Like the previous post, with a little bit of planning you can have a week’s worth of dinner ready in 1hr flat. All you need is a hot oven at 375F, sausage of your choice, sweet potatoes, fennel, salt, pepper, olive oil. That’s it. Infact you can cook this meal and the swordfish dinner all at once. This is how I cook. Delicious, home cooked food and all I have to do cook and clean once night a week. Perfect for a busy graduate student !
A warm salad for a cool summer evening. if you are not a fan of shrimp or allergic to shellfish, chicken would be a great substitute. It would be perfectly fine without any animal protein at all ! Eat it like a salad for lunch, side dish for something off the grill or toss is with pasta, this is a light and lovely meal !
1lb cooked shrimp
1 package frozen artichokes, thawed and drained
2 bulbs of fennel, sliced
1 can of white beans
juice of one lemon
10 basil leaves, chopped
1/4 cup olive oil
1 Tbsp of minced garlic
2 tsp of red pepper flakes
1/4 store bought basil pesto
salt and pepper to taste
Preheat oven to 375F
Toss oil, fennel, artichokes, basil, lemon juice, salt, pepper, red pepper flakes, garlic in a bowl and spread in a single layer on a baking sheet
Roast for 45mins till fennel and artichokes and brown.
In a pot, heat pesto and toss in beans and shrimp.
Add the roasted vegetables and toss to coat all the ingredients together.
Serve hot or warm !
This stew is A-M-A-Z-I-N-G !!!!! I read the ingredient list and and it sounded yummy but I had no idea how wonderful the flavor would be. The original recipe does not include the fennel, sun-dried tomtoes or the veggies. It just had the beans and the swiss chard. I had the leftover vegetables, threw them and it was the most hearty vegetarian stew I have ever made. PLEASE TRY IT THIS FALL !!!!!!!
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 5 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 3 14-ounce cans vegetable broth
- 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
- 1 chopped zucchini or summer squash
- 1 bulb of fennel sliced
- 1 pound red lentils (about 2 1/4 cups)
- 1 15-ounce can garbanzo beans (chickpeas), drained
Heat oil in heavy large saucepan over medium-high heat.
Add onion and fennel, sauté until golden, about 13 minutes. Mix in curry and cayenne.
Add vegetables and sun dried tomatoes and sauté for a few more minutes till the vegetables are soft.
Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
Cover; simmer until lentils are tender, stirring twice, about 10 minutes.
Roasted fruits and nuts tossed with peppery arugula and fresh baby spinach makes for a decadent an elegant salad fit for guests and a humble lunch box ! My salad for my Autumn Brunch.
8 Bartlett pears, diced
1 whole fennel bulb chopped
12 oz dried cranberries
8 oz of walnuts
2 tbsp butter
1 tbsp brown sugar
8 oz baby spinach
8 oz arugula
4 tbsp balsamic vinegar.
Preheat oven to 350F
Toss butter, sugar with fruits and nuts and roast till tender and brown.
Toss with salad greens and balsamic vinegar and serve warm !
Another new recipe I tried for eggplant. It is originally from epicurious, I just adapted it to suit what I had in the pantry. The recipe calls for fresh mint and coriander (or cilantro leaves) I did not have them so I did not use it. However it still turned out quite well. I would suggest that this salad tastes best when its served warm. Try this the next time you buy an eggplant–it is a perfect late summer lunch !
Here is the link:
Just an example of what the spices look like
Here is the final product–fresh tomatoes and garlicky oven roasted eggplants with a warm spicy dressing-so yummy !
I had a bunch of fresh vegetables in the fridge that I was planning to eat over the weekend. But an impromptu getaway was not kind on the vegetables–well they would have gone bad, but I saved them ! All time go to solution–roast them !! Salt, Pepper, olive oil, some herby seasonings like basil and parsley and some chili flakes for an added kick and presto ! Veggies revived ! And they stay well in the fridge for about another week–so you just extended their shelf life ! I paired these veggies with a steak salad, chicken cutlets ( to be posted) or just dipped them in hummus and ate them cold. Try roasting your favourite vegetables and open up endless possibilities !
A speedy summer salad. Refreshing, crisp, cool and really good for the waistline (till I reach for a the plate of cookies).
1 ruby red grapefruit, cut into segments and save the juice
4 ribs of celery, sliced
1 fennel bulb sliced
1 Tbsp of olive oil
Juice of half a lemon
salt, pepper and parsley to season
The only thing you really need to do for this salad and chop up the fruit and veggies.
Save the grapefruit juice and mix it with the lemon juice, olive oil, salt, pepper and parsley.
Toss and serve cold–a perfect salad for a quick lunch on a hot summer day !