide peeler, and peel long-ways from end to end on the zucchini. Once you peel about halfway through the zucchini, flip the zucchini over and do the otherside. Peel until you can peel no more. Prepare remaining salad ingredients and put aside.

In a small bowl, add honey, lemon and salt for dressing, then whisk lightly until incorporated. Then, slowly drizzle olive oil into lemon juice mixture, until your dressing is mixed well. Taste and season again with salt if desired.

In a medium mixing bowl, add shaved zucchini and greens. drizzle the dressing around the outer edge of the bowl, and use clean hands or tongs to toss zucchini until coated with dressing. Plate onto one large plates, or multiple small plates, and garnish with feta, avocado and sliced almonds.

Roasted Cherry Tomatoes

Posted on September 6, 2019 at 9:30 PM Comments comments ()

Roasted Cherry Tomatoes

It's the end of Summer and the best time for tomatoes is now. But, what to do with all of those cherry or grape tomatoes to extend thier shelf life? Simple answer: roast them.

Roasted cherry tomatoes can be used to make a tomato sauce, for use in omelettes, or even over toast as a bruschetta. Don't forget how awesome they would be on pizza, or served over burrata either. Endless ideas! Plus, they're so simple to make, and they keep in the fridge for almost a week. Mangia.

Makes: 1 Cup

Prep Time: 5 Minutes

Cook Time: 25 Minutes

By: Chef Hallie Norvet


1.5 Cup Cherry Tomatoes

2 Clove Garlic, Rough Chopped

Salt + Pepper

1/4 Cup Olive Oil

Fresh Basil (if Desired)


Preheat your oven to 375 degrees. Place all ingredients into an oven safe baking dish, making sure the tomatoes are in a single layer as much as possible. Bake tomatoes on the middle rack of the oven, and allow to roast for 25-30 minutes, until the tomatoes burst and become fragrant.

Remove tomatoes from oven, and allow to cool. Place cherry tomatoes in an air-tight jar or containr, and they will keep in the refirgerator for up to 5 days.

Cornbread and Butternut Squash Bites

Posted on October 3, 2018 at 9:00 PM Comments comments ()

Cornbread and Butternut Squash Bites

Am I the only one already planning Thanksgiving?

These Cornbread and Butternut Squash Bites will definitely be on the hors d'oeuvres menu, and many other menus I am sure. These were created from a happy mistake. I was originally going to do these on a French bread crostini, but I ran out. So I whipped up some cornbread, cut them into rounds, and then twice baked them so they would have a crispy, crunchy edge.

I will be providing you with the recipe for the cornbread and well as the technique for how I made these little cornbread crouton rounds below.

Makes: 25+

Prep Time: 10 Minutes

Cook Time: 20 Minutes, 10 Minutes (Twice Baked)

By: Chef Hallie Norvet

Cornbread Recipe Adapted By: Bluegirl, https://www.allrecipes.com/recipe/17891/golden-sweet-cornbread/


1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

3 Tablespoons unsalted butter

Olive Oil

Directions for Cornbread:

Preheat oven to 400 degrees F (200 degrees C). Add butter to a 12x12 glass or metal baking pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Add butter to pan and place in oven for 1 minute until fully melted. Remove pan from oven and pour batter into prepared pan.

 Bake cornbread in preheated oven for about 20 minutes on the middle rack, for until a toothpick inserted into the center of the loaf comes out clean.

Directions for Cornbread Croutons:

Allow cornbread to cool. Take a small ring mold, or round cookie cutter (about 2 inches in diameter or smaller) and cut out individual circles from the cornbread pan. Give it a twist and a little wiggle so the cornbread removes in one piece.

Once you have 10+ pieces removed, use a sharp knife to slice each cornbread round in half heightwise, so you have two thinner circles.

Drizzle olive oil generously onto a medium baking sheet. Place each cornbread circle onto sheet, in an individual layer, fitting as many as possible onto the tray.

