Fennel- (Think of using fennel in the same way that you would use onions).
Roasted Curried Fennel
Ingredients:
Fennel Bulb-1 sliced thinly from top to bottom
Curry Powder-2 tsp
Red Chili/paprika/cayenne-1 tsp
Salt-to taste
Extra Virgin Olive Oil-2 tbsp
Directions:
Preheat the oven to 425 degrees.
Mix the spices in a bowl.
In a greased baking sheet arrange the sliced fennel and sprinkle the spice mixture generously on both sides.
Pour some EVOO all over.
Bake in the oven for about 20 mins until all golden.
Ingredients:
2 cups couscous
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
Coarse salt and ground pepper
1 garlic clove, minced
4 large tomatoes, diced large
1 1/2 pounds halibut, skin removed, cut into 8 small fillets
Directions:
1. Cook couscous according to package instructions.
2. In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
3. Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.
2 cups couscous
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
Coarse salt and ground pepper
1 garlic clove, minced
4 large tomatoes, diced large
1 1/2 pounds halibut, skin removed, cut into 8 small fillets
Directions:
1. Cook couscous according to package instructions.
2. In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
3. Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.
http://shine.yahoo.com/food/recipes/halibut-with-tomatoes-and-fennel-852358-mslo.html
Directions:
Preheat the oven to 400 degrees.
Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-with-feta-recipe/index.html
Beets
Herbed Beets with Fennel
Ingredients:
6 medium beets
2 large fennel bulbs
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
Salt
Freshly ground black pepper
1/3 cup dry vermouth
2 tablespoons whole-grain Dijon mustard
Juice of 1 medium lemon
1/2 bunch chives, finely chopped
1/2 bunch tarragon, leaves picked, finely chopped
Directions:
Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set the beets aside to cool.
Trim any green tops off the fennel and slice the bulbs in half lengthwise. Remove the core from each half and slice the bulbs lengthwise in 1/4-inch-thick strips.
Return the large pot to the stove, add the olive oil and butter, and heat over medium heat. When the butter foams, add the fennel, season well with salt and pepper, and cook, stirring occasionally, until just tender, about 5 minutes.
Add the vermouth, mustard, and lemon juice and bring to a simmer. Meanwhile, slice the peeled beets into 1/4-inch-thick rounds. Add the beets to the pot and cook until warmed through, about 5 minutes more. Stir in the herbs, taste, and adjust the seasoning as desired. This can be served warm or cold.
Lemony Roasted Beets
6 medium sized beets
6 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice (or to taste) (30 ml)
1/4 teaspoon lemon zest (1 ml)
1/2 teaspoon extra virgin olive oil (2 ml)
pinch of salt
1/4 cup feta cheese (optional)
2 tablespoons sunflower seeds or pumpkin seeds (optional)
Herb Goat Cheese Tart with Roasted Beets
Ingredients:
-For the pastry
1cup whole wheat pastry flour and
1 1/2 all- purpose flour or if you prefer use 2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
-For the filling
10 ounces soft mild goat cheese
1 cup ricotta cheese
3 large egg yolks
1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, oreganofor garnish
fresh chopped herbs, baby arugula
fresh ground pepper, sea salt
Directions:
Kohlrabi
Kohlrabi and Cabbage Salad with Maple Lemon Dressing
Serves 6-8
Ingredients:
4 bulbs kohlrabi (I used 2 fennel bulbs and slice them thin,)
3 c shredded green cabbage
1/3 c dried cherries
1/4 c salted, roasted sunflower seeds
1/4 c chopped fresh dill
1/4 c extra virgin olive oil
3 T real maple syrup
Zest of 1 lemon
Juice of 2 lemons
1 minced garlic clove
1/4 t kosher salt
1/4 t freshly ground black pepper
Directions:
If using kohlrabi, remove long stems and greens. Trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disc. For fennel, just wash and slice into half moons.
Combine kohlrabi or fennel, cabbage, cherries, sunflower seeds and dill in a large serving bowl. In a small jar with a tight fitting lid, combine olive oil, maple syrup, lemon zest, lemon juice, garlic, salt and pepper. Shake to combine. Pour dressing over salad and toss to coat well. Let sit for about 20 minutes before serving.
http://thisishowicook.blogspot.com/2013/05/kohlrabi-fennel-cabbage-salad-with.html
Kohlrabi Slaw
Ingredients:
2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seed
1/2 cup mayonnaise
4 1/2 teaspoons apple cider vinegar
Directions:
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
http://allrecipes.com/recipe/kohlrabi-slaw/detail.aspx?event8=1&prop24=SR_Title&e11=kohlrabi&e8=Quick%20Search&event10=1&e7=Recipe
Roasted Shrimp with Feta and Fennel
Ingredients:
4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons
4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons
Directions:
Preheat the oven to 400 degrees.
Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-with-feta-recipe/index.html
Beets
Herbed Beets with Fennel
Ingredients:
6 medium beets
2 large fennel bulbs
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
Salt
Freshly ground black pepper
1/3 cup dry vermouth
2 tablespoons whole-grain Dijon mustard
Juice of 1 medium lemon
1/2 bunch chives, finely chopped
1/2 bunch tarragon, leaves picked, finely chopped
Directions:
Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set the beets aside to cool.
Trim any green tops off the fennel and slice the bulbs in half lengthwise. Remove the core from each half and slice the bulbs lengthwise in 1/4-inch-thick strips.
Return the large pot to the stove, add the olive oil and butter, and heat over medium heat. When the butter foams, add the fennel, season well with salt and pepper, and cook, stirring occasionally, until just tender, about 5 minutes.
