Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Ingredients:
1½ pounds carrots, peeled and cut into 3-inch-long sticks
2 fennel bulbs, trimmed, cored and cut into â…›-inch thick slices
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon honey
Zest of 1 orange
½ teaspoon fennel seeds
¼ cup water
¼ cup orange juice
2 tablespoons fennel fronds, chopped
Sea salt and fresh ground pepper
Method:
1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften.
2. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
3. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing occasionally. Transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.
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Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.
Ingredients:
1 bunch carrots, peeled and stems discarded
1 (1½ -inch) piece fresh ginger, peeled and finely chopped
1 tablespoon maple syrup
1 tablespoon olive oil
Zest of 1 lime
Sea salt
Method:
1. Preheat oven to 300°.
2. Add the ginger, syrup, lime zest and salt to a small bowl. Adjust seasonings to taste. Beat with a fork or whisk to mix well.
3. Arrange the carrots in a roasting pan. Pour the ginger-oil mixture over them, tossing the carrots to coat them well. Bake until tender when pierced with a fork, about 1 hour and 15 minutes. Wonderful served hot, at room temperature and even cold.
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Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of Puntarelle greens.
Ingredients:
1 head Puntarelle chicory, trimmed of root end and then with greens thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tablespoons high-quality olive oil
3 tablespoons red or white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Place the Puntarelle into a bowl of ice water and let sit for 1 hour.
2. Meanwhile, finely chop and smash anchovies and garlic to make a paste, then whisk in the olive oil and vinegar to make a smooth dressing. Season with salt and pepper.
3. Drain Puntarelle and pat dry, then toss with dressing. Serve immediately.
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Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Ingredients:
1 bunch broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper
Method:
1. Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.
Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.
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Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)
Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.
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Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.
Ingredients:
2 heirloom tomatoes, thickly-sliced into rings
2 zucchini, sliced into long, thick wedges
1 Walla Walla sweet onions, peeled and thickly-sliced into rings
2 fennel bulbs, trimmed of green ends and thickly-sliced into rings
Olive oil
Sea salt and fresh ground pepper
Focaccia bread loaf
Lemon-Herb Mayonnaise (see recipe)
Method:
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.
2. Arrange the vegetables on the grill grate and cook 3-4 minutes per side, until all the veggies are softened and slightly charred. Remove and set aside.
3. Cut a loaf of focaccia in half lengthwise, and spread both sides with the Lemon-Herb Mayonnaise. Layer on the tomatoes, zucchini slices, fennel and onions rings on one side, season with a pinch of salt and pepper, then top with the other bread half. Cut into wedges and serve.
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Cherry Clafoutis
This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
Ingredients:
4 large eggs
½ cup sugar
½ teaspoon salt
1 cup milk
1 tablespoon vanilla extract
Zest of 1 lemon
2 tablespoons melted butter
¾ cups all purpose flour
2 cups cherries, pitted and halved
Powdered sugar for dusting
Method:
1. Preheat oven to 350°. Butter and lightly flour a 9-inch round pie dish or cast iron pan. Reserve.
2. In a food processor, combine the eggs, sugar, salt, milk, lemon zest and vanilla extract. Blend just until combined. Add the flour and blend again, just until combined and smooth. Finally, add the melted butter and pulse a few times to incorporate into the batter. (You can also mix the ingredients by hand.)
3. Pour the batter into the prepared dish. Top with the cherry halves, placing them cut side up. Bake in the preheated oven for 45 minutes to 1 hour or until the custard is just set. A knife poked in the center should emerge relatively clean. Remove from the oven and let cool 20 minutes, then run a knife around pan sides to loosen clafoutis. Dust the top with powdered sugar; cut into wedges and serve.
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Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Ingredients:
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley, chives and mint
1 cucumber, sliced
¾ pound snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.
2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.
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Mediterranean-Inspired Spring Salad
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!
Ingredients:
4 cups mixed spring salad greens, such Little Gem and Cegolaine
1 slicing cucumber, peeled and cut into bite sized chunks
4 mini peppers, seeded and chopped
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the greens, peppers and cucumber all in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
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Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Ingredients:
1½ pounds fresh cranberry beans in pod
2 tablespoons salt
¼ cup extra-virgin olive oil
1-2 tablespoons fresh lemon juice, to taste
2 tablespoons combined chopped basil and parsley
Fresh ground pepper, to taste
Method:
1. Shell beans. In a large saucepan of boiling water, cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl.
2. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.
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