Return cornbread rounds to middle rack of oven for twice baking. Bake cornbread crouton rounds for 10 minutes until golden brown. Remove cornbread croutons from oven, and allow to cool. Croutons will harden once cooled.

Use as a vessel for hors d'oeuvres or crumble to use in salads. Enjoy!

Avocado Caesar Salad

Posted on July 22, 2018 at 1:55 AM Comments comments ()

Avocado Caesar Salad

I went out to a restaurant this weekend and there was an Avocado Caesar Salad on the menu. But, the waiter was not sure if there were any anchovies involved in the dressing. So, inspired by that moment, I had to wake up the very next day and make myself a Vegetarian Avocado Caesar Salad.

Fun fact: I am not vegetarian. However, I try to eat as plant based as possible. Vegetables are usually the focus of my meals because not only are they absolutely beautiful, they make me feel good. Vegetables are also easier on my wallet, and better for the enviorment than most animal based meals.

Anyway.. onto the dressing!

Makes: 1.5-2 Cups of Dressing

Prep Time: 10 Minutes:

Cook Time: None

By: Chef Hallie Norvet


1 Medium Ripe Avocado, Peeled and Pitted

1/3 Cup of Your Favorite Mayonaisse (I like Best Foods, and Primal Mayo)

1/4 Cup Parmesan Cheese

2 Clove Garlic, Smashed and Chopped

1 tsp. Dijon Mustard

1 tsp. Annie's Worcestershire Sauce (Vegetarian and Vegan guys!)

2 Lemons, Juiced

2 Tablespoons Fresh Cilantro, Chopped

4 Tablespoons Olive Oil

Salt and Fresh Cracked Black Pepper to Taste


Place all ingredients except olive oil into a blender, or food processor. Blend on medium speed or pulse, and slowly add olive oil. Once olive oil is incorporated, add a bit of salt and black pepper to the mixture, blend, and then taste with a spoon. Add more salt if desired.

Buffalo Chicken Stuffed Jalapeños

Posted on July 6, 2018 at 2:10 PM Comments comments ()

Buffalo Chicken Stuffed Jalapeños

Summer is here and the grill is fired up, what else do you need? Well, coming from my experience, you need these Buffalo Chicken Stuffed Jalapeños at your next cook-out. They are a crowd favorite, and you can never make enough. They're made from just a few ingredients, and you can even make them ahead of time so you can throw them on the grill, or into the oven the next day.

The filling is made from a modified buffalo chicken dip recipe, so feel free to search and take inspiration from those recipes as well. Just add a bit of extra cheddar so they're hearty enough to fill the pepper.

Makes: 28 Jalapenos

Prep Time: 30 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet


For the Chicken:

3/4 Pound Chicken Breast

1/4 Cup of Your Favorite Buffalo Sauce

Water or Chicken Stock

For the Peppers and Dip:

1 Package Cream Cheese, Softened

1.5 Cup Shredded Cheddar Cheese

3 Tablespoons Ranch Dressing

1/4 Cup of Your Favorite Buffalo Sauce

1 tsp. Granulated Garlic

Salt and Pepper to Taste

14 Jalapenos, Halved, Cored and De-Seeded


1. Add chicken and buffalo sauce to a medium stock pot. Add water or stock to pot until liquid level reaches above the chicken.

2. Bring the contents of the stock pot to a boil by turning your burner to high heat. Allow chicken to come to a boil, then, reduce heat to medium-low.

3. Allow chicken to braise for 30 minutes, until liquid has reduced then turn the heat off.

4. Allow chicken to cool slightly and pull or shred your chicken with two forks. Add chicken and remaining liquid to a medium sized mixing bowl.

5. Add cream cheese, cheddar cheese, ranch, buffalo sauce, granulated garlic and a light dust of salt and pepper to the mixing bowl with the chicken. Take a spatula and fold ingredients together until everything is combined. If you like your buffalo chicken a little spicier, you can add an extra tablespoon or two of buffalo sauce to the mixture at this point.