Add the vermouth, mustard, and lemon juice and bring to a simmer. Meanwhile, slice the peeled beets into 1/4-inch-thick rounds. Add the beets to the pot and cook until warmed through, about 5 minutes more. Stir in the herbs, taste, and adjust the seasoning as desired. This can be served warm or cold.
Lemony Roasted Beets
| Prep time: Cook time: Serves 4 Ingredients: |
6 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice (or to taste) (30 ml)
1/4 teaspoon lemon zest (1 ml)
1/2 teaspoon extra virgin olive oil (2 ml)
pinch of salt
1/4 cup feta cheese (optional)
2 tablespoons sunflower seeds or pumpkin seeds (optional)
Directions:
Preheat oven to 375°F. Toss all the ingredients together in an 8 inch (20.5 cm) square non-reactive baking dish, except the feta cheese and seeds. Cover the baking dish tightly with foil and roast the beets in a preheated 375°F (190°C) oven for about 40 minutes or until the vegetables are tender. Shake or stir occasionally. Top with crumbled feta cheese and sunflower seeds or pumpkin seeds.
Herb Goat Cheese Tart with Roasted Beets
Ingredients:
-Marinated roasted beets
2 golden beets
2 small red beets
1 small Albina Vereduna, white variety (optional)
2 garlic cloves, smashed
4 Tbsp olive oil
2Tbs sherry vinegar
sea salt, fresh ground pepper
2 Tbsp fresh thyme
2 small red beets
1 small Albina Vereduna, white variety (optional)
2 garlic cloves, smashed
4 Tbsp olive oil
2Tbs sherry vinegar
sea salt, fresh ground pepper
2 Tbsp fresh thyme
-For the pastry
1cup whole wheat pastry flour and
1 1/2 all- purpose flour or if you prefer use 2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
-For the filling
10 ounces soft mild goat cheese
1 cup ricotta cheese
3 large egg yolks
1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, oreganofor garnish
fresh chopped herbs, baby arugula
fresh ground pepper, sea salt
Directions:
To roast the beets wrap them in aluminum foil, place on the baking sheet and bake for about 30-40 min in 425°F oven, wait until cool enough to handle and use paper towels to slip the skins off. Slice thinly and place red and golden beets in two separate bowls. Mix olive oil, vinegar, garlic, thyme salt and pepper, pour over each bowl, cover and refrigerate until ready to use.
In the mean time mix all of the ingredients for the pastry dough until smooth, flatten into a disc, wrap and refrigerate until ready to use ( at least 30 min).
In the food processor blend all the ingredients for the filling, until smooth.
Preheat oven to 350°F. On a lightly floured surface, roll out dough to a 1/8-inch-thick rectangular shape( if you're using this kind of pan) . Roll the dough around the rolling pin, and lift it over a tart pan with a removable bottom( I used 10.5x7.5). Line the pan with the dough, pressing it into the corners.You'll most likely use only 2/3 of prepared dough. Prick dough all over with a fork. Transfer to refrigerator to chill for about 30 minutes. Bake for 10-15 min on the middle rack. Remove from oven, add the feeling and bake on the middle rack for another 30 min. Remove from oven, arrange the beets on top, garnish with chopped thyme, oregano and baby arugula, drizzle with some oil and vinegar mixture saved from marinating beets.
In the mean time mix all of the ingredients for the pastry dough until smooth, flatten into a disc, wrap and refrigerate until ready to use ( at least 30 min).
In the food processor blend all the ingredients for the filling, until smooth.
Preheat oven to 350°F. On a lightly floured surface, roll out dough to a 1/8-inch-thick rectangular shape( if you're using this kind of pan) . Roll the dough around the rolling pin, and lift it over a tart pan with a removable bottom( I used 10.5x7.5). Line the pan with the dough, pressing it into the corners.You'll most likely use only 2/3 of prepared dough. Prick dough all over with a fork. Transfer to refrigerator to chill for about 30 minutes. Bake for 10-15 min on the middle rack. Remove from oven, add the feeling and bake on the middle rack for another 30 min. Remove from oven, arrange the beets on top, garnish with chopped thyme, oregano and baby arugula, drizzle with some oil and vinegar mixture saved from marinating beets.
Kohlrabi
Kohlrabi and Cabbage Salad with Maple Lemon Dressing
Serves 6-8
Ingredients:
4 bulbs kohlrabi (I used 2 fennel bulbs and slice them thin,)
3 c shredded green cabbage
1/3 c dried cherries
1/4 c salted, roasted sunflower seeds
1/4 c chopped fresh dill
1/4 c extra virgin olive oil
3 T real maple syrup
Zest of 1 lemon
Juice of 2 lemons
1 minced garlic clove
1/4 t kosher salt
1/4 t freshly ground black pepper
Directions:
If using kohlrabi, remove long stems and greens. Trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disc. For fennel, just wash and slice into half moons.
Combine kohlrabi or fennel, cabbage, cherries, sunflower seeds and dill in a large serving bowl. In a small jar with a tight fitting lid, combine olive oil, maple syrup, lemon zest, lemon juice, garlic, salt and pepper. Shake to combine. Pour dressing over salad and toss to coat well. Let sit for about 20 minutes before serving.
http://thisishowicook.blogspot.com/2013/05/kohlrabi-fennel-cabbage-salad-with.html
Kohlrabi Slaw
Ingredients:
2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seed
1/2 cup mayonnaise
4 1/2 teaspoons apple cider vinegar
Directions:
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
http://allrecipes.com/recipe/kohlrabi-slaw/detail.aspx?event8=1&prop24=SR_Title&e11=kohlrabi&e8=Quick%20Search&event10=1&e7=Recipe
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