RECIPES
Fennel Simple Syrup:
This syrup is a great addition to a g&t and is also good mixed with ginger beer or seltzer water with lime for a refreshing non-alcoholic beverage. It can also be added to a hot cup of tea to help ease the symptoms of a sore throat.
Fennel fronds
1 cup sugar
1 cup water
pinch of salt
Place the above ingredients in a saucepan and bring to a boil. Stir until the sugar is dissolved. Remove from the heat and allow it to steep for at least fifteen minutes. Strain the syrup through a fine mesh sieve and allow to cool. Store in an airtight jar in the refrigerator.
Sausage and Lentils with Fennel:
Toddler Approved!
Yields 4 servings as a main course
1 cup dried lentils (preferably French green lentils; 7 ounces)
4 1/2 cups cold water
1 1/2 teaspoons salt
1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
3 1/2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1/2 teaspoon fennel seeds
1 1/4 pounds sweet Italian sausage links
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
1 tablespoon red-wine vinegar, or to taste
Extra-virgin olive oil for drizzling
**Feel free to add any other veggies you have on hand to this dish. Sweet peppers such as carmen would be delicious in this, as would broccoli or cauliflower.
Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.
Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.
Adapted from Epicurious
Delicata Hummus:
Toddler approved!
Yields 5-6 cups
2 pounds hard squash, such as delicata or butternut
1 cup extra virgin olive oil (plus 2 tablespoons)
2 heads garlic, separated into cloves and peeled (about 1/2 cup cloves)
2 serrano peppers, sliced in half, stems and seeds removed
1/4 cup tahini
3 tablespoons lemon juice
1 drop Plain yogurt for garnish (optional)
1 pinch Cilantro leaves for garnish (optional)
1 pinch Roasted pumpkin seeds for garnish (optional)
1 handful Crusty bread, pita, or crackers
Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.
Place squash cut side down in roasting pan and bake until very soft, about 1 hour.
While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.
Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.
Hummus texture will vary depending on squash variety and size; add up to 1/2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.
Garnish each cup of hummus with 1/4 cup yogurt, 1 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.
Adapted from Food52
Arugala Pesto Pizza w/ Tomatoes:
Toddler Approved!
Yield: Two 12" Pizzas
For the pesto:
3 cups of packed fresh arugula and/or basil, tough stems removed
¾ cup sliced almonds
½ to ¾ cup freshly grated Parmesan cheese
2 to 3 garlic cloves, peeled and roughly chopped
½ teaspoon salt
½ cup extra virgin olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper, to taste
For everything else:
1 batch easy whole wheat pizza dough
8 ounces fresh mozzarella, torn, or part-skim mozzarella, shredded, or ¼-inch slices of goat cheese
1 small tomato, sliced thin
1 small yellow squash, quartered lengthwise and sliced into little triangle shapes
Sprinkle of sliced almonds
Sprinkle of fresh arugula or chopped basil
Red pepper flakes, to taste
INSTRUCTIONS
Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. Or, if you’re using a pizza stone, make sure it’s in the oven on the appropriate rack (consult manufacturer’s directions).
Toast the almonds: In a large skillet over medium heat, toast the almonds, while stirring frequently, until the almonds are fragrant and turning lightly golden at the edges. Transfer the almonds to a bowl to cool.
To make the pesto: In a food processor, combine the arugula/basil, cooled almonds, Parmesan, garlic and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.
Prepare the pizza dough as directed. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level. Transfer each pizza crust onto individual pieces of parchment paper.
Lightly oil the outer edge of the pizza with olive oil. Spread each pizza with ½ of the pesto. Top each pizza with cheese, sliced tomatoes, squash pieces and, finally, a sprinkle of sliced almonds.
Transfer one pizza to the oven. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza. Top each pizza with a light sprinkle of fresh arugula or basil and, if desired, a dash of red pepper flakes. Slice and serve.
Beet and Cabbage Borscht:
Borscht began its existence in Eastern Europe from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was the beet but other vegetables such as cabbage, potato and carrots were often included. The beet color was most predominant and hence, the recipe changed into what is traditionally known as a beet soup. Borscht is a great cold weather way to enjoy those winter veggies. There are many variations of borscht. This recipe was adapted from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.
3 Tbs sunflower oil
3 c potatoes, peeled, chopped
1 c parsnip, chopped
3 c chopped cabbage (about 1/2 cabbage in this week's share)
1 large onion, chopped
8 cups (or more) canned broth (chicken, veggie, miso, or water)
3 c beets, peeled, chopped
1 c chopped tomatoes (drained) or tomato puree
1 Tbs fresh lemon juice
Sour cream or plain yogurt
Chopped fresh parsley
Lemon wedges
Heat oil in heavy soup pot over medium-high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.
Red Russian Kale:
Serves 4-6
8 ounces Spanish chorizo, thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 large garlic cloves, minced
1/2 teaspoon red chile flakes
1/2 teaspoon pepper
7 cups reduced-sodium chicken broth
3/4 pound russet potato, peeled and chopped
12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
Kosher salt (optional)
Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.
Adapted from Sunset Magazine
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