6. Preheat your oven 375 degrees.

7. Line a sheet tray with parchment paper and lay each halved and cored jalapeno cored side up, so you can fill them easily.

8. Take about 1 tablespoon of the buffalo chicken mixture and fill each jalapeno, until all the jalapenos are filled, or until the filling is gone.

9. (Optional) Finish each jalapeno with a bit of extra cheddar.

10. Bake stuffed jalapenos on the middle rack of your oven for 25-30 minutes until jalapenos are fully cooked.

11. Remove stuffed peppers from oven and finish with additional buffalo sauce if desired. I garnished mine with some scallions too.

Enjoy and let me know how you like them!

Blistered Lemon-Sesame Shishito Peppers

Posted on March 21, 2018 at 9:30 PM Comments comments ()

Blistered Lemon-Sesame Shishito Peppers

It's been raining here in L.A. and I needed something to heat it up! That's when these Blistered Lemon-Sesame Shishito Peppers came into my life and saved the day. I wanted spice, I got it. They say that one in every 10-15 shishito peppers will take you by surprise with an extra kick. Mine had a few more than that. Plus I added extra heat with red pepper flakes and a Sriracha dipping sauce. Let's cook!

Makes: 1-2 Servings (as an appetizer)

Prep Time: 5 Minutes

Cook Time: 5 Minutes

By: Chef Hallie Norvet


• 1/2 Pound Shishito Peppers

• 1 Clove Garlic, Finely Chopped

• 1 Tablespoon Toasted Sesame Oil / Split into halves

• Salt

• 1/2 Lemon, Juiced

• 1/2 Tablespoon Black and White Sesame Seeds

• Red Pepper Flakes


1. Preheat oven to high broil.

2. Combine shishito peppers, garlic, 1/2 tablespoon sesame oil, and salt to taste in a mixing bowl. Toss ingredients to coat.

3. Place shishito peppers down in a single layer on a foil lined baking sheet. Save bowl for future step.

4. Broil peppers on top rack of oven for 2 minutes on each side, until blistered.

5. Remove peppers from oven, and return to mixing bowl.

6. Add lemon and sesame seeds to peppers.

7. Plate immediately, garnish with red pepper flakes. Serve with Sriracha mayo, or soy sauce.

Pickled Sweet Peppers

Posted on March 11, 2018 at 7:10 PM Comments comments ()

Pickled Sweet Peppers + Garlic + Cilantro

Anyone who knows me will tell you, I love pickles. So much that people gift me jars of pickles on my birthday. Odd, but true.

It's not my birthday yet, but it's always a good time to make a jar of these Pickled Sweet Peppers + Garlic + Cilantro #peterpiper

I can eat these peppers on their own, or with just about anything. But, my favorite way to eat them is on a burger, in a salad, or as a garnish for anything rich and delicious.

They're sweet, crunchy, and full of bite from the brine. I have not had these with cheese yet but, it's on my to-do list. I'm thinking goat cheese. Speaking of to-do lists, you should add these to yours!

Makes: 16oz. Jar

Prep: 5 Minutes

Cook Time: 10 Minutes

By: Chef Hallie Norvet


• 2 cups sliced sweet peppers

• 1 tablespoon fresh cilantro, chopped

• 4 garlic cloves, sliced

• 1/4 cup rice wine vinegar

• 3/4 cup warm water

• 2 tablespoons sugar

• 2 teaspoons sea salt


1. Place peppers, cilantro, and garlic into a jar with a tight fitting lid.

2. In a small saucepan, heat vinegar, water, sugar, and salt over medium heat.

3. Stir until sugar and salt are dissolved. Remove from heat.

4. Pour the liquid over the peppers in the jar. Add additional water if needed to cover peppers.

5. Cover jar with lid and refrigerate for at least 1 hour before serving. Store for up to 5 days in the fridge.

Quick Pickled Radishes

Posted on March 1, 2018 at 1:25 PM Comments comments ()

Quick Pickled Radishes

I am all about the quick pickles, guys. A quick pickle is a recipe I use when I don't have the time (or patience) to make a pickle brine with heat. That's right, this recipe is made without any fire.

So how does one "quick pickle?" It is rather simple. You mix 4 ingredients together, stir it up, and pour it over whatever you want to quick pickle. Seriously, that's it. You then have quick pickles in the fridge for 4-5 days depending on the vegetable.


1 Pound Radishes, Sliced or Quartered

1 Cup Rice Wine Vinegar

3/4 Cup Sugar

1/2 Cup Warm Water

(Optional chiles or smashed garlic)

Salt to taste


Place radishes in a jar(s) with a tight fitting lid, such as a mason jar. Mix all ingredients except radishes in a mixing bowl. Stir to dissolve. Season with salt to taste. Pour dissolved mixture over radishes in jar until covered. Add garic, or chiles if desired. Seal lid tightly and allow to quick pickle for at least 2 hours.

Then enjoy pickled radishes for up to 4 days!

Use this recipe with radishes, carrots, cucumber, bell peppers etc. Get creative with it!

Marinated Red Beet and Cabbage Salad with Tarragon Vinaigrette

Posted on February 23, 2018 at 3:05 PM Comments comments ()

Marinated Red Beet and Cabbage Salad

+ Tarragon Vinaigrette

Most people meal prep Monday-Friday. But, what about the weekend? Having some healthy goodies in the fridge on Friday/Saturday/Sunday will curb those cravings for the more indulgent things.. because you know you'll end up having those later anyway.

The Tarragon Vinaigrette is what really makes this salad shine. It marinates the roasted beets, shaved cabbage, and red onion, so every ingredient sings together. You can totally make this ahead for the week or weekend. It's amazing right out of the fridge. And, it's already dressed.

Serves: 4-5 as a side

Prep Time: 15 Minutes

Inactive Cook Time: 1 Hour

By: Chef Hallie Norvet


Beet Salad:

4 Large Roasted Red Beets, Peeled

1/2 Pound Red Cabbage, Shredded

1/2 Small Red Onion, Shaved

1/2 Tablespoon Fresh Tarragon, Chopped

1/4 Cup Crumbled Goat Cheese

Tarragon Vinaigrette:

1 tablespoon light agave nectar

1 teaspoon salt to taste

3 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1 tablespoon fresh tarragon leaves, chopped

Dash dried oregano

Salt / Fresh cracked pepper


Preheat oven to 375. Clean beets, and wrpa indivudally in aluminum foil. Plcae wrapped beets onto a cookie sheet or sheet tray. Roast on middle rack of oven for 1 hour, or until beets are toothpick tender. Remove beets from oven, and remove foil. Use caution as beets will be hot and release steam. Allow to cool to room temperature. Peel beets, then dice into 1/4-1/2 inch cubes, or desired size. Place beets in a large mixing bowl. Then add shaved cabbage, onion, and tarragon to beets. Hold in fridge while you make the vinaigrette.

Now to make the vinaigrette. Place all ingredients for vinaigrette in a mason jar, cover tightly with with lid. Shake the jar until agave nectar is dissolved.

Pour dressing over roasted beets/cabbage mixture and toss with a large spoon or spatula to combine. Taste salad, and season with salt and pepper as necessary. Allow salad to marinate for at least 15 minutes. Salad will keep in fridge for up to 4 days. Finish salad with crumbled goat cheese and fresh tarragon.

Turmeric Quinoa Yam Fritters with Scallion Yogurt

Posted on February 17, 2018 at 7:45 PM Comments comments ()

Turmeric Quinoa Yam Fritters with Scallion Yogurt

It's Sunday and I needed something light, but satisfying while I am preparing for my Monday clients. There's no doubt about it that these Turmeric Quinoa and Yam Fritters with Scallion Yogurt left me satisfied. The warm spices of garam masala, curry, and cumin with the earthiness of quinoa go wonderfully with fluffy yams. Best part? The recipe can be done in under 30 minutes!

Serves: 3-4

Prep Time: 20 Minutes

Cook Time: 10-15 Minutes

By: Chef Hallie Norvet


Quinoa Yam Fritters:

1/2 Cup White Quinoa

1 Cup Water or Vegetable Broth

1/2 teaspoon Ground Turmeric

2 Medium Yams, Baked or Microwaved until soft, then peeled

1/4 teaspoon Garam Masala

1/4 teaspoon Cumin

1/4 teaspoon Yellow Curry

4 Scallions, Chopped Fine

1 Tablespoon Fresh Dill

1 Egg

1/2 teaspoon Granulated Garlic

Large pinch of salt

Extra virgin olive oil

Scallion Yogurt:

1/2 Cup Greek Yogurt or Sour Cream

4 Scallions, Chopped

2 Tablespoons Fresh Dill, Chopped

Drizzle of Honey or Agave

Salt + Pepper to Taste


For the Scallion Yogurt:

Mix all ingredients togetehr in a small mixing bowl. Season to taste wit salt and fresh cracked pepper.

For the Turmeric Quinoa Yam Fritters:

In a medium pot with lid, add the ground turmeric to the quinoa, and add the water or vegetable broth to the quinoa. bring to a boil, cover the pot with a tigtht fitting lid, and reduce heat to medium. et a timer for quinoa and allow to cook.

Once cooked, add your yams, masala, cumin, scallions, fresh dill, egg, granulated garlic, and salt. Mash with potato masher or large spoon/fork.

Once mixture is incorporated, heat 2 tablespoons olive oil in a large skillet or saute pan over medium heat. Once the pan has heated and the oil is slick, either scoop out spoonfuls of fritter mixture into pan, or shape small individual patties and carefully drop them into the oil.

Allow to cook over medium/medium-low heat until golden brown on each side, and cooked to a minimum internal temperature of 145 degrees.

Remove fritters from pan and allow to cool on rack or paper towels. Finish with scallion yogurt and a light mixed green or herb salad.

Grilled Cilantro Chile Lime Shrimp

Posted on January 13, 2018 at 2:50 PM Comments comments ()

Grilled Cilantro Chile Lime Shrimp

As promsied here is my recipe for my Grilled Garlic Cilantro Lime Shrimp. It's been a hot week here in L.A. with temperatures above 80 degrees. This is unusual for January, so now I will make some unusual January food. Instead of chili's and stews like I normally would be making this time of year, we are all seeking relief with fresh, chilled salads. The recipe for these shrimp is very versatile. You can enjoy this warm as an entree, chilled with cocktail sauce, on a salad, or as is.

Makes: 2 Pounds of Shrimp

Prep Time: 10 Minutes:

Cook Time 10-12 Minutes

By: Chef Hallie Norvet


2 Pounds Shrimp, Peeled, Deveined, Tails-on

10 Clove Garlic, Chopped Fine

2 Limes, Zested and Juiced

2 Tabelspoons Olive Oil

1/2 teaspoon Paprika

1 teaspoon Cumin

1.5 teaspoon Chile Powder

1/2 Cup Finely Chopped Cilantro

Salt and Pepper to Taste


Combine all ingredients in a medium mixing bowl or ziplock bag, allow shrmp to marinade in mixture for 15 minutes prior to grilling.

Preheat your grill. Grill shrimp on skewers or in a grill-safe basket until shrimp are opaque and cooked-through to an internal temp of 145 degrees. Serve with garlic butter, grilled avocado, fresh lime wedges, or cocktail sauce.

Lemon Electrolyte Water

Posted on December 30, 2017 at 10:45 PM Comments comments ()

Lemon Electrolyte Water

By adding a few simple ingredients to your water you can transform it from rehydrating to replenishing. We deplete a lot of the nutrients in our body when we exercise/work hard. The easiest way to replenish these nutrients is to drink them! Electro water is also great for replenishing nutrients after a hardcore night out. I added some fresh lemon, as well as some cucumber and basil to spice it up a bit. But you could also add some fruit, like orange or berries.

Lemon Electrolyte Water

4 Cups Filtered Water

1/2 Cup Fresh Squeezed Lemon Juice

1/4 teaspoon fine Sea Salt

2-3 Tablespoons Honey or Cane Sugar


Mix all ingredients together until ingredients are dissolved. Store water in pitcher or individual bottles for up to 3 days. I stored mine in glass. For best results store with added flavors (ginger, cucumber, berries etc.) for at least 24 hours.

Cracked Pepper Bleu Cheese Dressing

Posted on December 29, 2017 at 5:55 PM Comments comments ()

Cracked Pepper Bleu Cheese Dressing

I promise that underneath everything here, there are actual wedges of chilled iceberg lettuce..and.. it's all vegetarian! I used my cracked pepper bleu cheese dressing to dress up this Loaded Wedge Salad. Fnished with Bleu Cheese, Cucumber, Tomato, Carrot, Parsley, Scallion, Hardboiled Egg, Radish, Sunflower Seed. Put this on the table for your New Year's Eve Party, you could even do individual wedges!

Makes: About 1.5 Cup

Prep TIme: 5-10 Minutes

Cook Time: None

By: Chef Hallie Norvet


1/3 Cup Sour Cream

1/3 Cup Mayonaisse

1/3 Cup Buttermilk

1 tsp Apple Cider Vinegar

3 Tablespoons Finely Crumbled Bleu Cheese

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1 tsp Fresh Thyme, Chopped

1 tsp Fresh Chive, Chopped

1 tsp Fresh Cracked Pepper

Salt to taste


Combine ingredients in a medium mixing bowl and mix with a whisk/spatula. Season dressing with salt to taste. Refrigerate for 30 minutes to combine flavors. Dressing can keep refrigerated for up to 3 days.

Braised Belgian Endive with Lemon and Tarragon

Posted on November 12, 2017 at 9:35 AM Comments comments ()

Braised Belgian Endive with Lemon and Tarragon

I will admit (way) back in culinary school I had no idea why anyone would ever want to braise Belgian endive. "It's just lettuce." I thought. Then over my many years of cooking I've realized endive is so much more than "just lettuce."

First of all, it's not just lettuce. It's in the chicory family, the same type of green as frisee, raddichio, and escarole. Chicory leaves, buds and roots all have specific beneficial qualities such as aiding in digestion and boosting immunity.

Secondly, endive's pleasant bitterness and naturally sweet, nutty flavor pairs perfectly with brown butter and lemon. Raw or cooked it's straight up delicious. Don't underestimate these little beauties like I once did.

Braised Belgian Endive with Lemon and Tarragon

Serves: 2 (as a side)

Cook Time: 30 minutes

Prep Time: 5 Minutes

By: Chef Hallie Norvet


6 Belgian Endive, Trimmed and Cleaned, Halved

4 Tablespoons Salted Butter

1 Lemon, Juiced

1 Teaspoon fresh tarragon

Sea Salt Flakes

Fresh Cracked Pepper

Tarragon/Parsley (Garnish)


Heat a large cast iron skillet over medium heat. Add 3 tablespoons butter to pan until melted. Place endive into pan cut side down. Increase heat to high for 1 minute, then reduce heat to low. Add 1/2 of the lemon juice to pan, sprinkle with salt and pepper, and place a tight fitting lid over the skillet. Braise over low heat for 20-30 minutes until fork tender. Remove endive from pan and serve cut side up. Add 1 tablespoon butter to pan until melted, add remaining lemon juice, and serve over endive as a sauce. Garnish with fresh tarragon and/or parsley and additional salt, if needed